Crab Cakes Recipes
Did you know there are more than 4,400 varieties of crab in the ocean? But we eat just a handful of different types: Blue crab (soft-shell crab), Dungeness crab, horseshoe crab, king crab, rock crab and stone crab. And, of course, you can always used canned crab meat, too. Here’s our Basic Crab-Cakes Recipe. Click on the links at the bottom of the page for recipe variations: Easy Crab-Cakes 1 pound crab meat (we recommend fresh lump crab meat, but canned will do, too -- just be sure to drain it well). 2 slices dried bread, crumbled and with crusts removed. NOTE: Keep a few extra slices handy, to add in more crumbs, if nore bulk is needed. Mix all ingredients together, shape into patties. Place on a cookie sheet and chill for a half-hour before cooking (this firms them up so they hold together better in the pan). When chilled, in a skillet, heat two tablespoons of oil over medium heat. When oil starts to ripple slightly you know it's hot enough. Carefully place crab cakes in pan, leaving plenty of space between each cake. Fry until golden, about four minutes on each side. Serve warm. Enjoy! See our variations pages below for more ideas! Return to the Home page.
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