How to Make Crab Cakes with Canned Crab

Crab cakes appetizer made with panko breadcrumbs to help bind the seafood and vegetables together while providing a crispy crust.
__ ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️__

🖨 PRINT THE RECIPE:

Crab Cakes

🕑 INSTRUCTIONS:
00:00 Intro
01:12 Make Crab Mixture
02:01 Form the Patties
02:34 Bread Crumb Coating
03:21 Cook the Cakes
03:57 Garnish & Serve

✅ INGREDIENTS:
• ½ pound crab meat
• 1 ½ cup panko bread crumbs
• 1 large egg
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ cup red bell peppers
• 2 tablespoons minced red onions
• 1 tablespoon chopped chives
• 2 tablespoons vegetable oil
• 1 lemon

📕 MY COOKBOOK (affiliate):
• Easy Culinary Science for Better Cooking: https://amzn.to/36pdzAV

➡️ FOLLOW ME:
• Website: https://www.jessicagavin.com/
• Instagram: https://www.instagram.com/jessica_gavin/
• Pinterest: https://www.pinterest.com/foodiegavin/
• Facebook: https://www.facebook.com/JessicaYeeGavin/

❤️ Thanks for watching!

Today I’m going to show you how to make restaurant-quality crab cakes at home. You’ll be able to impress someone special without breaking the bank. This recipe uses canned crab for convenience, but if you have fresh crab, that works too. In most grocery stores you can find fresh-pasteurized crab meat in cans or containers. They’re typically located in the refrigerated aisle near the seafood section. The first thing you’re going to want to do is drain off any excess moisture which I did already

And then roughly chop some of the meat so that you have some nice flakes. You don’t want big chunks because it’ll prevent the patties from forming together. To add some color and crunch to the crab cakes I’m going to add some freshly chopped vegetables. Finely dice a 1/4cup of red bell pepper.

Mince 2 tablespoons of red onion. Crab cakes are delicate but using a panade mixture of breadcrumbs, eggs, mayonnaise, and mustard creates a proper binder. In a medium bowl combine a 1/2 a pound of crab meat 1 cup bread crumbs, 1 egg, 2 tablespoons mayonnaise, 1 tablespoon mustard,

3/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 cup bell pepper, 2 tablespoons red onion, and 1 tablespoon chives As the starches and the bread crumbs start to absorb the moisture it’s going to start to get sticky. Plus the eggs when they get cooked they’re going to set and bind everything together. This helps the crab cakes hold their shape while frying. Divide the crab mixture into four portions

About a 1/2 cup packed or 4 ounces. Form into compact discs 3-inches wide and 1-inch thick. Make sure to form the crab cakes into tight patties this size is perfect for individual-sized portions or you can make them into halves to create nice hors d’oeuvres.

At this point you can pop them into the refrigerator and make them a day ahead of time, but I would wait to add that panko crust because they’ll get soggy in the refrigerator. For the coating I’m going to use panko breadcrumbs they look a little bit like

This. They’re often used in Japanese cuisine, they’re light airy and have a ton of crunch and they’re shaped into flakes. They’re different from traditional breadcrumbs that look like this. Because traditional breadcrumbs are round they’re dense and if you buy them from the store they

Taste a little bit stale so they’re going to give you an even coating but not too much crunch. So if you don’t have homemade breadcrumbs, definitely use panko. Add a half cup of the panko breadcrumbs into a shallow bowl. Gently press and coat each cake

The little extra layer of panko coating is going to add a ton of crunch the crab cakes let’s go fry them up. Heat a large non-stick pan over medium heat add vegetable oil and once hot add the crab cakes. Cook until the surface is golden brown, about five minutes on each side.

Be careful when flipping over. Cooking the crab cakes over moderate heat with just a little bit of fat is going to ensure a super crispy surface and it’s going to cook that raw egg that’s inside. These look ready to garnish. Wow these look incredible!

But it’s not a complete gourmet meal without this irresistible steak recipe right here. I like to serve crab cakes with some aioli, or tartar sauce, fresh-squeezed lemon wedges, and some extra chives I hope you enjoyed the science behind crab cakes, see you in the next video.