Does anyone have a great recipe for crabcakes?

Question

Its my hubby's favorite dish and I screw it up everytime I try to make it. Is there a trick in making the crabcakes stay together?

Answer 1

Ok this is what i do .. You take fresh or canned crab meat canned is usually better its less expensive and once u fry them you cant tell the difference in fresh or canned. take 1/2 bunch green onions finely chopped , 2 eggs, 3 stalks of celery chooped small, 1 bell pepper finely chopped , corn meal yellow preferably . Drain the crab add the 2 eggs celery , green onions and bell pepper . add about 2 tbls lawrys season salt and about 2 tablespoons Black Pepper. pour in about 3/4 cup corn meal into mixture form into patties... and then dip the patties on each side in corn meal and then fry in oil . then what you can do is make an etoufee sauce to pour over them . that consists of 1/2 cup chopped yellow onion , 1/2 cup bell pepper , and 1/2 cup celery. take the oil from the patties and drain saving maybe a few table spoons oil in the pan add 2 tblsp flour to the drippings and oil stir quickly to form a roux then add 1 can chicken broth ,1 cup canned evaporated milk, and 1/2 stick butter . then add your vegetables and simmer adding a tablespoon of thyme ,and 1 tsp cayenne to this once it starts to boil . then simmer for about 20 minutes or until it starts to thicken and then pour over crab cakes and serve . This is something that i cook often and you can also subsitute with canned salmon for salmon croquettes . In the sauce you can add black pepper to taste if you like .

Answer 2

Crabcakes

2/3 cup mayonnaise
5 egg yolks
2 teaspoons lemon juice
2 tablespoons Worcestershire sauce
1 teaspoon Old Bay seasoning
2 teaspoons Dijon mustard
2 teaspoons black pepper
1/4 teaspoon salt
1/4 teaspoon blackening seasoning
1/4 teaspoon crushed red pepper flakes
4 Tablespoons bell pepper (red, green and/or yellow, brunoisc)
1/4 teaspoon garlic, chopped
1 Tablespoon shallots, minced
1/2 cup crushed, chopped parsley
2 1/2 cups breadcrumbs
2 lbs lump crabmeat

Mix all ingredients together.
Make into 4 oz. patties
Coat with flour and fry in 1 inch of oil until golden brown.

Answer 3

I got my recipe off the net and modified it slightly - I didn't want to put a ton of non-crab stuff in, as that sort of changes the taste & texture too much for me and makes it harder to get them golden brown.
1/2 white onion chopped & sauteed till tender in butter
1 lb crabmeat
1 egg white
1 c plain prepared white bread crumbs
1/3 c prepared Remoulade sauce (mine is made by Louisiana Fish Fry Products)
-- can also use mayonnaise + Old Bay seasoning if no remoulade available
2 t lemon juice (more or less according to taste) - I drip a little bit on each cake as they're cooking.
Form 6-8 patties
Fry in a buttered nonstick pan over med-low heat. 6-8min to a side or till just brown.

These stay together so-so; usually I lose a clump off one or two of them. I find the cakes cling better if you have more finely divided meat (shred the lumps before beginning and prefer body meat over leg meat).

Answer 4

Not off hand you might try food network web site. I saw Paula Dean make some one time on her show. Hope this helps, or try search on-line.