Ingredients

How to make it

  • 1. Dressing: Combine all dressing ingredients in blender or food processor. Refrigerate until ready to use. There is a little heat in the sauce but it sure tasted good.
  • 2. Crab Cakes: Make sure crab meat is dry. I forgot to drain and squeeze out the water so I added 1/4 cup regular bread crumbs. They could still be used to help bind the ingredients. I bought my lump crab at Coscos and the container held two cups. I double all the ingredients except the eggs, I was worried too much more liquid and didn’t want to other infuse the cakes with other stuff. Dungeness crabs come in, a week or so, I will make these again. Nothing beats the taste of crab like fresh Dungeness. Cheers.
  • 3. In bowl, combine all ingredients including the 1/4 regular bread crumbs, not the Panko.
  • 4. Form into 8 small (or 4 large) crab cakes.
  • 5. Per the pics instead of trying to put the cake down and then turn it over, I put panko crumbs on wax paper and then placed the cake on the crumbs. Once down I pour more crumbs on the top and then pushed the extra crumbs up against the sides. There coated without moving.
  • 6. Cover cakes with plastic wrap and refrigerate for a least an hour or overnight, I did the overnight thing.
  • 7. Heat oil in skillet medium and carefully brown cakes on both sides. The panko crumbs give it a great crunch. The original recipe just had plain bread crumbs like I added to the mix. The panko was input.
  • 8. Drain on paper towels.
  • 9. This was a pretty good crab recipe, crunchy, held together well when cut, and the sauce was a great compliment.
Ingredients   Close
Ready to mix   Close
Mixed   Close
Lump crab   Close
Crab mixed   Close
Panko ready   Close
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Once side coated   Close
Top coated   Close
One coat one side   Close
All coated   Close
Covered to chill   Close
Sauce mix   Close
Sauce   Close
Heating oil   Close
Chilled   Close
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Browned one side   Close
Oh yea!   Close
Fast clean up   Close
Dinner is on   Close
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Perfect flake   Close
Bite me - Final   Close

Reviews & Comments 8

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    " It was excellent "
    lunasea ate it and said...
    Sounds great, JJ - great presentation!
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    " It was excellent "
    sunny ate it and said...
    These are fabulous JJ - Welcome back!
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  • thegoldminer 5 years ago
    Hi, from a guy on the "West" coast who has the great privilege of eating the most incredible almost indescribable best crab on the planet Earth, that being the Dungeness crab now coming into season, thank you for the big 5! JJ Crabcakes, gotta love those babies.
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  • binky67 5 years ago
    5er from a MD girl. Now thats saying something :-)
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  • thegoldminer 5 years ago
    If I were you I would make them with the imitation crab and see how they turn out. You make have something there! JJ
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  • hungryjohn 5 years ago
    This looks so good, and my wife and I both love crab (just about the only seafood she does like). But our small-town markets have only "imitation crab." Yuck. but I'm printing this one out in hopes that some day I'll find the real thing.
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    " It was excellent "
    juels ate it and said...
    So this is what you were talking about! I knew it was gonna be good, but I can see it's fantastic! I do love the sauce, it sounds amazing. All the ingredients work well together here. Great job on the pictures again. And most of all I appreciate the way you share your mistakes with us, thus giving us helpful tips. Definitely saving this recipe to try, and you get all the flags!
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    " It was excellent "
    lacrenshaw ate it and said...
    Fabulous, jj, just fabulous! The lack of filler in the cakes makes all the difference. Five and thanks so much for sharing!
    Lorraine
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