Accidental Locavore Recipe for Crab Cakes

by Anne Maxfield on October 21, 2011

Accidental Locavore Crab CakesMaking crab cakes is essentially like making burgers, just switching out ingredients. This is the recipe the Accidental Locavore has used for years. Serves 4-6. These freeze well, I wrap them in wax paper first so they don’t stick together.

  • 2 pounds crab meat
  • 1 tablespoon vegetable or olive oil
  • 2 medium onions, minced
  • 1 teaspoon dry mustard (if you don’t have it you could use Dijon, but add a little more bread crumbs so it’s not too mushy)
  • 2 teaspoons hot pepper flakes (more or less depending on how much spice you like)
  • 1/2 teaspoon thyme (fresh is always better)
  • 4 tablespoons mayonnaise 
  • 2 large eggs, beaten
  • Salt & pepper to taste
  • 1 cup bread crumbs (fresh are better, panko is fine, but you might need a little more) divided in 2
  • 2 tablespoons butter

If using fresh crab meat, check for shells. Place in a medium bowl. Heat 1 tablespoon oil in a sauté pan over medium heat and cook the onions until soft but not brown, about 7 minutes. In the bowl with the crab, add 1/2 cup of the breadcrumbs and all the rest of the ingredients. Mix well. Shape the mixture into 2″ patties. Place the rest of the breadcrumbs in a shallow bowl or plate. Roll the patties in the breadcrumbs. If you’re going to cook them right away, melt 2 tablespoons butter in a large sauté pan over medium heat. Cook the crab cakes until golden, about 5 minutes, turn and cook until both sides are golden brown, about another 4 minutes. Serve with lemon wedges and your favorite hot sauce, and enjoy!

 

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