For our Feast of The Seven Fishes this past Christmas Eve, one of the options I offered my family were crab cakes. When we are in Florida every winter, crab is a special treat we all enjoy and I serve it as often as I can. These crab cakes are a particular favorite in my family with both children and adults, so we all agreed to include it on our seafood menu. For our holiday menu, I kept the cakes small and served them as an appetizer, but we usually make them larger and serve them as an entree. These cakes are easy to assemble, can be either fried in butter, or cooked under the broiler as I prefer for a lighter version. You can serve the crab cakes simply with lemon wedges, tartar sauce, or make your own sauce as I have shown below.
This is my basic crab cake recipe, but we also use this same recipe for fish cakes. We eat a lot of seafood, and often have cooked leftover seafood that I store in the freezer in a “fish bag”. Once I have accumulated about a pound of mixed leftover fish, I use the fish to make seafood cakes in place of crab meat. Good seafood selections for cakes are any meaty white fish such as grouper or cod, snapper, salmon, as well as shrimps and scallops. Just use a combination of mixed seafood that totals 1 pound. When using leftover fish for these cakes, coarsely shred the fish, and chop the shrimp and scallops. Although crab cakes may not be traditional Italian, the flavors are indeed Italian and I am sure it will become a seafood favorite in your family too!
Deborah Mele 2011
Crispy golden brown on the outside and tender and moist inside, these crab cakes will become a family favorite.
- 1 Pound Lump Crabmeat, Picked Through To Remove Shells & Cartilage
- 1/2 Cup Finely Chopped Celery
- 1/2 Cup Chopped Green Onions
- 3 Cups of Panko Bread Crumbs (Divided With 2 Cups Reserved For Coating)
- 2 Medium Eggs
- 1/3 Cup Light Mayonnaise
- 1/2 Teaspoon of Dijon Mustard
- 2 Tablespoons of Seafood Seasonings (Such As Old Bay)
- 1 Dash Hot Pepper Sauce
- 1 Tablespoon Lemon Juice
- 3 Tablespoons Finely Chopped Parsley
- 4 Tablespoons Of Butter
- 1 Cup Light Mayonnaise
- 2 Teaspoons of Sun-Dried Tomato Paste
- 1 Finely Minced Garlic Clove
- Salt & Pepper
- Dash of Hot Pepper Sauce
- Lemon Wedges
- Combine the ingredients for the crab cakes, using half the breadcrumbs.
- Form into 3 inch patties and set aside.
- Using the remaining bread crumbs, press the patties into the crumbs to cover the outside.
- Either fry in a hot frying pan in a couple of tablespoons of butter, or broil in the oven on low until the fish cakes are golden brown and crisp all over, about 6 to 8 minutes each side.
- Keep warm while you prepare the sauce if using.
- To prepare the sauce, combine the ingredients listed.
- Serve the hot fish cakes with a dollop of the mayonnaise topping.