Crabby Cakes

For most of us (ok, maybe I’m just speaking about myself here) but I never dare dreamed I could make a crab cake. That was what the yearly vacation to Philips Seafood and Steak house in Ocean City, MD was for. Well, I recently faced my fear and tried it out. And guess what? It wasn’t that hard at all! Most of the ingredients were already on my shelves. I picked up a few extras from the store and I was ready to go.

  • 1 egg (this is a must since you need glue for the crab cake)
  • ¾ cup Panko bread crumbs (if doing Italian breadcrumbs cut down to ½ cup since they are denser)
  • 1lb lump crab meat (make sure there are no remaining shells)
  • 1 large or 2 small stalk of celery finely chopped (make sure they are tiny, the celery is great for the added crunch but you don’t want chunks to overpower the crab)
  • 1 teaspoon old bay (or seasoned salt or tony Caceres seasoning, you get the point)
  • A pinch of crushed chili flakes, if you like more heat do cayenne pepper
  • A pinch of paprika for color is optional
  • Splash or teaspoon Worcestershire sauce
  • 1 tablespoon Dijon mustard (you could technically use ground or yellow but I think Dijon adds a specific tang that I wouldn’t mess with)
  • 2 ½ tablespoon mayo
  • 2 or 2 ½ tbsp. chopped fresh parsley (can’t be substitute for dried, if you don’t have or like just leave it out)

Refrigerate the mixture for 1 hr. (this is so they don’t fall apart when pan searing, realize this is a legit crab cake. Crab being the star of the show with minimal filler so when cold they won’t crumble in pan or when you have to flip them) and then pan sear for 4 min on each side (makes 4 large or 6 appetizer portion crab cakes) serve w parsley leaves & lemon wedges to class it up.

Oh and check out Sauce Boss for an easy, fridge friendly dipping sauce.

Happy eating, XO.


19 thoughts on “Crabby Cakes

  1. Pingback: Fig, Mustard & Pear Champagne Glazed Chicken | Damn, I Can Make That!

  2. Pingback: Avocado “Cream” Sauce | Damn, I Can Make That!

  3. ңi there! This article couldn’t be written much better!
    Looҟіng at this article reminds mе of my previous roommate!
    He always kept talkiոg about tҺis. I am going to forward this article to him.
    Prеtty sure he’s going to hɑve a great read. Many thanks for sharіng!

  4. Hi there would you mind letting me know which web host you’re working
    with? I’ve loaded your blog in 3 completely different internet browsers and
    I must say this blog loads a lot quicker then most.
    Can you recommend a good web hosting provider
    at a fair price? Thanks, I appreciate it!

  5. I аbsolutely love your blog.. Great сolors & theme.
    Ɗid you develop this website yourself? Please reply back as I’m attempting to create my οwn
    personal site anɗ would love to find out where yoս got this from oг just what the theme is named.

    • Hi there, thanks so much for the great comment and checking out the blog! We have some custom designs with the picture and some small details, but other than that we use Confit, a WordPress theme. Good luck on your own personal site! I’m sure you’ll have a blast pulling it together like we did with this one. XO.

  6. This is really fascinating, You are a very skilled blogger.

    I have joined your feed and sit up for in search of extra of your great post.
    Additionally, I have shared your site in my social networks

  7. Pingback: But first, let me eat a (fish) taco | Damn, I Can Make That!

  8. Pingback: Homepage

  9. Pingback: The Best buy awards

  10. Pingback: metal

  11. Pingback:

  12. Pingback: #TBT Crab Dip | Damn, I Can Make That!

Here's What I Think

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s