Crab cakes look quite fancy but they are not really that hard to make. Although I am quite limited in terms of the types of fish I like and eat (pretty much shrimp, hilsa, Mahi Mahi, rohu, tilapia, bhetki and canned tuna), I do cook a lot of fish when my son is at home. As a side effect of COVID with kids at home this is one of the recipes I get a chance to make. If you can get hold of some fresh crab that’s even better. I used a can of meaty crab for this recipe and was a bit unsure of how it would turn out but actually it’s pretty good. Old Bay seasoning has been in the US for about 80 years. It is used in seafood like crab boil or fried shrimp but you can also use it in fries, popcorn or burgers. It contains celery salt, cayenne, paprika and black pepper. It has a very distinctive flavor and a little goes a long way. Do try this recipe and drop me a note if you do @sarchakra
PREP TIME:10 mins plus refrigeration
COOK TIME:10 mins
YIELDS: Makes 7
- Crab meat 1 can (6 oz)
- Oil for frying
- Sea salt
- Black pepper 2 tsp
- Paprika 1 tsp
- Egg 1
- Panko breadcrumbs ½ cup
- Old bay seasoning 1 tsp
- Lemon juice 2 tsp
- Lemon zest 2 tsp
- Mayonnaise 2 tbsp
- Curly leaf parsley 3 tbsp, finely chopped
- Green onions 2 tbsp, finely chopped for garnish
- Combine everything except green onions and lemon zest in a large bowl. Gently mix taking care not to break the crab meat. Refrigerate for a few hours for the flavors to develop.
- Just before frying add lemon zest and green onions.
- Divide the mixture into equal portions and make into patties.
- In a pan heat oil. Pan fry the crab cakes till golden. Drain on paper towels. Serve with some sauce. I served this with some honey mustard.
Mayonnaise adds flavor and moisture and acts as a binder.
When making the mixture take care to not over mix the crab. The flakes add to the visual appeal.
Panko crumbs give the dish that added crispiness.
Chilling the mixture in the fridge is a necessary step to help keep the shape of the cakes together.