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Crab Cake Recipe


Crab CakesCrab Cakes Recipe

1 cup mayonnaise
1 tablespoon grainy mustard
Dash of Tabasco
2 tablespoons parsley, finely chopped
2 tablespoon cilantro, finely chopped
1 tablespoon lime juice
3 tablespoons celery, small diced
3 tablespoons scallions, white part only, sliced thin
Salt and pepper to taste
1 pound crabmeat (my favorite is jumbo lump), picked through for shell fragments
4 eggs, mixed well
2 cups all purpose flour
2 cups Panko bread crumbs
Vegetable oil for frying


Combine the mayonnaise, mustard, Tabasco, parsley, cilantro and lime juice together.
Combine the celery and scallions and fold them into the flavored mayonnaise. Season with salt and pepper. Mix half of the mayonnaise mixture with the crabmeat. Reserve the other half for serving.

Shape the crab mixture into 6-8 cakes. Set up an assembly line of first the flour, then the egg, then the breadcrumbs. Using a perforated spatula or spoon, place the crab cake into the flour, shaking off any excess, then into the eggs, and finally into the breadcrumbs. Transfer the breaded cakes onto a large plate or baking sheet. Refrigerate for 1-2 hours to set. Heat the vegetable oil in a large deep pan on medium high heat. Fry the crab cakes, turning once, until golden on both sides. Serve with remaining mayonnaise. print recipe


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