Today I'm sharing my best Crab Cakes Recipe. A delicious dish that is always a favorite with seafood lovers! Super delicious and super easy to make. They can also be enjoyed as an appetizer or main course. While there are many variations on the Crab Cake Recipe, I think my recipe is the best. It's a perfect blend of fresh crab meat, seasonings, and breadcrumbs. When fried to golden perfection, these Crab Cakes are simply irresistible! Perfect for a dinner party because you can make them beforehand and then just heat them up for your party. They also make a special treat for a family dinner. I promise you friends your family and friends are going to love them!So what are we waiting for? Let's get cooking!
4ouncesapprox. Panko or Salt-Free Saltine Cracker Crumbs (or any cracker you like, just be sure to grind it VERY fine with your food processor)
ยฝteaspoonGarlic Salt
ยฝteaspoonHerbs De Provence
For the Mousse:
2Egg Whites
ยผpoundSalmon cut into ยผ" inches pieces
1tablespoonGarlic chopped
About 1 tablespoon Fresh Dill
Salt and Pepper to taste
For the Cakes:
1poundCrab cut into ยผ inch pieces
ยผGreen Bell Pepper finely diced
ยผRed Bell Pepper finely diced
ยผYellow Bell Pepper finely diced
For the Sauce:
ยฝcupMayonnaise
ยผcupSour Cream
2tablespoonsCountry Mustard with Seeds
1dash of Hot Sauce
Salt and Pepper to taste
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Recipe Instructions
For the Crumbs:
Using your food processor, process the crumbs until very fine.
For the Mousse:
In a food processor, combine the egg whites, salmon, garlic, and salt & white pepper to taste.ย ย Mix until all ingredients create a mousse.
For the Sauce:
In a glass bowl, mix all ingredients and adjust to your liking.ย ย All measurements are really approximate.
For the Cakes:
Preheat Oven to 375หF 190หC
In a large glass or stainless steel bowl, combine the crab, bell peppers and the mousse and mix until well coated.ย ย Divide into balls.ย ย Form a cake using the PVC ring (3" diameter by 1" thick).ย ย Roll into the crumbs until totally coated.ย ย
Cool the cakes in the refrigerator or freezer for about 1 hour.ย ย In a non-stick sautรฉ pan, heat some extra-virgin olive oil.ย ย Sautรฉ the cakes until golden brown on one side.ย ย Turn them over and cook for a couple more minutes.ย ย Transfer onto a cookie sheet lined with a silicone mat and bake for about 10 minutes or until inside temperature reaches 135ยบย to 140ยบ
Equipment - You can find the items below at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the worldโs best restaurants with a 3-star Michelin rating.
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5-inch high-carbon German Stainless Steel blade will effortlessly slice through your steak, bread, vegetables, and fruits. The handle is ergonomically designed Pakka Wood. Makes a perfect gift presented in a beautifully crafted wooden box.
