I wasn’t intending on making these Easy Crab Cakes but thanks to the leftover crab meat from my Braised Crab Meat Soup, I decided to waste no ingredient and turn them into a delectable appetizer.
Now because the texture of the crab meat itself is really delicate and since there is no binding agent used in the crab meat mixture, molding them together into patties is a little tricky. When I dredged the patties in the flour and egg mixture, they almost fell apart.
Luckily, I held steadfastly to my faith in this recipe and by the time they were coated in the panko, I was able to mold them into round patty shapes. The trick is to be very light-handed when handling the crab cakes and not apply too much pressure during the molding process.
This extra effort was definitely worth it as I could taste the flakiness and sweetness of the crab meat sans starchy binding agents or fillers. If there are any leftovers, put them in the Ziploc and keep them in the freezer for up to 6 months. Simply take them out from the freezer and bake or fry them again (see instructions below).
½ pound (220 g) lump crab meat (I’m using frozen) – defrost and squeeze out water, do not rinse
1 rib celery – finely diced
2 stalks spring onions – finely chopped
2 stalks coriander – finely chopped
Pinch of salt and black pepper
½ tsp old bay seasoning (optional)
2 large eggs – beaten
¼ cup plain flour
1 cup panko (Japanese breadcrumb)
½ cup (150 g) mayonnaise (I’m using kewpie Japanese mayo)
Zest from 1 lemon
1 tsp lemon juice (or more if you like)
1 clove garlic – finely minced
Pinch of salt and black pepper
Few dashes of cayenne pepper (optional)
Makes 6 large crab cakes
Recipe source: chowhound
Prepare aioli by mixing all the ingredients together in a medium bowl. Taste and adjust seasoning if needed. We will need ¼ of it to mix in the crab meat later.
In a large bowl, add in crab meat, and season with some salt and pepper.
Add in the rest of the ingredients and ¼ of the aioli sauce. Reserve the rest for serving later.
Use a spoon and fold until well combined.
Place the flour, beaten eggs and panko in 3 separate shallow plates.
Using a spoon or a ¼ cup measuring spoon, scoop out the crabmeat mixture and place on a large plate and baking sheet. You should be able to make 6 portions.
Carefully dredge each crab cake in the flour, follow by the beaten egg and then panko.
Note: As the crab cakes are very delicate, they will crumble during the dredging process. Do not panic and work as gently as possible. You should be able to mold them together after the panko coating. Place in the fridge until you are ready to cook them.
Take the crab cakes out from the fridge.
Using a large skillet or pan, heat up some vegetable oil, about 1-inch height from the base.
The oil should be at medium heat. Place each crab cakes gently into the hot oil and let it cook for about 1 min or until the edges start to turn golden brown.
Do not attempt to flip them before they turn golden brown. Gently flip them over and cook for another 1 – 2 mins.
Drain on paper towel and serve warm with lemon wedges and aioli sauce.
Make ahead: If you intend to make these crab cakes ahead of time or store them, simply cook all the crab cakes and let them cool completely. Place them in the freezer, uncover until they are firm, about 2 hours. Wrap them individually with cling wrap and put in a Ziploc bag and continue to freeze. To reheat, place frozen crab cakes on a baking tray and bake them at 180°C/350°F until warm, about 8 – 10 mins.