Crab Cakes
Updated May 6, 2024
- Total Time
- 35 minutes, plus 1 hour refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound crabmeat, preferably jumbo lump
- 1½cups sweet corn kernels, fresh or frozen and thawed
- 1red bell pepper, finely chopped
- 1jalapeño pepper, seeded and finely chopped
- 1bunch scallions, finely sliced
- ½cup dry bread crumbs
- 1tablespoon curry powder
- 1teaspoon salt
- 5large eggs
- 1cup panko (Japanese bread crumbs)
- Canola or corn oil for frying
Nutritional analysis per serving (12 servings)
266 calories; 19 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 11 grams protein; 286 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Pick over the crabmeat, discarding any pieces of shell or cartilage. In a large bowl, stir together the crabmeat, corn, bell pepper, jalapeño, scallion, dry bread crumbs, curry powder and salt. In a small bowl, whisk together 3 of the eggs and add them to the crabmeat. Mix well.
- Step 2
Form the crab mixture into 12 cakes, each about ½ cup, pressing the cakes together very firmly. Beat the remaining 2 eggs together in a shallow bowl. Place the panko in another shallow bowl. Dip cakes in egg, dredge in panko and transfer to a sheet pan lined with parchment paper. Refrigerate, uncovered, for 1 hour.
- Step 3
Heat ½ inch oil in each of two sauté pans over high heat. When the oil is very hot but not smoking, add the cakes and cook until well browned, about 5 minutes per side. Drain briefly on paper towels and serve.
- Marquee dish: Duck confit, rice, butter.
Private Notes
Comments
I omitted the corn kernels, and added 1 extra egg to the dredging process (my eggs were medium size). It took less time than listed for the frying. Keep an eye on the cakes so they do not burn. My total fry time was about 6 minutes. I would make this recipe again.
The crab is completely overwhelmed by the corn and red pepper. Can’t taste it at all. A waste of crab. That said, they were tasty which is why I gave it 2 stars instead of 1. So save your money and leave the crab out! Also some of us thought the amount of curry should be reduced a bit - but that probably depends on your curry - they are pretty variable.
I omitted the corn kernels, and added 1 extra egg to the dredging process (my eggs were medium size). It took less time than listed for the frying. Keep an eye on the cakes so they do not burn. My total fry time was about 6 minutes. I would make this recipe again.
Advertisement