So I was in my local supermarket yesterday and while I was searching for vegetable broth I found this canned crab that was on sale for pretty cheap. I have never worked with canned crab before so I figured I would give it a shot but I had to remind myself that it is not going to be anywhere near
lump dungeness. After I got home I read on the label that it is a product of Vietnam. What? They have crabs in Vietnam? I thought their only exports were rice, crappy clothes, and stupid hats. In any case, I took my chances and ended up making some really good crab cakes. Let's begin:
The recipe here is basically the same as
fish cakes. Gently combine 2 cans of crab, 1 beaten egg, 2
tbl mayo, 2
tbl Dijon, juice from 1/2 a lemon, Tabasco, and
Old Bay. You can also add some green onions and parsley if you would like. Form into patties, place on a baking sheet, and shove them in the freezer while your oven
pre-heats. Make sure your baking sheet will fit in the freezer first,
dumbass.
Bake them at 400 deg for 20 min. "Should I let them return to room temperature before I put them in the oven?" Damn you are simple. What would be the fucking point of putting them in the freezer? Just take them out of the freezer and put them directly into the oven. Damn that picture looks good. Too bad I ate them all already. Eat it.
The recipe here is basically the same as fish cakes. Gently combine 2 cans of crab, 1 beaten egg, 2tbl mayo, 2tbl Dijon, juice from 1/2 a lemon, Tabasco, and Old Bay. You can also add some green onions and parsley if you would like. Form into patties, place on a baking sheet, and shove them in the freezer while your oven pre-heats. Make sure your baking sheet will fit in the freezer first, dumbass.
Bake them at 400 deg for 20 min. "Should I let them return to room temperature before I put them in the oven?" Damn you are simple. What would be the fucking point of putting them in the freezer? Just take them out of the freezer and put them directly into the oven. Damn that picture looks good. Too bad I ate them all already. Eat it.
15 comments:
Ok the only ones I have ever had have been fried in butter? I have never had a baked one in my life. I will have to try that. It probably is not as good ad the butter way.
When you bake them they keep perfect form and they get a nice golden exterior that cannot be beat. If I were using lump dungeness, however, I would fry them in butter.
Mmmmm....I love oatmeal cookies. Those are oatmeal cookies right? No? Crabcakes? Psht....some crabcakes.
Fuck off! You have just never seen such beauty.
Mmmm. Nice. Grew up with crab cakes in Virginia Beach, and this is about the easiest and most decent sounding recipe I've found.
Thanks! I grew up in Maryland but I never made a crab cake until I moved to Portland.
What size of canned crab did you use for this recipe? I have two 6oz cans, plus 4 small crabs....
That should do it. Funny you posted this comment...I was thinking about making these again today. I just picked up a bunch of lump King Crab meat at Costco.
Thanks! I'm modifying this by using homemade Mayo; I can't tolerate miracle whip. Wish me luck!
Good luck and let us know how they turn out!
I mixed up the meat from three crabs (instead of four...miscount!) and two cans of crab meat. After mixing the other ingredients (with homemade mayo sub) and forming the crab cakes, I realized that each cake was a soggy mess. I squeezed all the extra juices out of each cake, broiled, and...kid says they taste much better than the ones that come in a box. Success!
Thanks!
Did you drain the crab? That is the only thing I can think of that would make them soggy like that.
Glad it worked out for you!!
this fish cake recipe is the most delicious things you have done asshole , due the strange combination of ingredients.
BAKED crab cakes?! You really are an asshole!
Haha! I have learned a lot since this post and I have never baked them again.
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