Best Crab Cakes Ever
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- 1 large onion, roughly chopped
- 2 eggs
- 1-3 tsp cayenne pepper (depending how spicy you want it)
- 1 tsp salt
- 1-2 package mock crab, chopped (see note)
- 1 sleeve saltines, pulsed into breadcrumbs
- oil for frying
For the egg mixture
- Puree onion in a food processor till it is very smooth.
- Add everything else to the processor and pulse until combined.
- Pour into a bowl, and place a piece of saran wrap directly on the onion mixture to prevent it from oxidizing.
- Cover the top of the bowl with another pice of Saran Wrap and place in the fridge.
- This mixture should be refrigerated at least 1 day in advance but is even better if it sits in your fridge for 3!
For the crab cakes
- In a large bowl, combine crab, saltine crumbs and egg mixture.
- Mix well to combine everything together.
- Refrigerate for twenty minutes to allow mixture to firm up.
- Prepare a large baking sheet lined with parchment paper.
- I use a large ice cream scoop to keep the crab cakes the same size.
- Remove a large scoop and either shape with your hands into a disc or using a metal ring form into cakes.
- (To make these easier to fry you can refrigerate them over night or even just for an hour. They will hold shape better when frying!)
- Preheat a large pan on medium high heat.
- Add enough oil to cover the crab cakes half way up.
- Place only a few cakes in the pan at a time being careful not to overcrowd the pan.
- Cook on each side for about two minutes until crab cake is golden and cooked through.
- *I like this more on the "crabby" side. So I use 2 packages. You don't have to change any other measurement, they are just technically a little more difficult to work with because there is less binder.
- If you choose to use 2 packages, refrigerating the mixture after shaping is a must!
- Serve immediately, or reheat uncovered so they can re-crisp.
Peas, Love & Carrots https://peaslovencarrots.com/