Homemade Crab Cakes

Full Credit to Grubwithgabby

TikTok/grubwithgabby

Instagram/@grubwithgabby

 Recipe (25 crab cakes)

Ingredients

4 eggs

2 pound crab

1 cup celery, finely diced

2 cup saltines, crushed

1/3 cup mayo

2 tbsp Dijon

2 tbsp old bay

 Red pep flakes, to taste

4 tsp Worcestershire sauce

1 cup finely chopped parsley

1 cup scallions

1-2 shallots, finely diced

 A few pinches of salt

1 cup panko (more as needed)

1 cup high smoke point veggie oil, like canola or safflower (depending on frying surface - should go up about 1/4 way up the side of the crab cake)

1-2 tbsp EVOO

Steps

Add EVOO oil to a pan on medium heat and add celery, parsley, and shallots with a TINY pinch of salt. Sauté until softened (about 7 minutes).

Mix all wet ingredients (EXCEPT THE OIL!) & spices into a large bowl until incorporated. Then add shallot/parsley/celery mixture, crab, scallions, salt as needed, and saltines and gently fold in (be careful not to overwork the crab - I like to use my hands for this to ensure I’m being extra gentle). Once mixed, I like to take a tiny pinch and toss it in a hot pan for a quick taste test to make sure I like the salt balance (it should NOT taste “salty” but the salt level should brighten the crab flavor).

Once everything has come together and is beautifully seasoned, form into patties and put in the fridge for 3+ hours (can do up to overnight). My ideal party is 3” in diameter because they cook faster and are easy finger food, but you’re the boss!

Heat up your oil on med/high heat in a large and relatively deep pan. Place your panko in a shallow bowl and dredge you’re crab cakes until they are evenly coated with crumbs. Lay the crab cakes down in the oil CAREFULLY and cook until golden and flip (about 3 minutes per side depending on how big your cakes are). I would highly recommend using a splatter guard during this process and not to “overcrowd” the pan when frying. Once the cakes have reached golden perfection, place on a cooling wrack over a baking sheet to allow to cool (this keeps them crispy). If serving later, pop into the oven for 15-20 minutes right before serving to finish them up and serve alongside tartar sauce or a remoulade. Enjoy!