These Joe’s Crab Shack Crab Cakes from home are a fairly close replica of the ones you can get from the restaurant. They can be made at home but you feel like you’re on the beach. This is the perfect binder and does not compete with the crab for its subtle creaminess. It allows the crab to shine! For people who do not like mayonnaise, we promise you can’t find the mayo here and taste it. But you can use Greek yogurt instead if you are very reluctant and just can’t bring yourself to do that.
Crab cakes are a variety of popular American fish-cakes. They consist of crab meat and a variety of other ingredients, such as bread crumbs, mayonnaise, mustard eggs, and seasonings, particularly the cake is then sautéed, baked, grilled, deep-fried or broiled and then served. I love adding a little hot sauce to my mine for a little spice in it, plenty of green onions, an egg, and some breadcrumbs to keep them together, some parsley and mayo. To the formula, this is pretty much it. Just be gentle with the crab as you mix and form it all into patties. I opted here to fry mine, but you know what? I’ve baked these before and as yummy as ever.
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Ingredients:
2/3 cup mayonnaise
5 egg yolks
2 tsp lemon juice
2 tbsp Worcestershire sauce
2 tsp Dijon mustard
2 tsp black pepper
1/4 tsp salt
1/4 tsp blackening seasoning
1/4 tsp crushed red pepper flakes
1/2 cup crushed, chopped parsley
2 1/2 cups breadcrumbs
2 lbs crabmeat
Directions:
Blend all the ingredients.
Making up 4 oz. of patties
Coat with the flour and fry until golden brown in 1-inch oil.
Note:
It is easy to use aluminum foil to keep food moist, cook it evenly, and clean it more quickly.
To freeze, put the uncooked cakes in the freezer on a baking sheet for about 2 hours, just until strong. Wrap any cake in plastic wrap and put it in a freezer bag. Freeze till 1 month. Defrost the crab cakes overnight in the refrigerator until they cook.
Ingredients
- 2/3 cup mayonnaise
- 5 egg yolks
- 2 tsp lemon juice
- 2 tbsp Worcestershire sauce
- 2 tsp Dijon mustard
- 2 tsp black pepper
- 1/4 tsp salt
- 1/4 tsp blackening seasoning
- 1/4 tsp crushed red pepper flakes
- 1/2 cup crushed, chopped parsley
- 2 1/2 cups breadcrumbs
- 2 lbs crabmeat
Instructions
Blend all the ingredients.
Making up 4 oz. of patties
Coat with the flour and fry until golden brown in 1-inch oil.
Note:
It is easy to use aluminum foil to keep food moist, cook it evenly, and clean it more quickly.
To freeze, put the uncooked cakes in the freezer on a baking sheet for about 2 hours, just until strong. Wrap any cake in plastic wrap and put it in a freezer bag. Freeze till 1 month. Defrost the crab cakes overnight in the refrigerator until they cook.
