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Video:Tips for Making Crab Cakes

with Krystyna Rittichier

Crab cakes are both easy to make and beautiful enough to be displayed. Here are some tips for making some delicious crab cakes.See Transcript

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Transcript:Tips for Making Crab Cakes

Hi, I'm Krystyna Rittichier with About.com. In this video, I'll share some tips with you about how to make the best crab cakes. Today, we'll be using a crab cakes recipe from About.com's Southern Food site.

Crab Cake Ingredients

For this recipe, you will need:

  • 2 6-1/2 ounce cans of lump crab meat (Lump crab meat is a great type of crab meat for crab cakes, because it contains only white meat. This will give you a more tender, evenly flavored crab meat.)
  • 2 Tbsp mayonnaise
  • 1 Tbsp Worchestershire sauce
  • Several drops hot pepper sauce (Tabasco sauce works nicely)
  • 4 Green onions, finely chopped
  • 2 Tbsp dry mustard (You can also use wet mustard in place of the dry mustard. Using a wet mustard will give the crab cakes a more tangy flavor. Another thing to keep in mind while choosing between wet and dry ingredients for your crab cakes recipe, is your balance between wet and dry ingredients. You want just enough moisture to create a light, fluffy texture to the raw mixture.)
  • Salt and pepper to taste
  • 2 Egg whites
  • 1 Cup cracker crumbs

Preparing the Crab Cakes for Cooking

To make your crab cakes, drain the crab meat. Flake the meat with a fork and remove any bones or debris in the meat. Mix all of your ingredients, except for the cracker crumbs, salt and pepper. Shape the meat into 4 cakes, about 4 inches in diameter. While forming your crab cakes, remember that thinner cakes will be crispier, and thicker cakes will be juicier. Place your cracker crumbs on a plate, and season the crumbs with salt and pepper. Coat both sides of the crab cakes in the cracker mixture. Preheat a skillet over medium high heat. Preheating your skillet will allow you to sear the outsides of the cakes effectively, which will keep the crab cakes moist. You can also deep fry your crab cakes, or pan fry them in clarified butter or olive oil.

Frying Your Crab Cakes

If you decide to fry your crab cakes, you must keep the heat high enough to cook the crab cakes quickly without burning them. If your heat is too low while frying crab cakes, the oils can become trapped in the breading, making your crab cakes soggy with fat. We are getting around this delicate balance by using a non-stick cooking spray instead of oil. Cook your crab cakes for 5 minutes on each side. Your crab cakes are done when both sides are golden brown. If your finished crab cakes are ever a little loose, you can always throw them in an oven preheated to 350 degrees for 3 to 5 minutes.

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