Crabcakes Recipe

Submitted By: Lydia Rossi from Chicago.

Crabcakes Notes

I wanted to make a tasty seafood appetizer for Christmas Eve dinner, so I whipped this up on a whim using 2 of my newest Spice House acquisitions: Sunny Spain and Argyle Street Asian blend
Ingredients
  • 4 cans of lump crab meat, drained and flaked
  • Argyle Street Asian Blend to taste
  • Sunny Spain seasoning, to taste
  • 2 eggs, beaten
  • 1/4 Cup panko breadcrumbs
  • Extra-virgin olive oil for frying
Serves / Yields

12 cakes
Preparation Instructions
  1. Drain and flake the crabmeat in a bowl.
  2. Season to taste.
  3. Add beaten eggs and breadcrumbs. Mix with a spoon or your hands.
  4. Fill a large saucepan with an inch of olive oil and heat over medium-high heat.
  5. Form patties from the crabmeat mix and gently place them on the hot oil.
  6. Fry for about 1-2 minutes on each side until golden, then flip over. Drain on paper towels.
Helpful Hints

Trader Joe's carries panko breadcrumbs at a very reasonable price. They're worth using, and have a light, flakier texture that works well with fish. Regular breadcrumbs will still work here, but for best results, stick with the panko ones.

Quick Shopping List


Argyle Street Asian Blend
In a glass jar
In a 1/2 cup shaker jar, net wt 2.75 ounces
$4.99
Sunny Spain Salt-Free Seasoning
In a glass jar
1/2 cup shaker jar, net wt. 2.5 oz.
$4.99
Comments:

This recipe has no comments. Be the first to submit a comment!