Crab Cakes

This recipe can be your main meal, appetizer or a side dish. For a crab cake to be delicious you have to have the right amount of stuffing and meat in your mixture. You got to have the meat. We don’t like all that breading

You also need to make sure your vegetables are cut up fine. You don’t want them too large. To make sure my onions, bell pepper and celery are cut up fine I use my Pampered Chef food chopper. Be careful with chopping the bell pepper, they will liquefy easily. One of our most popular kitchen tools, the Food Chopper makes quick work of chopping veggies, cooked meat, and nuts in seconds. It’s the solution to tear-free onion chopping! It’s equipped with a unique stainless-steel blade that rotates with each press of the plunger for consistent results. The more you press the plunger, the finer the chop

Ingredients

  • 1/2 pint of fresh crab meat (please don’t buy the imitation crab meat!)
  • 2 eggs
  • 2 stalks of celery
  • 1 bell pepper
  • 1/2 onion
  • 1 stick of butter
  • 1/2 bag of Pepperidge Farm Herb seasoned stuffing
  • 1 cup of almond/coconut flour (or all-purpose regular flour)
  • extra-baby shrimp if you want more meat
  • oil to fry if you fry

Directions

  • Wash and chop up your vegetables.
  • If you are using shrimp peel and rinse. Cut them in half.
  • Follow the directions on the bag for the stuffing mixture for cooking 1/2 the bag.
  • In a large size pan melt the butter and sauté vegetables and shrimp
  • With the stuffing cooked and removed from heat add in the sautéed vegetables and shrimp and crab meat.
  • Mix well
  • You can fry or bake. If you bake pre heat your oven to 375.
  • Baking: line cookie sheet with parchament paper and use a large scooop (3 tablespoon size) I use my PC large scoop. The squeeze-action handles allow for convenient one-handed use. Scoop out crab mixture into balls onto the parchament paper, spacing 1 inch apart until all mixture is used. Bake for 20 minutes.
  • You can fry or bake. If you bake pre heat your oven to 375.
  • Baking: line cookie sheet with parchment paper and use a large scoop (3 tablespoon size) I use my PC large scoop. The squeeze-action handles allow for convenient one-handed use. Scoop out crab mixture into balls onto the parchment paper, spacing 1 inch apart until all mixture is used. Bake for 20 minutes.
  • To Fry: Heat oil medium high heat in large frying pan.
  • Use the large scoop and scoop out crab cake mixture. Gently roll in your choice of flour. Gently press flat. Place in heated oil.
  • Cook for about 4 minutes, then flip and cook till brown
  • Place on paper towel to drain

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