Yes, You Can Make Crazy Crab Cakes!!
I have been a crab cake lover for as long as I can remember. But after stopping in a small diner in New Jersey on one of our many trips passing through, and having theirs, I became even more in love with them. Since then I have made them from every kind of crab meat I could find, with everything in them I could think of, and have had some crazy combos to be sure....my daughter is also a crab cake lover, and requested this recipe go in this blog..and my son likes anything so there we go!!!
375 degree oven (optional)
But my basic recipe and way of fixing them has remained the same. This makes about 7 or 8 cakes, depending on size you choose, and what you add to them, BUT can be easily halved.
1 pound of crab meat
15 saltines crushed
3 to 4 dashes of worcestershire sauce
1 Tablespoon of seafood seasoning of choice, or to taste
Dried thyme to taste
My two fav additions are:
I have added finely diced red peppers, and finely diced onions, and finely diced celery plus leaves, 1/4 cup of each.
And this version pictured:
1 1/4 cup of grated raw carrot
1 cup of chopped artichokes, drained really really well,( water packed only)
tsp garlic powder
I mix whatever my combo is and put in fridge for at least 30 minutes or longer to set.
Remove and make size cakes you desire, pressing together well.
Put in a preheated, then sprayed skillet, cast iron if you have one, or any other non stick pan
Fry on medium heat, for 8 or 9 minutes till nice crust on bottom, carefully turn and place in a preheated 375 degree oven for 10 minutes to finish off and get a nice crust on bottom, watch carefully...AND or you can keep frying till done, I prefer the oven method as I feel they get cooked through better that way, but that is your choice....once again, thickness and size are going to determine exact timing.
Have served with lemon, cocktail sauce, creamy horseradish sauce, home made tarter sauce with chopped dill pickles or dill pickle relish and just plain, all are good, just a matter of choice.
Many recipes call for mayonnaise in the mix, I never really found it added much except maybe extra calories, so opt out for that ingredient...once again entirely up to you...