crab cakes

[flpooh19701]

Ok, I have some leftover crab meat and have been searching for recipes. Crab cakes stand out to me. Has anyone ever made crab cakes replacing the bread crumbs with grated parmesan cheese? I'm wondering how it would taste.

[not2late]

I'm from Maryland and you don't need to use parmesan cheese, bread crumbs, pork rinds, etc. as binders/fillers in crabcakes.

The best crabcakes are the ones that have the least fillers. In fact, the cheaper the crab house, the more fillers they toss into the crab cakes!

To bind the crab meat, either use an egg or mayonnaise. If you use an egg, do not beat the egg. Simply mix a whole egg into your crab meat allowing the yolk and whites to coat the meat. Make sure you use enough crab that the mixture isn't soupy or watery from the egg. The mixture should be sticky enough to hold together when gently patted into a cake.

If you use mayonnaise, again, only use enough mayonnaise to hold the crabmeat together.

After forming the cakes, let them rest in the frig for about 30 minutes.

Since you aren't filling the cakes with junk, you have to be careful when cooking them. You can either place them in baking sheet, brush them with butter, and put under the broiler until the crab cake is golden brown. If you pan fry them, put them into a heated pan with oil or butter. Do not move the cakes around or they will fall apart. Just put them into the hot pan and flip them when the bottoms edges get a golden brown crust.

[flpooh19701]

WONDERFUL! THANK YOU! I can't wait to try it. I thinx this will be my lunch today!
Trisan

[BoxerLoverBaby]

Those sounds YUMMY!! Would they happen to be induction friendly??

[flpooh19701]

YEs! But be warned. Do not use imitation crab meat.. the carbs are through the roof!
Trisan

[not2late]

hint on forming the cakes----use an ice cream scooper. This will keep your hands clean (at least cleaner) and you can flatten the tops after you've plopped them out.

I use an ice cream scooper when I make my giant meatballs, too.

[flpooh19701]

I made these for lunch today and they were very easy to do. Unfortunately, due to a cold I couldn't taste a thing! So I will make them again in a few weeks. They are a great source of protein and the only carb is in the egg!

[not2late]

You can do the same thing but use canned tuna or salmon--just drain the canning liquid thoroughly. Or if you have some leftover cooked salmon or tuna, so much the better!

I like to serve the salmon or tuna cakes with a sauce of mustard and mayonnaise.