Kimmy's Crab Cakes

Crab cake with roasted red pepper sauce on a bed of fresh spinach

My sister-in-law Kim made crab cakes for a family party and they were SO loved, that they became Kimmy's Crab Cakes and were requested for many parties thereafter.

Of course I had to have the recipe and like to make them whenever with no special occasion in mind. With both crab meat and some shrimp in the mix, this is not an inexpensive recipe to make, but it's well worth it.

One time I went to make them for some event and was tripling the recipe to accommodate the size of he expected guest list. I was stunned to see how costly the crab meat was and asked Kim if she had hit the lottery in order to afford to have this as her go-to for parties. She laughed at me and explained that she doesn't use real crab meat, but that fake stuff. Admittedly, I was a little surprised, but more surprised that you can't even tell that it's not actual crab-meat.

For the record, I do use the real thing and there is a texture difference if not a slight difference in the taste as well. Either way, this Roasted Red Pepper dipping sauce is a great accompaniment.

THE RECIPE:

2 eggs beaten

1/2 c mayonnaise

1/4 t ground pepper

1/4 t cayenne pepper

1 t paprika

1/2 t dry mustard

1/2 t celery seed

1/2 t salt

1/2 t Tabasco

1 lb crab meat

1/4 lb shrimp chopped fine

1/2 chopped onion

3/4 c bread crumbs

additional breadcrumbs or panko for dredging

Heat vegetable oil to 375º

Combine all ingredients (except the crumbs for dredging)

When mixture is well blended and comes together, form crab cakes or crab balls

Roll or coat in additional bread crumbs (I prefer panko here rather that regular crumbs that go into the mix)

Fry until golden brown, remove from oil with slotted spoon or mesh ladle and set on paper towel to drain.

You can keep them warm for serving by placing a wire rack with 3 layers of paper towel in a parchment lined cookie sheet in the center of a 200º oven and placing the crab cakes there after frying.