Pico Crab Cakes

Name: Pico Crab Cakes
Prep time: 30 min
Cook time: 25 min
Yield: 6
Ingredients: 1 pound Blue Crab (lump or what’s available); 1/4 cup Pico De Gallo; 2 oz egg (1 egg scrambled); 4 tbs panko bread crumbs; 4 tbs parmigiana (grated); 2 tbs butter; 2 tbs mayonnaise; 1 tsp Cottonmouth; 1/4 tsp salt; 1/4 cup vegetable oil; 7 oz tomato raw (about 1 medium); 1 oz jalapeno (1 jalapeno); 2 oz onion (1/4 a medium onion); 1 tbs cilantro (chopped or hand torn); 1 tsp garlic (1 clove); 1/2 tsp salt; 1.5 tbs lime (half a lime squeezed optional)

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Pico Crab Cakes

Caught some lump Blue Crab on sale and thought it was about high time to make some crab cakes. Was a little pissed when I thawed the crab because I think it was crabs from the Orient which is a lot less than what I consider “lump” crab. If these were Blue Crab they were babies. Never the less the flavor was on point and I’d do these again with any crab from a sea.

Course Appetizer, Main Course, Side Dish

Style American, Texan

Prep Time 30 minutes

Cook Time 25 minutes

Servings

Calories 283kcal

Author Shawn

Ingredients

Crab Cakes

1 pound Blue Crab (lump or what’s available)
1/4 cup Pico De Gallo
2 oz egg (1 egg scrambled)
4 tbs panko bread crumbs
4 tbs parmigiana (grated)
2 tbs butter
2 tbs mayonnaise
1 tsp Cottonmouth
1/4 tsp salt
1/4 cup vegetable oil

Pico De Gallo

7 oz tomato raw (about 1 medium)
1 oz jalapeno (1 jalapeno)
2 oz onion (1/4 a medium onion)
1 tbs cilantro (chopped or hand torn)
1 tsp garlic (1 clove)
1/2 tsp salt
1.5 tbs lime (half a lime squeezed optional)

USA - Euro

Instructions

Make your Pico De Gallo. Our recipe is here.
In a 4 quart bowl get your crab clean from shells.
Melt the butter in a glass for 20 seconds in the microwave.
Add everything in the bowl of crab. EXCEPT the the vegetable oil.
Mix the crab bowl well carefully trying to not break up crab meat too much.
Make patties out of your crab mixture about 4” dia 1/2” thick. Much like a hamburger my batch made 6 patties.
Lay crab patties on a plate, cover, and place in refrigerator 20-30 minutes.
Get a large pan to medium low heat. 250° to 324°
Once the pan is hot pour in the vegetable oil.
Careful the patties will break apart easily.
Place 4 patties (as many as your pan will fit but not over crowded in the hot oil.
Cook for 2 minutes until golden brown.
With a spatula delicately flip the patties and cook and additional 2 minutes or golden brown.
Remove cooked crab cakes to a clean plate and finish cooking the remaining patties.
Serve as appetizer or on top of your favorite grilled steak.
Bon appétit!

Notes

Pic with beef tenderloin and garlic mashed potatoes.

➕ Nutrition

Nutrition Facts

Pico Crab Cakes

Amount Per Serving (355 g)

Calories 283 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 11g69%

Cholesterol 81mg27%

Sodium 1175mg51%

Potassium 315mg9%

Carbohydrates 10g3%

Fiber 1g4%

Sugar 3g3%

Protein 18g36%

Vitamin A 865IU17%

Vitamin C 17.2mg21%

Calcium 102mg10%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn