Updated: Dec 13, 2021
You'll never want crabcakes any other way!
When it comes to the world of fried foods, there are few dishes that anyone would describe as “elegant” or “classy”. For some reason, crab cakes tend to fit that description. Just in hearing their name, the mind goes to a vision of a nicer restaurant ‘s menu, typically accompanied by a $15 price tag for two hearty pieces (don’t worry, ours won’t break the bank).
What are Crab Cakes?
Crab cakes are a type of fish cake popular in the United States, typically associated with the East and Gulf coasts. Possibly the most popular examples is the Maryland Crab Cake, which is really separated into two different styles; boardwalk style and restaurant style. While both of these styles traditionally use blue crabs, each name implies something different about the dish. Boardwalk style, for example, is typically made with eggs and bread crumbs, while the more “gourmet” restaurant style uses little filler and relies more on the taste of the meat itself.
What makes ours different?
Our crab cakes are what we lovingly refer to as “southern” style crab cakes. If you’ve spent any amount of time around food in the south, you understand that this means we are NOT scared of some flavor. The obvious different for our crab cakes is the addition of potatoes, which keep the cakes from drying out and create an incredible texture. Another key difference is the use of flour along with our bread crumbs to give the cakes that extra bit of crunch in every bite. No matter what your preference is, be sure to try this recipe out and tell us what you think!
Feeling lazy? Here are some tips to make this dish easier:
Make your mashed potatoes ahead of time – While store bought mashed potatoes may not be the way to go, using your homemade left overs from your family dinner will work perfectly.
Use a 1/4 cup of onion instead of shallot – This is a great substitute if shallots are harder to find, or if you’re someone who just isn’t a fan of them.
Mashed Potato Crabcakes:
Cast Iron Skillet
2 cups vegetable oil (Can also use duck fat)
1 lb crab meat
1 cup mashed potatoes
1 cup panko bread crumbs (separated into 1/4 cup and 3/4 cup measures)
3/4 cup flour
1 squeeze lemon (cut into 4 wedges)
1/2 shallot (chopped)
1 tbsp parsley (chopped)
Preheat oil to 375 degrees F (190 degrees C).
Combine potatoes, crab meat, 1/4 cup of panko, shallot, egg, parsley, salt, and pepper into large mixing bowl.
Squeeze 1/4 of lemon over mix while stirring.
Pinch golf ball sized clumps of crab and potato mix, and roll in palms until ball is formed.
In a separate bowl, mix remaining breadcrumbs and flour together.
Roll balls into flour and panko mixture until covered.
Gently press balls against flat surface to create puck shape.
Place 2-4 cakes at a time into heated oil, flipping once when golden brown. (3-4 minutes on each side)
Drain on paper towels, and serve with remaining lemon slices and your favorite remoulade.