Brunch Crab Cakes

  • 2 cans fancy crabmeat, drained
  • 1 can lump crabmeat, drained
  • 2/3 c. mayonnaise
  • 1 egg
  • 1/2 tsp. granulated garlic
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. cumin
  • 1/2 tsp. coarse salt
  • 1/4 tsp. black pepper
  • 1/2 c. panko, more if needed
  • 2 T. cooking fat - I used bacon fat

In a large bowl, combine the crabmeat, mayonnaise, egg, seasoning, and panko. Stir well and let rest for 5 minutes. Stir again and, if the mixture isn't solid enough to form into shapes, add a little more panko. Then, using an ice cream disher or a large spoon, make 3-inch diameter patties with the crabmeat mixture and set on a plate covered in a sheet of waxed paper to rest while you prepare a pan for frying.

Heat the cooking fat of your choice over medium-high heat and set the patties into the hot fat, making sure you do not crowd the pan. I had 2 batches of cakes to fry. Allow the crab cakes to fry for about 3-4 minutes per side before removing to a plate for serving. I like to serve my patties on a bed of crunchy veggies — shredded carrot and/or kohlrabi (shown above) work well, as does finely chopped cabbage.

  • Yields: 10-14 crab cakes, depending on how thick you make them
  • Preparation Time: 30 minutes
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