Crab Cakes, Learn How To Prepare Them

Crab recipes include its crunchy external touch, combined with the smoothness of its creamy texture. A really delicious snack for any occasion.
Crab cakes, learn how to prepare them

Without a doubt, the cookies are delicious starter alternatives that combine the crunchy touch of the cover with the smoothness of the content. They are prepared with innumerable flavors, such as the crab cakes that we’ll show you next.

Crab or kani?

The latter is an imitation of the original meat, in the form of pink sticks on the outside; nowadays you can get excellent brands that are very close to the original flavor. For this dumpling recipe, kani combined with other fish can be a very interesting ingredient.

On the other hand, another important difference between the two is price. Real crab meat is very expensive, which is why the most popular option is kani; with a slightly sweet touch, we can prepare really tasty muffins.

The best recipe for crab cakes

First, we start by saying that this recipe is made up of three parts: the preparation of the dumplings themselves and then the sauces to bathe them. It is a preparation designed for approximately 10 people; with regard to the sauces, they can be replaced by others, according to the guests’ tastes and preferences.


  • 3 eggs (180 g).
  • Sunflower oil for frying.
  • 1 cup of breadcrumbs (200 g).
  • 2 green onions (60 g).
  • 2 tablespoons of wheat flour (50 g).
  • 1 finely chopped small red chili (15 g).
  • 1 bag of crabmeat or kani (500 g).
  • 1 tablespoon grated fresh ginger (5 g).
  • 1 scoop of grated green lemon rind (5 g).
  • 1/4 cup chopped fresh parsley (flat leaf) (50 g).
  • 1 scoop of low sodium soy sauce (10 ml).
crab cakes

Method of preparation

  1. First, finely chop the parsley, chives and crab or kani.
  2. Then beat the eggs until you get a homogeneous mixture.
  3. On the other hand, add the breadcrumbs, eggs, chives and parsley.
  4. Later, in another bowl, mix the soy sauce, ginger, lemon peel, chili and add to the mixture.
  5. Also, add the crab or kani to the preparation.
  6. Also, knead and with your hands form discs of approximately three centimeters in diameter or the classic muffin shape. Sprinkle them with the wheat flour.
  7. Finally, heat the oil in a skillet and fry the dumplings over medium heat and turn them over once. Remove when golden and place on absorbent paper.

for the coriander sauce


  • 1 scoop of cold water (10-15 ml).
  • 1 scoop of lemon juice (10-15 ml).
  • 1 tablespoon of olive oil (10-15 ml).
  • 3 scoops of sweet chili sauce (30 ml).
  • 3 scoops of chopped fresh coriander (30 g).
  • 1 scoop of low sodium soy sauce (10-15 ml).

Method of preparation

  1. First, mix all the ingredients and set aside for about 10 minutes for the flavors to mix.
  2. Finally, serve as a side to bathe the cookies to any guests who wish.

for tartar sauce

Without a doubt, the classic tartar sauce is an excellent accompaniment to these crab cakes; it is one of the most traditional sauces in the kitchen, well known for its intense flavor. For lasting up to five days in the refrigerator.

Crab cake sauce


  • 1 medium egg (60 g).
  • 1/4 tablespoon of salt (2 g).
  • 1 small sweet onion (20 g).
  • 4 pickled capers (10 g).
  • 1/2 scoop of mustard (5 g).
  • 1 tablespoon of dried dill (5 g).
  • 1 scoop of lemon juice (10 ml).
  • 6 medium cucumbers pickled in vinegar (40 g).
  • 1 scoop of apple cider vinegar (10 ml).
  • 10 tablespoons of sunflower oil (100 ml).
  • 5 scoops of extra virgin olive oil (50 ml).
  • 1/2 tablespoon of dried onion powder (5 g).

Method of preparation

  1. First, finely chop the sweet onion and cucumbers. Grind the capers a little. Reserve.
  2. On the other hand, prepare homemade mayonnaise in a mixer  as follows: pour the egg and olive oil and start beating. When the mixture starts to emulsify, increase the mixer speed. It is time to add the sunflower oil in the form of a fine thread, while beating. Continue until you get the desired thickness.
  3. Also, add vinegar, sugar, lemon juice, onion, mustard and salt to the mayonnaise.  Beat again and mix until you get a smooth mixture.
  4. Also add the onion, chopped cucumbers, capers and dill.
  5. Finally, refrigerate a moment before serving so that the flavors blend together.

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