I’m sure I’ve left a review on one of the many recipes I’ve tried from you, Jen, but after going through many of my printed recipes I came across this one and decided to make it for lunch today! I only had canned chunk crab, so I opened two of them and halved the recipe. I got three nice sized cakes – perfect for the two of us. I also didn’t have parsley (crazy that I didn’t dry some of the fresh parsley I grew all summer), so I substituted some green onion. I did put them in the fridge for an hour and they held up perfectly.
I was so glad to see a recipe that didn’t call for green/red peppers in it. They’re like the kind we had on the west coast – very nice, and perfect with the homemade tartar sauce I also made from this recipe.
I make these quite often and they are just as tasty tonight as they were the first time that I made them. My wife and I love them and tonight my grandson was inducted into the fan club. Thanks for the terrific recipe Jennifer! The only thing that I have changed, is that I cook them in the air fryer. I cook them at 400 degrees for 5 minutes a side. They come out perfect. By the way, love the book!
We live in Northern California near the coast. My avid fisherman son went out and got 20 Dungeness crabs, all about 3 lbs each!! This seems to be quite an extraordinary season. We made a huge dent in it for Thanksgiving (much better than turkey), but we still had lots leftover. I made your wonderful crabcakes tonight. They turned out beautifully, tasted sublime. Dungeness must be quite different than Blue Crab, but never having had Blue, I didn’t know what to expect.
I had to add more crab and found the mixture was still quite wet. It was fine once the Panko was added, but I think if I only had 1 lb of Dungeness to work with, I would probably have to cut back on the liquids. Just a little tweaking was all it took. The final dish was well balanced, seasoned perfectly and enhanced rather than hid the flavor of our sweet west coast crab. At any rate the recipe is a definite keeper as are all that I’ve tried. Thank you Jenn. I love everything about this site.
Ingredients:
1 lb. Crabmeat
1 Egg, beaten
1 cup Ritz Crackers, crushed
1 tsp. Yellow Mustard
2 tbsp. Fresh Lemon Juice
2 tbsp. Fresh Parsley, chopped
1 tsp. Old Bay Seasoning
1 tbsp. Worcestershire Sauce
CRAB PUPPIES:
Place crabmeat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers, Old Bay Seasoning & parsley to the crab. In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth. Pour egg mixture over the crabmeat and crackers and gently mix careful not to break up large lumps of crabmeat. Mold into golfball sized balls and place on a cookie sheet. Bake @ 350 degrees for 30 minutes. Drizzle w/ melted butter and allow to cool.
source: 1krecipes.com
