Nova Scotia Snow Crab Cakes
- 1 pound Snow crab meat
- 1/3 cup breadcrumbs or panko
- 1/4 cup mayonnaise
- 1 egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 cup finely chopped parsley
- 2 tablespoons lemon juice
- Salt and pepper to taste
- 2 tablespoons olive oil or butter for frying
- Lemon wedges for serving
- Dill Remoulade or Tartar sauce for serving
Crab Cakes are a popular seafood appetizer or main dish particularly in areas known for their crab harvests, such as the Eastern Seaboard of the United States and Canada. This recipe features tender crab meat mixed with breadcrumbs, mayonnaise, mustard, and a blend of herbs and spices, shaped into patties, and then lightly fried until golden and crisp on the outside, while remaining succulent on the inside. They are often served with a side of tartar sauce or lemon wedges and can be garnished with fresh herbs or a sprinkle of paprika for added color and flavor. This is a Nova Scotia variation of the classic dish using Snow Crab and served with a dill remoulade.
Join DaveMakesFood on an exciting culinary journey as we transform fresh, East Coast snow crab into succulent, budget-friendly crab cakes with minimal filler and maximum flavor. This recipe is perfect for any seafood lover looking to savor the best of crab season without breaking the bank. Let's get cracking!
Ingredients:
- 3 pounds of fresh snow crab meat
- 1/2 cup Earth Island Vegenaise (or any preferred mayonnaise)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 red bell pepper, finely diced
- 2 tablespoons French's Bold & Spicy mustard (or Dijon mustard)
- 1 tablespoon Old Bay seasoning
- 1 Vidalia sweet onion, finely chopped
- 4 green onions, finely sliced
- 1 teaspoon Taekyung red pepper powder (or a mix of smoked paprika and cayenne pepper)
- 4 large eggs
- 1/2 cup finely diced scrunchies (pork lard or fatback), rendered and salted (optional)
- Panko bread crumbs, as needed for binding and coating
- Salt to taste, if not using scrunchies
- Freshly ground black pepper
- Oil for frying
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Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Equipment: Mixing bowl, frying pan, baking sheet
Servings: 10 jumbo crab cakes, 1 medium crab cake
Instructions:
1. Prepare the crab meat by extracting it from the snow crab clusters. Ensure to handle it gently to maintain large, succulent pieces.
2. In a large mixing bowl, combine the crab meat with Vegenaise, onion and garlic powders, diced red bell pepper, French's Bold & Spicy mustard, Old Bay seasoning, finely chopped Vidalia onion, green onions, and red pepper powder. If you are incorporating scrunchies, add them at this point, or simply season with salt to taste.
3. Beat the eggs in a separate bowl and fold them into the crab mixture. The eggs will help bind the ingredients. If you found yourself with fewer eggs, compensate with a bit more Vegenaise.
4. Gradually sprinkle panko bread crumbs into the mixture, stirring until it has just enough body to form cakes without becoming too dry.
5. Shape the mixture into 10 to 11 jumbo-sized crab cakes, about 2.5 to 5 ounces each, forming them into compact "hockey puck" shapes.
6. Coat each crab cake generously with panko bread crumbs, pressing lightly to ensure adherence.
7. Heat a pan over medium heat with enough oil to cover the bottom. Once hot, gently place the crab cakes in the pan, cooking in batches if necessary, to avoid crowding.
8. Fry the crab cakes for about 3-5 minutes per side or until they achieve a golden brown, crispy exterior while ensuring they're cooked through.
9. Transfer the cooked crab cakes to a paper towel to drain excess oil.
10. Serve hot with your choice of sides – a fresh tomato and onion salad with a red wine vinaigrette complements the rich crab cakes beautifully.
Cooking Tips:
- Be delicate when folding ingredients into the crab to prevent breaking up the tender meat.
- Adjust breadcrumbs based on the wetness of your mixture for perfect consistency.
- For a lighter option, crab cakes can also be baked in a preheated oven at 375°F (190°C) until golden and heated through, approximately 10-15 minutes.
YouTube channel at https://www.youtube.com/@davemakesfood. Remember, it's all about using fresh, seasonal ingredients and enjoying the delectable taste of the East Coast!
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YouTube channel - davemakesfood: https://www.youtube.com/@davemakesfood
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