The Famous 21 Crab Cake Recipe

ALL YOU NEED TO KNOW ABOUT THE BEST 21 CRAB CAKE RECIPE

Welcome to the best website information on my favourite cuisine, including the famous 21 Crab Cake Recipe and other wonderful and delicious crab cakes, with all you need to know about preparing and cooking your favourite crab cake recipes

Welcome to the most amazing website information on crab cake recipes, with all you ought to be familiar with about preparing and cooking your favorite crab patty recipes.

My name is John Payne and I have printed a successful cook book for sailboats called The Great Cruising Cookbook and of course in that book are several outstanding and easy to create crab recipes, including my own extremely extraordinary crab cake recipe

There are so a lot of questions to answer on crab salad recipes and this website will seek and answer them all, these are just some of the crab cakes to look at!

Are you looking for a fast and easy cold-crab-salad? Or how about an imitation-crab-salad-recipe, or a outstanding crab-pasta-salad-recipe to go with your delectable crab cake? Try these great pointers out, I have and they all work out!

There are loads of advice to choose from and also attempt the imitation crab salad of you are on a budget and imitation crab meat is a popular summer luncheon idea. Another favourite of mine is crab-stuffed-mushrooms.

What ever crab you favour most things go beautifully with the insidious crab flavours so attempt all my tips out this summertime

HERE IS THE FAMOUS 21 CRAB CAKE RECIPE

This recipe from the well known 21 Club Restaurant located in New York City and is seen by many as the holy grail of crab cakes, and I have to say it’s not bad, well actually it is pretty darn delicious and so I have worked on this, tried it a few times and also noted many online comments and also a few variations on the original 21 Crab Cake Recipe is here that seem to work better

This 21 Crab Cake Recipe requires lots of very lumpy crab meat and very little filler. The secret is careful handling so a snot to let them break up. The second variation departs slightly form the original 21 Crab Cake Recipe and seems to work better.

WHAT INGREDIENTS DO YOU NEED FOR THE ORIGINAL 21 CRAB CAKE RECIPE

Jumbo Lump Crab Meat 1lb (500 gms) of the best quality lump crab meat

Vegetable Oil 3 tablespoons (I prefer Sunflower Oil)

Red Bell Pepper 1 medium sized, dice into 1/4-inch pieces

Yellow Bell Pepper 1 medium sized, dice into 1/4-inch pieces

White Sandwich Bread 6 slices of firm white bread, cut off the crusts

Cilantro (Coriander) Leaves 1/4 cup fresh leaves. Wash the leaves well and spin them dry before chopping into medium sized pieces

Mayonnaise 1/4 cup mayonnaise (Hellmans) or make your own for the best results, you need a low oil mayonnaise.

Old Bay Seasoning 2 teaspoons

Jalapeño Chili 1 medium sized chili de-seeded and fine chopped

Minced Garlic 1 tablespoon (I prefer the off the shelf minced garlic)

Ground Black Pepper Freshly ground pepper to taste

Rock Salt A pinch to taste

HOW DO YOU MAKE THE ORIGINAL 21 CRAB CAKE RECIPE

STEP TWO Grind the bread into fine crumbs using a your food processor.

STEP THREE Place the cooked bell peppers, fresh chopped cilantro, mayonnaise, Old Bay seasoning, chopped jalapeño chili, minced garlic, black pepper, a pinch of rock salt and 2 tablespoons of the bread crumbs into a large mixing bowl. Gently fold together all the ingredients together until well combined and then add in the jumbo crab meat. Be very careful when mixing in the crab meat so that it doesn’t break up too much as you need those lovely chunks to stay together. When the mixing is complete, place the bowl in the frig for 30-40 minutes to chill.

STEP FOUR Gently scoop out the chilled crab mixture to make 8 portions (an ice cream scoop works well). Place on a plate and gently form each into a ¾ inch thick patty.

STEP FIVE Spread the remaining bread crumbs evenly onto a sheet of wax paper. Very gently press each crab cake into the crumbs and turn so as to coat them evenly.

STEP SIX Cover the crab cakes and place in the refrigerator for 1 hour, or as long as you want. This will help to consolidate the mixture and stop them crumbling during the cooking process.

STEP SEVEN Put 1 tablespoon of vegetable oil into a non-stick skillet, and heat over moderate heat until hot but not quite smoking. Gently sauté the crab cakes on one side until golden brown, and this will take around 3 to 5 minutes. Very gently turn the crab cakes over and brown the other side. Do not be tempted to continually turn them over, as the more handling you do the more chance you will break them up. While you are doing this preheat the oven to 375°F.

STEP EIGHT carefully transfer the sautéed crab cakes onto a baking sheet. Bake the crab cakes for 6 minutes so that they are heated through.

STEP NINE Serve your crab cakes with some home made mayonnaise and some garnishing.

WHAT INGREDIENTS DO YOU NEED FOR THE MODIFIED 21 CRAB CAKE RECIPE

Many people have devised some modifications to the original 21 Crab Cake Recipe and I know the purists will be unhappy but sometimes these make life easier, so this is my take on the same recipe. I still make the original however and slightly reduce some of the measures on Old Bay, garlic, bell peppers and chili. The best 21 Crab Cake Recipe is here

Jumbo Lump Crab Meat 1lb (500 gms) of the best quality lump crab meat

Vegetable Oil 3 tablespoons (I prefer Sunflower or Canola Oil but Light Olive Oil also works great)

Red Bell Pepper 1 small sized, dice into 1/4-inch pieces

Yellow Bell Pepper 1 small sized, dice into 1/4-inch pieces

White Sandwich Bread 6 slices of firm white bread, cut off the crusts. I also have tried some of that local artisan style bakery type breads, which have some very firm European style white breads. Don’t use the store bought bread crumbs as they don’t do a very good job. Some also find using Panko for rolling them in works well but it loses some of the flavour of fresh bread.

Cilantro (Coriander) Leaves ¼ cup fresh leaves. Wash the leaves well and spin them dry before chopping into medium sized pieces, make sure you don’t add in the stalks

Mayonnaise ¼ cup home made mayonnaise, again you can use off the shelf but aim to use those that are not too oily such as Hellmans

Old Bay Seasoning 1-½ teaspoons, you don’t want to swamp the delicate flavour of the crab meat with too much seasoning, I have dropped this to 1 teaspoon and still captured the flavour of the Old Bay.

Chili 1 small chili de-seeded and fine chopped. The variety you choose can be less hot than the Jalapeño. Also I have used some dried chilli flakes which also works great. You don’t want to swamp the delicate flavour of the crab meat.

Minced Garlic 2 teaspoons (I prefer the off the shelf minced garlic), as again you don’t want to swamp the crab meat with garlic flavour

Lime or Lemon Juice 1 teaspoon of fresh juice, bottled if not also works okay.

Fresh Egg 1 small to medium sized egg, beaten. This helps bind the cake together but the trade-off is that it imparts a slightly egg flavour to the crab cake

Ground Black Pepper Freshly ground pepper to taste

Rock Salt A pinch to taste

HOW DO YOU MAKE THE MODIFIED 21 CRAB CAKE RECIPE

STEP ONE Heat one tablespoon of the vegetable oil in a non stick skillet over a moderate heat. Add in the chopped bell peppers and gently sauté until soft, be careful not to burn them. Remove and cool the peppers on a plate. I have found that adding the minced garlic with peppers works well as an alternative to adding with mixture.

STEP TWO Grind the bread into fine crumbs using your food processor. Some people also prefer slightly larger crumbs and from experience I found that this helped keep the cakes together slightly better.

STEP THREE Place the cooked bell peppers, fresh chopped cilantro, mayonnaise, Old Bay seasoning, chopped chili, minced garlic, black pepper, lime or lemon juice, a pinch of rock salt and 3 tablespoons of the bread crumbs into a large mixing bowl, then add the beaten egg to the mixture. Gently fold together all the ingredients together until well combined and then add in the jumbo crab meat. Be very careful when mixing in the crab meat so that it doesn’t break up too much as you need those lovely chunks to stay together. When the mixing is complete, place in the refrigerator for 30-40 minutes to chill.

STEP FOUR Gently scoop out the chilled crab mixture to make 8 portions (an ice cream scoop works well). Place on a plate and gently form each into a ¾ inch thick patty.

STEP FIVE Spread the remaining bread crumbs evenly onto a sheet of wax paper. Very gently press each crab cake into the crumbs and turn so as to coat them evenly.

STEP SIX Cover the crab cakes and place in the refrigerator for around an 1 hour, or as long as you want before you need to cook them. This chilling helps to consolidate the crab cake mixture and also prevents them from crumbling during the cooking.

STEP SEVEN Place 1 tablespoon of the cooking oil into a skillet, and then heat over moderate heat until hot. Gently sauté the crab cakes on each side until golden brown, and this will take around 3 to 5 minutes per side. Gently turn the crab cakes over and brown the other side. Don’t continually turn them, as the increased handling will cause them to break them up. Preheat your oven to 375°F.

STEP EIGHT Carefully transfer your sautéed crab cakes onto a greased baking sheet. Bake the crab cakes for 6 minutes until they are heated through.

STEP NINE Serve your 21-crab-cake-recipe crab cakes with the following interesting sauce variations

Home made mayonnaise on a bed of rocket, Arugula or other salad

Home made tartar sauce and drizzled with some fresh squeezed key lime.

Home made mango salsa

Home made chilli mayonnaise and drizzled with lemon or lime infused oil

Home made mayonnaise flavored with Dijon or wholegrain mustard

Home made Chipotle mayonnaise Click on this link to find out more about eating crabs. Eating and Cooking Crab Cakes and all you need to know about the best 21 crab cake recipe.

The best 21 crab cake recipe is here