How to cook crab cakes

How to cook crab cakes is very big question. Did you know there are over 5,000 crab species? There so many crab recipes to experiment with and most are easy. Whether it’s Dungeness Crabs, Alaska King Crabs, Queensland Mud Crabs, Snow Crabs, Blue Swimmer Crabs, Blue Crabs, King Crab or Spider Crab and any other type of crabs you love to eat and enjoy.

But you can easily catch your own crabs off your boat. It takes some understanding of local rules and regulations, getting the right basic equipment and then planning how to cook and eat your catch. Crabs get some great TV exposure on Discovery Channel as you well know, those crazy Alaskan crab fishermen can keep getting cold and wet to bring those delicious crabs ashore. Enjoy some of these favorite recipes for cook crab.

How to Cook Crab Cakes - Traditional Crab Cakes

Always on my list of favorite simple dishes on board, easy to make when the crabs are in season.

1lb (500g) crab meat 6 slices white bread 3 tbsp vegetable oil 1 small red bell pepper, diced

1 yellow bell pepper, diced ¼ cup mayonnaise 1 tbsp garlic, minced 1 chili, finely chopped

¼ cup cilantro, chopped 2 tbsp Old Bay Seasoning

1. Heat oil and sauté diced bell peppers until soft. Allow to cool. Process bread into fine crumbs.

2. Mix the bell pepper, crab meat, chopped fresh coriander, mayonnaise, seasoning, chili, garlic, 2 tbsp bread crumbs, black pepper and salt to taste.

3. Mix well and chill in frig for 20 minutes.

4. Divide mixture into 8 portions, then form patties around ¾ inch thick.

5. Spread the remaining breadcrumbs onto waxed paper, and then press patties into same, gently pressing and coating evenly. Chill the crab cakes for at least an hour.

6. Heat 1 tbsp oil over high/med heat, cook 3-5 minutes per side, until golden brown.

My boo The Great Cruising Cookbook is available here.

The Great Cruising Cookbook and all about cooing crabs

How to Cook Maryland Crab Cakes

Always on my list of things to eat when up in Annapolis for the boat show and when visiting friends in Baltimore. Once you start you just cannot stop.

1 lb (500g) crab meat 1 cup fresh breadcrumbs 2 eggs ¼ cup mayonnaise

1 tsp Old Bay Seasoning ¼ tsp black pepper 2 tbsp Worcestershire sauce 1 tsp dried mustard

1. Combine the mayonnaise, Old Bay seasoning, pepper, eggs and Worcestershire sauce.

2. Add the breadcrumbs and mix it through evenly.

3. Add in the crab meat and fold through evenly, don’t break up the crab flakes too much.

4. Carefully shape them into patties.

5. Gently sauté in a pan for around 5 minutes each side.

How to Cook Crab Cakes - Crab Patties

Easy crab dish for a light meal on board when the crabs are in season and your pots are full.

1lb (500g) crab meat 1 cup fresh breadcrumbs ¼ cup mayonnaise 1 egg, lightly beaten

¼ cup celery, dice 2 tsp mustard 1 tsp Worcestershire Sauce 1 tbsp parsley, chopped

2 tbsp butter, unsalted Salt and black pepper

1. Combine all the ingredients in a bowl and then form into six round patties, about ½ inch (12mm) thick.

2. Fry in butter until golden brown each side.

3. Serve with your favorite salsa

How to Cook Crab Meatballs

1lb (500g) lump crab meat ¼ cup whole milk 2 eggs, large beaten 1 tsp English mustard, dry

¼ tsp black pepper, ground 4 oz oyster crackers ½ tsp chili sauce Vegetable oil

1. Combine the crab meat and shred with a fork.

2. Add in the beaten eggs, dry mustard powder, milk and fine ground cracker crumbs. Mix well.

3. Season with salt and hot sauce.

4. Roll the mixture into balls using moist hands, to around 1 inch in diameter.

5. Place on a baking sheet and refrigerate,

6. Gently fry in hot oil and serve.

7. Variation. Dip in a beaten egg, coat in Panko breadcrumbs and deep fry.

Singapore Chilli Crab is the king of crab meals

Singapore Chili Crab (Serves 2)

If you have visited Singapore and not tasted the Chili Crab then you’ve really missed something special. After much experimentation this is as close as we have come to copying this magical dish.

1 large mud crabs Peanut oil 1 egg 1 tbsp ginger, chopped

2 tbsp cilantro, chopped Lemon zest, small strip 2 tsp of chili 6 tbsp tomato paste/ketchup

1 tbsp sugar ½ tbsp white vinegar 1 tsp salt 1 tbsp dry sherry

½ pint fish stock 1 tbsp corn flour

1. Clean the crabs and remove the top shell. Chop off the claws and cut the crab into halves. Make up a sauce mixture using tomato paste/puree/ketchup, white sugar, white vinegar and salt.

2. Stir fry crab in a wok on high heat in oil for around 2 minutes.

3. Set aside and in the same pan heat 2 tablespoons oil, and fry the onion slices, lemon peel, garlic, chilies, shallots and ginger until slightly brown.

4. Add crab and sauce, sherry, fish stock and cook for 5 minutes.

5. Dissolve corn flour in 2 tbsp water, add along with egg and stir.

6. Garnish with fresh cilantro/coriander leaves and serve with boiled rice. Even better with steamed rice buns.

Crab Omelet

This has to be my favorite breakfast meal, truly delicious and decadent

1lb (500g) fresh crabmeat 1 tbsp olive oil 4 eggs, beaten 2 tbsp Parmesan

1 tbsp parsley 2 tbsp onion, fine chopped

1. Sauté onions gently until golden. Mix the eggs and crabmeat, and parmesan then add in with onions.

2. Reduce heat a little, as omelet cooks. lift edges and allow remaining liquid to run through and cook.

3. When the top is nearly set and looks creamy, turn out onto plate and fold in half and garnish with parsley

Crab Meatballs (makes around 36)

1 lb (500g) lump crab meat ¼ cup whole milk 2 eggs, large beaten 1 tsp English mustard, dry