Pan-Fry vs. Deep Fry Crabcakes

[crabcake]

I've never pan fried or deep fried crabcakes ... only oven-broiled them. Anyone try the other two methods and have some input? I think I want crabcakes for dinner, but want to try some other way of cooking them.

 

[tater]

I've never pan fried or deep fried crabcakes ... only oven-broiled them. Anyone try the other two methods and have some input? I think I want crabcakes for dinner, but want to try some other way of cooking them.

How about a crabcake roast?

 

[crabcake]

How about a crabcake roast?

Don't you at me in that tone of voice!

 

[desertrat]

I've never pan fried or deep fried crabcakes ... only oven-broiled them. Anyone try the other two methods and have some input? I think I want crabcakes for dinner, but want to try some other way of cooking them.

Pan fried in about 1/2" of oil. Works for us.

 

[jazz lady]

I don't like deep-fried crabcakes so if I don't broil them, I pan-fry them. The best for taste in my opinion is about a 50-50 mixture of butter and olive oil to fry them in.

 

[Wenchy]

I don't like deep-fried crabcakes so if I don't broil them, I pan-fry them. The best for taste in my opinion is about a 50-50 mixture of butter and olive oil to fry them in.

I'll second that.

 

[vraiblonde]

I'll second that.

And I'll third it

 

[crabcake]

And I'll third it

Well, since YOU said so, I'll try it cuz you're always right!

 

[MMDad]

Pan-fry sounds greasy, unless you mean sauté. That's the best, since you can get a great crisp crust without overloading the cake with all the oil you get from deep frying. And I agree with the olive oil and butter mix.

 

[jazz lady]

Well, since YOU said so, I'll try it cuz you're always right!

Well, I said it first. :hrmph:

 

[crabcake]

Well, I said it first. :hrmph:

Shhh ... I was just feeding her ego and

 

[Nickel]

I tried pan-frying mine for the first time a couple of weeks ago and they tasted so much better. I just used olive oil, but next time I'll be adventurous and add some butter.

 

[jazz lady]

Shhh ... I was just feeding her ego and

Ah, you were pulling a on her. I see.

 

[crabcake]

Ah, you were pulling a on her. I see.

I must say, they're cooking now, and they sure smell good sizzling in the butter & olive oil! Way better than they smell when I've broiled 'em.

Thanks Jazz ... and everyone who agreed with her. :

 

[gumby]

I must say, they're cooking now, and they sure smell good sizzling in the butter & olive oil! Way better than they smell when I've broiled 'em.

Thanks Jazz ... and everyone who agreed with her. :

Be sure to keep the oil HOT while they cook. Sometimes cold cakes will cool a pan.

 

[crabcake]

And in case anyone is interested, here's the recipe I used:

ANNE ARUNDEL MARYLAND CRAB CAKES 1 lb. fresh Maryland backfin or lump crabmeat
4 heaping tablespoons Hellmann's real mayonnaise
1/2-1 teaspoon regular yellow mustard
2 tablespoons Worchestishire sauce
1/4 cup fresh ground black pepper
2 teaspoons salt (to taste)
1 teaspoon baking powder
1 pouch Saltine crackers from box (crushed with a rolling pin)
1 extra large egg, beaten well
1/2 cup fresh parsley, minced
In a medium bowl, hand pick crabmeat and discard any shell particles. Add salt and pepper (you can alter your salt to taste but NOT the black pepper!)In another bowl, mix all wet ingrdients. Gently fold mixture into crabmeat. Add baking powder, parsley, and about 1/4 cup of crushed Saltines to your crabmeat; again fold in very gently.

On a plate, place your crushed Saltines and scoop a medium sized crab cake from your mixture in your hands. Coat with cracker again just enough to cover your cake.

In a skillet heat oil for frying (preferably cast Iron pan) gently place crabcakes in frying temperature oil and brown evenly on both sides. Be careful that your oil is not to hot and should never be smoking!! Crabcakes are ready when brown on both sides usually a few minutes per side. Do not overcook! Drain on paper towels serve immediately.

Yields about six crab cakes.

 

[virgovictoria]

On a side note, if you're a like me and avoid using the cracker/bread/bread crumb additive (carb control) - I have seen tin foil rings used around the cakes while pan frying to keep them together and they are very easy to work with if sprayed with Pam or spray oil, etc...

But, your recipe sounds "to die for"

 

[crabcake]

On a side note, if you're a like me and avoid using the cracker/bread/bread crumb additive (carb control) - I have seen tin foil rings used around the cakes while pan frying to keep them together and they are very easy to work with if sprayed with Pam or spray oil, etc...

But, your recipe sounds "to die for"

I'll have to give those a shot sometime. I just had this crabmeat in the freezer and not doing anything with it, and I don't feel like going out with DQ still under the weather. Of course, now I'm wondering when I'll eat all these crabcakes ... the b/f doesn't do crab smack: I know, right!).

 

[Kyle]

Shouldn't that be in the Private section?

 

[virgovictoria]

I'll have to give those a shot sometime. I just had this crabmeat in the freezer and not doing anything with it, and I don't feel like going out with DQ still under the weather. Of course, now I'm wondering when I'll eat all these crabcakes ... the b/f doesn't do crab smack: I know, right!).

Yours sound tasty as sh!t - I was just doing that "and if you are watching your carbs, you can easily pan fry...." nonsense.

I get a magazine (well, magazines) at home, and the one I like the most offers a lot of interesting alternatives or insight to hints that I simply wouldn't think of...The above being one of them...