Crab cakes are a delicious, appealing dish rich in nutrients for family meals. Let’s get cooking right away with 3 extremely easy methods: steaming, frying, and baking.
1. Freshwater crab cakes
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Preparation time
40 minutes
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Difficulty level
Easy
Ingredients for Freshwater Crab Cakes Serves 5 people
Freshwater crab 300 g Dried shrimp 30 g Rice flour 20 g Duck eggs 3 eggs Green onion tops 10 g Seasoning powder 1 teaspoon White sugar 1 teaspoon
How to make Freshwater Crab Cakes
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Prepare dried shrimp
Take 30 grams of dried shrimp and soak them in warm water until they soften.
Remove the shrimp and let them drain, then chop the dried shrimp finely.
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Filter the crab and cook crab soup
Next, add 300 grams of ground crab meat with 500ml of water, stir well, then strain through a sieve to obtain the liquid and discard the crab residue.
Pour the crab broth into the pot and bring to a boil over medium heat; when the crab meat is cooked, it will form clumps that float on the surface of the water, scoop them out into a separate bowl.
Note: When cooking crab, add 1 teaspoon of salt; the crab will set more easily, and the crab soup will be more flavorful. You should not stir the crab soup to avoid it breaking apart.
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Mix the crab cake mixture
Separate the egg yolks and egg whites. Crush the green onion tops and chop finely.
Add 3 egg whites, 1 egg yolk, finely chopped dried shrimp, 10 grams of chopped green onion tops, 1 teaspoon of sugar, 1 teaspoon of seasoning, and 20 grams of rice flour into the crab broth bowl.
Then use a spoon to mix the crab cake thoroughly until smooth.
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Steamed crab cake
Put the crab cake mixture into a ceramic or glass bowl, steam for 20 minutes.
Add 2 duck egg yolks and 1 teaspoon of annatto oil into a separate bowl, mix well, and then use a brush to spread on top of the crab cake to give it a beautiful orange color.
Cover and steam for another 10 minutes until fully cooked.
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Final product
The crab cake is not only delicious but also offers a lot of nutrition with high calcium and protein content. You can serve the crab cake with white rice and a bit of spicy soy sauce!
2. Crab meat and egg cake
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Preparation
1 hour
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Difficulty level
Easy
Ingredients for Crab meat and egg cake For 2 people
Ground pork 300 gr (or finely chopped) Duck eggs 2 eggs Crab meat 250 gr Onion 1 bulb Vermicelli 50 gr Wood ear mushrooms 5 pieces Sesame oil 1 teaspoon Seasoning 50 gr (salt / seasoning powder / sugar…)
How to make Crab meat cake with eggs
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Prepare the ingredients
Shred the crab meat into small pieces.
Soak the vermicelli and wood ear mushrooms in warm water for 30 minutes until softened.
Cut the vermicelli into sections, remove the stems from the wood ear mushrooms, and finely slice them. Peel and finely chop the onion.
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Mix the crab mixture
Prepare a large bowl: add ground pork, crab meat, onion, vermicelli, wood ear mushrooms, 1/2 teaspoon of salt, 1/2 teaspoon of seasoning powder, 1/2 teaspoon of sugar, and 1 teaspoon of sesame oil.
Mix all the ingredients together.
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Put the mixture into the mold
Separate the eggs into yolks and whites.
Keep 2 yolks aside, add the remaining eggs into the crab mixture, and season with 1/2 teaspoon of pepper for aroma.
Fill the cupcake molds with the crab mixture.
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Baked Crab Cakes
Put in the oven at 180 degrees Celsius for 20 minutes. Use a toothpick to check if the cakes are cooked; if the toothpick comes out dry and does not stick to egg or meat, the cakes are done.
Use a brush to spread the remaining egg yolk on the surface of the cakes. Bake the cakes for another 5 minutes.
3. Crispy Fried Crab Cakes
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Preparation
1 hour
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Difficulty
Easy
Ingredients for Crispy Fried Crab Cakes Serves 5 people
Crab meat 450 gr Spring onions 3 stalks Chinese chives 5 gr Parsley 2 tablespoons Lemon juice 3 tablespoons Mayonnaise 110 gr All-purpose flour 100 gr Seasoning 50 gr (salt / pepper / chili powder / garlic…) Chicken eggs 2 eggs Breadcrumbs 1/2 cup Ground oregano 1 teaspoon (marjoram leaves) Cooking oil 125 ml
How to Make Crispy Crab Cakes
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Prepare the crab cake mixture
Chives and parsley are chopped finely.
Shred the crab meat into small pieces, place it in a bowl with chopped green onions, chives, and parsley.
Add 3 tablespoons of lemon juice, 110 grams of mayonnaise, salt, pepper, 1 tablespoon of chili powder, 1 tablespoon of dried oregano, minced garlic, flour, and breadcrumbs, and mix well.
Then divide the crab mixture into 6 equal portions.
Note: You can add a bit of chili for a spicy and flavorful crab cake.
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Fry the crab cakes
Next, shape the crab meat portions into round balls and flatten them slightly.
Heat 125ml of oil in a pan, then drop the crab cakes in and fry on low heat until both sides are cooked and have a nice golden-brown color, then remove and drain the oil.
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Final Product
Crispy crab cakes are extremely hot and fragrant for the whole family to enjoy. The delicious, flavorful crab cakes served with chili sauce or white rice will be truly wonderful, right?
Tips for preparing crabs:
- Clean the crabs by soaking them in water, changing the water every 10 minutes until the water is clear, then add salt and soak for another 10 minutes.
- Remove the crabs and let them drain, then proceed to separate the shell and remove the crab’s belly. To make separating the shell and belly easier, you can put the crabs in cold ice water. When they encounter cold water, the crabs remain still, and you won’t have to worry about being pinched by their claws.
- After separating, take the crabs to pound or blend them into a paste.
Tips for selecting delicious river crabs:
- Delicious river crabs usually have a cloudy gray color, with the shell being a lighter color. If you press on the belly shell and see air bubbles, it means the crab is still fresh.
- If you see a small belly, it’s a male crab; if the belly is larger, it’s a female crab. If you want to cook for more roe, you should choose female crabs, and if you want more meat, choose male crabs.
- When buying crabs, flip them over and press on the belly; if it doesn’t sink, it means the crab is meaty. If it sinks, then the crab is soft, has less meat, often is molting, and isn’t tasty. The best time for crabs to be fatty, firm, and sweet is at the beginning and end of the month. Mid-month is often when crabs molt, so they are usually skinny and less meaty.
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3 ways to make crab cakes are really simple and easy to make with 3 delicious and nutritious cooking methods. What are you waiting for? Let’s try cooking right away.
*Refer to images and recipes from: Cooky.vn
