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Friday, April 29, 2016

Cheesecake Factory Crab Cakes

How to make Cheesecake Factory Crab Cakes Recipe - These delicious crab cakes are easy to prepare and will be a hit with family and guests. They are great as a main dish or appetizer.


½ pound lump crabmeat
3 tablespoons plain breadcrumbs
2 tablespoons mayonnaise
2 tablespoons minced green onions
2 tablespoons minced red bell peppers
½ beaten egg
1 teaspoon minced fresh parsley
1 teaspoon Old Bay Seasoning
½ teaspoon prepared yellow mustard
¼ cup Panko bread crumbs
Vegetable oil for frying

In a large bowl, add all the ingredients except the breadcrumbs and vegetable oil. Carefully fold the ingredients together. Be sure not to overstir or the lumps of crab will fall apart.

Use your hands or a spoon to fill 6 cups of a clean muffin tin with equal amounts of the crab mixture. Press down a bit on each so the top is flat. Don't press too hard or the crab cakes will be hard to get out of the pan.

Cover the muffin tin with plastic wrap and put in the refrigerator for a couple of hours. This will help the cakes stay together when they're browned in the oil.

After the crab cakes have chilled through, in a large skillet over medium-low, heat about ¼ ″ of vegetable oil.

Fill a shallow bowl with the breadcrumbs. Carefully turn the crab cakes out onto a plate. Gently roll each cake around in the breadcrumbs.

Test the oil by dropping a pinch of breadcrumbs into the pan. It should sizzle.

Sauté the crab cakes in the hot oil for 1½–3 minutes on each side, or until the cakes are golden brown.

Drain on paper towels.
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