Delicious Alaskan Crab Cakes
The origin of these delicious Alaskan crab cakes can be traced back to the coastal regions of Alaska. This is where the rich abundance of crab has influenced its culinary tradition.
Plus, with its coastal origins, this dish offers a unique flavor that you won’t find anywhere else. Get ready to enjoy some truly amazing Alaskan seafood!
How To Store the Crab Cakes
To store the crab cakes, you should refrigerate them. Place the crab cakes in an airtight container or cover them tightly with plastic wrap. They can be stored in the refrigerator for up to 3-4 days.
How To Extend Their Shelf Life
If you want to extend their shelf life, you can freeze the crab cakes. However, to be sure that they last longer, it is best to wrap them individually in plastic wrap. You can also put them in a freezer-friendly container.
When you store them properly in the freezer, Alaskan crab cakes can be kept for up to 3 months.
What are the Best Types of Crabs for Crab Cakes
I believe that the best types of crab to use in crab cakes are those with flavorful and moist meat. Examples of these types include Dungeness crab, Alaskan king crab, and blue crab.
These crabs are known for their sweet and delicate taste, which adds wonderful flavor to the crab cakes.
One key factor in deciding the best type of crab for use in crab cakes is the size of the meat.
Medium-sized chunked crab meat works best for most recipes, as it’s easier to shape while retaining its flavor and texture.
You may have heard that the smaller pieces of crab may work well in some recipes, but it’s often best to avoid them. They are more likely to break apart during cooking.
Finally, when I am deciding on which type of crab to purchase, I usually remind myself that the type of crab should also depend on the method of cooking you plan to use.
I have learned over the years that some crabs, such as blue crab, are much better suited to baking or pan frying, while others are better boiled or steamed.
You should take time to consider your method of preparation when selecting the type of crab to use in your crab cake recipe.
No matter which type of crab you choose, be sure to avoid using canned crab or frozen pre-cooked crab, as the flavor and texture are often not up to par with freshly caught crabs.
Delicious Alaskan Crab Cakes
- 1 medium saucepan
- 1 large mixing spoon
- 1 whisk or hand beater
- 1 lid or aluminum foil
- 1 large skillet
- 1 bowl
- paper towels (for draining the crabcakes)
- 2 cans king crabmeat (6 1/2 oz size )
- 2 tbsps chopped parsley
- 2 tbsps margarine or butter
- 1 cup milk
- ½ tsp salt
- 3 tbsps flour
- 2 egg yolks beaten slightly
- ¾ cups dry bread crumbs
- Shortening or salad oil
- ⅛ tsp nutmeg
- Dash of Cayenne
- To begin, melt the margarine or butter in a medium saucepan. Once melted remove from the heat.
- Now stir in the flour until the mixture is smooth. Then gradually add the milk.
- Bring the mixture to a boil, stirring. You should now reduce the heat and allow to simmer for about a minute or two.
- Beat your 2egg yolks slightly if you have not already done this, then beat some of the hot mixture into the egg yolks. Now you should add the egg mixture to the mixture in the saucepan.
- Let the mixture cook, stirring the mixture until thickened. Then remove it from the heat.
- Drain the crabmeat, being sure to remove any cartilage.
- To the mixture in the saucepan, add parsley, salt, crabmeat, cayenne, 1/4 of the bread crumbs, nutmeg, and make sure to mix well.
- Refrigerate the mixture, being sure to cover with a lid or aluminum foil.
- Heat about 1/4 of the oil in a large skillet
- Begin to shape the crab mixture into about 8 crab cakes. The crab cakes should be about 2 1/2 inches in diameter (round). Coat them completely by rolling in the remainder of the bread crumbs.
- Saute the crab cakes, by turning them until they are golden brown on both sides. Drain the crab cakes on paper towels.