Easy Alaskan King Crab Cakes Recipe
These Alaskan crab cakes are made with sweet king crab meat, simple seasonings, and a crispy breadcrumb coating. They are golden brown on the outside, tender on the inside, and perfect for a special dinner or seafood lover’s meal.
One of the things I love most about this recipe is how the flavor of the king crab meat remains the star of the dish. With just a handful of ingredients, these homemade crab cakes come together easily and deliver restaurant-quality flavor at home.
Why You’ll Love These Alaskan Crab Cakes
Sweet king crab flavor
Crispy golden coating
Easy seafood dinner
Great for special occasions
Ingredients that are needed
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
Easy Alaskan King Crab Cakes
Equipment
- 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)
Ingredients
- 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
Instructions
- 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.
Nutrition
What to Serve with Crab Cakes
- Corn Pudding
- Baked Ham
- Pineapple Chicken (if appropriate)
- Any side dishes you have
How to Store Crab Cakes
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 Freeze Crab Cakes
It is best to wrap them individually in plastic wrap, however, you can also put the crab cakes in a freezer-friendly container.
When you store them properly in the freezer, Alaskan crab cakes can be kept for up to 3 months.
Frequently Asked Questions
Can crab cakes be made up ahead of time?
Yes. You can prepare the crab cake mixture up to one day ahead and store it covered in the refrigerator before cooking.
Can I freeze crab cakes?
Yes. Cooked crab cakes can be frozen for up to three months when properly wrapped.
Why are my crab cakes falling apart?
Crab cakes often fall apart if the mixture is too wet or has not chilled long enough before cooking.
Can I use canned crab meat?
Yes. This recipe uses canned king crab meat and still produces flavorful crab cakes.