Do you love seafood? Then you’ll love this pappadeaux crab cake recipe! It’s a delicious and easy way to enjoy crab at home.
Crab cakes are the best whether it’s a special evening with friends or just for regular old lazy Sunday cooking. All you need is some simple ingredients and a few minutes in hand, and you are a few simple steps away from enjoying the super delicious pappadeaux crab cake.
Do you want to know those simple steps that can help you enjoy this different type of seafood cake?
Then let’s get started without waiting anymore.
Tips and Tricks
- Never add too much salt at once in the sauce. Taste can differ after mixing with the sauce. So first add a little bit, then check and add again.
- Don’t shred the crab, use it as it is. The specialty of a crab cake is the whole crab; you must not break them.
- Avoid using any kind of metal spoon or fork during the entire process. These tools may break the crab.
- When frying frozen crab cake, always heat the oil until smoking heat. Once you add the frozen crab cake, the oil will find them cold. So keep it on high flame, and reduce after 10 seconds of adding the crab cake.
- Just because I said you can add butter, don’t add too much butter as you love. It will destroy the crab cake taste. Use the amount of butter I mentioned above.
5 servings per container
- Amount Per ServingCalories481
- % Daily Value *
- Total Fat
- Trans Fat g
- Cholesterol 263mg 88%
- Sodium 945mg 40%
- Total Carbohydrate
- Protein 31.5g 62%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
How To Store Pappadeaux crab cake
Pappadeaux crab cake can be stored for later use. If you want to use them after two days of making, you don’t need to do any work, just follow the steps till step seven, and skip the rest. The crab cake will be fine in the refrigerator for upto two days. But if you want to store them for more days, you must follow me a little more.
Keep the crab cake in the fridge after making them for 2 hours, then take out each crab cake separately and put them in an air-sealed bag or air-tight container and store in the fridge for upto 2 months.
When you need to fry them, just take them out and fry; you don’t need to wait until they come to room temperature.
Whether you’re in the mood for a finger-licking classic or something a little more unique, this crab cake will satisfy your craving.
It’s a quick and easy meal that can be made with a few simple ingredients, and need less than half an hour to prepare. And you can store it and fry and serve it immediately when you need it.
Just follow the simple steps I have shared above and enjoy the crab cakes, just in a few minutes.
And don’t forget to share how this version of seafood tastes!
Lindsay G. Cabral is a recipe blogger who specializes in vegan and gluten-free recipes. Lindsay has been blogging since 2012, and her recipes have been featured on popular websites such as Huffington Post, Mind Body Green, and The Kitchn. In addition to her blog, Lindsay is also the author of two cookbooks, Vegan Yum Yum and Vegan Yum Yum for All Occasions. When she's not in the kitchen, Lindsay enjoys spending time with her husband and two young daughters.