Crab cakes, or croquettes, are a traditional side dish that are made from both fresh and saltwater crabs. The term "crab cakes" first originated in the 1930 World's Fair cookbook under the name "Baltimore Crab Cakes." Many cooks are faced with the dilemma of crab cakes that fall apart during preparation, cooking or serving. There are several tips and tricks that will keep your next batch of crab cakes from breaking apart. Add this to my Recipe Box.
Instructions
1. Handle the crab cake batter from the beginning stages to frying as little as possible. This will ensure that the cakes do not break apart because they are dropped or mishandled.
2. Stir together the crab cake mixture gently with your hands or a wooden spoon. Never use a hand mixer or a vigorous hand when mixing the ingredients as this will cause the cakes to crumble.
3. Use a binder when creating the crab cakes. Add egg whites, ground flax or bread crumbs to help the crab cakes keep their shape.
4. Chill the crab cakes for 15 to 30 minutes before frying. Cooling the crab cakes will make them more compact and will prevent the unwanted crumbling.
5. Flip the crab cakes one time in the frying pan. This will not only prevent the cakes from falling apart from over-handling it will also keep the edges from cracking. Use a spatula that is at least as large as the crab cake to prevent it from breaking apart when lifting.
Tags: crab cakes, crab cake, breaking apart, cakes from, from breaking, from breaking apart, This will