Recipe Detail

Alaskan Crab Cakes

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Number of Servings:


  1. 2 tablespoons - butter or margarine
  2. 3 tablespoons - flour
  3. 1 cups - milk
  4. 2 - egg yolks slightly beaten
  5. 2 cans - king crabmeat (6.5 oz. ea.)
  6. 2 tablespoons - chopped parsley
  7. 1/2 teaspoons - salt
  8. 1/8 teaspoons - nutmeg
  9. - dash of cayenne pepper
  10. 1/2 cups - soft white bread cubes
  11. 3/4 cups - packaged dry bread crumbs
  12. - salad oil or shortening


Melt butter in medium saucepan; remove from heat. Stir in flour to make smooth mixture. Gradually stir in milk.

Bring to boiling over medium heat, stirring; reduce heat and simmer for 1 minute.

Beat some of hot mixture into egg yolks; return to rest of mixture in saucepan. Cook, stirring, several minutes, until thickened; remove from heat.

Drain crab meat; remove any cartilage.

To mixture in saucepan, add crab meat, parsley, salt, nutmeg, cayenne, bread cubes and 1/4 cup bread crumbs; mix well.

Refrigerate, covered, for 1 hour.

Heat oil (1/4 inch deep) in large skillet.

Shape crab mixture into 8 cakes about 2-1/2 inches in diameter. Roll in rest of bread crumbs, coating completely.

Saute crab cakes, turning, until golden brown on both sides; drain on paper towels. Serve hot with Tartar Sauce or lemon wedges, if desired.


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