Discover the timeless flavors of Newfoundland with this classic Crab Cakes recipe, sourced from my treasured collection of community cookbooks from the 60s, 70s, and 80s. These crab cakes are a testament to Newfoundland’s rich maritime heritage, showcasing the island’s love for fresh seafood and simple, hearty meals.
Crab cakes are a beloved dish that brings together the delicate sweetness of fresh crab meat with a blend of savory seasonings and breadcrumbs. Each bite offers a delightful combination of crispy exterior and tender, flavorful interior, making them a perfect appetizer or main course. This recipe captures the essence of coastal living, where fresh, local ingredients take center stage.
Preparing these crab cakes is a breeze, making them an excellent choice for both casual family dinners and special occasions. The mixture of crab meat, breadcrumbs, and spices creates a harmonious balance of flavors that is both satisfying and memorable. Serve them with a tangy tartar sauce or a zesty lemon wedge for an added burst of freshness.
This Crab Cakes recipe not only connects you to Newfoundland’s culinary past but also brings a taste of its coastal charm to your table. Perfect for any seafood lover, these crab cakes are sure to impress and delight, offering a delicious nod to Newfoundland’s rich food traditions.
Crab Cakes Recipe:
- 2 tbsp butter
- 2 tbsp flour
- 1 cup hot milk
- 1 bay leaf
- 1 lb crabmeat
- 1/2 red pepper, finely diced
- 2 green onions, diced
- 1/2 cup fresh breadcrumbs
- 1 1/2 tsp lemon juice
- 1/2 tsp cayenne
- Salt and pepper to taste
- Dash Worcestershire sauce
- 1 cup breadcrumbs
- 1/4 cup butter
In a saucepan the melt butter and add flour and mix thoroughly.
Cook over medium heat for about 3 minutes; do not brown.
Gradually stir hot milk into flour mixture until it forms a smooth sauce.
Add bay leaf and cook for a few minutes.
Discard bay leaf and let mixture cool.
Squeeze liquid from crabmeat into flour mixture.
Add red pepper, onion, breadcrumbs, cayenne, lemon juice, Worcestershire sauce, salt and pepper and mix thoroughly.
Cover and chill for at least 30 min. or even overnight.
Form crab mixture into 2-inch balls.
Roll in breadcrumbs and flatten.
In a skillet, melt butter.
Add crab cakes and brown on each side.
