Can You Make Crab Cakes with Claw Meat? A Detailed Guide

Crab cakes are one of the most popular appetizers and entrees found on restaurant menus. Their delicious taste paired with a crispy exterior makes them an all-time favorite. Traditionally, crab cakes are made using lump crab meat from the body and legs of the crab. However, not everyone knows that you can also use claw meat to make tasty crab cakes at home. In this detailed guide, I’ll explain everything about making crab cakes with claw meat.

An Overview of Crab Cake Basics

Crab cakes consist of cooked crab meat combined with various binders and seasonings, formed into patties, and fried or broiled until golden brown. The binders, usually egg and mayonnaise, help hold the cakes together. Breadcrumbs or cracker crumbs provide an outer crispiness after cooking. Classic seasonings include Old Bay seasoning, mustard, Worcestershire sauce, lemon juice, parsley, green onions, and black pepper.

The best type of crab to use is one with big chunks of meat, like blue crab, peekytoe crab, or stone crab. Lump crab meat comes from the body and claws, while claw meat is extracted solely from the pincers and legs. The meat has a sweet, delicate flavor and flakes into sizable pieces.

Why Use Claw Meat for Crab Cakes?

While lump crab meat is ideal, claw meat works too Here are some benefits of using claw meat

• More Affordable: Claw meat is less expensive than lump meat. This makes crab cakes more budget-friendly.

• Prevents Waste: Claws often get overlooked. Using the meat ensures you utilize the whole crab.

• Adds Great Flavor: The meat from the legs and claws has just as sweet a taste as body meat.

• Easy to Extract: It’s simple to crack open the claws, remove the shell, and pick out the meat.

So don’t throw those claws away next time you eat crab! Use them to make tasty cakes.

How to Make Crab Cakes with Claw Meat: Step-by-Step

Making crab cakes with claw meat takes a few easy steps Here is an overview of the process

Ingredients Needed

• Claw meat from crabs, picked over for shells
• Eggs
• Breadcrumbs (panko or regular)
• Mayonnaise
• Dijon mustard
• Lemon juice
• Green onions, chopped
• Old Bay seasoning (optional)
• Vegetable oil for frying

Directions

1. Pick through the crab claw meat to remove any stray shell pieces. Gently break up any large chunks.
2. In a bowl, combine the crab meat with breadcrumbs, egg, mayonnaise, mustard, lemon juice, green onions, and Old Bay seasoning if desired.
3. Form the mixture into patties, using a light hand. Chill for at least 30 minutes.
4. Heat oil in a skillet over medium-high heat. Cook the crab cakes for 2-3 minutes per side until golden brown.
5. Drain on paper towels and serve warm with lemon wedges and remoulade sauce.

That’s it! With just a few simple steps, you can make tasty crab cakes from claw meat.

Tips for Great Crab Cakes Every Time

Use these handy tips when preparing crab cakes with claw meat

• Use fresh, high-quality crab. Canned meat works but isn’t as flavorsome.

• Avoid over-mixing the ingredients, which can cause the cakes to be dense. Gently combine.

• Chilling the cakes firms them up so they hold together better during cooking.

• Use a nonstick pan when frying and don’t crowd them, or they’ll fall apart.

• Cook at a moderately high temperature to crisp the outside without overcooking.

• Flip the cakes gently with a thin spatula to prevent breaking.

• Opt for lump meat in addition to claw for the best texture.

• Experiment with fun add-ins like roasted red peppers, chipotle seasoning, or fresh herbs.

Frequently Asked Questions

Here are answers to some common questions about preparing crab cakes from claw meat:

Can I use canned crab? Yes, canned crab meat works well for making crab cakes. Pick through it first to remove any cartilage or shell bits.

Do I need a binder? The egg and mayonnaise act as binders to hold the crab cakes together. You can leave out the mayo, but the egg is essential.

Can I freeze crab cakes? You can shape the crab cakes then place in a single layer on a baking sheet and freeze. Once firm, transfer to a freezer bag. Cook frozen crab cakes straight from the freezer.

What are the best crab cakes dips? Classic sauces for crab cakes include tartar sauce, rémoulade, cocktail sauce, and melted butter with lemon juice.

Final Thoughts

Crab cakes made with tasty claw meat are simple to prepare at home. With just a few ingredients and easy steps, you can make crab cakes that are deliciously crispy on the outside and sweet and tender inside. Rely on fresh crab, avoid overmixing, and use a hot pan for the best results. Serve up these scrumptious crab cakes as a starter or entree anytime. Leftovers also make great crab cake sandwiches the next day!