California Sourdough Crab Cakes

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the mouthwatering California Sourdough Crab Cakes recipe, a delightful fusion of coastal flavors and tangy sourdough bread. These delectable crab cakes are a true culinary delight, combining fresh crab meat with a hint of zesty lemon and fragrant herbs. The addition of sourdough bread crumbs adds a unique texture and depth of flavor to these golden-brown delights. Perfect as an appetizer or main course, these crab cakes are sure to impress your guests with their irresistible taste.

Keywords: California, sourdough, crab cakes, recipe, coastal flavors.

California sourdough crab cakes recipe details

California sourdough crab cakes recipe, recipe Rating: 4.7
Number of votes:117

Don’t worry–these don’t have eccentric California ingredients! In fact, they are very traditional. The only exception is the use of sourdough bread crumbs, which lend a fuller, tangier flavor than crackers or plain crumbs. Combine the sourdough bread crumbs with a perfect blend of spices and vegetables and lots of crab, and you have a winning combination. Make smaller cakes for appetizers, or larger ones — like these — for main dishes. Enjoy!

Ready in: 1 hour 40 mins

Ingredients

Serves: 6

• 1 loaf or several slices sourdough bread, crusts removed
• 1 pound fresh crabmeat, or 4 (6 ounce) cans crabmeat, drained
• 1 egg, beaten
• 3 tablespoons mayonnaise
• 1½ teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 teaspoons Old Bay Seasoning(R)
• ½ teaspoon cayenne pepper
• 1/4 cup minced onion
• 1/4 cup minced celery
• 1/4 cup minced green bell pepperr
• 2 tablespoons butter

Preparation method

Prep: 10 mins | Cook: 30 mins | Extra time: 1 hour, chilling

1. Preheat oven to 300 degrees F.
2. Tear sourdough bread, excluding crusts, into 1/2 inch chunks and distribute evenly on a large baking sheet. Bake for 20 minutes, tossing about every 5 minutes. When toasted, let cool and then crumble. Reserve 1/2 cup and freeze remainder in a sealed bag.
3. Place crabmeat in large mixing bowl. Toss very lightly with 1/2 cup prepared breadcrumbs.
4. Briskly combine beaten egg, mayonnaise, mustard, Worcestershire sauce, spices and vegetables in a separate bowl. Gently toss with the crab/breadcrumb mixture, being sure to combine gently so as to preserve the chunks of crab as much as possible.
5. Shape mixture into 6 equal-sized balls and form into patties. Place patties on a very lightly oiled baking sheet, cover with plastic wrap, and refrigerate for 1 hour.
6. Melt butter in large, non-stick skillet over medium-high heat. When foaming subsides, add cakes (directly from the fridge). 15 seconds after adding, reduce heat to medium. Cook until golden brown on each side, turning once.