Enormous chunks of delicious crab meat are packed into these {Four Seasons} Crab Cakes. Serve them with cole slaw and garlic mayonnaise dip and these savory patties become a meal fit for a king.
There seems to be many crab cake recipes claiming to be from the Four Seasons. This is the version one of my sister’s closest friends shared with my family. A few years back we began a new Christmas Eve tradition. We took on the Italian tradition of “Feast of the Seven Fishes”. So these delicious {Four Seasons} Crab Cakes were the perfect addition to the menu. My sister’s boyfriend is Italian and so is mine but quite frankly we all love seafood so it works for us. They are great served as a meal or you can make a little smaller size patty and serve them as a tasty appetizer at your next party.
{Four Seasons} Crab Cakes
Ingredients
For the crab cakes:
- 1 18 ounce can Lump crabmeat Drained
- 1 Cup Seasoned breadcrumbs
- 1/2 Cup Mayonnaise
- 1 Egg
- White pepper to taste
For the coleslaw:
- 1 14 ounce package Coleslaw mix
- 1/2 Cup Mayonnaise
- 2 Tablespoon Apple cider vinegar
- 1/2 teaspoon Sugar
- 2 Tablespoons Milk
- 1 Tablespoon Ground celery seed optional
For garlic mayonnaise dip:
- 1 Cup Mayonnaise
- 1 Clove Minced garlic
- 1 Tablespoon Lemon juice
- White pepper to tase
Instructions
For crab cakes:
- Mix bread crumbs,mayonnaise, eggs and white pepper. Open cans of crab and drain.
- Add crab to mixture.
- Form into patties and place on a platter and place in refrigerator for 2 hours to overnight.
- Heat 1 Tbs olive oil in a pan and cook patties on medium heat. Brown on both sides and remove to a dish lined with a paper towel. You can keep in a warm oven (250 degrees F) until ready to serve.
- Take care not to dry them out though.
For Coleslaw:
- Mix Mayonnaise, cider vinegar,sugar, milk and ground celery seed together. Add packages of coleslaw to mixture and put in refrigerator to chill.
For the garlic mayonnaise dip:
- Mix mayonnaise with garlic,lemon juice and white pepper and set in refrigerator to chill.
Nutrition
When making these {Four Seasons} Crab Cakes it’s important to use a good quality “lump” crab meat! Enjoy!
I will be sharing this recipe at the following link parties this week. Come by and see all the talented bloggers out there!
Wednesday- Wow us Wednesdays link party
Wednesday-Wake up Wednesdays link party
Thursday- Create it Thursday link party
Friday –I’m Lovin it link party
Saturday-Strut your Stuff link party
Your crab cakes looks delicious. I have to pin these for future use.
You have a really cute site.
Madonna
MakeMineLemon
Thank you Madonna! They are amazing! Especially with the garlic mayo. Thanks for visiting…glad you like my site. I’m just starting and having so much fun!
These look very yummy. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Hi, these look delicious. Can these be baked and if so at what temperature?
Thank you!
Hi Diana. I have never baked them before but they can be. I would preheat the oven to 400 and place the patties on a baking sheet sprayed with oil. Bake for 10 minutes then flip them over and bake another 5-10 minutes. You could also try giving the surface of the patties a light spray with your cooking spray to help them crisp. I’m hoping to get these made tomorrow myself! I may try baking them as well! Thanks for stopping by!
I will try that tonight for Christmas Eve dinner. Thank you very much and Merry Christmas!
Merry Christmas! Enjoy!