Hokkaido Horsehair Crab Cakes Recipe
Ingredients (Serves 4)
| INGREDIENTS | QUANTITY |
|---|---|
| Hokkaido Horsehair Crab (Kegani) meat (fresh or thawed) | 1 cup |
| Breadcrumbs (panko preferred) | 1/2 cup |
| Egg, beaten | 1 |
| Mayonnaise | 2 tbsp |
| Dijon mustard | 1 tsp |
| Worcestershire sauce | 1 tsp |
| Old Bay seasoning (optional) | 1/2 tsp |
| Chopped parsley | 1 tbsp |
| Finely diced onion or scallions | 1/4 cup |
| Salt and pepper | To taste |
| Vegetable oil or butter (for frying) | 2 tbsp |
Instructions
- In a large bowl, combine the Hokkaido Horsehair Crab meat, breadcrumbs, beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, and onion. Mix gently to combine, being careful to keep the crab meat intact. Season with salt and pepper to taste.
- Divide the mixture into 4–6 equal portions, depending on your preferred size. Shape each portion into a round patty, about 1 inch thick.
- Heat a skillet over medium heat and add the vegetable oil or butter. Once the skillet is hot, carefully place the crab cakes in, ensuring enough space between each one. Cook for 3–4 minutes per side, or until the crab cakes are golden brown and crisp. Flip gently with a spatula to prevent breaking.
- Transfer the crab cakes to a plate and pair them with your choice of a fresh side salad or vegetables. Garnish with lemon wedges and serve with tartar sauce or spicy aioli for dipping.
Tips for Success
- 1. Baking Option: For a healthier alternative, bake the crab cakes at 200°C (400°F) for about 15 minutes, flipping them halfway through for even browning.
- 2. Add Some Spice: For a kick of heat, add a pinch of chili flakes or a drizzle of sriracha to the mixture.
- 3. Prevent Breaking: If the mixture feels too soft, chill the shaped crab cakes in the refrigerator for 15–20 minutes before cooking.
Frequently Asked Questions (FAQ)
Hokkaido Horsehair Crab is prized for its sweet, tender meat and delicate flavor, which elevates crab cakes to a gourmet level. Its unique texture ensures every bite is moist and flavorful.
Yes, frozen Kegani crab meat works perfectly for this recipe. Just ensure it is thawed completely in the refrigerator before using for the best results.
If you don’t have Old Bay seasoning, a mix of paprika, celery salt, black pepper, and a pinch of cayenne pepper will work as a replacement.
To keep the crab cakes intact:
- Don’t overmix the ingredients.
- Chill the formed patties in the refrigerator for 15–20 minutes before cooking.
- Use gentle flipping techniques during cooking.
Yes, substitute the panko breadcrumbs with gluten-free breadcrumbs, and ensure all other ingredients, like Worcestershire sauce, are gluten-free.
Tartar sauce, spicy aioli, or a simple lemon-garlic butter sauce pair beautifully with these crab cakes. You can also try a soy-based ponzu sauce for a Japanese twist.
Absolutely! To bake:
- Preheat your oven to 200°C (400°F).
- Place the crab cakes on a baking sheet lined with parchment paper.
- Lightly brush with oil and bake for 15 minutes, flipping halfway through for even browning.
Yes, you can prepare the crab mixture or shape the patties up to a day in advance. Store them in the refrigerator, covered, until ready to cook.
• A light side salad with vinaigrette
• Roasted vegetables
• Creamy coleslaw
• Mashed potatoes or garlic butter rice
Yes, once the crab cakes are fully cooked and cooled, freeze them in an airtight container for up to 3 months. Reheat them in an oven at 180°C (350°F) until warmed through.
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