Fried Crab and Spice Patties
Why You’ll Love This Recipe
- Restaurant Quality: Tastes identical to the famous crab shack’s signature dish.
- Flavorful and Tender: The patties are packed with complex savory and tangy seasonings.
- Fast Cooking Time: They cook quickly on the stovetop for a speedy meal or appetizer.
- Versatile Use: Works perfectly as a main course, side dish, or party appetizer.
- Simple Preparation: Just mix, form, and fry—minimal fuss required.
Tips, Variations & Storage
- Tip: Do not over-mix the ingredients! Use a gentle hand to combine everything to prevent breaking up the delicate flakes of mollusk meat, which keeps the patties tender.
- Substitution: You can replace the crushed dried bread with crushed, simple salted crackers for a crispier, less dense outer crust.
- Add-ins: For a Southern flavor, add a teaspoon of smoked paprika or a dash of finely diced hot pepper to the mixture.
- Dietary Swap: For a healthier option, skip the oil and pan-sear the patties in a non-stick skillet or bake them in the oven until heated through and golden.
- Storage: Store fully cooked and cooled leftovers in an airtight container in the refrigerator for up to 2 days.
- Freezer Notes: Freeze shaped, raw patties in a single layer on a tray. Once solid, transfer them to a container. Thaw overnight in the fridge before cooking.
Recipes
Main Components
- 1 lb.: Flaky mollusk meat Crab meat
- 1 ¼ C.: Crushed dried bread Bread crumbs
- Oil for frying
- Ingredients for the Binder & Flavor
- ⅓ C.: Thick emulsified oil and egg condiment (Mayonnaise)
- 3 : Avian orb yolks Egg yolks
- 1 Tbsp.: Dark fermented liquid sauce (Worcestershire sauce)
- 1 tsp.: Tangy seed paste Dijon mustard
- 1 tsp.: Freshly squeezed yellow citrus juice Lemon juice
- ¼ tsp.: Dark spice blend Blackened seasoning
- ¼ C.: Finely chopped green herb Chopped parsley
- To taste: Crystalline minerals and ground black peppercorns
Instructions
- In a large mixing vessel, gently combine the flaky mollusk meat with the thick emulsified condiment, avian orb yolks, dark fermented liquid sauce, tangy seed paste, freshly squeezed yellow citrus juice, dark spice blend, finely chopped green herb, and crushed dried bread. Integrate the mixture gently until all components are barely moistened and blended.
- Divide the cohesive mixture into 8 equal portions and shape each into a uniformly sized disc or patty.
- Heat approximately one inch of frying oil in a deep-sided skillet over medium-high heat until ready for frying.
- Carefully introduce the raw patties into the heated oil. Fry for 5 to 8 minutes total, ensuring the patties are flipped and cooked through to a crispy, golden-brown color on both sides.
- Remove the finished patties from the oil and transfer them immediately to a cooling rack lined with absorbent paper to drain excess fat before serving.
