I fancy myself a crab cake connoisseur. I try them at various restaurants around Atlanta, around the country, etc. You get the idea. I’ve had bad ones, better ones, and fantastic ones. And guess where I’ve had the most fantastic ones? Right here in my own kitchen.
I’ve tried several different recipes throughout the years and was in love with one by Tyler Florence. It’s his Hong Kong Crab Cake recipe from his Real Kitchen cookbook. It’s your basic crab cake recipe with a touch of red chili paste. Yum yum!
Of course, I’m always on the hunt to find that next most favorite recipe! Crab Cakes usually have the same basic ingredients with few twists. The sauce you serve also varies, depending on the area of the country, I believe, and your own personal taste. I customarily use a Lemon Aioli sauce or my personal favorite, Joe’s Mustard Sauce. (look for these recipes in upcoming posts)
I saw this recipe in a Southern Living issue (April, 2015) so I decided to give it a try. Yes, it was this long ago when I made it. I have been extremely busy so haven’t had a moment to post it but decided now would be as good as time as any – right?
This will definitely be my “go to” recipe going forward. I cannot find anything wrong with it. The crab cake is crunchy on the outside, thanks to the panko crumbs, and is tender on the inside. And so very tasty! Try it, you’ll see!