We celebrated my sweet husband’s birthday this year with a seafood and King Crab legs feast! And, as an added bonus, we had enough crab left over to make incredible King Crab Cakes later!
The light box with letters was a Christmas gift from our son, Kyle. You can find it HERE. Put out platters for the empty shell and give everyone the proper tools to cut and crack the crab legs. Using individual butter warmers adds extra fun! See links below. Continuing the “red crab” theme in the gift wrap! Birthday Cake from The Great British Baking Show Cookbook!
We had King crab legs dipped in melted butter, shrimp scampi, cheddar garlic biscuits, roasted veggies in honey balsamic glaze, and my mother-in-law’s famous cheesy potatoes.
Oh, and dark chocolate raspberry birthday cake with chocolate ganache frosting. 😛
Yeah, like I said, it was a feast fit for a king to celebrate a man who is very deserving of it. 🍰 🦀 🍤 ❤️ 🎁
Tip: King Crab Legs are definitely a special occassion treat, because they are not cheap, but if you have a Costco membership, that’s the best place to buy them that I’ve found. Costco sells them for $22.99 a pound. The only potential downside is that you have to buy them in a 10-pound box, so if you’re not feeding several people, that may be more than you need. Once in awhile, my Costco has King Crab legs available individually on ice, but you can’t count on it.
For comparison sake, my local Whole Foods is currently selling King Crab legs for $43.99 a pound, and my HyVee for $27.99 a pound.
If you need a smaller amount of crab, Amazon will even ship it to you overnight for about $25.00 a pound in a 4-pound box, which actually is a pretty good price. Amazon has everything. 🤪
For our group of 6, I bought the 10 pounds of King Crab 🦀 🦀 🦀. I thought for sure the boys would be able to put down at least that much, but as it turned out, we still had a couple of cooked legs that nobody had room for, plus 4-5 frozen ones that will make a nice dinner for just the two of us on another night.
There was no way we were going to let those two cooked legs go to waste, though, so you know what that meant? Crab cakes! There’s nothing quite like a well-prepared crab cake is there?
Maryland Style King Crab Cakes
Maryland style crab cakes are my favorite. They have nice, big pieces of crab, and are made with just enough filler to hold them together, allowing the sweet crab flavor to be the star of the show. And they are so easy to make!
Chop Crab into Large Chunks
On the left is the crab that we removed from the legs after dinner. On the right is the crab after I chopped it for the King Crab cakes. You want to keep the crab in nice big pieces, so you can fully appreciate it when you bite into your crab cakes.
Prepare the filler
In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, then season with salt and pepper.
In a separate bowl, stir together crabmeat, panko, and parsley. Fold in mayo mixture, being very careful to not break up the chunks of crab meat.
Then form into patties. If you are serving these as a appetizer, it will make 8 smaller patties. If you’re serving it as a main course, like we did, form it into 4 large patties. Two patties per person makes a nice entree.
Brown in Oil
Heat vegetable oil in a large skillet over medium-high heat until it shimmers. Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side.
Serve with a wedge of lemon on the side. 🍋
We made these with our leftover King Crab, but any kind of jumbo lump crab would work for these.
Maryland King Crab Legs
- ⅓ cup mayonnaise
- 1 large egg beaten
- 2 TBSP Dijon mustard
- 2 tsp Worcestershire sauce
- ½ tsp hot sauce
- salt & pepper to taste
- 1 lb jump lump crab cake
- ¾ cup panko bread crumbs or crushed saltines
- 2 TBSP parsley chopped
- vegetable oil for frying
- lemon wedges to serve
- tarter sauce optional
- In a small bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire, and hot sauce. Season with salt and pepper.
- In a separate, medium bowl, stir together crabmeat, panko, and parsley. Gently fold in mayo mixture– you want to the crab to remain in big lumps. Then, form into 8 patties if serving as appetizers, or 4 patties if serving as the main course for two people (2 cakes each).
- Coat a large frying pan with oil and heat over medium-high until shimmering. Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side.
- Serve crab cakes with lemon wedges, or tarter sauce if you desire.
You guys, these are so good. They would be perfect for Valentines Day coming up, or as a non-meat dinner for lent. Pin them now, so you can find them later!
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