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Cheesecake Factory Mini Crabcakes

By Todd Wilbur


Score: 5.00. Votes: 1
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The secret to great crab cakes starts with great crab. Freshly cooked blue crab is the crab of choice for these crustacean cakes, but you can often find high quality canned backfin blue crab in some stores. One such brand comes in 16-ounce cans from Phillips Seafood and is sold at Costco, Sam's Club, Wal-Mart and Vons stores. Once you've got the crab grabbed you need to pick up some panko. Panko is Japanese-style bread crumbs usually found near the other Asian foods in your market. The Factory uses a little bit of panko to coat each of these small crab cakes for a great, lightly crunchy texture. One order of this appetizer at the restaurant gets you 3 crab cakes; this recipe makes 6 cakes from 1/2-pound of crab. If you have a 1-pound can of crabmeat, you can save the leftover 1/2-pound for another recipe or double-up on this one. Any surplus crab cakes will keep for 24 hours in the fridge before you need to get them in a pan. Oh, and one other thing to remember when making crab cakes: be gentle. Don't stir the crab too much into the other ingredients. Rather, fold the mixture gingerly with a spatula to combine. You want any big chunks of tasty crab to stay as big chunks of tasty crab in the finished product.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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Score: 5.00. Votes: 1
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Amanda Spence
Jul 29, 2014, 22:00

I order crab cakes whenever I see them on the menu and the cheesecake factor has the very best. The panko on the outside gives them the perfect crunch and you have the tender sweet crab inside that make it the perfect bite. The only adjustment I would make to this recipe is to make them smaller and shape them into little balls (that is how the cheesecake factory makes their crab bites appetizer and they are better than their crab cakes entree)