As soon as we left Cafe Karibo, I knew I was going to try to re-create those yum-a-licious crab cakes they served us. The ones with the Cranberry Chutney and Brie. Except that I live in a tiny little town, where the only grocery store has never even heard of brie, so I had to improvise and use cream cheese.
This is not the first time I have gone home and re-created the meal I had in a restaurant. I have done it many times. There are recipes scattered all over my blog where I have figured out how they made it in a restaurant, and tried to make it at home. There is the Mexican Seafood Soup. That one took me forever to get it right. Then there was the Shrimp Stuffed Avocado, and The Black Bean and Shrimp Nachos. I think that this is the sincerest form of flattery there is for a chef–when a person loves what they made so much that they will try to make it at home. Now I know I won’t ever be as good as the chef at the restaurant, but I can try to emulate them so I can have better food at home. So, it’s not a new thing for me to come home from a restaurant and start trying to make the things I ate there.
My version of the crab cakes turned out very good. For the crab cakes, I used a recipe with no bread fillers that I got from a restaurant proprietor in Virginia several years ago. Then I googled Cranberry Chutney recipes, and adapted to the ingredients I had on hand. Here ya go!
Gluten Free Crab Cakes Virginia Style
1 lb crabmeat, picked over for shells (I used a steamed Dungeness crab from the Kroger Seafood counter
1 beaten egg
4 Tablespoons mayonaise
2 teaspoons mustard
1/8 teaspoon vinegar
1 teaspoon Old Bay Seasoning
2 slices of gluten free bread, processed into fine crumbs
1/4 cup olive oil or vegetable oil for frying
Mix all ingredients except for bread crumbs in a bowl. Stir the mixture gently to prevent breaking up the crabmeat lumps. Heat oil in skillet. Gently shape two tablespoons of the mixture into patties about 3/4 inches thick. Place the bread crumbs in a separate small bowl. Roll each crab pattie in the bread crumbs, then place in the hot skillet. Fry for about 4 minutes on each side. Makes 7-8 crab cakes.
Cranberry-Peach Sauce
1 cup fresh cranberries
1/2 cup suger
2 teaspoons lemon juice
1 teaspoon lemon zest
2 frozen peach slices, diced
Place all ingredients in a small saucepan. Bring to a boil, stirring often. When the mixture boils, turn heat to medium low, and cook until cranberries pop and sauce is thickened a bit. Stir frequently. Serve over crab cakes.
I served my crab cakes with cranberry sauce and cream cheese over mashed potatoes.
It looks like you did a great job re-creating that dish!
they were sooo good. Definitely going to make them again.
Thank you Sheri! It was sooo good. Jim ate a lot of it. That right there is a good sign.
Oh, I’m a sucker for crab cakes and these sound crazy delicious. I’ve never made them, but it’s certainly something I’ve got to try. Pinned it for later. 😉
These sound DELICIOUS. Of course, anything where I can add brie sounds delicious. 🙂
This looks so delicious!! Thank for the recipe!
Crab cakes?? Yum! I haven’t had crab cakes in such a long time. I’ve never had it with cranberry, what an interesting taste combo. My mom is big on cranberries, I bet she’d love it!
oh, it was so good together.
Oh wow! I think yours looks even better than the original one! That cranberry peach sauce sounds so good! Definitely pinning these crab cakes for later!
That sauce was soooo good! I wanted to lick my plate but didn’t.
I love crab cakes and these look delicious!
These sound yummy! And I LOVE that sauce! Nicely done Karen!!
Thank you, Cayce. I would never in a million years thoought to put cranberry sauce on crab cakes. I get good ideas from restaurants all the time.
Oh the hubby loves crab cakes and these look and sound so good.
These are good. No bread fillers, no onions, and no celery. Just crab, crab, and crab.
Wow this looks amazing!!!
oh, my gosh, they were so delicious!
This looks super yummy!
I love crab cakes. These look really good. I think I’ll have to give them a try.
I like that they have no cracker or bread crumbs IN them, just a light coating on the outside.
I was surprised at how easy they were to make.
I can’t wait to try this recipe. I usually don’t like Crab but this sounds like something I would really like to try.
Ohhh I could just about eat my WEIGHT in crab cakes! yum yum yum!
Wow! I’ve never heard of putting cranberries and crab cakes together! This sounds and looks delicious! Thanks for sharing this recipe. I’ve pinned it for later!
Cranberry Chutney on crab cakes never would of thought of that but sounds good.
This sounds delicious!
This looks so lovely. I am wondering if I could get away with a mango chutney instead (which I have made already!)
I bet you could, since mango is a tropical fruit…not sure with the brie though. Guess the best way to find out is give it a try. I know in indian cooking mango chutney and potato works well together.
I would have never thought of cranberry and crab together. Wow, though, that looks so good! Makes me really wish I lived somewhere other than in the middle of the US so I could get fresher seafood. This looks heavenly. 🙂
What an awesome recipe. I have never made crab cakes before but will be testing these out in the near future.
That looks delicious. I love crab cakes.
I don’t have crab cakes often enough, and now I can make my own with your easy recipe.
I really like crab cakes, haven’t had them in awhile Now having the sauce with it would be great to try.
crab cakes has always been one of my favorite meals!!! But I bet this cranberry chutney adds soooo much more flavor!!!
These look delicious and very satisfying ty