crab cakes

why make this recipe

Crab cakes are a delicious seafood dish that brings great flavor and texture to your table. They are perfect for a special occasion or a simple family meal. Using fresh crab meat and easy-to-find ingredients, this recipe creates a satisfying dish that is crispy on the outside and tender on the inside. Crab cakes are not only tasty but also versatile, allowing you to pair them with various sauces and sides.

how to make crab cakes

Ingredients :

• 1 lb Jumbo lump crab meat (- Picked over for shells)
• 1 tbsp Fresh lemon juice
• 1 tsp Old Bay seasoning
• 1 tbsp Fresh parsley (- Finely chopped)
• 1 tbsp Dijon mustard
• 1/4 cup Mayonnaise
• 1 Large egg (- Lightly beaten)
• 1/2 cup Panko breadcrumbs (- Half in mix, half for coating)
• 1 tsp Worcestershire sauce
• Salt and pepper (- To taste)
• Vegetable oil or butter (- For frying)

Directions :

1. Pick through the crab meat to remove any shells and then add the lemon juice.
2. In a bowl, gently mix the mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, chopped parsley, Worcestershire sauce, and half of the Panko breadcrumbs.
3. Let the mixture rest for 10 minutes.
4. Form the mixture into 6 to 8 patties and coat each one with the remaining Panko breadcrumbs.
5. Refrigerate the crab cakes on a plate for at least 30 minutes to help them hold their shape.
6. Heat vegetable oil or butter in a frying pan and fry the crab cakes for 3 to 4 minutes on each side, until they are golden brown.
7. Drain the cooked cakes on paper towels to remove excess oil.

how to serve crab cakes

Serve crab cakes hot from the pan with a side of tartar sauce, aioli, or a fresh salad. You can also add lemon wedges for an extra burst of flavor. Pair them with rice, coleslaw, or corn on the cob for a complete meal.

how to store crab cakes

If you have leftovers, let them cool completely. Place the crab cakes in an airtight container and store them in the refrigerator for up to 2 days. You can also freeze them by wrapping each cake individually in plastic wrap and placing them in a freezer bag. They can be frozen for up to 3 months.

tips to make crab cakes

• Always pick over the crab meat carefully to ensure no shells remain.
• Letting the crab cake mixture rest helps the flavors to blend and the structure to firm up.
• For a spicier option, consider adding some diced jalapeños or a dash of hot sauce.
• Use a non-stick frying pan or a well-seasoned cast-iron skillet to prevent sticking.

variation

For a twist, you can add ingredients like corn, bell peppers, or finely chopped onions to the mixture. For a gluten-free option, substitute the Panko breadcrumbs with ground almond flour or crushed gluten-free crackers.

FAQs

How can I tell when the crab cakes are done?
Crab cakes are done when they are golden brown and crispy on the outside, which usually takes about 3 to 4 minutes per side.

Can I use lump crab meat instead of jumbo lump?
Yes, you can use lump crab meat, but jumbo lump is preferred for its texture and rich flavor.

Can I bake crab cakes instead of frying them?
Yes, you can bake crab cakes! Preheat your oven to 375°F (190°C) and place the cakes on a baking sheet. Bake for about 15-20 minutes or until golden brown, flipping them halfway through.

Crab Cakes

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• Author: angela
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Pescatarian

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Description

Delicious seafood crab cakes that are crispy on the outside and tender on the inside, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 1 lb Jumbo lump crab meat (picked over for shells)
• 1 tbsp Fresh lemon juice
• 1 tsp Old Bay seasoning
• 1 tbsp Fresh parsley (finely chopped)
• 1 tbsp Dijon mustard
• 1/4 cup Mayonnaise
• 1 Large egg (lightly beaten)
• 1/2 cup Panko breadcrumbs (half in mix, half for coating)
• 1 tsp Worcestershire sauce
• Salt and pepper (to taste)
• Vegetable oil or butter (for frying)

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Instructions

1. Pick through the crab meat to remove any shells and then add the lemon juice.
2. Mix the mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, chopped parsley, Worcestershire sauce, and half of the Panko breadcrumbs.
3. Let the mixture rest for 10 minutes.
4. Form the mixture into 6 to 8 patties and coat each one with the remaining Panko breadcrumbs.
5. Refrigerate the crab cakes on a plate for at least 30 minutes to help them hold their shape.
6. Heat vegetable oil or butter in a frying pan and fry the crab cakes for 3 to 4 minutes on each side, until they are golden brown.
7. Drain the cooked cakes on paper towels to remove excess oil.

Notes

For a spicier option, consider adding diced jalapeños or a dash of hot sauce. For a gluten-free version, substitute Panko with gluten-free breadcrumbs.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Seafood

Nutrition

• Serving Size: 1 crab cake
• Calories: 300
• Sugar: 2g
• Sodium: 500mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 18g
• Cholesterol: 80mg