Crab Cakes
Crab cakes are a beloved seafood dish known for their crispy exterior and delicate, flavorful interior. Made primarily with fresh crab meat, seasonings, and a binding agent, these cakes are pan-fried to perfection and often served with a side of aioli or tartar sauce.
Whether enjoyed as an appetizer, part of a main course, or even in a sandwich, crab cakes are a delightful way to savor the sweet taste of crab. Follow this recipe to create delicious crab cakes that are sure to impress.
Ingredients:
- (Makes 8 crab cakes)
- 1 pound fresh lump crab meat, picked over for shells
- 1/2 cup panko breadcrumbs (plus extra for coating)
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 2 tablespoons chopped fresh parsley
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
- Salt and black pepper to taste
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
For serving (optional):
- Lemon wedges
- Tartar sauce or aioli
- Chopped fresh parsley for garnish
How to Make Crab Cakes:
- Prepare the Crab Cakes Mixture:
In a large mixing bowl, gently combine the lump crab meat, panko breadcrumbs, mayonnaise, beaten egg, chopped parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, cayenne pepper (if using), salt, and black pepper.
Be careful not to break up the crab meat too much; you want to maintain some large chunks for texture.
- Form the Crab Cakes:
Divide the crab mixture into 8 equal portions. Shape each portion into a patty about 1 inch thick. If the mixture is too wet to hold its shape, you can add a bit more breadcrumbs.
- Coat the Crab Cakes:
Pour some additional panko breadcrumbs onto a plate. Gently coat each crab cake patty in the breadcrumbs, pressing lightly to adhere. This helps to create a crispy exterior when frying.
- Chill the Crab Cakes:
Place the coated crab cakes on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and refrigerate for at least 30 minutes. Chilling helps the crab cakes hold their shape during cooking.
- Cook the Crab Cakes:
In a large skillet, heat the butter and olive oil over medium heat until the butter is melted and foamy.
Carefully place the crab cakes in the skillet, working in batches if necessary to avoid overcrowding. Cook for 4-5 minutes on each side, or until golden brown and heated through.
Use a spatula to gently flip the crab cakes, being cautious not to break them apart. Adjust the heat if necessary to ensure they cook evenly without burning.
- Serve:
Transfer the cooked crab cakes to a serving platter or individual plates. Serve hot, garnished with lemon wedges, tartar sauce or aioli, and chopped fresh parsley if desired.
Chef’s Note:
To enhance the flavor, you can add a squeeze of fresh lemon juice to the crab cake mixture before shaping.
For a gluten-free version, you can substitute gluten-free breadcrumbs for the panko.
If you prefer a more pronounced seafood flavor, you can add a dash of seafood seasoning or a bit of finely chopped celery and bell pepper to the crab cake mixture.
Nutrition Value: (Per crab cake)
- Calories: 180 kcal
- Protein: 15g
- Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 95mg
- Carbohydrates: 7g
- Fiber: 0.5g
- Sugars: 1g
- Sodium: 540mg
Enjoy these homemade crab cakes as a delicious appetizer or main dish, showcasing the sweet and delicate flavor of crab with every bite!
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