Crab cakes are a popular seafood dish made with crab meat, various seasonings, and binding ingredients, typically formed into patties and fried or baked. Here’s a simple and delicious recipe for crab cakes:
Classic Crab Cakes Recipe
Ingredients:
- 1 lb (450 g) lump crab meat
- 1/4 cup (30 g) breadcrumbs (panko or regular)
- 2 tablespoons mayonnaise
- 1 large egg, beaten
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter (for frying)
- 2 tablespoons vegetable oil (for frying)
Instructions:
- Prepare the Crab Mixture:
- In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, lemon juice, salt, and black pepper.
- Gently mix the ingredients until well combined, being careful not to break up the crab meat too much.
- Form the Crab Cakes:
- Divide the mixture into 8 equal portions and shape each portion into a patty, about 1 inch thick.
- Chill the Crab Cakes:
- Place the formed crab cakes on a baking sheet lined with parchment paper.
- Cover with plastic wrap and refrigerate for at least 30 minutes. This helps the crab cakes hold together while cooking.
- Cook the Crab Cakes:
- In a large skillet, heat the butter and vegetable oil over medium-high heat.
- Once the butter is melted and the oil is hot, add the crab cakes to the skillet in batches, making sure not to overcrowd the pan.
- Cook for 3-4 minutes per side, or until the crab cakes are golden brown and crispy on the outside.
- Serve:
- Remove the cooked crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- Serve the crab cakes hot with lemon wedges, tartar sauce, or your favorite dipping sauce.