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Crab cakes are a delightful treat that brings the taste of the coast right to your kitchen. This Crab Cakes Recipe is simple yet packed with flavor, perfect for a quick dinner or an impressive appetizer. With fresh or canned crab meat, a hint of Old Bay seasoning, and a crispy golden crust, these cakes are sure to become a favorite. Let's dive into this easy, mouth-watering recipe that will have everyone asking for seconds.
Crab Cakes Recipe
Ingredients:
- 1 lb fresh or canned crab meat
- 1 cup breadcrumbs
- 1 tbsp mayonnaise
- 1 tbsp dijon mustard
- 1 tsp worcestershire sauce
- 1 tsp old bay seasoning
- 1 large beaten egg
- 2 tbsp chopped parsley
- 2 tbsp for frying butter
Instructions:
- In a mixing bowl, combine crab meat, breadcrumbs, mayonnaise, dijon mustard, worcestershire sauce, old bay seasoning, beaten egg, and chopped parsley. Mix well.
- Form the mixture into patties, about 1/2 inch thick.
- Heat butter in a skillet over medium heat. Cook the crab cakes for about 4-5 minutes on each side, or until golden brown and crispy.
- Serve hot with your favorite dipping sauce.
What You Will Need to Make This Dish
What you will need to make crab cakes
- Crab meat: The star of the dish, providing a sweet, delicate flavor and tender texture essential for authentic crab cakes.
- Breadcrumbs: Adds structure and helps bind the mixture, ensuring the crab cakes hold together while cooking.
- Mayonnaise: Adds moisture and richness, enhancing the overall flavor and texture of the crab cakes.
- Dijon mustard: Provides a tangy kick, balancing the sweetness of the crab meat and adding depth to the flavor.
- Worcestershire sauce: Adds a savory, umami element, complementing the crab and enhancing the overall taste.
- Old Bay seasoning: A classic blend of spices that brings a distinctive, slightly spicy flavor, perfect for seafood dishes.
- Egg: Acts as a binder, helping to hold the crab cakes together while adding richness.
- Parsley: Adds a fresh, herbaceous note, brightening the flavor profile of the crab cakes.
- Butter: Used for frying, it imparts a rich, golden-brown crust, adding flavor and texture.
What Tools/Instruments Will Be Needed
What tools/instruments will be needed to make Crab Cakes Recipe
- Mixing bowl: Essential for combining crab meat, breadcrumbs, and other ingredients into a uniform mixture.
- Skillet: Necessary for frying the crab cakes to achieve a golden brown, crispy exterior.
- Spatula: Helps flip the crab cakes without breaking them apart during cooking.
- Measuring spoons: Ensures precise measurement of seasonings and other small ingredients for consistent flavor.
- Knife: Used for chopping parsley finely, adding freshness to the mixture.
Crab Cakes Recipe
Delicious homemade crab cakes that are crispy on the outside and tender on the inside.
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Ingredients:
Main Ingredients
- 1 lb Crab Meat fresh or canned
- 1 cup Breadcrumbs
- 1 tbsp Mayonnaise
- 1 tbsp Dijon Mustard
- 1 tsp Worcestershire Sauce
- 1 tsp Old Bay Seasoning
- 1 large Egg beaten
- 2 tbsp Chopped Parsley
- 2 tbsp Butter for frying
Instructions:
- 1. In a mixing bowl, combine crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, beaten egg, and chopped parsley. Mix well.
- 2. Form the mixture into patties, about 1/2 inch thick.
- 3. Heat butter in a skillet over medium heat. Cook the crab cakes for about 4-5 minutes on each side, or until golden brown and crispy.
- 4. Serve hot with your favorite dipping sauce.
Notes:
For best results, chill the crab mixture for 30 minutes before forming into patties.
Read more: Keto Crab Casserole Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 15gProtein: 20gFat: 12gSaturated Fat: 5gCholesterol: 100mgSodium: 600mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 300IUVitamin C: 5mgCalcium: 100mgIron: 2mg
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Make Ahead / Freezing Instructions
Make Ahead Instructions
- Prepare the crab cake mixture as directed.
- Form into patties, place on a baking sheet.
- Cover with plastic wrap, refrigerate up to 24 hours.
Freezing Instructions
- Place uncooked patties on a parchment-lined baking sheet.
- Freeze until solid, about 2 hours.
- Transfer to a freezer-safe bag or container.
- Label with date, freeze up to 3 months.
- Thaw in the fridge overnight before cooking.
Using panko breadcrumbs instead of regular ones gives crab cakes a lighter, crispier texture.
FAQ About This Recipe
FAQ:
How do I keep crab cakes from falling apart?
Chill the mixture for 30 minutes before forming patties. This helps them hold together better.
Can I bake crab cakes instead of frying?
Yes, bake at 375°F for 15-20 minutes, flipping halfway through.
What type of crab meat is best?
Lump crab meat is ideal for its texture and flavor.
Can I freeze crab cakes?
Yes, freeze uncooked patties on a baking sheet, then transfer to a freezer bag.
What sauce pairs well with crab cakes?
Tartar sauce, remoulade, or a simple lemon aioli work great.
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