Crab Cake Recipe
Crab cakes are a culinary delight that brings a taste of the ocean to your table. These golden, crispy cakes are beloved for their rich, savory flavor and tender, flaky texture. Perfect for a fancy dinner or a casual get-together, crab cakes are a versatile dish that never fails to impress.
To create these delectable crab cakes, you’ll need a carefully curated list of ingredients. Freshness is key, particularly when it comes to the crabmeat. The recipe calls for 1 lb. of jumbo lump crabmeat, meticulously checked for any stray shells. Alongside the crabmeat, you’ll need 1 large egg (beaten), 1/3 cup of mayonnaise, 2 tablespoons of Dijon mustard, 2 teaspoons of Worcestershire sauce, and 1/2 teaspoon of hot sauce. Season the mixture with kosher salt and freshly ground black pepper to taste. For the binding, use 3/4 cup of panko bread crumbs or crushed saltines, and 2 tablespoons of freshly chopped parsley to add a burst of color and flavor. Cooking requires about 1/4 cup of canola oil, with extra on hand if needed. Serve your finished crab cakes with fresh lemon wedges and tartar sauce for an extra touch of zest.
Step-by-Step Instructions
To start, prepare the mixture by whisking together the beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, and hot sauce in a small mixing bowl. This combination not only binds the ingredients but also infuses them with a depth of flavor. Season the mixture with a pinch of kosher salt and a few grinds of black pepper to enhance the overall taste.
Next, move to a larger bowl where you will combine the jumbo lump crabmeat with the panko bread crumbs and freshly chopped parsley. Gently fold in the egg and mayonnaise mixture, ensuring everything is well incorporated without breaking up the delicate crabmeat. Form the mixture into 8 evenly sized patties, handling them gently to maintain their shape.
Heat a large skillet over medium heat and add enough canola oil to generously coat the bottom. Once the oil is shimmering, carefully add the crab cakes in batches, ensuring not to overcrowd the pan. Cook each crab cake for 3 to 5 minutes per side, turning only once to achieve a golden brown and crispy exterior. Add more oil to the pan if necessary between batches to maintain an even cook.
After cooking, transfer the crab cakes to a serving platter. They are best enjoyed immediately, served with fresh lemon wedges and a side of tartar sauce for dipping.
Recipe Tips & Frequently Asked Questions
- Best practices for picking through crabmeat to remove shells: Carefully sift through the crabmeat with your fingers to feel for any hard bits.
- Suggestions for making the crab cakes ahead of time: Prepare and shape the patties, then refrigerate them until you’re ready to cook. This helps them hold together better.
- Storage and reheating tips for leftovers: Store in an airtight container in the refrigerator and reheat in a skillet or oven to maintain crispiness.
- How do I prevent the crab cakes from falling apart? Ensure the mixture is well-bound with the egg and mayonnaise, and handle the patties gently.
- Can I bake the crab cakes instead of frying them? Yes, you can bake them at 400°F for about 12-15 minutes, flipping halfway through for even browning.
- What can I use as a substitute for panko bread crumbs? Crushed saltines or even finely crushed Ritz crackers work well as alternatives.
What to Serve with This Recipe
Crab cakes pair wonderfully with a variety of side dishes. A crisp green salad with a light vinaigrette complements the richness of the crab cakes, while roasted vegetables add a hearty touch. For a truly indulgent meal, serve them with a side of creamy coleslaw or garlic butter asparagus.
Beverage pairings can elevate your dining experience. A chilled glass of Sauvignon Blanc or a crisp lager can perfectly balance the savory flavors of the crab cakes. For non-alcoholic options, consider a refreshing iced tea with lemon or a sparkling water with a twist of lime.
Garnishes and additional sauces can add extra layers of flavor. Besides tartar sauce, consider a spicy remoulade or a tangy aioli. Fresh herbs like dill or chives can also add a delightful burst of freshness.
Serving Suggestions
For a visually appealing presentation, arrange the crab cakes on a platter with lemon wedges and a small bowl of tartar sauce. Garnish with a sprinkle of freshly chopped parsley or dill. Crab cakes are versatile and can be served as appetizers, main courses, or even in sliders for a fun twist.
Consider serving them at different occasions—from casual backyard barbecues to elegant dinner parties. They are sure to be a hit, no matter the setting.
Crab cakes are a delicious and easy-to-make dish that brings a taste of the coast to your home. With their golden, crispy exterior and tender, flavorful interior, they are sure to delight your taste buds. Whether you’re a seasoned cook or a kitchen novice, this recipe is straightforward and rewarding. Give it a try and savor the delicious results!
Ingredients
1 lb. jumbo lump crabmeat, carefully checked for shells
1 large egg, beaten
1/3 cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon hot sauce
Kosher salt, to taste
Freshly ground black pepper, to taste
3/4 cup panko bread crumbs or crushed saltines
2 tablespoons freshly chopped parsley
1/4 cup canola oil (plus more if necessary)
Lemon wedges, for serving
Tartar sauce, for serving
Instructions
- In a small mixing bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, and hot sauce. Season the mixture with a pinch of kosher salt and a dash of freshly ground black pepper.
- In a separate, larger bowl, combine the jumbo lump crabmeat with the panko bread crumbs and freshly chopped parsley. Gently fold in the egg and mayonnaise mixture until everything is well incorporated. Shape the mixture into 8 even-sized patties, handling them gently to keep them intact.
- Heat a large skillet over medium heat and add enough canola oil to generously coat the bottom of the pan. Once the oil is shimmering, add the crab cakes in batches, ensuring not to overcrowd the pan. Cook each crab cake for 3 to 5 minutes per side, turning only once, until they are golden brown and crispy. Add more oil to the pan if necessary between batches.
- Once cooked, transfer the crab cakes to a serving platter. Serve them immediately with fresh lemon wedges and a side of tartar sauce for dipping.”
Crab Cake Recipe
Ingredients
- 1 lb. jumbo lump crabmeat carefully checked for shells
- 1 pc large egg beaten
- 1/3 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon hot sauce
- Kosher salt to taste
- Freshly ground black pepper to taste
- 3/4 cup panko bread crumbs or crushed saltines
- 2 tablespoons freshly chopped parsley
- 1/4 cup canola oil plus more if necessary
- Lemon wedges for serving
- Tartar sauce for serving
Instructions
- In a small mixing bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, and hot sauce. Season the mixture with a pinch of kosher salt and a dash of freshly ground black pepper.
- In a separate, larger bowl, combine the jumbo lump crabmeat with the panko bread crumbs and freshly chopped parsley. Gently fold in the egg and mayonnaise mixture until everything is well incorporated. Shape the mixture into 8 even-sized patties, handling them gently to keep them intact.
- Heat a large skillet over medium heat and add enough canola oil to generously coat the bottom of the pan. Once the oil is shimmering, add the crab cakes in batches, ensuring not to overcrowd the pan. Cook each crab cake for 3 to 5 minutes per side, turning only once, until they are golden brown and crispy. Add more oil to the pan if necessary between batches.
- Once cooked, transfer the crab cakes to a serving platter. Serve them immediately with fresh lemon wedges and a side of tartar sauce for dipping.
