Crab cakes are a beloved dish that brings together the sweetness of crab meat with savory seasonings and a crispy coating. This recipe will guide you through creating these delectable cakes, perfect for a special meal or as a delightful appetizer. Let’s get started on making these irresistible crab cakes!
Ingredients for Crab Cakes:
- 1 pound lump crab meat, picked over for shells
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon Old Bay seasoning
- 1/4 cup vegetable oil, for frying
How to Make Crab Cakes:
- Prepare the Crab Mixture: In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, parsley, green onions, salt, pepper, and Old Bay seasoning. Gently mix until everything is evenly combined, being careful not to break up the crab meat too much.
- Shape the Crab Cakes: Using your hands, shape the crab mixture into 8 crab cakes, about 1/2 inch thick. Place them on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them set.
- Cook the Crab Cakes: In a large skillet, heat the vegetable oil over medium-high heat. Carefully place the crab cakes in the skillet and cook for 3-4 minutes per side, or until they are golden brown and crispy. You may need to work in batches depending on the size of your skillet.
- Serve: Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve hot, with your favorite dipping sauce or a squeeze of lemon juice.
About the Main Ingredients:
- Crab Meat: The star of the dish, crab meat provides a sweet and delicate flavor. Lump crab meat is preferred for its large, tender chunks.
- Breadcrumbs: Used as a binder, breadcrumbs help hold the crab cakes together and add a crispy texture when cooked.
- Mayonnaise: Adds moisture and helps bind the crab cakes. It also adds a creamy texture.
- Egg: Another binding agent, the beaten egg helps the crab cakes hold their shape.
- Seasonings: Dijon mustard, Worcestershire sauce, lemon juice, parsley, green onions, salt, pepper, and Old Bay seasoning add depth of flavor and a bit of tanginess to the crab cakes.
These crab cakes are sure to be a hit at your next meal!
