Comfortable Crab Cake Recipe
Indulge in the ultimate seafood delight with our Crab Cake recipe! These delectable cakes feature tender crab meat, aromatic herbs, and zesty seasonings, all bound together to create a flavorful masterpiece.
Equipment
- 1 Mixing bowl
- 1 Knife
- 1 Spatula
- 1 Fork
- 1 Measuring Cups
Ingredients
- 1 pound Lump Crab Meat
- 1/4 cup Mayonnaise
- 1 tablespoon Dijon Mustard
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Old Bay Seasoning
- 1 tablespoon Lemon Juice
- 2 tablespoons Fresh Parsley
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/2 cup Panko Breadcrumbs
- 1 large Egg
- 2 tablespoons Olive Oil
Instructions
- In a large mixing bowl, combine 1 pound of lump crab meat, 1/4 cup of mayonnaise, 1 tablespoon of Dijon mustard, 1 teaspoon of Worcestershire sauce, 1 teaspoon of Old Bay seasoning, 1 tablespoon of lemon juice, 2 tablespoons of finely chopped fresh parsley, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix gently until well combined.
- Gradually add 1/2 cup of panko breadcrumbs to the crab mixture, mixing until incorporated. Then, add 1 lightly beaten large egg and mix until all ingredients are evenly distributed.
- Divide the crab mixture into equal portions and shape each portion into a patty, about 1/2 to 3/4 inch thick. Place the formed crab cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes.
- Heat 2-3 tablespoons of olive oil or butter in a non-stick skillet or frying pan over medium heat. Once hot, carefully place the chilled crab cakes in the skillet, making sure not to overcrowd the pan.
- Cook the crab cakes for 4-5 minutes on each side, or until they are golden brown and crispy on the outside. Use a spatula to carefully flip them halfway through cooking.
- Once cooked, transfer the crab cakes to a serving platter and serve immediately while still warm. Garnish with additional chopped parsley and lemon wedges if desired.
Notes
- Choose High-Quality Crab Meat - Opt for lump crab meat for the best texture and flavor. Avoid using imitation crab meat, as it may not provide the same taste and quality.
- Handle Gently - Be gentle when mixing the crab meat with other ingredients to avoid breaking up the delicate chunks. A light touch ensures the crab cakes remain tender and moist.
- Chill Before Cooking - Refrigerate the formed crab cakes for at least 30 minutes before cooking. Chilling helps them hold their shape and prevents them from falling apart during frying