Crab Cake
Prep Time:
30 mins
Cook Time:
15-20 mins
Serves:
2-4
Level:
Intermediate
About the Recipe
Crab cakes are a popular seafood dish that many people enjoy, especially during the summer months. They are typically made with fresh lump crabmeat, mixed with a variety of flavorful ingredients and seasonings, and then pan-fried or baked until crispy and golden brown. While there are many variations of crab cake recipes, the best ones often feature high-quality ingredients, a delicate balance of flavors, and a crispy exterior with a moist and flavorful interior. Whether you are a fan of traditional Maryland-style crab cakes or prefer a more modern twist on this classic dish, there are many delicious recipes to try.
Ingredients
1 pound fresh lump crabmeat
2/3 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup finely crushed saltine crackers
1/4 cup finely chopped fresh parsley
2 tablespoons unsalted butter
Lemon wedges, for serving
Preparation
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper.
Gently fold in the crabmeat, being careful not to break up the lumps. Add the crushed crackers and parsley, and gently stir until just combined.
Using your hands, form the mixture into 8 evenly sized patties.
Melt the butter in a large nonstick skillet over medium heat. Add the crab cakes and cook until golden brown, about 3-4 minutes per side.
Transfer the crab cakes to the prepared baking sheet and bake for 10-12 minutes, until heated through.
Serve the crab cakes hot, with lemon wedges on the side for squeezing over the top.
Enjoy your delicious crab cakes!
Here are some tips for making the best crab cakes:
Use fresh, high-quality crabmeat: This is the most important ingredient in the dish, so it's worth investing in a good quality product. Look for lump or jumbo lump crabmeat for the best texture and flavor.
Be gentle when mixing: Over-mixing the crabmeat mixture can result in tough, dry crab cakes. Use a gentle hand when combining the ingredients and stop as soon as everything is evenly incorporated.
Chill the mixture: Chilling the mixture for at least 30 minutes before shaping and cooking will help the crab cakes hold their shape and prevent them from falling apart during cooking.
Don't overcook: Crab cakes should be cooked until golden brown and crispy on the outside and warm and moist on the inside. Be careful not to overcook them, or they can become dry and rubbery.
Serve with a sauce: Crab cakes are often served with a flavorful sauce, such as tartar sauce, remoulade, or aioli. These sauces complement the delicate crabmeat flavor and add another layer of flavor to the dish.
Experiment with flavors: While traditional crab cakes are delicious, don't be afraid to experiment with different flavor combinations. Consider adding herbs, spices, or other ingredients such as bacon, corn, or peppers to create a unique and delicious dish.
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