Best Crab CakesPT30Mhttps://img4.recipesrun.com/201907/2019/0805/6c/d/883225/300x200x50.jpg Crab cakes are always in the appetizers sections of fancy seafood restaurants. So a lot of people are intimidated to make them at home. DON'T BE. They're so easy, literally, anyone can do it. Here's everything you need to know.
You should use the mayo. It's the perfect binder, and its subtle creaminess won't compete with the crab. In fact, it lets the crab meat shine! Mayo haters, we promise that you won't be able to identify and taste the mayo here. But if you're seriously stubborn and just can't get yourself to do it, you can use Greek yogurt instead. 8 servings
Ingredients:
Tartar sauce, for serving Lemon wedges, for serving Canola oil, for frying2 tablespoons Freshly Chopped Parsley3/4 c. Panko bread crumbs (or saltines)1 pound Jumbo lump crabmeat, picked over for shells Freshly ground black pepper Kosher salt1/2 teaspoon Hot sauce2 teaspoons Worcestershire sauce2 tablespoons Dijon mustard1 Large egg, beaten1/3 c. Mayonnaise
Crab cakes are always in the appetizers sections of fancy seafood restaurants. So a lot of people are intimidated to make them at home. DON'T BE. They're so easy, literally, anyone can do it. Here's everything you need to know.
You should use the mayo. It's the perfect binder, and its subtle creaminess won't compete with the crab. In fact, it lets the crab meat shine! Mayo haters, we promise that you won't be able to identify and taste the mayo here. But if you're seriously stubborn and just can't get yourself to do it, you can use Greek yogurt instead.
