Best Crab Cakes

By lihui

8 Person

30 Minutes

0 Calories

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.

Ingredients

Tartar sauce, for serving
Lemon wedges, for serving
Canola oil, for frying
2 tablespoons Freshly Chopped Parsley
3/4 c. Panko bread crumbs (or saltines)
1 pound Jumbo lump crabmeat, picked over for shells
Freshly ground black pepper
Kosher salt
1/2 teaspoon Hot sauce
2 teaspoons Worcestershire sauce
2 tablespoons Dijon mustard
1 Large egg, beaten
1/3 c. Mayonnaise

Method

01

In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper.
02

In a medium bowl, stir together crabmeat, panko, and parsley. Fold in mayo mixture, then form into 8 patties.
03

In a large skillet over medium-high heat, coat pan with oil and heat until shimmering. Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side.
04

Serve with lemon and tartar sauce.

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Best Crab Cakes

4.0

( By lihui )

01 Information

Grade easy
Serving 8 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

Tartar sauce, for serving

Lemon wedges, for serving

Canola oil, for frying

2 tablespoons Freshly Chopped Parsley

3/4 c. Panko bread crumbs (or saltines)

1 pound Jumbo lump crabmeat, picked over for shells

Freshly ground black pepper

Kosher salt

1/2 teaspoon Hot sauce

2 teaspoons Worcestershire sauce

2 tablespoons Dijon mustard

1 Large egg, beaten

1/3 c. Mayonnaise

03 Method

Step 1

In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper.

Step 2

In a medium bowl, stir together crabmeat, panko, and parsley. Fold in mayo mixture, then form into 8 patties.

Step 3

In a large skillet over medium-high heat, coat pan with oil and heat until shimmering. Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side.

Step 4

Serve with lemon and tartar sauce.

04 Author