Crab Cakes PT30M https://img1.recipesrun.com/201907/2019/1113/f8/d/603253/300x200x50.jpg 4 servings Ingredients: Kosher salt to taste Splash Worcestershire sauce 1/4 tsp. smoked paprika 1/2 tsp. hot sauce plus more to taste 1 tsp. lemon juice 1 tsp. pickle juice 1 tbsp. relish or chopped dill pickles 1 tbsp. garlic minced 1 tbsp. dijon mustard 2 tbsp. scallions chopped 1/2 cup mayonnaise Lemon wedges for serving All-purpose flour for dusting 1/3 cup vegetable oil for frying 1/8 tsp. red pepper flakes 1/4 tsp. kosher salt 1 tsp. dijon mustard 2 tsp. lemon juice 1 tbsp. Old Bay seasoning 3 tbsp. mayonnaise 1 egg 1 green onion finely chopped, plus more for garnish 1/4 cup bell pepper chopped 1/3 cup cracker crumbs 8 oz. lump crab meat

Crab Cakes

By Ellie

4 Person
30 Minutes
519 Calories
There's nothing like a batch of homemade Crab Cakes for dinner! Made with real lump crabmeat & fresh veggies, this recipe is simple, quick, and oh so yummy!

Ingredients

Easy Remoulade Sauce

  • Kosher salt to taste

  • Splash Worcestershire sauce

  • 1/4 tsp. smoked paprika

  • 1/2 tsp. hot sauce plus more to taste

  • 1 tsp. lemon juice

  • 1 tsp. pickle juice

  • 1 tbsp. relish or chopped dill pickles

  • 1 tbsp. garlic minced

  • 1 tbsp. dijon mustard

  • 2 tbsp. scallions chopped

  • 1/2 cup mayonnaise

Crab Cakes

  • Lemon wedges for serving

  • All-purpose flour for dusting

  • 1/3 cup vegetable oil for frying

  • 1/8 tsp. red pepper flakes

  • 1/4 tsp. kosher salt

  • 1 tsp. dijon mustard

  • 2 tsp. lemon juice

  • 1 tbsp. Old Bay seasoning

  • 3 tbsp. mayonnaise

  • 1 egg

  • 1 green onion finely chopped, plus more for garnish

  • 1/4 cup bell pepper chopped

  • 1/3 cup cracker crumbs

  • 8 oz. lump crab meat

Method

  • 01
    In a large bowl, mix together all ingredients except flour and oil. Shape crab mixture into patties.
  • 02
    Dust patties with flour and place in a single layer on a plate. Chill for 30 minutes in the refrigerator.
  • 03
    When ready to cook, heat oil in a large skillet set over medium heat. When the oil is hot, carefully place crab cakes in the pan and fry 2-4 minutes, until golden brown.
  • 04
    Carefully flip the crab cakes and fry the other side until golden brown. Transfer to a paper towel-lined plate to drain, then serve with remoulade, chopped green onion, and lemon wedges.
  • 05
    Mix all the ingredients above for the remoulade sauce in a medium bowl until well combined. Keep refrigerated until ready to serve.

Related Tags

Sponsored Links

Crab Cakes

There's nothing like a batch of homemade Crab Cakes for dinner! Made with real lump crabmeat & fresh veggies, this recipe is simple, quick, and oh so yummy!
01 Information
  • Grade easy
  • Serving 4 servings
  • Calorie 519 Kcal
  • Prep Time 10 Mins
  • Cook Time 20 Mins
  • Total Time 30 Mins
02 Ingredients
Easy Remoulade Sauce
Kosher salt to taste
Splash Worcestershire sauce
1/4 tsp. smoked paprika
1/2 tsp. hot sauce plus more to taste
1 tsp. lemon juice
1 tsp. pickle juice
1 tbsp. relish or chopped dill pickles
1 tbsp. garlic minced
1 tbsp. dijon mustard
2 tbsp. scallions chopped
1/2 cup mayonnaise
Crab Cakes
Lemon wedges for serving
All-purpose flour for dusting
1/3 cup vegetable oil for frying
1/8 tsp. red pepper flakes
1/4 tsp. kosher salt
1 tsp. dijon mustard
2 tsp. lemon juice
1 tbsp. Old Bay seasoning
3 tbsp. mayonnaise
1 egg
1 green onion finely chopped, plus more for garnish
1/4 cup bell pepper chopped
1/3 cup cracker crumbs
8 oz. lump crab meat
03 Method
Step 1
In a large bowl, mix together all ingredients except flour and oil. Shape crab mixture into patties.
Step 2
Dust patties with flour and place in a single layer on a plate. Chill for 30 minutes in the refrigerator.
Step 3
When ready to cook, heat oil in a large skillet set over medium heat. When the oil is hot, carefully place crab cakes in the pan and fry 2-4 minutes, until golden brown.
Step 4
Carefully flip the crab cakes and fry the other side until golden brown. Transfer to a paper towel-lined plate to drain, then serve with remoulade, chopped green onion, and lemon wedges.
Step 5
Mix all the ingredients above for the remoulade sauce in a medium bowl until well combined. Keep refrigerated until ready to serve.
04 Author
Ellie Ellie
1078 Recipes
Sponsored Links