Best Crab Cakes PT30M https://img4.recipesrun.com/201907/2019/0805/6c/d/883225/300x200x90.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 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
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    Best Crab Cakes

    4.1

    ( By lihui )

    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.
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    Best Crab Cakes
      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
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      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
      lihui lihui
      134 Recipes

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