Crab Cakes PT30M https://img2.recipesrun.com/201907/2019/1113/8f/0/013109/300x200x90.jpg These Crab Cakes are made from scratch, with plenty of lump crab meat and just enough flavoring and ingredients to hold it all together. 4 servings Ingredients: tartar sauce for serving 8 oz. pasteurized lump crab meat (I buy this in the refrigerated section) 1/4 cup panko bread crumbs 1/4 tsp. old bay seasoning 1/2 tsp. worcestershire sauce 2 tbsp. egg white 1/2 tsp. dijon mustard 1/8 tsp. pepper 1/8 tsp. salt 1/8 tsp. red pepper flakes 1 clove garlic minced 1/4 cup sliced scallion 1/4 cup chopped bell pepper 1/4 cup chopped celery 1 tbsp. olive oil + extra for frying
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    Crab Cakes

    4.2

    ( By Ellie )

    These Crab Cakes are made from scratch, with plenty of lump crab meat and just enough flavoring and ingredients to hold it all together.
    Read More
    Crab Cakes
      01 Information
      • Grade easy
      • Serving 4 servings
      • Calorie 155 Kcal
      • Prep Time 10 Mins
      • Cook Time 20 Mins
      • Total Time 30 Mins
      02 Ingredients
        • tartar sauce for serving
        • 8 oz. pasteurized lump crab meat (I buy this in the refrigerated section)
        • 1/4 cup panko bread crumbs
        • 1/4 tsp. old bay seasoning
        • 1/2 tsp. worcestershire sauce
        • 2 tbsp. egg white
        • 1/2 tsp. dijon mustard
        • 1/8 tsp. pepper
        • 1/8 tsp. salt
        • 1/8 tsp. red pepper flakes
        • 1 clove garlic minced
        • 1/4 cup sliced scallion
        • 1/4 cup chopped bell pepper
        • 1/4 cup chopped celery
        • 1 tbsp. olive oil + extra for frying
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      03 Method
      • Step 1
        Heat a nonstick skillet over medium heat and add 1 tbsp olive oil to the pan. Add the celery, bell pepper, scallion, garlic, red pepper flakes, salt, and pepper. Cook for 7-8 minutes, until the vegetables are soft. Transfer the mixture to a bowl.
      • Step 2
        Add the mustard, egg white, worcestershire, and old bay to the vegetables, and mix well. Add the bread crumbs and mix again.
      • Step 3
        Place the crab meat in a paper towel and gently squeeze to absorb excess moisture. This step prevents the crab cake from being heavy or soggy in the middle.
      • Step 4
        Gently fold the crab meat into the vegetable mixture, making sure you don’t overstir the crab to the point where the morsels fall apart.
      • Step 5
        Divide the crab mixture into 4 portions and shape them into patties, pressing them firmly.
      • Step 6
        Heat a nonstick skillet over medium high heat and add just enough olive oil to coat the bottom of the pan. Fry the crab cakes on each side for about 2-3 minutes, until golden.
      • Step 7
        Serve with tartar sauce and lemon wedges, if desired. Enjoy!
      04 Author
      Ellie Ellie
      1078 Recipes

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