Crab Cakes

Crab Cakes PT30M https://img4.recipesrun.com/201907/2019/1113/5e/2/033243/300x200x90.jpg This delicious recipe for crisp, golden crab cakes makes this classic favorite a breeze to prepare in your own kitchen, and comes complete with an option for a lemony chive mayo sauce to serve on the side! 4 servings Ingredients: Lemon wedges, for garnish Peanut or vegetable oil for frying (about ¼ cup) 1/2 cup (slightly heaping) panko breadcrumbs 1 tbsp. chopped parsley 1 tbsp. finely minced chives 1 pound lump crab meat, picked through for shell pieces Pinch cayenne pepper Pinch black pepper 1/2 tsp. salt 1 tsp. Dijon mustard 1 tsp. Worcestershire sauce 1/4 cup (slightly heaping) mayo 1 egg, beaten 1 tbsp. of chopped chives Pinch of black pepper Pinch or two of salt Pinch cayenne pepper 2 cloves garlic, pressed through garlic press 1 tbsp. lemon juice 1 tsp. lemon zest 1 cup mayo

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

Crab Cakes Ingredients:
- Lemon wedges, for garnish
- Peanut or vegetable oil for frying (about ¼ cup)
- 1/2 cup (slightly heaping) panko breadcrumbs
- 1 tbsp. chopped parsley
- 1 tbsp. finely minced chives
- 1 pound lump crab meat, picked through for shell pieces
- Pinch cayenne pepper
- Pinch black pepper
- 1/2 tsp. salt
- 1 tsp. Dijon mustard
- 1 tsp. Worcestershire sauce
- 1/4 cup (slightly heaping) mayo
- 1 egg, beaten
Chive Mayo Sauce Ingredients:
- 1 tbsp. of chopped chives
- Pinch of black pepper
- Pinch or two of salt
- Pinch cayenne pepper
- 2 cloves garlic, pressed through garlic press
- 1 tbsp. lemon juice
- 1 tsp. lemon zest
- 1 cup mayo

Sponsored Links

03 Method

Step 1

To make the crab cakes, whisk together the beaten egg, mayo, Worcestershire sauce, Dijon, salt, pepper and cayenne in a small bowl, and set aside for a moment.
Step 2

Place the crab meat into a medium-sized bowl, and pour this wet mixture over the crab, gently folding it in to combine; next add in the chives, parsley, and the panko breadcrumbs, and carefully fold together taking care not to overwork it.
Step 3

Cover the crab cake mixture and chill for at least 1 hour; then, shape into 8 crab cakes by taking a 1/3 cup portion and gently pressing it to form a patty shape (mixture will be a bit delicate).
Step 4

To fry the crab cakes, add enough peanut or vegetable oil (about 1/4 cup) to the bottom of a large pan to shallow fry the patties, and allow the oil to become hot; once oil is hot, add 4 crab cakes to the hot oil (working in batches), and fry for about 4 minutes per side, or until golden-brown in color, and crispy.
Step 5

Remove the crab cakes from the oil and place onto a wire rack or onto a paper towel to drain of excess oil.
Step 6

Serve with lemon wedges and sauce on the side.

04 Author

Ellie

1078 Recipes

Related Recipes