If there’s one seafood dish that I can never get enough of, it’s crab cakes! There’s something so indulgent and satisfying about biting into a perfectly seasoned and lightly breaded crab cake, with the juicy chunks of crab meat melting in your mouth. And if you’re a fellow crab cake lover, you’re in luck, because I’ve got two mouthwatering crab cake recipes that are guaranteed to knock your socks off!
First up, we’ve got Southern Style Crab Cakes. These gems from How To Feed A Loon are a true taste of the South, with Cajun seasoning and cornmeal adding a bit of sizzle and crunch to the mix. To start, you’ll need:
– 1 lb. lump crabmeat, picked through to remove any shells
– 1/2 cup mayonnaise
– 1/4 cup minced onion
– 1/4 cup minced celery
– 1 Tbsp. minced garlic
– 1 Tbsp. Worcestershire sauce
– 1 Tbsp. Dijon mustard
– 1 tsp. Old Bay seasoning
– 1/2 tsp. Cajun seasoning
– 1/2 tsp. salt
– 1/4 cup cornmeal
– 1/4 cup Panko breadcrumbs
– 1 egg, beaten
– Vegetable oil, for frying
In a large bowl, whisk together the mayonnaise, onion, celery, garlic, Worcestershire sauce, Dijon mustard, Old Bay, Cajun seasoning, and salt. Add in the crabmeat and gently toss until well coated. Fold in the cornmeal, Panko breadcrumbs, and beaten egg until the mixture is evenly combined. Form the mixture into 8 crab cakes, using your hands or a small scoop.
Heat a large skillet over medium-high heat, and add enough vegetable oil to form a thin layer. Once the oil is shimmering, carefully add the crab cakes to the skillet (be sure not to overcrowd the pan). Cook for 3-4 minutes per side, until golden brown and crispy. Serve hot, with a dollop of mayonnaise or tartar sauce on top!
Next on the menu, we’ve got Easy Crab Cakes from Spend With Pennies. As the name suggests, these babies are a breeze to make, and they come out perfectly every time. Here’s what you’ll need:
– 1 lb. lump crabmeat
– 1/4 cup mayonnaise
– 2 Tbsp. Dijon mustard
– 1 Tbsp. Worcestershire sauce
– 1 tsp. hot sauce
– 1 tsp. Old Bay seasoning
– 1 tsp. garlic powder
– 1/2 tsp. salt
– 1/4 tsp. black pepper
– 1/2 cup Panko breadcrumbs
– 1/4 cup chopped fresh parsley
– 1 egg, beaten
– Vegetable oil, for frying
In a large bowl, combine the crabmeat, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, Old Bay, garlic powder, salt, and pepper. Stir in the Panko breadcrumbs, parsley, and beaten egg until everything is well mixed.
Form the mixture into 8-10 crab cakes, depending on size. Heat a large skillet over medium-high heat, and add enough vegetable oil to form a thin layer. Once the oil is hot, carefully add the crab cakes to the skillet (be sure not to overcrowd the pan). Cook for 3-4 minutes per side, until crispy and browned. Serve hot, with a squeeze of lemon and a sprinkle of fresh parsley on top.
With two delicious crab cake recipes under your belt, the only question left is: which one will you make first? Either way, you’re in for a treat!
If you are looking for Crab cakes with cilantro & lime dip you’ve visit to the right page. We have 35 Pictures about Crab cakes with cilantro & lime dip like Best Ever Lump Crab Cake Recipe | Besto Blog, Maryland Crab Cakes with Quick Tartar Sauce – Once Upon a Chef and also Crab Cakes with Celery, Red Bell Pepper and Scallions. Here you go:
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