Crab cakes are the perfect dish for any seafood lover. These crispy, savory cakes are a staple in many American households, but I’ve put my own spin on it with a touch of Asian flavor. Here’s my take on the classic crab cake recipe:
Easy Crab Cakes
Ingredients:
- 1 pound of crabmeat (fresh or canned)
- 1/2 cup of breadcrumbs
- 1/4 cup of mayonnaise
- 1 egg
- 2 tablespoons of dijon mustard
- 1 tablespoon of soy sauce
- 1/2 teaspoon of garlic powder
- 1/4 teaspoon of black pepper
- 1/4 cup of chopped green onions
- 1/4 cup of chopped cilantro
- 1/4 cup of vegetable oil
Instructions:
- In a large mixing bowl, combine the crabmeat, breadcrumbs, mayonnaise, egg, dijon mustard, soy sauce, garlic powder, black pepper, green onions and cilantro. Mix well.
- Divide the mixture into small patties.
- Heat the vegetable oil in a large skillet over medium heat. Add the patties and cook until golden brown, about 3-4 minutes on each side.
- Remove the cakes from the skillet and place them on a paper towel to remove any excess oil.
- Enjoy your delicious crab cakes!
Crispy Simple Crab Cake Recipe
Ingredients:
- 1 pound of crabmeat (fresh or canned)
- 1/2 cup of breadcrumbs
- 1/4 cup of mayonnaise
- 1 egg
- 2 tablespoons of dijon mustard
- 1/4 teaspoon of black pepper
- 1/4 cup of chopped parsley
- 1/4 cup of vegetable oil
Instructions:
- In a large mixing bowl, combine the crabmeat, breadcrumbs, mayonnaise, egg, dijon mustard, black pepper and parsley. Mix well.
- Divide the mixture into small patties.
- Heat the vegetable oil in a large skillet over medium heat. Add the patties and cook until golden brown, about 3-4 minutes on each side.
- Remove the cakes from the skillet and place them on a paper towel to remove any excess oil.
- Enjoy your delicious crab cakes!
Crab cakes are perfect for a quick lunch or as an appetizer for a dinner party. With these two easy recipes, you can impress your guests or satisfy your own seafood cravings. Enjoy!
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