Crab Cake Recipe From Scratch

When it comes to seafood, there’s nothing quite like the taste of crab. And what better way to enjoy that flavor than with a delicious crab cake recipe?

Today I am sharing two different recipes that are sure to please any seafood lover. The first is a homemade creamy crab cake sauce recipe that pairs perfectly with any crab cake. The second is a recipe for the easiest crab cakes you will ever make.

Let’s start with the creamy crab cake sauce. This sauce is rich and tangy, and really complements the flavor of the crab. To make it, you will need:

– 1/2 cup mayonnaise
– 2 tablespoons Dijon mustard
– 2 tablespoons chopped fresh chives
– 1 teaspoon Worcestershire sauce
– 1/2 teaspoon hot sauce
– Salt and pepper to taste

Simply mix all of the ingredients together in a bowl, and refrigerate until ready to serve.

Now, onto the crab cakes themselves. The first recipe comes from Show Me the Yummy and features jumbo lump crabmeat, breadcrumbs, and plenty of seasonings. To make these crab cakes, you will need:

– 1 pound jumbo lump crabmeat
– 1/4 cup mayonnaise
– 1/4 cup breadcrumbs
– 1/4 cup chopped red bell pepper
– 1/4 cup chopped green onion
– 1/4 cup chopped fresh parsley
– 1 egg, beaten
– 1 teaspoon Dijon mustard
– 1/2 teaspoon Worcestershire sauce
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Olive oil, for frying

Begin by picking through the crabmeat to remove any shells or cartilage. In a large bowl, combine the crabmeat, mayonnaise, breadcrumbs, bell pepper, green onion, parsley, egg, mustard, Worcestershire sauce, salt, and pepper. Mix well, then use your hands to form the mixture into six equal patties.

Heat a few tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot, add the crab cakes and cook for about 3-4 minutes per side, until golden brown and crispy. Serve immediately with the creamy crab cake sauce.

If you’re short on time but still want a delicious crab cake, the Recipe Critic has you covered. These crab cakes require just three ingredients: canned crabmeat, Ritz crackers, and an egg. To make them, you will need:

– 8 ounces canned crabmeat
– 1 sleeve Ritz crackers, crushed
– 1 egg, beaten
– Olive oil, for frying

In a bowl, combine the crabmeat, crushed crackers, and beaten egg. Mix well, then use your hands to form the mixture into six equal patties.

Heat a few tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot, add the crab cakes and cook for about 2-3 minutes per side, until golden brown and crispy. Serve immediately with a squeeze of lemon juice.

Whether you decide to go all-out with the homemade crab cake recipe or opt for the shortcut version, you’re sure to enjoy the delicious taste of crab in every bite.

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