How about some delectable crab cakes for your next dinner party or weekend family meal? These crispy, tender, delicious cakes are sure to be a hit with everyone, so let’s roll up our sleeves and get started!
Classic Crab Cakes Recipe
Ingredients:
- 1 pound fresh crabmeat, picked clean of any cartilage
- 1/3 cup mayonnaise
- 1 egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red bell pepper
- 1/4 cup minced fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup Panko bread crumbs, divided
- 1/2 cup vegetable oil, for frying
Instructions:
- In a large mixing bowl, combine the crabmeat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, garlic powder, onion, celery, red bell pepper, parsley, salt, black pepper and 1/4 cup of Panko bread crumbs.
- Form the mixture into small cakes, about 2 inches in diameter and 3/4 inch thick. Coat each cake with the remaining 1/2 cup of Panko bread crumbs, pressing down lightly on each side to ensure the breadcrumbs adhere well.
- In a large frying pan, heat the vegetable oil over medium-high heat. When the oil is hot, add the crab cakes in batches of four or five at a time.
- Cook the crab cakes for about 3 to 4 minutes per side or until they are golden brown and crispy. Carefully remove the cakes from the pan and place them on paper towels to drain any excess oil.
- Serve the crab cakes with your favorite dipping sauce and a side of fresh greens or coleslaw.
Easy Crab Cake Recipe
Ingredients:
- 1 pound jumbo lump crabmeat, picked clean of any cartilage
- 1/4 cup mayonnaise
- 1 egg
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced green bell pepper
- 1/4 cup chopped fresh parsley
- 3 green onions, finely chopped
- 1/2 cup Panko bread crumbs
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
Instructions:
- In a large mixing bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, red bell pepper, green bell pepper, parsley, green onions, Panko bread crumbs, Old Bay seasoning, salt and black pepper until well combined.
- Gently fold in the crabmeat, being careful not to break up the large lumps too much.
- Form the crab mixture into eight equal-sized cakes, about 3 inches in diameter and 1 1/2 inches thick. Chill the cakes in the refrigerator for at least 30 minutes or up to 2 hours, allowing them to firm up.
- In a large frying pan, melt the butter with the olive oil over medium-high heat.
- Add the crab cakes to the pan, cooking them for about 3 to 4 minutes per side or until they are golden brown and crispy.
- Arrange the crab cakes on a platter, garnishing with lemon wedges and additional fresh parsley. Serve hot.
Crab cakes are an excellent choice for almost any occasion- from family dinner to social gatherings. They’re easy to make and offer a taste unlike anything else. We hope you enjoy making these recipes as much as we do!
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