Crab Cakes

By Ellie

4 Person

30 Minutes

0 Calories

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!

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

Method

01

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.
02

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.
03

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).
04

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.
05

Remove the crab cakes from the oil and place onto a wire rack or onto a paper towel to drain of excess oil.
06

Serve with lemon wedges and sauce on the side.

Related Tags

Crab Cakes

4.8

( By Ellie )

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

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