crab cake recipe
Classic Crab Cake Recipe
- 1 pound lump crab meat, picked over for shells
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped green onions
- 1 teaspoon lemon zest
- Salt and pepper to taste
- 1/2 cup all-purpose flour (for dredging)
- 4 tablespoons unsalted butter
- 4 tablespoons vegetable oil
- Lemon wedges for serving
Step 1: Prepare the Crab Meat
Start by picking through the lump crab meat to remove any shells or cartilage. Be gentle to keep the crab meat in large, luscious chunks.
Step 2: Make the Binding Mixture
In a large mixing bowl, combine the breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, chopped green onions, and lemon zest. Mix well until all the ingredients are thoroughly combined.
Step 3: Add the Crab Meat
Gently fold the lump crab meat into the binding mixture, being careful not to break up the crab meat too much. Season with salt and pepper to taste. The mixture should hold together without being too wet or dry.
Step 4: Shape the Crab Cakes
Divide the crab mixture into equal portions and shape them into round patties. You can make them as large or small as you prefer. A good size is about 3 inches in diameter and 1 inch thick.
Step 5: Dredge in Flour
Dredge each crab cake in all-purpose flour, shaking off any excess. This helps create a golden crust when you cook them.
Step 6: Chill the Crab Cakes
Place the shaped and dredged crab cakes on a baking sheet and refrigerate for at least 30 minutes. Chilling them helps them set and hold their shape during cooking.
Step 7: Heat the Skillet
In a large skillet, heat the butter and vegetable oil over medium-high heat. The combination of butter and oil gives the crab cakes a rich flavor while preventing the butter from burning.
Step 8: Cook the Crab Cakes
Carefully place the chilled crab cakes in the hot skillet, making sure not to overcrowd the pan. Cook for 3-4 minutes per side or until they are golden brown and crispy. Use a spatula to flip them gently.
Step 9: Drain Excess Oil
Once cooked, transfer the crab cakes to a plate lined with paper towels to drain any excess oil.
Step 10: Serve and Enjoy
Serve the crab cakes warm with lemon wedges on the side. They are delicious on their own or with your favorite dipping sauce.
- Freshness Matters: Ensure the crab meat is fresh for the best flavor. Freshly picked crab meat is ideal, but you can also use high-quality canned crab meat.
- Experiment with Spices: Feel free to adjust the seasoning to your liking. Some people prefer a bit more Old Bay or a dash of hot sauce for extra kick.
- Serving Suggestions: Crab cakes go well with a variety of side dishes, such as a simple salad, coleslaw, or a bed of mixed greens.
- Make-Ahead Option: You can prepare the crab cakes in advance and refrigerate them until ready to cook. This is a great time-saver for entertaining.
- Freezing: If you have leftovers, you can freeze the crab cakes. Place them on a baking sheet in the freezer until solid, then transfer them to a freezer bag. They can be reheated in the oven.
Enjoy making and savoring these delicious homemade crab cakes!