Homemade Crab Cakes Recipe | Perfectly Golden and Flavorful
Homemade Crab Cakes Recipe | Perfectly Golden and Flavorful
Ingredients:
For the Crab Cakes:
- 1 pound lump crab meat, picked over for shells
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup mayonnaise
- 1 large egg
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh chives (or green onions)
- 1/2 teaspoon Old Bay seasoning (adjust to taste)
- Salt and pepper to taste
- Olive oil or butter for frying
For the Sauce (Remoulade):
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped capers
- 1 tablespoon chopped pickles or relish
- 1 teaspoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce (adjust to taste)
- Salt and pepper to taste
Instructions:
- Prepare the Crab Mixture:
- In a large bowl, combine the lump crab meat and breadcrumbs. Gently toss to mix.
- Make the Crab Cake Mixture:
- In a separate bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, parsley, chives (or green onions), Old Bay seasoning, salt, and pepper.
- Pour the wet mixture over the crab and breadcrumbs.
- Gently fold the mixture together, being careful not to break up the crab meat too much. The mixture should hold together but remain somewhat chunky.
- Shape the Crab Cakes:
- Divide the mixture into equal portions and shape them into crab cakes, about 2 to 3 inches in diameter.
- Chill the Crab Cakes:
- Place the crab cakes on a baking sheet lined with parchment paper.
- Refrigerate for about 30 minutes. Chilling helps the crab cakes hold their shape during cooking.
- Cook the Crab Cakes:
- In a skillet, heat a thin layer of olive oil or melt a small amount of butter over medium heat.
- Carefully place the chilled crab cakes in the skillet and cook for about 3-4 minutes on each side, or until they are golden brown and heated through.
- Make the Remoulade Sauce:
- In a small bowl, mix together all the ingredients for the remoulade sauce: mayonnaise, Dijon mustard, capers, pickles or relish, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper. Adjust the seasoning to taste.
- Serve:
- Serve the crab cakes warm with a dollop of remoulade sauce on top.
- Enjoy:
- Enjoy your delicious homemade crab cakes as an appetizer or main course, accompanied by your favorite sides!
Tips:
- For extra flavor, consider adding a squeeze of lemon juice to the crab cake mixture.
- Be gentle when mixing and shaping the crab cakes to keep the crab meat from breaking apart.
- Experiment with different types of crab meat, such as lump, jumbo lump, or claw meat, to find your preferred texture and flavor.
- The remoulade sauce is a versatile accompaniment and can be customized with additional herbs, spices, or ingredients like minced shallots or garlic.
