Perfect Crab Cakes Recipe
Crab cake is a popular American type of fishcake consisting of shellfish meat, breadcrumbs, eggs, and flavorings such as mustard, Worcestershire sauce, and fresh herbs.
They are usually served on a hamburger bun, accompanied by saltine crackers, lemon wedges, french fries, cole slaw, or potatoes.
Today, crab cakes are the most popular in New England, the Gulf Coast, the Pacific Northwest, and the Northern California coast.
RECIPE INGREDIENTS
2 teaspoons Worcestershire sauce
3/4 cup panko bread crumbs
2 teaspooons freshly Chopped Parsley
1/2 teaspoon hot sauce
Kosher salt
1/3 cup mayonnaise
1 large egg, beaten
2 tablespoons Dijon mustard
Freshly ground black pepper
1 lb. jumbo lump crabmeat, picked over for shells
Canola oil, for frying
Lemon wedges, for serving
Tartar sauce, for serving
DIRECTIONS ON HOW TO MAKE PERFECT CRAB CAKES RECIPE
Whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper in a clean bowl. In a medium separate bowl, stir together crabmeat, panko, and parsley. Stir in mayo mixture, then form into 8 patties.
Over medium-high heat in a large skillet, coat pan with oil and heat until shimmering. Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side.Serve with lemon and tartar sauce
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Ingredients
2 teaspoons Worcestershire sauce
3/4 cup panko bread crumbs
2 teaspooons freshly Chopped Parsley
1/2 teaspoon hot sauce
Kosher salt
1/3 cup mayonnaise
1 large egg, beaten
2 tablespoons Dijon mustard
Freshly ground black pepper
1 lb. jumbo lump crabmeat,
Canola oil, for frying
Lemon wedges, for serving
Tartar sauce, for serving
Instructions
- Whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper in a clean bowl.
- In a medium separate bowl, stir together crabmeat, panko, and parsley. Stir in mayo mixture, then form into 8 patties.
- Over medium-high heat in a large skillet, coat pan with oil and heat until shimmering.
- Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side.Serve with lemon and tartar sauce
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Ingredients
2 teaspoons Worcestershire sauce
3/4 cup panko bread crumbs
2 teaspooons freshly Chopped Parsley
1/2 teaspoon hot sauce
Kosher salt
1/3 cup mayonnaise
1 large egg, beaten
2 tablespoons Dijon mustard
Freshly ground black pepper
1 lb. jumbo lump crabmeat,
Canola oil, for frying
Lemon wedges, for serving
Tartar sauce, for serving
Instructions
- Whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper in a clean bowl.
- In a medium separate bowl, stir together crabmeat, panko, and parsley. Stir in mayo mixture, then form into 8 patties.
- Over medium-high heat in a large skillet, coat pan with oil and heat until shimmering.
- Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side.Serve with lemon and tartar sauce