Here is something perfect for the seafood lovers out there – crab cakes. This is a very easy recipe for crab cakes that have only a few ingredients. I used canned crab for my cakes but if you want, fresh crab tastes so much better. A major problem people have when making crab cakes is getting them to hold together. The secret is to chill the crab cakes for about an hour before frying. Crab cakes are very delicate and because of this, you need to be careful when flipping them. You can see from my step by step photos I had one crack apart on me when I flipped it. Serving crab cakes with lemon wedges and tartar sauce is a must! This recipe should make 6-9 crab cakes depending on the size. Enjoy.
(Makes 3 servings)
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Crab Cakes Recipe
Ingredients
Scale
- 1lb lump crab (canned or fresh)
- ½ cup breadcrumbs
- 2 eggs
- ¼ cup mayonnaise
- 1 teaspoon old bay seasoning
- ¼ teaspoon pepper
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dry mustard
- oil (for frying)
- lemon wedges (to serve)
- tartar sauce (to serve)
Instructions
- In a medium bowl mix together eggs, mayo, old bay seasoning, pepper, Worcestershire sauce, and mustard until creamy. Add bread crumbs and mix in evenly. Last, add in crab meat and mix evenly.
- Shape into patties (you should get about 6-9 depending on the size).
- Heat a little bit of oil in a sauté pan. Sauté crab cakes in batches for about 5 minutes on each side.
- Try and keep an eye on them to make sure they are not burning on the bottom. Drain on paper towels. Serve with lemon wedges and tartar sauce.
Hope
Wednesday 11th of August 2010
Some people looked at me cock-eyed when I said I made them like this but oh well. I actually made these the other night and put them in our George Foreman grill. I have a hard time keeping things together when I saute. They stayed together and they were delicious! Maybe not as juicy as they needed but still the best crab cakes recipe I've made. Thanks!
k o
Sunday 18th of January 2009
if you simply use the broiler you get all the crab taste and none of the oil... or falling apart cakes after the flip!
take it from a Maryland native ;).
Broiled crab cakes are always so much better than fried, mostly because fried ones tend to resemble more of the kind you get from chain restaurants (Phillips, etc) that use frozen cakes that are just thrown in the fryer.
Just some mayo, old bay and an egg should bind it enough. Let the crab meat provide the flavor :).
I like to mix some old bay with mayonaise as a topping, but some people like just tartar sauce or a mixture of mayo and mustard.
num yummy!
diva
Tuesday 6th of January 2009
ahh these look so yummy. was thinking of making fish cakes this week and i'm now very tempted..:)
Kevin
Thursday 1st of January 2009
Those crab cakes look perfectly golden brown!
Its Crazy Delicious
Monday 29th of December 2008
This looks Fabulous!!