Crab cakes are perfect for spreading holiday cheer, ringing in the New Year, as well as serving up a light dinner during summer heat waves. It’s kind of an all-around great dish!
Making crab cakes is fairly simple and generates very little kitchen heat. I like to pair this with my $30 salad. For one, it kind of reminds me of living in Florida. Andy loves both of these so I know I will not get an eye roll or some weird noise he makes signaling to me he doesn’t really want whatever it is I had planned for dinner.
Planning for weekly menus is hard enough to do when you ask what someone wants for dinner this week and you get “I don’t care” as a response, especially when you know the eye rolls and snorts are forthcoming. OBVIOUSLY you do care!
It also gets pricey when someone does care what is for dinner and you have to readjust your entire weekly menu because you just used the ingredients for three separate meals in one meal, one that wasn’t even on your radar let alone the weekly menu. It becomes annoying with that some someone asks why I spend so much at the grocery store, but I digress.
Back to crab cakes. This recipe is just a base, feel free to add anything extra you would like bell peppers. I like to add red and green bell peppers whenever I have them on hand. When I serve them with $30 salad though, I find the bell pepper addition kind of clashes. That’s just my taste preference though. You may love the combination.
I do not bake mine because I can never seem to be able to get them to hold together when I take them out of the oven. There is also something in my head that says to me they aren’t cooked all the way through without frying. I know that is not the case and it’s all in my head, but seafood isn’t my passion to begin with so I need to make it my way.
In a large bowl add mayonnaise, mustard, Worcestershire sauce, Old Bay seasoning, and eggs. Mix together until well combined.
Add onions or chives, bell peppers, if using, and parsley, mix until well blended.
Add crab and gently mix to combine.
Sprinkle bread crumbs over mixture and mix with hands until just combined.
Let mixture rest in the refrigerator for at least one hour.
Take out of refrigerator and form into small patties for appetizers, or large patties for dinner.
Heat a skillet over medium heat and add oil to cover bottom of skillet at least 1/4 of an inch.
Allow oil to get hot.
Add crab cakes to the hot oil and leave until bottoms start to turn medium brown.
Very carefully flip crab cakes over and cook until other side is medium brown.
Remove from skillet and place on paper towels or a draining rack.
Serve with lemons and tartar sauce or your favorite remoulade.
Other coastal recipes you might like: