Crab Cakes
Basic Crab Cake recipe, starts with pasteurized or canned crab meat and is easily adjusted to suit your own tastes. We like bell peppers and onions in ours.
Servings: 12 Medium crab cakes
Calories: 155kcal
Ingredients
- 2 pounds Lump Crab Meat
- 1/2 cup Mayonnaise
- 2 teaspoons Worcestershire sauce
- 2 tablespoons Mustard yellow spicy, or Dijon (more if you like a stronger flavor)
- 2 large Eggs slightly beaten
- 1 teaspoon Old Bay Seasoning. Add more to taste if desired
- 2 Tablespoons finely chopped green onions about 2
- 2 Tablespoons finely chopped bell pepper optional the color is interchangeable too
- 2 Tablespoons fresh Parsley Leaves finely chopped
- 1/4 – 1/2 cup dry plain Bread Crumbs
- Vegetable oil for frying
Instructions
- Drain the crab meat of any liquid and pick through for any shells.
- Set the crab aside.
- Add mayonnaise, mustard, Worcestershire sauce, Old Bay seasoning, eggs, onions, bell peppers, and parsley in a large bowl.
- Mix together until well combined.
- Add crab and gently mix to combine.
- Sprinkle bread crumbs over the mixture and mix just combined.
- Place the crab mixture in the refrigerator for at least 30 minutes.
- Form the crab mixture into patties and place on a parchment paper-lined plate.
- Place the plate in the refrigerator for an additional hour and up to 12 hours.
- When you are ready to cook, heat a skillet over medium high heat and add vegetable oil to cover the bottom of the skillet at least 1/4 of an inch.
- Allow the oil to get hot.
- Add Crab Cakes to the hot oil and leave until the bottoms turn golden brown.
- Carefully flip the Crab Cakes over and cook until the other side is medium brown.
- Remove from the skillet and place on paper towels or a draining rack.
- Serve with lemons, cocktail sauce, tartar sauce, or your favorite remoulade.
Nutrition
Serving: 1Crab Cake | Calories: 155kcal | Carbohydrates: 7.1g | Protein: 11.3g | Fat: 8g | Saturated Fat: 1.2g | Cholesterol: 74mg | Sodium: 600mg | Fiber: 0.5g | Sugar: 1.9g
