Crab Cakes Recipes
Ingredients:
For the Crab Cakes:
1 pound lump crab meat, picked over for shells
1/4 cup mayonnaise
1 large egg, lightly beaten
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup finely chopped green onion
1/2 cup panko breadcrumbs (plus extra for coating)
2 tablespoons olive oil (for frying)
For the Lemon Aioli (Optional):
1/2 cup mayonnaise
1 clove garlic, minced
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
Salt and pepper to taste
Directions:
Make the Crab Cake Mixture: In a large bowl, gently combine the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, green onion, and 1/2 cup panko breadcrumbs. Be careful not to break up the crab meat too much.
Shape the Crab Cakes: Form the mixture into 8 patties, about 1/2 inch thick. Lightly coat each patty in additional panko breadcrumbs for extra crispiness. Refrigerate for at least 30 minutes to help the cakes hold their shape.
Cook the Crab Cakes: Heat the olive oil in a large skillet over medium heat. Add the crab cakes and cook for 3-4 minutes on each side, or until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to drain
Make the Lemon Aioli (Optional): In a small bowl, whisk together the mayonnaise, garlic, lemon juice, Dijon mustard, salt, and pepper. Serve alongside the crab cakes for dipping.
Serve: Serve the crab cakes hot with lemon aioli, fresh lemon wedges, and a side salad or steamed vegetables.
Prep Time: 15 minutes | Cooking Time: 8 minutes | Chilling Time: 30 minutes | Total Time: 53 minutes
Kcal: 250 kcal | Servings: 4 servings
