– **Title**: Easy Crab Cakes
– **Ingredients**:
– 1 pound lump crab meat, picked over for shells
– 1/2 cup breadcrumbs (preferably panko)
– 1/4 cup mayonnaise
– 1 large egg, beaten
– 1 tablespoon Dijon mustard
– 1 tablespoon Worcestershire sauce
– 1 teaspoon Old Bay seasoning (or to taste)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup green onions, chopped
– 2 tablespoons fresh parsley, chopped
– 2 tablespoons olive oil or butter (for frying)
– Lemon wedges (for serving)
– **Instructions**:
1. In a large mixing bowl, combine the lump crab meat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, green onions, and parsley. Gently mix until well combined. Be careful not to break the crab meat too much.
2. Shape the mixture into patties, about 2-3 inches in diameter. Place them on a baking sheet and refrigerate for at least 30 minutes to help them hold together during cooking.
3. In a large skillet, heat the olive oil or butter over medium heat. Once hot, add the crab cakes to the skillet, being careful not to overcrowd the pan. Cook for about 4-5 minutes on each side or until they are golden brown and heated through.
4. Transfer the cooked crab cakes to a paper towel-lined plate to drain any excess oil.
5. Serve the crab cakes warm with lemon wedges on the side for squeezing over them. Enjoy!
Key Ingredients & Substitutions
Crab Meat: Fresh lump crab meat brings great flavor and texture. If fresh isn’t available, you can use canned crab meat but be sure to drain it well. I always recommend looking for pasteurized crab meat for best taste.
Bread Crumbs: You can use plain or seasoned breadcrumbs, depending on your flavor preference. Panko breadcrumbs make for a lighter, crunchier texture. If gluten-free is a must, swap in gluten-free breadcrumbs.
Mayonnaise: This helps bind the cakes and adds creaminess. If you’re looking for a healthier option, Greek yogurt works well as a substitute. I even prefer it sometimes for a tangy twist.
Dijon Mustard: This gives a subtle kick. If you don’t have Dijon, yellow mustard will do in a pinch, but it will alter the flavor. For a different flavor note, consider using horseradish sauce.
Old Bay Seasoning: A classic in crab dishes! If you can’t find it, a mix of celery salt, paprika, and black pepper can approximate its flavor. Just adjust to your taste.
How Can You Keep Crab Cakes from Falling Apart While Frying?
Getting crab cakes to hold together can be tricky, but a few tips can help. First, make sure to refrigerate the formed patties for at least 30 minutes. This firms them up and helps them stick together when frying.
- Gently mix the ingredients to avoid breaking the crab meat. This keeps the cakes more intact.
- Form the patties firmly, but don’t overwork the mixture.
- Cook them in batches to prevent overcrowding, which can lead to steamy rather than crispy cakes.
Lastly, let them rest on paper towels after cooking to allow excess oil to drain and help maintain crispiness!
How to Make Easy Crab Cakes
Ingredients You’ll Need:
For the Crab Cakes:
- 1 pound crab meat, picked over for shells
- 1/2 cup breadcrumbs (use seasoned or plain)
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning (or to taste)
- 1/4 teaspoon black pepper
- 1/4 cup green onions or chives, finely chopped
- 2 tablespoons fresh parsley, chopped (optional)
- 2 tablespoons vegetable oil (for frying)
- Lemon wedges (for serving)
- Optional: tartar sauce for serving
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and 30 minutes to chill the crab cakes. Plus, you’ll need around 10-15 minutes for cooking. So, in total, you’re looking at about 55 minutes to have these delicious crab cakes ready to serve!
Step-by-Step Instructions:
1. Mixing the Ingredients:
In a large mixing bowl, gently combine the crab meat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, black pepper, green onions, and parsley. Use a spatula or your hands to mix everything together, being careful not to break up the crab meat too much. You want to keep those delightful chunks of crab intact!
2. Forming the Patties:
Once everything is combined, scoop out a portion of the mixture and form it into patties about 2-3 inches in diameter. Place them on a plate as you go. This recipe should yield roughly 6-8 crab cakes, depending on how large you make them.
3. Chilling the Patties:
Cover the patties with plastic wrap and pop them in the refrigerator for at least 30 minutes. Chilling helps the crab cakes hold their shape better while frying, so don’t skip this step!
4. Frying the Crab Cakes:
In a large skillet, heat the vegetable oil over medium heat. Once the oil is hot, carefully add the crab cakes to the skillet, making sure not to overcrowd them (you might need to do this in batches!). Fry them for about 4-5 minutes on each side, or until they turn golden brown and crispy. Keep an eye on them so they don’t burn!
5. Draining and Serving:
Once they’re cooked, transfer the crab cakes to a paper towel-lined plate to absorb any excess oil. Serve them warm with some lemon wedges on the side, and if you like, you can also offer tartar sauce for dipping. Enjoy your tasty crab cakes with a fresh salad for a wonderful meal!
Can I Use Imitation Crab Meat Instead of Real Crab Meat?
Yes, you can! While real crab meat provides the best flavor and texture, imitation crab meat can be used as a more budget-friendly alternative. Just keep in mind that it has a milder taste, so you may want to adjust the seasonings slightly to enhance the flavor.
How Can I Make These Crab Cakes Gluten-Free?
To make gluten-free crab cakes, simply substitute the regular breadcrumbs with gluten-free breadcrumbs. You can also use crushed gluten-free crackers for a similar texture. This way, everyone can enjoy the dish without worrying about gluten!
Can I Freeze Crab Cakes for Later Use?
Absolutely! Allow the crab cakes to chill in the refrigerator as directed, then arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag. They can be stored for up to 3 months. When you’re ready to cook, there’s no need to thaw; just fry them straight from the freezer, but add a minute or two to the cooking time.
What Can I Serve with Crab Cakes?
Crab cakes pair wonderfully with a variety of sides. Consider serving them with a fresh salad, coleslaw, or sautéed vegetables. They also go well with a dipping sauce like tartar sauce, remoulade, or a zesty aioli. For a complete meal, serve with rice or a light pasta dish!
