Crab Cakes

Crab cakes are a delicious and popular dish that brings the taste of the sea right to your dinner table. These little patties are packed with flavor and can be enjoyed as an appetizer or a main dish. With their crispy outer layer and tender crab filling, they are a favorite among seafood lovers.

Why Make This Recipe

Making crab cakes at home is not only simple, but it also allows you to control the quality of ingredients. Fresh crabmeat paired with delightful seasonings creates a dish that is both satisfying and impressive. Plus, this recipe is perfect for gatherings, special occasions, or even a cozy family dinner.

How to Make Crab Cakes

Making crab cakes is easy and enjoyable. Just follow these straightforward steps, and you’ll discover how to create this delightful dish.

Ingredients

• 1 pound lump crabmeat, picked over for shells
• 1/4 cup mayonnaise
• 1 large egg yolk
• 1/4 cup finely chopped yellow onion
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon finely chopped fresh chives
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup bread crumbs
• Vegetable oil for frying

Directions

1. Gently combine the crabmeat, mayonnaise, egg yolk, onion, parsley, chives, mustard, Worcestershire sauce, salt, and pepper in a bowl.
2. Add the bread crumbs and mix lightly until well blended.
3. Form the mixture into cakes about 1/2 inch thick.
4. Heat about 1/4 inch of vegetable oil in a heavy skillet over medium heat.
5. Cook the crab cakes for about 3 minutes per side until golden brown and heated through.
6. Serve immediately.

How to Serve Crab Cakes

Crab cakes are best served hot and fresh. You can place them on a bed of greens, alongside a salad, or with a dollop of tartar sauce or remoulade. They make a great starter or can be served as the main course with side dishes like rice or vegetables.

How to Store Crab Cakes

If you have leftover crab cakes, you can store them in the refrigerator. Place them in an airtight container for up to two days. To reheat, pan-fry them again in a little bit of oil until warm and crispy.

Tips to Make Crab Cakes

• Be gentle when mixing the ingredients to keep the lump crabmeat intact.
• Make the crab cakes in advance and refrigerate them for about 30 minutes before frying. This will help them hold their shape.
• Experiment with different spices or herbs to adjust the flavor to your liking.

Variation

You can add a bit of spice by including finely chopped jalapeños or switching up the herbs. For a healthier option, try baking the crab cakes instead of frying them.

FAQs

1. Can I use canned crab meat instead of fresh?
Yes! If fresh crab meat is not available, canned crab meat is a good substitute. Just make sure to drain it well and check for any shells.

2. Can I freeze crab cakes?
Absolutely! You can freeze uncooked crab cakes. Shape them, place them on a baking sheet until firm, then transfer them to a freezer-safe bag. They can be cooked straight from frozen; just add a few extra minutes to the cooking time.

3. What dips go well with crab cakes?
Some popular dips include tartar sauce, remoulade, or even a simple lemon aioli. They add extra flavor and complement the crab cakes nicely.

Enjoy making and sharing these wonderful crab cakes with your family and friends!