Tips To Serve Crab Cake Recipe The Best

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Craving a taste of the seaside? Look no further than these delectable crab cakes! Packed with fresh lump crabmeat, flavorful spices, and a perfectly crispy golden crust, they’re a seafood lover’s dream come true. This recipe goes beyond just the basics, offering tips and tricks to ensure your crab cakes are restaurant-worthy every single time.


Crab Cakes Recipe
Crab Cakes Recipe

1 pound lump crabmeat (picked clean, fresh or frozen and thawed)

  • 1/2 cup mayonnaise (full-fat or low-fat)
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 1 large egg, lightly beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (adjust to your spice preference)
  • 1/2 cup panko breadcrumbs
  • 1/4 cup all-purpose flour
  • Canola oil, for frying

  • Instructions:

    1. Prepare the Crabmeat: If using fresh crabmeat, gently pick through it to remove any shells or cartilage. If using frozen crabmeat, thaw it completely and drain off any excess liquid.

    2. Combine the Filling: In a large bowl, combine the crabmeat, mayonnaise, red bell pepper, celery, red onion, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, thyme, and cayenne pepper. Mix gently until just combined, being careful not to break up the crabmeat.

    3. Form the Crab Cakes: Using a light touch, form the crabmeat mixture into evenly sized patties, about 2-3 inches in diameter and 3/4 inch thick.

    4. Set Up the Coating Station: Prepare two shallow dishes. In one dish, whisk together the all-purpose flour. In the other dish, add the panko breadcrumbs.

    5. Coating the Crab Cakes: Dredge each crab cake lightly in the flour, then gently coat it in the panko breadcrumbs, ensuring complete coverage.

    6. Frying the Crab Cakes: Heat about 1/4 inch of canola oil in a large skillet over medium heat. Once the oil is hot and shimmering, carefully add the crab cakes and cook for 3-4 minutes per side, or until golden brown and crispy.

    7. Drain and Serve: Transfer the cooked crab cakes to a paper towel-lined plate to drain any excess oil. Serve immediately with your favorite dipping sauce, such as tartar sauce, remoulade, or simply a squeeze of fresh lemon juice.

    Nutrition Facts:

    (Please note that nutrition information may vary depending on the specific ingredients used)

    Serving size: 1 crab cake

  • Calories: approximately 350
  • Fat: 20g (of which 5g saturated)
  • Cholesterol: 150mg
  • Sodium: 400mg (depending on the sodium content of the mayonnaise)
  • Carbohydrates: 20g
  • Protein: 25g

  • Conclusion:

    Homemade crab cakes are a surprisingly simple and rewarding dish to prepare. Following these steps will result in perfectly seasoned, tender on the inside and crispy on the outside crab cakes that will impress your family and friends. So ditch the frozen aisle and create these delicious morsels from scratch – your taste buds will thank you!

    Frequently Asked Questions (FAQs)

    1. Can I use imitation crabmeat instead of lump crabmeat?

    While imitation crabmeat can be a more affordable option, it won’t deliver the same authentic flavor and texture as real crabmeat. For the best results, we highly recommend using lump crabmeat.

    2. What’s the best way to prevent the crab cakes from falling apart while cooking?

    There are two key things to remember: 1) Be gentle when mixing the crabmeat mixture to avoid breaking it up. 2) Make sure your oil is hot enough before adding the crab cakes – this will help sear the outside quickly, creating a nice crust that holds the crab cakes together.

    3. Can I bake the crab cakes instead of frying them?

    Absolutely! Preheat your oven to 400°F (200°C). Lightly coat a baking sheet with cooking spray. Bake the crab cakes for 15-20 minutes per side, or until golden brown and cooked through.

    4. What are some good side dishes to serve with crab cakes?