Crab Cake Recipe – American Special
Crab cakes are a quintessential American dish, especially renowned in the Chesapeake Bay region. They highlight the fresh, sweet taste of crab meat and are closely linked with coastal and seafood-focused cuisine.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
Crab Cake Recipe Ingredients:
- 1 lb (450g) fresh crab meat (preferably lump or backfin)
- 1/2 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning (or any seafood seasoning)
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped green onion
- 1/2 cup bread crumbs (plus extra for coating)
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 2-3 tablespoons vegetable oil (for frying)
How to make Crab Cake Recipe:
Prep the Crab Meat: Carefully pick through the crab meat to remove any shell fragments. Place the crab meat in a large bowl.
Make the Mixture: In a separate bowl, mix together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, green onion, and lemon juice.
Combine Ingredients: Gently fold the mayonnaise mixture into the crab meat, being careful not to break up the crab too much. Stir in the 1/2 cup of bread crumbs. The mixture should be moist but hold together when formed into patties. Add extra bread crumbs if needed to achieve the right consistency.
Form the Cakes: Shape the mixture into 8-10 patties, about 1/2 to 3/4 inch thick. If the mixture is too loose, add a bit more bread crumbs. Place the formed patties on a plate.
Chill the Patties: Refrigerate the crab cakes for at least 30 minutes. This helps them hold their shape during cooking.
Cook the Crab Cakes: Heat the vegetable oil in a large skillet over medium heat.
Add the crab cakes to the skillet and cook for about 3-4 minutes per side, or until golden brown and crispy. Be careful not to overcrowd the pan; cook in batches if necessary.
Drain and Serve: Transfer the cooked crab cakes to a plate lined with paper towels to drain any excess oil.
Serve warm with lemon wedges, tartar sauce, or a side salad.
Recipe Notes :
Crab Meat: Using fresh, high-quality crab meat is crucial for the best flavor. If using canned crab, ensure it’s well-drained.
Bread Crumbs: If you prefer a lighter crab cake, use panko bread crumbs instead of regular bread crumbs.
Chilling: Chilling the crab cakes before cooking helps them hold together better and improves their texture.
Cooking Tips: Avoid pressing down on the crab cakes while cooking to keep them from becoming too dense. Gentle handling ensures a delicate, flaky texture.
Serving Suggestions: Crab cakes can be served as an appetizer, main course, or even as a sandwich filling with a side of coleslaw or a fresh salad.
