A crab cake recipe that is easy to follow and makes the most amazing crab cakes. Juicy, full of meaty crab pieces and with beautiful fresh flavors.
Ingredients
▢1 pound of jumbo lump crab meat
▢½ cup of mayonnaise
▢1 large egg beaten
▢1 tablespoon of Dijon or Stone Ground mustard
▢1 tablespoon of Worcestershire sauce
▢1 teaspoon Old Bay Seasoning
▢4 sprinkles hot sauce or to taste
▢½ cup panko bread crumbs without flavor
▢2 tablespoons of fresh parsley, finely chopped
▢1 tablespoon lemon peel
▢1 teaspoon of Kosher salt or to taste
▢1 teaspoon ground white pepper or to taste
▢¼ cup canola oil
▢Lemon wedges to serve
Instructions
Check the meat for hard, sharp cartilage, remove and discard.
In a small bowl combine mayonnaise, egg, mustard, Worcestershire sauce, hot sauce and Old Bay seasoning.
Add crab meat, bread crumbs, chopped parsley, lemon peel, salt and pepper to the bowl. Gently fold the mixture with your hands until well mixed. Be careful not to crumble the crab meat further.
Form 6-8 crab cakes, about ½ cup each and place on a plate or baking sheet. Cover and refrigerate for at least 1 hour.
Add 2 tablespoons of oil to a large nonstick skillet and heat over medium heat. Cook crab cakes until lightly browned, about 3-5 minutes. Add more oil if necessary and gently top with oil. Cook for 3-5 minutes.
Serve immediately with tartar sauce and lemon wedges.
Recipe notes
Preparation time includes 60 minutes of cooling.