Crab cakes are a perfect brunch, light dinner or appetizer. Serve with homemade tartar sauce or a store bought sauce. These are easy to make ahead and refrigerate, then pan fry when ready to eat.
- CRAB CAKES:
- 1 large egg
- 2 1/2 tablespoons mayonnaise (I like Hellman’s Real)
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 cup finely diced celery (you’ll need one stalk)
- 2 tablespoons finely chopped fresh parsley
- 1 pound lump crab meat
- 1/2 cup panko
- Canola oil, for frying
- TARTAR SAUCE:
- 1 cup mayonnaise
- 1 1/2 tablespoons sweet pickle relish
- 1 teaspoon Dijon mustard
- 1 tablespoon minced red onion
- 1-2 tablespoons lemon juice, to taste
- Salt and freshly ground black pepper, to taste
Preparation time 15mins
Cooking time 75mins
Line a baking sheet with aluminum foil.
Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well.
Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat.
Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet.
Cover and refrigerate for at least 1 hour.
Preheat a large nonstick pan to medium heat and coat with canola oil.
When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter.
Serve immediately with tartar sauce or a squeeze of lemon.
Mix all ingredients together in a small bowl. Cover and chill until ready to serve.
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