Crab Cake Recipe

Crab Cake Recipe
Crab Cake Recipe

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Yields 4 servings (8 crabcakes)

  • • 2 eggs

  • • 1/4 cup mayonnaise

  • • 2 teaspoons Dijon mustard (this instead of English dry mustard is my variation on traditional recipes)

  • • 1 teaspoon Worcestershire

  • • 1 teaspoon Old Bay seasoning

  • • 1/4 teaspoon white pepper

  • • 1 pinch of cayenne

  • • 1/2 teaspoon salt

  • • 1 3/4 pounds Dungeness crab meat (or lump crab meat from the best crab available to you)

  • • 2 tablespoons finely ground cracker crumbs

  • • Clarified butter as needed for frying (sauteing)

  • • Bread crumbs (Japanese bread crumbs) as needed

Directions

• Whisk the eggs in a mixing bowl to blend • Add mayonnaise, mustard, Worcestershire, Old Bay seasoning, pepper, cayenne and salt and whisk until smooth • Mix in crab and cracker crumbs • Form into 16 small (1/2 inch thick) crab cakes if serving as an appetize or 8 cakes if using as an entree • Place on a sheet pan covered with parchment paper or wax paper and refrigerate for at least 30 minutes • Coat the crab cakes with Panko bread crumbs • Fry in clarified butter until golden brown on both sides • Serve with tartar sauce or cocktail sauce or your favorite sauce

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