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Crab Cake Recipe

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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

Details

Servings 4

Preparation

Step 1

• 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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