Crab cakes are a delicious seafood dish that can be served as an appetizer or main course. Here’s a basic recipe for making crab cakes:
- 1 pound lump crabmeat (fresh or canned)
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Old Bay seasoning (or your favorite seafood seasoning)
- 1/4 cup finely chopped green onions or chives
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped celery
- 1 tablespoon fresh lemon juice Salt and pepper to taste 2-3 tablespoons vegetable oil for frying
- Drain and Pick Crabmeat: If using canned crabmeat, drain it well and carefully pick through it to remove any bits of shell or cartilage. If using fresh crabmeat, make sure it’s picked clean.
- Combine Ingredients: In a large mixing bowl, combine the crabmeat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, red bell pepper, celery, and lemon juice. Gently fold the ingredients together, being careful not to break up the crabmeat too much.
- Season: Taste the mixture and add salt and pepper as needed. Keep in mind that the Old Bay seasoning may already contain some salt.
- Form Crab Cakes: Divide the mixture into equal portions and shape them into crab cakes. You can make them as large or small as you prefer. It’s common to make them about 2-3 inches in diameter and 3/4 inch thick.
- Chill: Place the crab cakes on a baking sheet lined with parchment paper and refrigerate them for at least 30 minutes. Chilling helps them hold their shape during cooking.
- Cook Crab Cakes:
- Heat vegetable oil in a skillet over medium-high heat.
- Carefully place the crab cakes in the hot skillet. Cook for about 4-5 minutes on each side, or until they are golden brown and crispy.
- Serve: Once the crab cakes are cooked, transfer them to a plate lined with paper towels to drain any excess oil. Serve the crab cakes hot, garnished with lemon wedges, tartar sauce, or a remoulade sauce.
Crab cakes are often served with a side of coleslaw, a green salad, or on a bun as a sandwich. Enjoy your homemade crab cakes!