Absolutely! Crab cakes are a delight, especially when made with quality crab meat and carefully selected ingredients. Here’s a recipe for delicious crab cakes:
Ingredients:
- 1 pound lump crabmeat, drained well
- 1/3 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning (adjust to taste)
- 1/4 teaspoon cayenne pepper (optional)
- 2 green onions, finely chopped
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped celery
- 1 cup Panko breadcrumbs (plus more for coating)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- Lemon wedges, for serving
- Tartar sauce or remoulade, for serving (optional)
Instructions:
- Prepare the Crab Cakes Mixture:
- In a large mixing bowl, combine the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and cayenne pepper (if using). Mix well.
- Gently fold in the drained lump crabmeat, making sure not to break up the crab chunks too much.
- Add the chopped green onions, red bell pepper, celery, and Panko breadcrumbs to the crab mixture. Gently mix until combined. The mixture should hold together without being too wet.
- Shape the Crab Cakes:
- Divide the crab mixture into equal portions and shape them into patties, about 1 inch thick. If the mixture is too loose, you can refrigerate it for 30 minutes to help firm it up.
- Coat the Crab Cakes:
- Lightly coat each crab cake with additional Panko breadcrumbs, pressing gently to adhere. This helps to create a crispy exterior when cooking.
- Cook the Crab Cakes:
- Heat the butter and olive oil in a skillet over medium-high heat.
- Once the pan is hot, carefully place the crab cakes in the skillet. Cook for about 4-5 minutes on each side or until golden brown and heated through. Avoid flipping the cakes too frequently to prevent them from falling apart.
- Serve:
- Once cooked, transfer the crab cakes to a plate lined with paper towels to drain any excess oil.
- Serve the crab cakes warm with lemon wedges and your choice of tartar sauce or remoulade on the side.
These crab cakes are wonderfully flavorful with a crispy crust and tender, juicy interior. They make a fantastic appetizer or main course for a seafood-themed dinner!
