RecipeCastle

Crab Cake Recipe

Crab Cake Recipe
Prep
10 min
Cook
15 min
Serves
6

Ingredients

  • 1/3 cupmayonnaise: Helps bind the ingredients and adds moisture.
  • 2large eggs: Acts as a binding agent.
  • 1 tbspchopped parsley: Adds fresh (herbal notes.)
  • 1 tbspDijon mustard: Provides tanginess and depth.
  • 1 tspfresh lemon juice: Enhances the crab meat with a bright acidity.
  • 1 tspOld Bay seasoning: Offers a classic seafood seasoning.
  • 1/4 tspcayenne pepper: Introduces a gentle heat.
  • 2 lbsfresh crabmeat (drained and flaked: The star of the dish, offers sweet and succulent flavor.)
  • 3/4 cupplain panko breadcrumbs: Adds texture without overpowering the crab.
  • 1 tbspoil: Used for cooking (ensures crispiness.)
  • 1 tbspbutter: Adds richness and helps brown the cakes.

Instructions

  1. 1

    Mix Ingredients: In a large bowl, combine mayonnaise, eggs, parsley, mustard, lemon juice, Old Bay, and cayenne. Whisk thoroughly to integrate.

  2. 2

    Fold in the Stars: Carefully fold in the crabmeat and breadcrumbs, ensuring the crab stays chunky for texture.

  3. 3

    Shape and Chill: Shape the mixture into 6-8 crab cakes and refrigerate for 30 minutes to firm up, which helps maintain their shape during cooking.

  4. 4

    Cook: Heat oil and butter in a skillet over medium heat. Cook the crab cakes for 4-5 minutes on each side until golden brown.

  5. 5

    Drain and Serve: Let the crab cakes drain on paper towels to remove excess oil. Serve hot with lemon slices and remoulade sauce.