1 pound jumbo lump or backfin lump crabmeat, fresh or pasteurized
1 large egg
1/4 cup mayonnaise (or sour cream)
1 1/2 teaspoon Dijon mustard
1 teaspoon Old Bay seasoning
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1 cups breadcrumbs, ideally fresh from white or sourdough bread
1/4 cup panko breadcrumbs
1 tablespoon freshly chopped flat-leaf parsley
2 tablespoons unsalted butter
1 tablespoon olive oil
1/4 teaspoon of salt
Lemon wedges for serving
Instructions
Decide whether youíd like to sautÈ or bake the
crab cakes. If you want to bake them, preheat
the oven for 400 degrees F.
If necessary, drain the crabmeat and pick
through it for shells (shells wonít be in jumbo
lump crabmeat). Put the crab in a medium-size
bowl and set aside.
Get a small bowl and whisk the egg, mayonnaise,
mustard, Old Bay seasoning (or substitute),
lemon juice, Worcestershire sauce, and salt.
Pour the mixture on top of the crab and gently
mix until well-combined ñ be careful to gently
break up lumps with your fingers and not to
over-mix.
Add the breadcrumbs and parsley to the mixture,
and gently mix them until well combined. You
want the mixture to still have a loose, meaty
texture– not mashed together too much.
Cover the crab cakes with plastic wrap and let
them refrigerate for one to three hours.
Mold the crab mixture into eight crab cakes ñ
each should be about an inch thick.
If you want to sautÈ the crab cakes, heat the
butter and olive oil in a 12-inch nonstick
skillet over medium heat. Once the butter is
frothy, add the cakes to the pan and cook on
one side for four minutes, about when the
underside will be golden-brown. Then, flip the
crab cakes and reduce the heat to medium low.
Cook the cakes for another four minutes, or
until the other side is golden-brown.
If you want to bake the crab cakes, then melt
extra butter and brush a baking sheet with it.
Put the crab cakes on the sheet. Then, melt the
2 tablespoons of butter and the olive oil
together, and brush the tops of the crab cakes
with it. Bake them for 20 minutes.
Serving
Suggestions
Serve with lemon wedges and your choice of side dishes.
Originally Submitted
6/16/2016
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