The Ultimate Classic Crab Cake Recipe
Are you looking for the perfect crab cake recipe? Look no further! This classic crab cake recipe is sure to be a hit with your friends and family. It's made with fresh lump crab meat, herbs, and spices, and is served with a delicious homemade tartar sauce. Not only is this dish delicious, but it's also surprisingly easy to make. This recipe yields 12 perfect crab cakes, and is sure to be a hit at your next dinner party!
Ingredients:
For the Crab Cakes:
-2 lbs of fresh lump crab meat
-2 large eggs, beaten
-1 cup of panko breadcrumbs
-1/4 cup of finely chopped parsley
-4 tablespoons of mayonnaise
-1/4 teaspoon of garlic powder
-1/4 teaspoon of onion powder
-1/2 teaspoon of Old Bay seasoning
-1 teaspoon of Worcestershire sauce
-Salt and pepper to taste
-Oil for frying
For the Tartar Sauce:
-1 cup of mayonnaise
-2 tablespoons of finely chopped dill pickles
-1 tablespoon of capers, chopped
-1 tablespoon of freshly squeezed lemon juice
-1/2 teaspoon of Worcestershire sauce
-Salt and pepper to taste
Instructions:
For the Crab Cakes:
1. In a large bowl, combine the crab meat, eggs, panko, parsley, mayonnaise, garlic powder, onion powder, Old Bay, Worcestershire sauce, salt, and pepper. Gently stir with a spatula until the ingredients are just combined. Be careful not to overmix, as this will make the crab cakes tough.
2. Heat about 1/4-inch of oil in a large skillet over medium-high heat. When the oil is hot, use a 1/4 cup measuring cup to scoop the crab mixture into the skillet. Flatten the mixture slightly with the back of the measuring cup, and then cook for 3-4 minutes per side, or until golden brown. Repeat with the remaining crab mixture.
3. Transfer the cooked crab cakes to a paper towel-lined plate to drain off any excess oil. Serve immediately with the tartar sauce.
Tartar Sauce:
1. In a small bowl, combine the mayonnaise, pickles, capers, lemon juice, Worcestershire sauce, salt, and pepper. Stir until everything is well combined.
2. Taste and adjust the seasonings as needed. Serve with the crab cakes.
Nutrition:
Serving Size: 1 crab cake
Calories: 250
Fat: 16g
Carbohydrates: 15g
Protein: 12g
Sodium: 340mg
Cholesterol: 85mg
Tips and Tricks
For the best results, use fresh lump crab meat for this recipe. If you can't find fresh lump crab meat, you can use pasteurized crab meat. Just make sure to drain off any excess liquid from the crab meat before using it in the recipe.
If you don't have panko breadcrumbs on hand, you can use regular breadcrumbs. If you want to make this recipe gluten-free, you can use gluten-free breadcrumbs.
If you don't have Old Bay seasoning, you can use any other type of seafood seasoning. You can also add in some minced garlic, onion, or other herbs and spices to give the crab cakes more flavor.
If you don't want to fry the crab cakes, you can bake them in the oven at 375°F for 20-25 minutes, or until they're golden brown and cooked through.
Serving Suggestions
These classic crab cakes are delicious served with a side of tartar sauce, a salad, or some roasted vegetables. They also make a great appetizer or light lunch. You can also serve them over a bed of greens and top with a dollop of tartar sauce for a tasty and nutritious meal.
If you have any leftover crab cakes, you can store them in the refrigerator for 2-3 days. Reheat them in the oven or in a skillet before serving.
Conclusion
This classic crab cake recipe is sure to be a hit with your friends and family. It's easy to make, and is packed with flavor. Serve it with a side of tartar sauce for an easy and delicious meal. Enjoy!
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