Easy Crab Cake Recipe Without Worcestershire Sauce
Ingredients:
Crab cakes are a popular seafood dish that are full of flavor and easy to make. This recipe is for a crab cake recipe without Worcestershire sauce, so you can enjoy the delicious taste of crab cakes without the tangy flavor of Worcestershire. To make this easy crab cake recipe, you will need:
- 1 pound lump crab meat
- 1 cup Panko bread crumbs
- 1 egg
- 2 tablespoons mayonnaise
- 1 tablespoon Old Bay seasoning
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
Instructions:
To make this easy crab cake recipe without Worcestershire sauce, start by combining the Panko bread crumbs, Old Bay seasoning, garlic powder, dried parsley, and ground black pepper in a medium bowl. Then, in a separate bowl, whisk together the egg and mayonnaise until smooth. Next, add the lump crab meat and the egg and mayonnaise mixture to the dry ingredients and mix together with your hands until all of the ingredients are incorporated.
Now, form the mixture into 8 equal-sized patties. Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the crab cake patties and cook for 4-5 minutes on each side, or until golden brown and cooked through.
Once the crab cakes are cooked, place them on a plate lined with a paper towel to absorb any excess oil. Serve with your favorite sides and enjoy!
Nutrition:
This easy crab cake recipe without Worcestershire sauce is a delicious, healthy option for a seafood dinner. Each serving of two crab cakes contains approximately 350 calories, 24 grams of fat, 18 grams of protein, and 18 grams of carbohydrates. It also has 8 grams of fiber and 8 grams of sugar. This recipe is a great source of healthy fats, protein, and fiber, so it is a great option for a nutritious meal.
Serving Suggestions:
These crab cakes are delicious served with a variety of sides. Try serving them with roasted vegetables, a green salad, or couscous. You could also serve them with a creamy sauce, such as a lemon aioli or tartar sauce. For a heartier meal, serve the crab cakes with a side of roasted potatoes or a quinoa pilaf.
Storage:
Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the crab cakes on a baking sheet and bake in a preheated 375°F oven for 10-15 minutes, or until heated through. You can also reheat the crab cakes in the microwave for 1-2 minutes.
Tips and Tricks:
For added flavor, you can add 1-2 tablespoons of chopped fresh herbs, such as parsley, chives, or dill, to the crab cake mixture. You can also add a few tablespoons of freshly squeezed lemon juice to the mixture for a citrusy flavor. If you like a bit of heat, try adding 1/4 teaspoon of cayenne pepper or a few dashes of hot sauce.
Conclusion:
This easy crab cake recipe without Worcestershire sauce is quick and easy to make. The combination of lump crab meat, Panko bread crumbs, and herbs and spices creates a flavorful dish that is sure to be a hit with the whole family. Serve the crab cakes with your favorite sides for a delicious seafood dinner.
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