Classic Crab Cakes bring a taste of the ocean straight to your kitchen, offering a delightful blend of fresh crab meat and zesty seasonings. Perfect for a special dinner or a casual gathering, these crab cakes are sure to impress with their rich flavor and satisfying crunch.
Crab meat is the star of the show, providing a sweet, delicate flavor that's both light and luxurious. Mayonnaise adds creaminess and helps bind the mixture together. Green onions bring a mild oniony taste that complements the crab without overpowering it. Red bell pepper adds a pop of color and subtle sweetness, balancing the savory notes. Egg acts as a binder to hold everything together. Dijon mustard introduces a hint of tangy spice that elevates the overall flavor. Worcestershire sauce adds depth and umami, while Old Bay seasoning provides that classic seafood flavor. Breadcrumbs give structure and a crispy crust, and a pinch of salt and pepper enhances every taste. Finally, olive oil is used for frying, giving the cakes a golden, crispy finish.
Pair your classic crab cakes with a fresh green salad and a tangy lemon aioli for dipping. They also go beautifully with roasted asparagus or a light coleslaw. For a more substantial meal, serve them on a toasted brioche bun with lettuce and tomato for a delicious crab cake sandwich.
Start by gathering all your ingredients, making sure the crab meat is fresh and free of any shells. In a large bowl, gently combine the crab meat, mayonnaise, green onions, red bell pepper, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, breadcrumbs, a pinch of salt and pepper. Use a fork or your hands to mix until just combined, being careful not to break up the crab too much.
Once everything is mixed, divide the mixture into 8 equal portions and gently shape them into patties. Try to keep them around 1/2 inch thick to ensure even cooking. Place them on a plate or tray as you go.
Heat the olive oil in a large skillet over medium heat. You want the oil to shimmer slightly before adding the crab cakes to ensure a good sear. Carefully place the patties in the skillet, cooking them in batches if necessary to avoid overcrowding. Fry each cake for about 4-5 minutes on one side, then flip and cook for another 4-5 minutes, or until both sides are golden brown and crispy.
Once cooked, transfer the crab cakes to a paper towel-lined plate to drain any excess oil. This will help keep them crisp. Serve them hot and enjoy the delicate flavors and satisfying crunch!
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