Herb-Infused Crab Cakes
If you’re in the mood for something that’s both elegant and comfortingly familiar, these Herb-Infused Crab Cakes are just the ticket. Infused with fresh herbs and a hint of spice, they offer a delightful twist on a classic favorite.
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Ingredients for Herb-Infused Crab Cakes
Crab meat is the star of the show, providing sweetness and a delicate texture. Make sure to use fresh, high-quality crab meat to really let the flavors shine. Mayonnaise adds moisture and richness, acting as a binder to hold the cakes together. Breadcrumbs give the cakes structure and a satisfying bite. A large egg is essential to bind everything, ensuring the cakes don’t fall apart during cooking.
Fresh herbs like parsley and dill bring a burst of freshness and complexity, while Dijon mustard adds a subtle tang. Lemon juice brightens up the flavors, and a sprinkle of Old Bay seasoning provides that classic coastal flair. For a touch of heat, cayenne pepper is added, balanced with salt and pepper to taste. Finally, olive oil is used for frying the cakes to a perfect golden brown.
Herb-Infused Crab Cakes Tips & Tricks
- For the best flavor, use fresh crab meat rather than canned or imitation.
- Refrigerate the patties for 30 minutes before cooking; this helps them hold their shape.
- Adjust the amount of cayenne pepper to suit your spice tolerance.
Serving Ideas for Herb-Infused Crab Cakes
These crab cakes are delightful on their own, but they truly shine with a simple side salad of arugula and cherry tomatoes. For a heartier meal, serve them alongside garlic mashed potatoes or a creamy risotto. A zesty aioli or tartar sauce on the side makes a perfect accompaniment.
Frequently Asked Questions
- Can I make these crab cakes ahead of time?
- Yes, you can prepare the mixture and shape the cakes a day in advance. Keep them covered in the refrigerator until you’re ready to cook them.
- What if I don't have Old Bay seasoning?
- If you don’t have Old Bay, you can substitute with a mix of paprika, celery salt, and a pinch of nutmeg.
- Can I bake these instead of frying?
- Absolutely! Preheat your oven to 400°F (200°C) and bake the crab cakes on a greased baking sheet for about 12-15 minutes, flipping halfway through.
Herb-Infused Crab Cakes Recipe Walkthrough
Start by gathering all your ingredients so everything is within reach. In a large bowl, gently combine the crab meat, mayonnaise, breadcrumbs, egg, parsley, dill, Dijon mustard, lemon juice, Old Bay seasoning, cayenne pepper, and a pinch of salt and pepper. Mix with care, as you don’t want to break down the crab meat too much — just enough to blend the ingredients.
Once mixed, divide the mixture into 8 portions and gently form each into a patty. Try to make them of equal size so they cook evenly. Heat the olive oil in a large skillet over medium heat. When hot, carefully place the crab cakes into the skillet, working in batches if necessary to avoid overcrowding. Let them cook undisturbed for about 3-4 minutes on one side until they are golden brown. Flip them gently and cook the other side for another 3-4 minutes.
Once cooked, transfer the crab cakes to a plate lined with paper towels to absorb any excess oil. Serve them warm with lemon wedges and your favorite sauce on the side.
Why This Herb-Infused Crab Cakes Works
- Fresh herbs elevate the flavor and add a unique twist.
- A perfect balance of crispy exterior and tender interior.
- Quick and easy to prepare — great for weeknight dinners or special occasions.
- Uses fresh crab meat for a luxurious, authentic taste.
Ingredients
- 1 lb fresh crab meat
- 1/4 cup mayonnaise
- 1/2 cup breadcrumbs
- 1 large egg
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1/2 tsp Old Bay seasoning
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
- 2 tbsp olive oil
Step-by-step Instructions
- 1. In a large bowl, combine crab meat, mayonnaise, breadcrumbs, egg, parsley, dill, mustard, lemon juice, Old Bay seasoning, cayenne, salt, and pepper.
- 2. Mix gently until all ingredients are well incorporated.
- 3. Form mixture into 8 equal-sized patties.
- 4. Heat olive oil in a large skillet over medium heat.
- 5. Cook crab cakes in batches for 3-4 minutes per side, or until golden brown and cooked through.
- 6. Transfer to a paper towel-lined plate to drain any excess oil.
- 7. Serve warm with lemon wedges and your choice of sauce.