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.
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.
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.
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.
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