Savor the taste of the ocean with these Savory Herb-Infused Crab Cakes. Perfect for a relaxed weekend meal or a special occasion, these crab cakes are packed with fresh herbs and a hint of citrus that truly elevate their flavor.
Crab meat is the star here, offering a sweet, succulent taste. Go for lump crab meat for the best texture. Breadcrumbs help bind the cakes and add a subtle crunch. Mayonnaise keeps the crab cakes moist, while a large egg binds everything together. Dijon mustard gives a slight tang and depth. Lemon juice brightens the flavors, with fresh parsley, dill, and chives adding herbal notes. A touch of salt and black pepper balances the flavors, and a mix of butter and olive oil ensures a golden, flavorful crust.
These crab cakes pair beautifully with a light, crisp salad or roasted vegetables. For a standout meal, serve them alongside a chilled white wine, like a Sauvignon Blanc or a Chardonnay. A tangy tartar sauce or a light lemon aioli make excellent accompaniments.
Start by taking a large bowl and adding in the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, lemon juice, parsley, dill, chives, salt, and pepper. Gently combine the ingredients; you want everything mixed well but without shredding the crab too much.
Once your mixture is ready, shape it into 8 equal-sized patties. It’s important to let them chill in the refrigerator for at least 30 minutes. This helps them firm up so they won’t fall apart when you cook them.
When you’re ready to cook, heat a tablespoon each of butter and olive oil in a large skillet over medium heat. The mix of butter and oil gives a great flavor and a perfect golden crust. Fry the crab cakes for about 4-5 minutes on each side. You’re looking for a deep golden brown color and a cooked-through center.
Once done, serve them warm. They’re delicious on their own, but a squeeze of lemon juice or a dollop of your favorite sauce can make them even better.
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