Nothing screams coastal comfort quite like a traditional crab cake. This recipe highlights the sweet, delicate flavor of crab, bringing a touch of the ocean right to your dining table. Perfect for any occasion, these crab cakes are as simple to make as they are delicious.
Crabmeat is the star of the show, offering a sweet, succulent flavor that is both rich and delicate. You can use fresh or canned, but fresh will always give you the best texture.
Mayonnaise adds moisture and richness, helping to bind all the ingredients together without overpowering the crab flavor.
Egg acts as a binder, ensuring that the crab cakes hold their shape during cooking.
Dijon mustard provides a bit of tang and complexity, enhancing the sweetness of the crab.
Worcestershire sauce adds umami and depth, giving the crab cakes a savory punch.
Old Bay seasoning is a classic choice, bringing a blend of spices that complement seafood beautifully.
Bread crumbs help to bind the mixture while adding a little texture. You can use either panko for more crunch or regular breadcrumbs for a softer finish.
Fresh parsley adds a pop of color and a hint of herbal freshness.
Lemon juice brightens the flavors and helps cut through the richness of the crab and mayonnaise.
Vegetable oil is used for frying, providing a neutral base that allows the flavors of the crab cakes to shine through.
These crab cakes are fantastic served with a side of coleslaw or a simple green salad. For a touch of indulgence, pair them with a dollop of homemade tartar sauce or a squeeze of fresh lemon. They also work beautifully as a protein topping for a seafood pasta dish.
Start by gathering all your ingredients. In a large bowl, combine the crabmeat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, breadcrumbs, fresh parsley, and lemon juice. Using a spatula or your hands, gently mix everything together. Be careful here; you want it well-combined, but you don't want to break up the crabmeat too much.
Next, form the mixture into six equally sized patties, about three inches in diameter. Try to make them as uniform as possible so they cook evenly.
Heat the vegetable oil in a large skillet over medium heat. Test the oil with a small piece of the crab mixture; if it sizzles, the oil is ready. Carefully add the crab cakes to the skillet, being mindful not to overcrowd the pan. Cook them until they are golden brown and cooked through, about three to four minutes per side.
Once cooked, remove the crab cakes from the skillet and let them drain on paper towels. This will help remove any excess oil and keep them crispy. Serve hot and enjoy!
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