Description
This Crab Cakes Recipe is made with crab meat, panko crumbs, shallot, mayonnaise, mustard, garlic powder, chives and fried to perfection.
Ingredients
Scale
- 1 pound lump crab meat, picked over for shells
- 1/4 cup fresh chives, finely chopped
- 1 small shallot, finely minced
- 1/2 teaspoon garlic powder
- 2 large eggs
- 1 cup panko breadcrumbs (plus extra for coating)
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 2-3 tablespoons vegetable oil, for frying
- Lemon wedges and tartar sauce for serving
Instructions
- Prepare the Crab Cakes Mixture: In a large mixing bowl, combine the lump crab meat, chopped chives, minced shallot, and garlic powder. Gently fold these ingredients together to preserve the lumpiness of the crab meat.
- Make the Binding Mixture: In a separate bowl, whisk together the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, salt, and pepper.
- Combine the Mixtures: Pour the egg mixture over the crab mixture and gently fold everything together until well combined. Be careful not to overmix; you want to keep the crab meat as intact as possible.
- Add Panko Breadcrumbs: Gradually add the panko breadcrumbs to the crab mixture. Continue folding until the mixture holds together and is thick enough to shape into patties. If it's too wet, you can add more breadcrumbs.
- Shape the Crab Cakes: Divide the crab mixture into equal portions and shape them into crab cake patties. You can make them as large or small as you prefer.
- Coat with Panko: Place some extra panko breadcrumbs on a plate. Carefully coat each crab cake with breadcrumbs on both sides, pressing gently to adhere.
- Chill the Crab Cakes: Place the crab cakes on a baking sheet lined with parchment paper and refrigerate them for at least 30 minutes. This helps them firm up and hold their shape while cooking.
- Cook the Crab Cakes: Heat vegetable oil in a skillet over medium-high heat. Once hot, add the crab cakes and cook for about 3-4 minutes on each side or until they are golden brown and heated through. You may need to cook them in batches depending on the size of your skillet.
- Serve: Serve the crab cakes hot with lemon wedges and tartar sauce on the side.
Notes
- Use Fresh Crab Meat: Whenever possible, opt for fresh crab meat. Fresh crab meat has better flavor and texture compared to canned or frozen crab meat. If using canned crab meat, make sure to drain it well and remove any excess liquid.
- Handle the Crab Meat Gently: Crab meat is delicate, so handle it gently to prevent breaking up the meat into small pieces. This will help maintain the chunkiness and texture of the crab cakes.
- Binders and Fillers: Use the right combination of binders and fillers to help hold the crab cakes together and add moisture. Common binders include mayonnaise, egg, or breadcrumbs, while fillers can include diced bell peppers, chives, or other vegetables. Avoid adding too many fillers, as they can overpower the flavor of the crab.
- Proper Seasoning: Season the crab cakes well to enhance the flavor. Traditional seasonings include Old Bay seasoning, paprika, Worcestershire sauce, and lemon juice. Adjust the seasonings to suit your taste preferences.
- Chill the Mixture: Before forming the crab cakes, refrigerate the mixture for at least 30 minutes. Chilling the mixture helps it firm up, making it easier to shape and prevent the crab cakes from falling apart during cooking.
- Shape the Crab Cakes: When shaping the crab cakes, make sure to form them into even-sized patties. Press them gently together to ensure they hold their shape while cooking.
- Preheat the Pan: If pan-frying the crab cakes, preheat the skillet or frying pan before adding the crab cakes. This ensures a crispy crust and prevents sticking.
- Don't Overcrowd the Pan: When cooking the crab cakes, avoid overcrowding the pan. Leaving enough space between the cakes allows for even cooking and prevents them from becoming soggy.
- Adjust Cooking Time and Temperature: Cooking time and temperature can vary depending on the thickness and size of the crab cakes. Cook them until they are golden brown on both sides and heated through. If baking, follow the recommended oven temperature and timing in the recipe.
- Serve Immediately: Crab cakes are best enjoyed immediately after cooking. Serve them while they are still warm and crispy to fully savor their flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 245.8
- Sugar: 6.2 g
- Sodium: 691.7 mg
- Fat: 5.2 g
- Saturated Fat: 0.9 g
- Carbohydrates: 22.6 g
- Fiber: 4.0 g
- Protein: 27.6 g
- Cholesterol: 102.8 mg
