Get ready to transform your kitchen into a seafood paradise with these mouthwatering crab cakes that are so good, they'll make you forget about every other appetizer you've ever tasted! Imagine crispy, golden-brown patties packed with succulent crab meat, bursting with flavor in every single bite. Whether you're a seafood lover or just looking to impress your dinner guests, these American-style crab cakes are about to become your new culinary obsession.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 egg, beaten
- 2 green onions, chopped
- 1 tablespoon Worcestershire sauce
- Salt to taste
- Black pepper to taste
- Oil for frying
Instructions
- Begin by gathering all your ingredients: 1 pound of crab meat, 1/2 cup of breadcrumbs, 1/4 cup of mayonnaise, 1 tablespoon of Dijon mustard, 1 beaten egg, 2 chopped green onions, 1 tablespoon of Worcestershire sauce, salt, black pepper, and oil for frying.
- In a large mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, beaten egg, chopped green onions, and Worcestershire sauce. Mix gently to avoid breaking up the crab meat too much.
- Season the mixture with salt and black pepper to taste. Make sure to mix well, but be careful not to overwork the crab meat.
- Once the mixture is well combined, use your hands to form it into patties. Aim for about 4 to 6 patties, depending on your desired size.
- Heat a generous amount of oil in a large skillet over medium heat. You want enough oil to coat the bottom of the skillet for frying.
- Once the oil is hot, carefully place the crab cakes in the skillet. Do not overcrowd the pan; you may need to cook them in batches.
- Fry the crab cakes for about 4-5 minutes on each side, or until they are golden brown and crispy. Use a spatula to gently flip them over.
- Once cooked, remove the crab cakes from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
- Serve the crab cakes warm, garnished with additional chopped green onions or a side of your favorite dipping sauce, such as tartar sauce or a spicy aioli.
Tips
- Choose high-quality crab meat: Fresh lump crab meat makes a huge difference in taste and texture.
- Be gentle when mixing: Overmixing can break down the delicate crab meat and make your cakes tough.
- Chill before cooking: Refrigerate your crab cake mixture for 30 minutes to help them hold together better during frying.
- Use the right oil temperature: Medium heat ensures a crispy exterior without burning the cakes.
- Don't flip too often: Turn the crab cakes only once to maintain their structure and achieve a perfect golden crust.
- Serve immediately: Crab cakes are best enjoyed hot and crispy right out of the pan.
- Experiment with dipping sauces: Try remoulade, sriracha mayo, or a classic tartar sauce to elevate your dish.
Nutrition Facts
Calories: 265kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
