Delicious Crab Cake Recipe in Just 6 Simple Steps
This crab cake recipe is a very popular and delicious recipe among many people. Before creating this crab cake recipe, I also had a conversation with a friend of mine from Maryland. With his ideas, I created this crab cake recipe.This is a very delicious dish for a very delicious and complete meal. Since crab is a very tasty dish, it does not require a lot of seasoning. Keeping the ingredients simple also enhances the deliciousness of this dish.
You may like this Crab Cake recipe.
1.If you are from Maryland, you can use blue crabs for this crab cake recipe because blue crabs are a very popular food in Maryland. You can use any type of crab, not just blue crabs.
2.This recipe is baked, not fried. This makes the crab cake light and moist.
Crab Cake recipe ingredients
My crab cake recipe requires about ten other ingredients besides the crabs. However, I have presented this crab cake recipe in a way that is very easy to prepare.
- Eggs: Help bind the crab cakes together so they hold their form once they are cooked.
- Mayonnaise: Moistures and enriches the crab cakes and serves as the creamy base of the tartar sauce. Use a quality brand like Hellmann’s or Duke’s for the best flavor.
- Flavorings: Dijon mustard, Worcestershire sauce, Old Bay seasoning, and chopped parsley blend the classic Maryland flavor of crab cakes with some tanginess, savor, and freshness.
- (Optional) celery: This unusual but pleasant addition gives the crab mixture a little crunch. If you’re a purist, ignore it.
- The recipe’s main ingredient is lump crab meat. The best lump crab meat is fresh and of the highest quality; find it in the seafood section in clear plastic containers that are set on ice. Choose chilled crab meat like Phillips if that isn’t available. Steer clear of canned shelf-stable types.
- Panko: The crab cakes are held together without being weighed down by the light, flaky Japanese breadcrumbs.
- The crab cakes are pan-fried in vegetable oil until they are crisp and golden.
- Add-ins for Tartar Sauce: The sauce has a classic flavor with the perfect balance of sweetness, acidity, and bite thanks to the addition of sweet pickle relish, red onion, lemon juice, and black pepper. Taste and adjust.
HOW TO MAKE STEP BY STEP
Step 1: Mix the base .Combine base. First, in a large bowl, mix together the eggs, mayonnaise, mustard, Worcestershire, Old Bay, salt, celery, and parsley until thoroughly blended.
Step 2: Mix in the crab and panko. Add the panko and crab meat, making sure there are no pieces of cartilage or shell. Fold the ingredients gently until it is just incorporated. The lumps are the best part of the crab meat, so be cautious not to break it up too much!
Step 3: Shape and chill . Form and relax. About ½ cup of the ingredients should be used for each of the six cakes. To help them firm up, place them on a baking sheet lined with foil, cover, and place in the refrigerator for at least one hour. This step is crucial for helping the crab cakes maintain their shape during cooking, so don’t neglect it.
Step 4 :Cook the crab cakes .. Apply a thin coating of oil to a large nonstick pan that has been preheated over medium heat. When heated, add the crab cakes and cook until golden brown, 3 to 5 minutes on the first side.
After carefully turning the crab cakes over, cook them for a further three to five minutes, or until the centers are hot and both sides are golden. Be mindful of oil splashes!
Step 5 :Prepare the tartar sauce . Combine the mayonnaise, mustard, sweet relish, onion, lemon juice, salt, and pepper in a small bowl. Cover and refrigerate until ready to serve after whisking until smooth.
Tartar sauce in a glass bowl.
Serve in step six. The crab cakes should be served on a
There are include full cooking video below the recipe for your easy. watch that image if you need.
Delicious Crab Cake Recipes
Ingredients
Equipment
Method
- Line a baking sheet with aluminum foil for easy clean-up.
- In a large bowl, mix together the eggs, mayonnaise, Worcestershire, Old Bay, Dijon mustard, salt, celery, and parsley. Using a rubber spatula, carefully fold the panko and crab meat together until just combined, being careful not to shred the meat. Make sure to check the meat for any hard, sharp cartilage. Place the six cakes, each about ½ cup in size, on the baking sheet that has been prepared. Refrigerate, covered, for a minimum of one hour. This aids in their setting.
- Oil a large nonstick pan and preheat it over medium heat. Place the crab cakes in the pan with hot oil and cook for 3 to 5 minutes on each side, or until golden brown. Oil may splash, so use caution. Serve the tartar sauce alongside the warm crab cakes.
- In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice. Season with salt and pepper, to taste. Cover and chill until ready to serve.
- Instructions: One day before cooking, the crab cakes can be prepared, covered, and chilled. You can prepare and chill the tartar sauce up to two days ahead of time.
Video
Notes
FAQ
What kind of crab meat should I use to make crab cakes?
Jumbo lump crab meat or lump crab meat is best because it has big, flaky lumps that will give crab cakes a meaty texture. You can use backfin crab meat if you want a cheaper substitute, but don’t use imitation crab because it won’t taste good.
How do I prevent my crab cakes from falling apart?
To avoid crab cakes from breaking, ensure that you use the correct amount of binder (egg + breadcrumbs or crackers). Chill formed crab cakes in the refrigerator for a minimum of 30 minutes before cooking. In addition, gently flip them using a thin spatula while cooking.
Are crab cakes best fried or baked?
Either is okay. Pan-frying gives crab cakes a golden, crispy outside and is the traditional method. Baking is healthier and less oily but still tastes great, especially if you lightly brush the cakes with butter or oil and bake.
