Imagine a culinary experience that transports you straight to the coastal shores, where fresh crab meets extraordinary flavor! These restaurant-style crab cakes aren't just a recipe; they're a gastronomic adventure that will transform your home kitchen into a gourmet seafood destination. Packed with succulent crab meat and a perfect blend of zesty seasonings, these crab cakes promise to be the most mouthwatering, restaurant-quality dish you've ever prepared at home.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1/4 cup chopped green onions
- Salt and pepper to taste
- Oil for frying
Instructions
- Carefully pick through the crab meat to remove any shell fragments or cartilage, being gentle to keep the meat intact and preserve its delicate texture.
- In a large mixing bowl, combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, chopped green onions, salt, and pepper. Whisk these ingredients together until they are thoroughly blended and create a smooth, consistent mixture.
- Add the crab meat to the wet mixture, using a folding technique to gently incorporate the meat without breaking up the large chunks. This ensures the crab cakes will have a nice, chunky texture.
- Gradually add breadcrumbs to the mixture, folding them in carefully. The breadcrumbs will help bind the crab cakes and provide structure.
- Cover the mixture and refrigerate for 30 minutes to allow the flavors to meld and the mixture to firm up, which will make forming the crab cakes easier.
- Remove the mixture from the refrigerator and form into 4 equal-sized patties, pressing them gently to ensure they hold together but not compacting too tightly.
- Heat oil in a large skillet over medium-high heat until it reaches approximately 375°F (190°C).
- Carefully place the crab cakes in the hot oil and cook for 3-4 minutes on each side, or until they are golden brown and crispy on the outside.
- Remove the crab cakes from the skillet and place on a paper towel-lined plate to drain excess oil.
- Serve hot, optionally with a side of tartar sauce, lemon wedges, or a fresh herb garnish.
Tips
- Always use fresh, high-quality lump crab meat for the best texture and flavor.
- Be extremely gentle when mixing to preserve large crab meat chunks.
- Chilling the mixture helps the cakes hold together during cooking.
- Use a hot skillet (375°F) for a crispy golden exterior.
- Don't overcrowd the pan - cook crab cakes in batches for even browning.
- Drain on paper towels to remove excess oil and maintain crispiness.
- Serve immediately for the best taste and texture.
- Experiment with different dipping sauces like remoulade or spicy aioli.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 22g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 120mg
