Try this Crab Cakes recipe, or contribute your own.
- 1 teaspoon dijon mustard
- 1 tablespoon olive oil
- 1/2 teaspoon worcestershire sauce
- 2 tablespoon canola oil
- 1 large egg beaten
- 1/2 teaspoon old bay seasoning
- 1 teaspoon fresh lemon juice
- 8 ounce lump crabmeat
- 1 tablespoon flat leaf parsley finely chopped
- 2 tablespoon green onions finely chopped
- 1/8 easpoonkosher salt
- 1/8 easpoonground red pepper
- 2/3 uppanko crumbs
- 1 lemon quartered
- Carbohydrate 0.705686041403452 g
- Cholesterol 76.688599404 mg
- Fat 9.49967740256183 g
- Fiber 0.121724998664949 g
- Protein 12.0651174249684 g
- Saturated Fat 1.08123189162996 g
- Serving Size 1 1 Serving (83g)
- Sodium 513.376755398643 mg
- Sugar 0.583961042738502 g
- Trans Fat 0.493547951109797 g
- Calories 138 calories
Step-by-step
- Pick crab meat, removing any bits of shell.
- Stir together green onions and next 9 ingredients along with ½ cup Panko crumbs.
- Add crab meat, and stir gently to combine.
- Using wet hands, shape mixture into 4 balls.
- Dredge balls in remaining ? cup Panko crumbs.
- Gently flatten each ball to form a 4-inch patty.
- Cook patties in hot oil in a large skillet over medium high heat 3 minutes on each side or until golden.
- Serve with lemon wedges.
Unlike finfish patties or dense meat croquettes that rely on heavy binders to hold their form, proper crab cakes depend almost entirely on gentle handling to preserve the integrity of the shellfish. Lump crabmeat consists of delicate, unbroken muscle segments from the body of the crab; aggressive mixing destroys these segments, turning a structured mixture into a heavy paste. Thoroughly inspecting the seafood for residual cartilage before mixing prevents unpleasant surprises during dining, while folding the aromatics and binding agents together separately before adding the seafood ensures even seasoning without overworking the meat.
Binding Without Heavy Fillers
Achieving structural stability relies on a minimal matrix of beaten egg, Dijon mustard, Worcestershire sauce, and panko crumbs. Folding this wet binder into the crabmeat requires a silicone spatula and a light, turning motion from the bottom of the bowl upward. Wetting hands prior to shaping the mixture prevents the sticky proteins from adhering to skin and tearing the forming patties. Dredging the exterior in the remaining panko creates a dry outer barrier that sizzles in the hot oil, yielding a crisp crust while insulating the interior moisture.
- Overmixing the crabmeat breaks the lumps down into shredded fibers, resulting in a dense, rubbery texture instead of a flaky interior.
- Failing to heat the skillet adequately before adding the oil causes the panko coating to absorb grease rather than frying quickly to a golden brown.
- Skipping the shell check risks leaving hard calcified pieces hidden inside the soft meat.
