Crab Cakes
A lot of places like to brag about the size of their crab cakes, but I advise keeping them small. In my recipe, theres no filler, and smaller cakes hold together better. The little bit of bread is on the outside of the cakes, giving them a nice crunchy texture.
A lot of places like to brag about the size of their crab cakes, but I advise keeping them small. In my recipe, theres no filler, and smaller cakes hold together better. The little bit of bread is on the outside of the cakes, giving them a nice crunchy texture.
- 2 tablespoons mayonnaise
- 2 teaspoons worcestershire sauce
- 1 cup panko bread crumbs
- 2 teaspoons old bay seasoning
- lemon wedges for serving
- 1 large egg beaten
- 2 teaspoons chopped fresh parsley
- canola or corn oil for frying
- 1 tablespoon colman's dry mustard
- 1 pound picked crab meat any combination of jumbo lump, lump, claw, and back fin
- Carbohydrate 4.02345527776422 g
- Cholesterol 9.25 mg
- Fat 0.88057972222053 g
- Fiber 0.43285832494991 g
- Protein 0.939455833326973 g
- Saturated Fat 0.187204333333051 g
- Serving Size 1 1 Serving (32g)
- Sodium 50.6748055554356 mg
- Sugar 3.59059695281431 g
- Trans Fat 0.437978944443933 g
- Calories 27 calories
Step-by-step
- In a medium bowl, combine the egg, mayo, mustard, Worcestershire, Old Bay, and parsley.
- Gently toss in the crab, taking care to not break the lumps.
- Heat about 1/2 inch of oil a large skillet over medium-high heat.
- Place the panko in a shallow bowl.
- Portion one crab cake by scooping some of the mixture with an ice-cream scoop, then drop it into the panko and roll quickly with your hands.
- Then carefully drop the cake into the hot oil.
- Repeat to use all the crab mixture, working in batches to not crowd the pan.
- Allow the cakes to fry without disturbing them until theyre golden brown on one side, 2 to 3 minutes.
- Flip and brown the other side, another 2 to 3 minutes.
- Drain on paper towel–lined plates and serve with lemon wedges.
My Perfect Little Crab Cakes: A Taste of the Coast
As a busy professional, I don't have a lot of time to spend in the kitchen, but that doesn't mean I have to compromise on flavor! These crab cakes are my go-to recipe when I crave a taste of the coast, a little luxury in my otherwise hectic week. They're quick, easy, and surprisingly elegant. The key, I've found, is keeping them small – bite-sized perfection, if you will.
What sets these crab cakes apart? It's the simplicity. No fussy ingredients, no complicated techniques, just fresh, high-quality crab meat celebrated in its purest form. I've experimented with different ratios of crab types – jumbo lump, lump, claw, and back fin – and I've found that a mix adds a wonderful textural complexity. The small size also ensures that each cake is perfectly cooked, with a crisp panko crust and a tender, succulent interior. And the best part? The cleanup is a breeze!
I love to serve these crab cakes as a light lunch or appetizer. They're just as delightful on their own as they are paired with a crisp salad or a light, refreshing side. Sometimes, I'll add a dollop of homemade tartar sauce for extra zest, but honestly, the crab's natural sweetness shines through without any additional embellishments.
Beyond the ease of preparation, these crab cakes hold a special place in my heart because they remind me of summer weekends spent by the ocean. The aroma of the frying crab meat instantly transports me back to those carefree days, filled with the sounds of the waves and the taste of salty air. They're a delicious and cherished reminder of simpler times, a taste of the coast that I can enjoy whenever I want, even amidst the chaos of my workday. The crispy panko coating, the slightly sweet crab meat, the tangy lemon wedge – it's a symphony of textures and flavors that always leaves me completely satisfied. And the best part? Knowing that I can whip up a batch in under 30 minutes.
So, if you’re looking for a quick and delicious seafood recipe that’s perfect for a weeknight dinner or a special occasion, give these crab cakes a try. You won't regret it. They're truly a taste of luxury, made easy.
The beauty of this recipe is its adaptability. Feel free to experiment with different seasonings. A pinch of cayenne pepper could add a subtle kick, or some finely chopped chives could provide a fresh, herbaceous note. The possibilities are endless! And remember, the smaller the crab cakes, the better they hold together, resulting in perfectly browned, flavorful bites every time. Don't be afraid to experiment with different combinations of crab meat – it's all part of the fun!
I usually serve these crab cakes with a simple wedge of lemon, allowing the natural sweetness of the crab to shine through. But if you're feeling adventurous, you could also serve them with aioli, remoulade sauce, or even a spicy sriracha mayo. The options are limitless, and the possibilities are as exciting as the flavor combinations themselves. No matter how you choose to serve them, I am confident that these little crab cakes will become a staple in your culinary repertoire, a quick and elegant solution for any occasion. They're perfect for a casual get-together, a romantic dinner for two, or even a sophisticated cocktail party.
Ultimately, the joy of cooking lies in sharing your creations with loved ones, and these crab cakes are no exception. Invite friends and family over, share a meal, and create lasting memories around a table filled with laughter and the delicious aroma of freshly cooked crab cakes. It's the perfect way to enjoy the fruits of your labor and create a warm and inviting atmosphere for everyone involved.
