American🐟 Seafood

Easy Crab Cakes

Name: Easy Crab Cakes
Total time: 50 min
Cuisine: American
Ingredients: 2 tbsp fresh parsley; ~2 tbsp fresh chives; ~1 tbsp fresh tarragon; ¼ cups red onion, minced; ½ cup mayonnaise; 1 tbsp Dijon mustard, iced; 1½ tsp Worcestershire sauce; 1 tsp hot sauce; ¼ tsp salt; 1 lemon; ¼ tsp black pepper; 1 egg; 1 lb lump crab meat; ½ cup panko bread crumbs; 1 tbsp oil

⏱ 50 min

Full of sweet, flavorful lump crab meat, these homemade crab cakes are easy to make and far superior to restaurant versions. Crispy and golden brown on the outside but tender on the inside, these cakes have very little filler and melt in your mouth.

Adapted from a video by Preppy Kitchen

Easy Crab Cakes Recipe

Watch on YouTube

Ingredients

fresh parsley2 tbsp
fresh chivesoptional, approximately 2 tbsp~2 tbspest.
fresh tarragonoptional, approximately 2 tbsp~1 tbspest.
red onion, mincedoptional¼ cups
mayonnaise½ cup
Dijon mustard, iced1 tbsp
Worcestershire sauce1½ tsp
hot sauce1 tsp
salt¼ tsp
lemonfor 1 tsp zest and 1 tsp juice

Steps

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1
Finely chop the fresh parsley, chives, and tarragon. Mince the red onion as well.
2
In a large bowl, combine mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, salt, lemon zest, lemon juice, and black pepper. Whisk together.
3
Add the egg, fresh herbs, and minced red onion, whisking gently to combine.
4
Break up the lump crab meat and gently fold it into the mixture. Avoid overmixing to retain large pieces of crab.
5
Add the panko bread crumbs and gently fold everything together with a spatula until just combined.
6
Using about half a cup per patty, shape the mixture with your hands into approximately 3-inch round cakes. Press gently to hold together without compacting too much.
7
Place the shaped cakes on a lined baking sheet. Cover and refrigerate for at least 20 minutes, up to 6 hours.
8
Heat oil in a large pan over medium heat. Working in batches of three, pan-fry the chilled crab cakes for about 3 minutes per side until golden brown.
9
Carefully flip the cakes with a spatula to maintain their integrity. Check occasionally to ensure they are golden but not burned.
10
Transfer the cooked crab cakes to a clean plate or baking sheet. Continue cooking the remaining batches.
11
Serve the crab cakes with tartar sauce and a squeeze of fresh lemon juice.

Easy Crab Cakes

Ingredients

Steps

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