These mouthwatering Crab Cakes come together so easily in a few simple steps. They are so easy to make from scratch and are so flavorful.
INGREDIENTS
- ½ cup mayonnaise (120g)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon Dijon mustard
- 1½ teaspoons Worcestershire sauce
- 1 teaspoon grated lemon zest
- 1 teaspoon lemon juice
- 1 teaspoon hot sauce
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 large egg
- 1 pound lump crab meat (450g)
- ½ cup panko breadcrumbs (30g)
- Vegetable or canola oil for frying
- Tartar sauce for serving
DIRECTIONS
- Line a small baking sheet with parchment paper.
- In a large mixing bowl, whisk together the mayonnaise, parsley, mustard, Worcestershire sauce, zest, lemon juice, hot sauce, salt, pepper, and egg. Gently fold in the crab meat and panko until blended.
- Shape the crab mixture into 6 (3-inch) patties (about ½ cup each) and place them on the lined baking sheet. Cover and refrigerate for at least 20 minutes or up to 6 hours.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add the crab cakes, working batches if needed, and cook until golden, about 3 minutes. Using a spatula, gently turn the crab cakes over and cook until golden and crispy on the other side, about 3 minutes more. Serve immediately with tartar sauce, lemon wedges, and extra chopped parsley.
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