Crab Cakes

These crab cakes are simple to make but super impressive to serve up with some lemon, tarter sauce, and fresh parsley. Crab is a pretty bland meat by itself so it needs some super-charged flavor and this recipe has it! 

INGREDIENTS:

1 lb. jumbo lump crabmeat

3/4 c. panko bread crumbs

2 tbsp. Freshly Chopped Parsley

1/3 c. mayonnaise

1 large egg, beaten

2 tablespoons Dijon mustard

1 tablespoon Worcestershire sauce

2 teaspoons Tobasco 

3 teaspoons Old Bay seasoning

Kosher salt

Freshly ground black pepper

Peanut oil, for frying

Optional: lemon wedges and tarter sauce

INSTRUCTIONS:

In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, Old Bay, and Tobasco hot sauce, and season with salt and pepper.

In a medium bowl, stir together crabmeat, panko, and parsley. Fold in mayo mixture, then form into 9 patties. Don’t make the patties too thick or they won’t cook all the way through.

In a large skillet over medium-high heat, coat pan with oil and heat until temp reaches 350 F. Add crab cakes and cook, in batches, until golden and crispy, 2-3 minutes per side*.

Serve with lemon and tartar sauce and Enjoy! Leftovers make great crab cake burgers…

*check for internal crab cake temperature and if it had not reached 160F, but the outside is golden brown already, you can place them on a backing sheet fitted with cooling rack at 350 for 5 minutes.