USA · Fish and Seafood Dishes · Spicy
Crab Cakes
Crab cakes are an exquisite and delicious dish. Tender crab meat fried to a crispy crust conceals a delightful combination of flavors and textures.
55 min 275 kcal 4 serves Medium🌶️Spicy🇺🇸USA★★★★☆4.4· 5 reviews
Ingredients
ServingsMetric
- 450 glarge pieces of crab meat
- 2 eggs
- 0.3 cupmayonnaise
- 1 tbspDijon mustard
- 1 tspWorcestershire sauce
- 1 tsplemon juice
- ½ tspcayenne pepper
- 1 tbspfresh parsley
- ¼ cupbreadcrumbs
- 2 tbspolive oil for frying
- to tastesalt and pepper
Method
- Combine eggs, mayonnaise, mustard, Worcestershire sauce, lemon juice, cayenne pepper and parsley in a bowl. Season with salt and pepper to taste.
- Gently add the crabmeat and breadcrumbs. Mix gently, being careful not to break up the large pieces of crabmeat.
- Cover and refrigerate for 30 minutes to let the mixture set slightly.
- Heat the olive oil in a frying pan over medium heat. Divide the mixture into 4-6 equal portions and form into patties.
- Fry until golden on both sides, about 3-5 minutes on each side. Serve hot with a slice of lemon, tartar sauce, or cocktail sauce.
FAQ
The main reason is too little binder or too much moisture in the crab meat. For 450 g of crab, use 2–3 tbsp mayonnaise, 1 egg, and 2–3 tbsp breadcrumbs. After shaping, refrigerate the patties for at least 30 minutes — the cold stabilizes their form. Fry over medium heat in a little oil without moving them for the first 3–4 minutes.
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Comments (1)
I bring the large pieces of crab meat to room temperature for 10 minutes before cooking crab cakes. Cold fish hitting a hot pan drops the temperature and you lose that crucial initial sear. Just 10 minutes, not more — food safety matters.