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.
Ingredients
- 450 glarge pieces of crab meat
- 2 eggs
- 1/3 cupmayonnaise
- 1 tbspDijon mustard
- 1 tspWorcestershire sauce
- 1 tsplemon juice
- 1/2 tspcayenne pepper
- 1 tbspfresh parsley
- 1/4 cupbreadcrumbs
- 2 tbspolive oil for frying
- to tastesalt and pepper
1 cup = 240 ml
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.
Fresh or frozen crab meat is the best option. Canned crab is acceptable but must be thoroughly drained of liquid. Surimi (imitation crab) will give a different texture and milder flavor — the cakes will be less rich. Good alternatives include king crab, lobster meat, or a mix of crab and cooked shrimp.
Yes. Place the patties on a greased baking sheet and bake at 200°C for about 15–18 minutes, flipping once halfway through. For a golden crust, switch to the broiler for 2–3 minutes at the end. Baked crab cakes are less greasy, but the crust will not be as crispy as pan-fried ones.
The classic sauce is remoulade (mayonnaise, mustard, capers, lemon, herbs) or tartar sauce. Also popular: cocktail sauce with horseradish, lemon aioli, or simply lime wedges. Traditional sides include green salad, corn on the cob, mashed potatoes, or coleslaw.
Cooked crab cakes keep in the refrigerator for up to 2 days. Raw patties can be frozen for up to 3 months: freeze them first on a baking sheet individually, then transfer to a bag. Thaw overnight in the refrigerator and cook without refreezing. To reheat: 3–4 minutes per side in a skillet over medium heat, or 10 minutes at 180°C in the oven.
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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.