Heavenly Crab Cakes are a delightful and elegant dish that brings the sweet, delicate flavor of fresh crab to the forefront. These crab cakes are made with tender lump crab meat, lightly seasoned and bound together with a touch of mayo, breadcrumbs, and aromatic herbs. Pan-fried to a golden crisp, they have a perfectly crunchy exterior while remaining moist and flavorful on the inside. Perfect as an appetizer or a main course, these crab cakes are sure to impress with their light, yet rich flavor. Serve them with a tangy remoulade or a squeeze of lemon for an unforgettable seafood experience.
Ingredients:
- 1 pound lump crab meat, picked over for shells
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper (optional for a bit of heat)
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped fresh parsley
- 1/2 cup breadcrumbs (preferably panko)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- Lemon wedges, for serving
- Remoulade sauce, for serving (optional)
Instructions:
- Prepare the crab mixture: In a large bowl, combine the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, cayenne pepper (if using), green onions, and parsley. Mix until well combined.
- Add the crab and breadcrumbs: Gently fold the lump crab meat into the mixture, being careful not to break up the crab too much. Add the breadcrumbs and gently mix until just combined. The mixture should hold together when formed into patties.
- Shape the crab cakes: Divide the mixture into 8 equal portions and shape each portion into a patty, about 1 inch thick. Place the crab cakes on a baking sheet and refrigerate for at least 30 minutes to help them firm up.
- Cook the crab cakes: In a large skillet, heat the butter and olive oil over medium heat. Once the butter is melted and the oil is hot, add the crab cakes to the skillet (in batches if necessary). Cook for 3-4 minutes on each side, or until golden brown and crispy.
- Serve: Transfer the crab cakes to a plate lined with paper towels to drain any excess oil. Serve immediately with lemon wedges and remoulade sauce, if desired.
Enjoy your Heavenly Crab Cakes as a deliciously elegant dish that showcases the pure flavor of fresh crab in every bite!
