Simple and Easy Crab Cakes

Crab Cake Recipe PREP TIME 1 hour 15 minutes

COOK TIME 10 minutes

TOTAL TIME 1 hour 25 minutes

SERVINGS 8 crabcakes

AUTHOR Catalina Castravet

COURSE Main Course

CUISINE American

A Crab Cake Recipe that is easy to follow and makes the most amazing crab cakes. Juicy, full of meaty crab chunks and with beautiful fresh flavors.

Ingredients

• 1 pound jumbo lump crab meat
• 1/2 cup mayonnaise
• 1 large egg beaten
• 1 tablespoon Dijon or Stone Ground mustard
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon hot sauce more for spicier crab cakes
• 1 teaspoon Old Bay seasoning optional
• 1/2 cup panko bread crumbs unflavored
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon lemon zest
• 1 teaspoon Kosher salt
• 1 teaspoon white ground pepper
• 1/4 cup canola oil
• Lemon wedges for serving

Instructions

1. Line a baking sheet with aluminum foil and set aside.
2. Check the meat for any hard and sharp cartilage, remove and discard them.
3. If the crab meat pieces are too large, use your hands to break them up a bit, otherwise, the crab cakes won’t hold together well and will fall apart during cooking.
4. Add mayo, beaten egg, mustard, Worcestershire sauce, hot sauce and Old Bay seasoning (if using) to a large bowl and whisk together until well combined.
5. Add the crab meat, bread crumbs, chopped parsley and lemon zest to the bowl. Gently fold mixture together until just combined, being careful not to shred the crab meat anymore.
6. Shape into 6-8 crab cakes, about ½ cup each and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
7. Preheat a large nonstick pan or cast iron pan to medium heat and coat with canola oil. When the oil is hot, place crab cakes in the pan and cook until golden brown, about 3-5 minutes on each side.
8. Serve immediately with tartar sauce and lemon wedges.

Simple, easy and delicious! Try them and let me know what you think.