Ingredients with Measurements:
- 1 pound lump crabmeat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red bell pepper
- 1/4 cup chopped fresh parsley
- 1 egg, beaten
- Salt and pepper, to taste
- Cooking spray
Special equipment needed:
- Broiler pan
Step-by-step instructions:
1. Preheat broiler on high.
2. In a large bowl, combine crabmeat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, onion, celery, red bell pepper, parsley, egg, salt, and pepper.
3. Mix well until all ingredients are evenly combined.
4. Form the mixture into 8-10 patties, about 1/2 inch thick.
5. Spray the broiler pan with cooking spray and place the crab cakes on the pan.
6. Broil the crab cakes for 5-7 minutes on each side, or until golden brown and heated through.
7. Serve hot with your favorite sauce and garnish.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-14 minutes
Temperature:
- Broil on high heat
Serving size:
- 4-5 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 16g
- Protein: 20g
Substitutions for ingredients:
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Greek yogurt can be used instead of mayonnaise.
- Green bell pepper can be used instead of red bell pepper.
Variations:
- Add Old Bay seasoning for a classic Maryland-style crab cake.
- Use shrimp or lobster instead of crabmeat.
- Make mini crab cakes for appetizers.
Tips and tricks:
- Be gentle when mixing the ingredients to avoid breaking up the crabmeat.
- Use a cookie scoop to form evenly sized patties.
- Refrigerate the mixture for 30 minutes before forming patties for easier handling.
Storage instructions:
- Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat crab cakes in a 350°F oven for 10-12 minutes, or until heated through.
Presentation ideas:
- Serve on a bed of mixed greens with lemon wedges.
- Top with a dollop of tartar sauce or remoulade.
- Serve with a side of roasted vegetables or garlic mashed potatoes.
Garnishes:
- Lemon wedges
- Fresh parsley
- Chopped scallions
Pairings:
- Chardonnay
- Pinot Grigio
- Pale Ale
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled corn on the cob
Troubleshooting advice:
- If the crab cakes are falling apart, add more breadcrumbs to the mixture.
- If the crab cakes are too dry, add more mayonnaise or a splash of milk to the mixture.
Food safety advice:
- Make sure the crabmeat is fresh and not expired.
- Cook the crab cakes to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Crab cakes originated in the Chesapeake Bay area of Maryland in the 19th century.
Flavor profiles:
- Sweet and savory
- Briny
- Herbaceous
Serving suggestions:
- Serve as a main course for dinner or as an appetizer for a party.
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