Ingredients with Measurements:
- 1 pound lump crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1/4 cup chopped green onions
- 1/4 cup chopped red bell pepper
- 1 egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- Lemon wedges, for serving
Special equipment needed:
- Large mixing bowl
- Non-stick skillet
Step-by-step instructions:
1. In a large mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, green onions, red bell pepper, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Use your hands to form the mixture into 8 equal-sized patties.
3. Heat the butter in a non-stick skillet over medium-high heat.
4. Add the crab cakes to the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy.
5. Serve hot with lemon wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 8 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 15g
- Carbohydrates: 14g
- Protein: 21g
Substitutions for ingredients:
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Red onion or shallots can be used instead of green onions.
- Yellow or orange bell pepper can be used instead of red bell pepper.
Variations:
- Add chopped fresh herbs such as parsley, cilantro, or dill to the crab cake mixture for added flavor.
- Use lump crab meat instead of jumbo lump crab meat for a more affordable option.
- Make mini crab cakes for appetizers.
Tips and tricks:
- Be sure to use lump crab meat for the best texture and flavor.
- Use a non-stick skillet to prevent the crab cakes from sticking to the pan.
- Chill the crab cake mixture in the refrigerator for 30 minutes before forming into 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 10-15 minutes, or until heated through.
Presentation ideas:
- Serve crab cakes on a bed of mixed greens for a colorful presentation.
- Garnish with chopped fresh herbs or a sprinkle of Old Bay seasoning.
Pairings:
- Serve with a side of coleslaw or a simple green salad.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled corn on the cob
Troubleshooting advice:
- If the crab cakes are falling apart while cooking, add more breadcrumbs to the mixture to help bind it together.
Food safety advice:
- Be sure to cook the crab cakes to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Crab cakes have been a popular dish in the Chesapeake Bay region of the United States since the 19th century.
Flavor profiles:
- The crab cakes are savory and slightly sweet with a crispy exterior and tender interior.
Serving suggestions:
- Serve crab cakes as a main course for lunch or dinner.
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