Ingredients with Measurements:
- 1 pound lump crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh parsley
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a large mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, parsley, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, and black pepper.
3. Mix all the ingredients together until well combined.
4. Form the mixture into 8-10 patties, about 1/2 inch thick.
5. Place the patties on a baking sheet lined with parchment paper.
6. Spray the patties with cooking spray.
7. Bake the crab cakes for 15-20 minutes or until golden brown and crispy.
- Time:
Preparation time: 15 minutes
- Cooking time: 15-20 minutes
5. Temperature:
- 400°F
Serving size:
- 4-5 servings
Nutritional information:
- Calories: 230
- Fat: 11g
- Carbohydrates: 11g
- Protein: 21g
Substitutions for ingredients:
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Greek yogurt can be used instead of mayonnaise.
- Cilantro can be used instead of parsley.
Variations:
- Add chopped bell peppers or onions to the crab cake mixture for added flavor.
- Use shrimp or lobster instead of crab meat.
- Add a spicy kick by adding cayenne pepper or hot sauce to the mixture.
Tips and tricks:
- Be gentle when forming the patties to avoid breaking them apart.
- Refrigerate the mixture for 30 minutes before forming the patties to help them hold their shape.
- Serve with a side of tartar sauce or remoulade sauce.
Storage instructions:
- Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the crab cakes on a baking sheet and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the crab cakes on a bed of lettuce with a lemon wedge on the side.
- Garnish with chopped parsley or cilantro.
Garnishes:
- Lemon wedges
- Chopped parsley or cilantro
Pairings:
- White wine, such as Chardonnay or Sauvignon Blanc
- Beer, such as a light lager or pilsner
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Garlic mashed potatoes
- Coleslaw
Troubleshooting advice:
- If the crab cakes are falling apart, try adding more breadcrumbs or refrigerating the mixture for a longer period of time.
Food safety advice:
- Make sure to cook the crab cakes to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Crab cakes are a popular dish in the Chesapeake Bay area of the United States, where crabbing is a major industry.
Flavor profiles:
- The crab cakes are savory and slightly spicy, with a crispy exterior and a tender, flavorful interior.
Serving suggestions:
- Serve the crab cakes as an appetizer or as a main course with a side dish.
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