Ingredients with Measurements:
- 1 pound of fresh lump crab meat
- 1/2 cup of mayonnaise
- 1/4 cup of breadcrumbs
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped scallions
- 1 tablespoon of Dijon mustard
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon of Old Bay seasoning
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 egg, beaten
- 1/4 cup of vegetable oil
Special equipment needed:
- Large mixing bowl
- Non-stick skillet
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, combine the crab meat, mayonnaise, breadcrumbs, parsley, scallions, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Mix well.
2. Add the beaten egg to the mixture and stir until everything is evenly combined.
3. Form the mixture into 8-10 patties, about 1/2 inch thick.
4. Heat the vegetable oil in a non-stick skillet over medium heat.
5. Add the crab cakes to the skillet and cook for 3-4 minutes on each side, until golden brown and crispy.
6. Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- Time:
Preparation time: 20 minutes
- Cooking time: 8-10 minutes
5. Temperature:
- Medium heat
Serving size:
- 4-5 servings
Nutritional information:
- Calories: 320
- Fat: 20g
- Carbohydrates: 9g
- Protein: 25g
Substitutions for ingredients:
- Instead of lump crab meat, you can use canned crab meat or imitation crab meat.
- Instead of mayonnaise, you can use Greek yogurt or sour cream.
- Instead of breadcrumbs, you can use crushed crackers or panko breadcrumbs.
- Instead of parsley, you can use cilantro or dill.
- Instead of scallions, you can use chopped onion or shallots.
Variations:
- Add chopped red bell pepper or jalapeño for a spicy kick.
- Use different seasonings, such as Cajun seasoning or garlic powder.
- Add a tablespoon of lemon juice for a tangy flavor.
- Make mini crab cakes for appetizers.
Tips and tricks:
- Be gentle when mixing the ingredients to avoid breaking up the crab meat.
- Chill the mixture in the refrigerator for 30 minutes before forming into patties for easier handling.
- Use a non-stick skillet to prevent the crab cakes from sticking.
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 10-12 minutes, until heated through.
Presentation ideas:
- Serve the crab cakes on a bed of lettuce with lemon wedges on the side.
- Garnish with chopped parsley or scallions.
Garnishes:
- Lemon wedges
- Chopped parsley or scallions
Pairings:
- Coleslaw
- Corn on the cob
- Roasted potatoes
Suggested side dishes:
- Garlic butter green beans
- Creamy mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the crab cakes are falling apart, add more breadcrumbs to the mixture to help bind it together.
- If the crab cakes are too dry, add more mayonnaise or a splash of milk to the mixture.
Food safety advice:
- Make sure the crab meat is fresh and has not expired.
- Cook the crab cakes to an internal temperature of 165°F to ensure they are fully cooked.
Food history:
- Maryland-style crab cakes are a traditional dish from the Chesapeake Bay region of Maryland, where blue crabs are abundant.
Flavor profiles:
- Savory
- Salty
- Spicy
- Tangy
Serving suggestions:
- Serve as a main dish with side dishes or as an appetizer with dipping sauce.
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Region: American