Ingredients with Measurements:
- 1 pound lump crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 1 tablespoon Old Bay seasoning
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Frying pan
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Old Bay seasoning, Dijon mustard, Worcestershire sauce, parsley, salt, and pepper. Mix well.
2. Form the mixture into 8-10 patties, about 1/2 inch thick.
3. Heat vegetable oil in a frying pan over medium-high heat.
4. Add the crab cakes to the pan and cook for 3-4 minutes on each side, or until golden brown and crispy.
5. Remove the crab cakes from the pan and place them on a paper towel-lined plate to drain excess oil.
- Time:
Preparation time: 15 minutes
- Cooking time: 8-10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4-5 servings
Nutritional information:
- Calories: 250
- Fat: 14g
- Carbohydrates: 13g
- Protein: 18g
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 diced red bell pepper or jalapeno for some extra flavor and texture.
- Use lump crab meat instead of claw meat for a more luxurious taste.
- Make mini crab cakes for an appetizer or party snack.
Tips and tricks:
- Be gentle when mixing the ingredients to avoid breaking up the crab meat.
- Chill the mixture for 30 minutes before forming into patties to help them hold their shape.
- Use a spatula to carefully flip the crab cakes in the pan to avoid breaking them.
Storage instructions:
- Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the crab cakes in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the crab cakes on a bed of lettuce with lemon wedges on the side.
- Top with a dollop of tartar sauce or remoulade.
Garnishes:
- Fresh parsley or cilantro
- Lemon wedges
Pairings:
- Chardonnay
- Pale ale
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
Troubleshooting advice:
- If the crab cakes are falling apart in the pan, try chilling the mixture for longer before forming into patties.
- 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 been sitting in the refrigerator for too long.
- Cook the crab cakes to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Old Bay seasoning is a blend of herbs and spices that was first created in Maryland in the 1940s. It is commonly used in seafood dishes, particularly crab cakes.
Flavor profiles:
- Savory
- Salty
- Spicy
Serving suggestions:
- Serve as a main dish with a side of vegetables and potatoes.
- Serve as an appetizer with a dipping sauce.
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Region: American