Ingredients with Measurements:
- 1 pound of crab meat
- 1/2 cup of breadcrumbs
- 1/4 cup of mayonnaise
- 1/4 cup of diced red bell pepper
- 1/4 cup of diced green onion
- 1 tablespoon of dijon mustard
- 1 tablespoon of hot sauce
- 1 teaspoon of Worcestershire sauce
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of paprika
- Salt and pepper to taste
- 2 tablespoons of vegetable oil
Special equipment needed:
- Mixing bowl
- Frying pan
Step-by-step instructions:
1. In a mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, red bell pepper, green onion, dijon mustard, hot sauce, Worcestershire sauce, garlic powder, paprika, salt, and pepper. Mix well.
2. Form the mixture into 8-10 patties.
3. Heat the 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.
5. Remove the crab cakes from the pan and place them on a paper towel-lined plate to drain any 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: 12g
Carbohydrates: 12g
Protein: 22g
Substitutions for ingredients:
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Yellow onion can be used instead of green onion.
- Sriracha sauce can be used instead of hot sauce.
Variations:
- Add chopped jalapeno for extra spice.
- Use lump crab meat instead of claw meat for a more luxurious texture.
- Add chopped cilantro for a fresh flavor.
Tips and tricks:
- Be sure to drain any excess liquid from the crab meat before mixing it with the other ingredients.
- Use a non-stick frying pan to prevent the crab cakes from sticking.
- Serve with a dollop of tartar sauce or remoulade for added flavor.
Storage instructions:
Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the crab cakes in a 350 degree Fahrenheit oven for 10-12 minutes, or until heated through.
Presentation ideas:
Serve the crab cakes on a bed of mixed greens with a side of tartar sauce.
Garnishes:
Garnish with a lemon wedge and chopped parsley.
Pairings:
Pair with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
Serve with roasted vegetables or a side salad.
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:
- Be sure to cook the crab cakes to an internal temperature of 165 degrees Fahrenheit to ensure they are safe to eat.
- Store leftover crab cakes in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Crab cakes are a popular dish in the United States, particularly in the Chesapeake Bay region of Maryland.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve as an appetizer or main course.
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