Crab Cakes
"I've had crab cakes many times, always searching for a great one! This one qualifies in my book. A perfect blend of ingredients...."
- Ready In:
- 18mins
- Ingredients:
- 19
- Yields:
-
6-7 crab cakes
- Serves:
- 2-3
ingredients
- 1 large egg
- 2 1⁄2 tablespoons mayonnaise
- 1 1⁄2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay Seasoning
- 1⁄4 teaspoon salt
- 1⁄4 cup celery or 1 stalk celery, finely diced
- 2 tablespoons parsley (finely chopped)
- 1 green onion (chopped) (optional)
- 1 lb lump crabmeat
- 1⁄2 cup panko breadcrumbs
- 2 tablespoons canola oil (enough to cover bottom of large skillet)
-
TARTAR SAUCE
- 1 cup mayonnaise
- 1 1⁄2 teaspoons sweet pickle relish
- 1 teaspoon Dijon mustard
- 1 tablespoon minced red onion
- 1 teaspoon lemon juice (to taste)
- 1⁄8 teaspoon salt (optional)
- 1⁄4 teaspoon fresh ground pepper
directions
- Line two cake tins with aluminum foil (enough to cover over crab cakes). (You can also use a baking sheet (lined w/foil) making sure your refrigerator is large enough to fit!).
- Combine egg; mayonnaise; Dijon mustard; Worcestershire sauce; Old Bay seasoning; salt; celery; parsley and green onion (optional).
- Mix well in a large bowl.
- Add crab (making sure to remove all hard/sharp cartilage).
- Add Panko to mix.
- Gently fold all ingredients until combined, making sure not to shred crab meat.
- Shape into cakes (about 1/2 cup each).
- Place in pans (or baking sheet).
- Cover and refrigerate for 1 hour.
- Heat Canola oil on medium heat.
- Cook crab cakes 3 to 5 minutes each side.
- Serve with chilled; fresh tartar sauce, if desired. (recipe above).
- TARTAR SAUCE: Mix all ingredients together and chill.
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