Who doesn’t love good crab cakes?
Crab cakes are surprisingly easy to make. I buy the cans of lump crabmeat (usually from Costco). You have to be careful to handle the crabmeat gently as it can shred easily and the delicacy of a crab cake really is in preserving the “lumps”. Here is one of the ways I make crab cakes.
Crab Cakes
1 can of lump crab meat ( 16 oz)
3/4 cup bread crumbs (I use panko but any will do)
Seasoned crab meat
1 eggs beaten
1/3 cup mayonnaise
2 tsp Dijon-style mustard
1 teaspoon old bay seasoning/ Emeril’s Original Essence (or any seafood seasoning you like)
2-3 tablespoons chopped fresh parsley
Salt and pepper to taste
1/4 cup of fine bread crumbs for coating
Crab cakes being cooked
- Gently mix crab meat, 3/4 cup of bread crumbs, eggs, mayonnaise, mustard, seasoning, parsley, salt and pepper.
- Shape them into patties.
- Coat the crab cakes with the fine bread crumbs.
- In a skillet over medium heat, heat olive oil and add the crab cakes in batches of 3-4.
- Cook for 2-3 minutes and flip over gently.
- Cover and cook for 2-3 minutes till it is cooked through.
- Serve immediately on a bed of salad greens with horseradish sauce (I love Boars Head).
Crab Cakes
Boars Head Horseradish Sauce
thanks minga now food making has become easy
These were simple to make and wonderful. I was not sure about the 16 oz so I used two cans at 6 oz.