Crab Cakes
These crispy crab cakes are a seafood lover's dream. The cakes are packed with fresh crab meat, and are perfectly seasoned with a blend of spices. Serve them as a main dish, or as a tasty appetizer at your next gathering.
Instructions
- 1
In a large bowl, whisk together the shallot, parsley, chives, egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and cayenne if using.
- 2
Add the crabmeat, season with salt and pepper and stir to combine.
- 3
Add the breadcrumbs and mix just to combine.
- 4
Form into 6 equal patties and place on a plate. Chill in the refrigerator for at least 15 minutes, up to 1 hour.
- 5
Coat the cakes lightly with flour, and shake off any excess.
- 6
In a large skillet set over medium heat, melt the butter.
- 7
Fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain slightly.
- 8
Serve warm with tartar sauce and lemon wedges.
- 9
Enjoy!
Recipe from tasty.co
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Ingredients (17)
- •1 small shallot, finely chopped
- •2 tablespoons fresh parsley, finely chopped
- •1 tablespoon fresh chives, finely chopped
- •1 egg
- •2 tablespoons mayonnaise
- •2 teaspoons dijon mustard
- •2 teaspoons fresh lemon juice
- •½ teaspoon worcestershire sauce
- •1 pinch cayenne pepper, optional
- •1 lb fresh lump crab meat, picked over
- •fine sea salt
- •freshly ground black pepper
- •1 cup panko breadcrumbs
- •2 tablespoons all purpose flour, for dusing
- •2 tablespoons unsalted butter
- •tartar sauce, recipe follows
- •lemon wedge