Crab Cakes Recipe: Golden and Flavorful

Introduction

Crab Cakes are a classic seafood dish, perfect for dinner parties, special occasions, or savoring a coastal-inspired meal. With tender lump crab meat and minimal filler, these Maryland-style crab cakes deliver a rich, briny flavor with a crisp, golden crust. This dish is served on a white ceramic platter, garnished with fresh parsley and lemon wedges, alongside a tangy remoulade sauce, creating a vibrant, elegant aesthetic. This recipe delivers traditional Crab Cakes, adaptable for dietary preferences, best served hot for a delightful, satisfying experience.

Ingredients

For the Crab Cakes:

• 1 lb lump crab meat, picked over for shells
• 1/2 cup panko breadcrumbs
• 1 large egg, lightly beaten
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1 tsp Worcestershire sauce
• 1/2 tsp Old Bay seasoning
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, finely chopped
• 2 tbsp unsalted butter (for frying)
• 2 tbsp olive oil (for frying)

For the Remoulade Sauce:

• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp capers, rinsed and chopped
• 1 tbsp fresh lemon juice
• 1 tsp pickle relish or finely chopped pickles
• 1/4 tsp smoked paprika
• 1/8 tsp cayenne pepper (optional, for heat)

Serving:

• Optional: Chopped fresh parsley, lemon wedges
• Suggested Accompaniments: Coleslaw, roasted potatoes
• Suggested Pairings: White wine (e.g., Chardonnay), iced tea
• Suggested Aesthetic: Serve on a white ceramic platter
• Suggested Equipment: Large skillet, mixing bowl, spatula

Step-by-Step Process

1. Make Remoulade Sauce: In a small bowl, whisk together mayonnaise, Dijon mustard, capers, lemon juice, pickle relish, smoked paprika, and cayenne (if using). Cover and refrigerate until serving.
2. Prep Crab Mixture: In a large bowl, gently combine crab meat, panko, egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay, salt, pepper, and parsley. Mix lightly to avoid breaking crab lumps. Form into 8 patties (about 1/4 cup each), about 2.5 inches wide and 1 inch thick. Place on a plate, cover, and refrigerate for 15-30 minutes to firm up.
3. Cook Crab Cakes: Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium heat. Add 4 crab cakes, cooking for 3-4 minutes per side until golden brown and crisp. Transfer to a paper towel-lined plate. Wipe skillet, add remaining butter and oil, and cook remaining cakes.
4. Serve: Arrange crab cakes on a white ceramic platter. Garnish with parsley and lemon wedges. Serve hot with remoulade sauce, coleslaw, roasted potatoes, white wine, or iced tea.

Tips for Better Crab Cakes

• Use lump crab meat for the best texture; backfin works but has smaller pieces.
• Handle the crab mixture gently to keep large chunks intact.
• Chill patties before cooking to help them hold their shape.
• Don’t overcrowd the skillet; cook in batches for even browning.
• Use a mix of butter and oil for rich flavor and a high smoke point.
• Adjust Old Bay to taste; reduce to 1/4 tsp for a milder flavor.
• Test a small patty first to check the seasoning.
• Enhance aesthetic: Arrange cakes symmetrically, garnish with parsley sprigs and lemon wedges, and serve on a white ceramic platter for an elegant look.

Variations and Customization

• Gluten-Free Crab Cakes: Use gluten-free panko or crushed gluten-free crackers.
• Low-Fat Crab Cakes: Use light mayonnaise and bake at 400°F for 10-12 minutes per side instead of frying.
• Spicy Crab Cakes: Add 1/4 tsp cayenne or 1 tsp hot sauce to the crab mixture.
• Herbed Crab Cakes: Add 1 tbsp fresh dill or chives to the crab mixture.
• Low-Sodium Crab Cakes: Omit salt, reduce Worcestershire to 1/2 tsp, and use low-sodium Old Bay.
• Shrimp Crab Cakes: Replace half the crab with chopped cooked shrimp.
• Baked Crab Cakes: Bake on a greased baking sheet at 400°F for 10-12 minutes per side.
• Mini Crab Cakes: Form into 16 smaller patties for appetizers, cook for 2-3 minutes per side.

Storage and Serving Tips

• Store leftover crab cakes in an airtight container in the fridge for 2 days.
• Reheat in the oven at 350°F for 8-10 minutes or in a skillet over medium heat for 2-3 minutes per side.
• Freeze uncooked patties in an airtight container for 2 months; thaw in the fridge and cook as directed.
• Serve hot for the best texture; cold cakes may lose crispness.
• Use leftovers in sandwiches with lettuce and remoulade or crumbled over salads.
• Don’t leave at room temperature for over 2 hours.
• Pair with light sides, like cucumber salad, to balance richness.
• Presented on a white ceramic platter with parsley and lemon for an inviting charm.

Nutritional Information

Based on 4 servings (2 crab cakes with 2 tbsp remoulade):

• Calories: 420 kcal
• Total Fat: 32g
• Saturated Fat: 8g
• Trans Fat: 0g
• Cholesterol: 140mg
• Sodium: 780mg
• Total Carbohydrates: 10g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 24g
• Vitamin A: 10% Daily Value
• Vitamin C: 8% Daily Value
• Calcium: 10% Daily Value
• Iron: 12% Daily Value

Note: Values vary by brand. These are high in protein and moderate in sodium; try low-fat or low-sodium versions. Serve with veggies for balance.

Conclusion

This Crab Cakes recipe offers a golden, flavorful dish perfect for any occasion. It turns simple ingredients into a seafood classic. Its easy preparation and elegant presentation make it a favorite. The crisp exterior and tender crab, with vibrant garnishes, delight every time. It’s sure to be a cherished recipe, loved for its coastal appeal.

Crab Cakes Recipe: Golden and Flavorful

Golden Crab Cakes with tangy remoulade sauce.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings 4

Ingredients

  

• Crab Cakes:
• 1 lb lump crab meat
• ½ cup panko
• 1 egg
• ¼ cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• ½ tsp Old Bay
• ¼ tsp salt
• ¼ tsp pepper
• 2 tbsp parsley
• 2 tbsp butter
• 2 tbsp olive oil
• Remoulade:
• ½ cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp capers chopped
• 1 tbsp lemon juice
• 1 tsp pickle relish
• ¼ tsp smoked paprika
• ⅛ tsp cayenne optional
• Optional: Parsley lemon wedges
• Suggested Pairings: Coleslaw white wine

Instructions

 

• Mix remoulade ingredients; refrigerate.
• Combine crab, panko, egg, mayonnaise, mustard, lemon, Worcestershire, Old Bay, salt, pepper, and parsley; form 8 patties, chill for 15-30 minutes.
• Cook 4 patties in 1 tbsp butter, 1 tbsp oil for 3-4 minutes per side; repeat.
• Garnish with parsley and lemon; serve with remoulade, coleslaw, and wine.

Notes

• Use lump crab meat.
• Store in the fridge for 2 days or freeze patties for 2 months.
• Try a gluten-free variation.
• Pair with potatoes.