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Crab cakes are a common item on restaurant menus everywhere, particularly in coastal towns.
They are also quite easy to make at home.
This is a fairly standard crab cake recipe featuring delicious lump crabmeat seasoned with Dijon mustard, mayonnaise, Worcestershire sauce and cayenne pepper.
Chopped red bell pepper and scallions add crunch and flavor while bread crumbs provide a nice, crisp outer coating.
These cakes are made rather small so that they can be served as appetizers but you can make them bigger and serve them as a main course.
I enjoy these served simply with lemon wedges but you can whip a quick aioli to serve alongside them for a more deluxe treat.
Or top with crisp lettuce and tarter sauce and serve in a French roll for yummy crab cake sandwiches!
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Crab Cakes
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Pasta with Basil Pesto
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Summertime Green Bean Salad
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Sliced Nectarines and Berries with Fresh Whipped Cream
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Ingredients
1 pound lump crab meat, picked over
1 egg, lightly beaten
1/2 cup finely-chopped red bell pepper
1/4 cup finely-chopped scallions
1/4 cup chopped parsley
1/4 cup mayonnaise
1 tablespoon dijon mustard
1 teaspoon worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup plain bread crumbs
1/4 cup vegetable oil, butter, or a combination of both
lemon wedges for garnish (optional)
Cooking Instructions
In a bowl, combine the crab meat, egg, red bell pepper, scallions, parsley, mayonnaise, mustard, worcestershire sauce, salt and cayenne pepper.
Mix together thoroughly.
Starting with a scant 1/4 cup, add enough bread crumbs to bind the mixture so that it can be formed into cakes.
Refrigerate until needed.
Form the mixture into 12 to 16 small patties, each about 1/2-inch thick.
Coat the outside of the cakes with the remaining bread crumbs.
Heat a large, preferably non-stick, skillet over medium-high heat.
Add the oil or butter and heat until the foam from the butter (if using) subsides.
Fry the crab cakes, turning them carefully, for 4 to 5 minutes on each side, or until they are golden brown and crisp.
Serve the crab cakes with the lemon wedges.
Makes 6 to 8 appetizer servings
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Always pick through your crab meat before using because it can sometimes contain pieces of shell.
There are several grades of crab meat available.
"Jumbo lump" contains the largest pieces of meat and is best for using in recipes where appearance matters such as a crab salad.
It is also the most expensive form of crab meat.
"Backfin" is white body meat consisting of lump and flakes and is an ideal choice for crab cakes.
"Special" consists of flakes of white body meat, without any lump, and "claw" is the brownish meat from the claws.
The last two are better choices for crab soups, burgers, or spreads.
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