Crab cakes

crab cake are a timeless seafood delicacy that showcases the sweet, tender flavor of crab meat while being crispy on the outside and soft inside. A balance of seasoning and binders holds the cakes together without overpowering the delicate crab flavor. Perfect for an appetizer, main course, or even a sandwich, crab cakes are versatile and can be served with a variety of sauces like tartar or remoulade. They’re a delightful option for any seafood lover.

Ingredients:

• 1 lb lump crab meat, picked over for shells

• 1/2 cup mayonnaise

• 1 egg, beaten

• 2 teaspoons Dijon mustard

• 1 tablespoon Worcestershire sauce

• 1 teaspoon Old Bay seasoning

• 1/4 cup breadcrumbs

• 2 green onions, finely chopped

• 1 tablespoon fresh parsley, chopped

• 1 tablespoon lemon juice

• Salt and pepper to taste

• 1/4 cup vegetable oil (for frying)

Instructions:

1. Prepare the mixture: In a large bowl, combine the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, breadcrumbs, green onions, parsley, lemon juice, salt, and pepper. Mix gently to combine, being careful not to break up the crab meat too much.

2. Form the cakes: Shape the mixture into 8 small crab cakes or 4 larger ones. Place them on a plate and refrigerate for about 30 minutes to help them firm up.

3. Cook the crab cakes: Heat the vegetable oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for 3-4 minutes on each side, until golden brown and crispy.

4. Serve: Drain the crab cakes on paper towels and serve warm with your favorite dipping sauce, lemon wedges, or alongside a crisp salad.