One of the best ways to enjoy the fresh taste of the sea is by whipping up a batch of authentic crab cakes. These savoury patties are packed with delicious crab and fried to golden perfection, then topped off with a lemon and caper sauce that will leave your taste buds happy.
Authentic crab cakes
Serving size 6–8
Ingredients:
- 3 cups (1 pound) fresh, cooked crabmeat
- 1/3 cup panko bread crumbs
- 3 scallions, finely chopped
- 2 tablespoons chopped Italian parsley
- 1/4 cup mayonnaise
- 1 large egg, slightly beaten
- 2 teaspoons grainy Dijon mustard
- 2–3 drops Louisiana-style hot sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- Kosher salt and freshly ground pepper
- 1/4 cup flour for dusting
- 1/2 cup vegetable oil for frying
- Lemon wedges
Directions:
- Drain any liquid from the crabmeat. Pick through and remove all pieces of shell or cartilage.
- Add the crabmeat, bread crumbs, scallions and parsley to a large bowl.
- In a small bowl, whisk together the mayonnaise, egg, Dijon, hot sauce and Worcestershire sauce.
- Pour the wet mixture into the crab mixture, and mix gently until combined.
- Use your hands to shape the mixture into crab cakes.
- Dust the crab cakes with flour, and refrigerate them for 1 hour before frying.
- Heat the vegetable oil in a large skillet over medium heat. Carefully add the crab cakes (in batches, if necessary), and cook for approximately 3–5 minutes on each side or until they’re golden brown.
- Serve with rémoulade sauce and a wedge of fresh lemon.
When formed into small patties, crab cakes make a tasty appetizer, while larger crab cakes are wonderful as a main course when served over salad greens or with a side of potatoes or rice.
note
Another way to enjoy your crab cakes is to pop one into a bun and then add lettuce, tomato and a dollop of rémoulade. There you have it — a perfect crab burger! Yum!
Check out more nutritious seafood dinner recipes >>
Lemon and caper rémoulade sauce
Serving size 1 cup
Ingredients:
- 1 cup good-quality mayonnaise
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 1 shallot, minced
- 1–2 cornichons, minced
- 2 tablespoons capers, chopped
- 2 tablespoons fresh Italian parsley, chopped
- 1/2 teaspoon anchovy paste (optional)
- Kosher salt and freshly ground pepper to taste
Directions:
- Add the mayonnaise, lemon juice, lemon zest, shallots, cornichons, capers, parsely and anchovy paste to a small bowl.
- Whisk together, and season with kosher salt and freshly ground pepper.
- Refrigerate until ready to use.
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