Crab Cakes
This crab cakes recipe is uses a foolproof pan-frying method for golden, seasoned cakes that are crispy on the outside and melt-in-your-mouth tender. Serve with creamy tartar sauce for a taste of magic!
- Prep
- 15 min
- Cook
- 15 min
- Total
- 45 min
- Yield
- 8
Ingredients 12
- 1 pound jumbo lump crabmeat (fresh or canned)
- 2 eggs
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- ½ teaspoon dried tarragon
- ¼ teaspoon kosher salt
- 1 green onion, minced
- ¾ cup plain panko (or gluten-free panko)
- 2 tablespoons butter or olive oil, for frying
- 1 recipe Tartar Sauce
Method 4
- 01
Check through the crab meat for any hard pieces and discard. In a medium bowl, whisk the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, tarragon, kosher salt , and green onion. Add the crab and panko and gently stir to combine, trying not to break up the chunks of meat.
- 02
Form the dough into 8 patties using a ⅓ cup measuring cup to portion it out, then pat it into a patty with your hands. Refrigerate the patties for 15 minutes to firm up the texture (or up to 24 hours).
- 03
When ready to cook, heat 1 tablespoon olive oil or butter in a non-stick skillet over medium high heat. Add the patties and cook for about 3 minutes until lightly browned, then gently flip them with a spatula and cook about 3 to 4 minutes more until lightly browned on the other side. Repeat with the next batch, adjusting the heat because the pan will be hotter on the second batch. Cool 1 to 2 minutes before serving.
- 04
Serve immediately, with lemon wedges and tartar sauce (or remoulade ).
Provenance
- recipe-clones/acouplecooks-data
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