Get ready to elevate your seafood game with the most mouthwatering Crab Cakes you've ever tasted! Imagine crispy, golden-brown patties packed with succulent crab meat, perfectly seasoned with Old Bay, and paired with a tangy remoulade that will make your taste buds dance. Whether you're a seafood enthusiast or looking to impress dinner guests, these Crab Cakes are about to become your new culinary obsession. Prepare for a flavor explosion that transforms a simple recipe into a gourmet experience you won't be able to resist!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb crab meat
- 1/2 cup breadcrumbs
- 1 egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Old Bay seasoning
- Salt and pepper to taste
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning (for remoulade)
Instructions
- Begin by gathering all your ingredients on a clean, spacious countertop. This will help streamline the cooking process.
- In a large mixing bowl, gently combine the crab meat, breadcrumbs, egg, Dijon mustard, Old Bay seasoning, and a pinch of salt and pepper. Be careful not to break up the crab meat too much; you want to maintain some lumps for texture.
- Once the ingredients are mixed, use your hands to form the mixture into about 8 patties, each roughly 3 inches in diameter. Place the formed patties on a plate or tray lined with parchment paper.
- Cover the patties with plastic wrap and refrigerate for at least 15 minutes. This will help them firm up and hold their shape during cooking.
- While the crab cakes are chilling, prepare the Old Bay remoulade. In a small bowl, whisk together the mayonnaise, lemon juice, and 1 teaspoon of Old Bay seasoning until well combined. Taste and adjust seasoning with salt and pepper if needed.
- Heat a large skillet over medium heat and add a couple of tablespoons of oil. You can use vegetable oil or a combination of oil and butter for added flavor.
- Once the oil is hot, carefully add the chilled crab cakes to the skillet, making sure not to overcrowd the pan. Cook the cakes for about 4-5 minutes on each side, or until they are golden brown and crispy. You may need to do this in batches.
- Once cooked, transfer the crab cakes to a paper towel-lined plate to absorb any excess oil.
- Serve the crab cakes warm, accompanied by the Old Bay remoulade on the side for dipping. Garnish with lemon wedges or fresh herbs if desired.
- Enjoy your delicious homemade crab cakes with Old Bay remoulade!
Tips
- Use fresh, high-quality lump crab meat for the best texture and flavor.
- Be gentle when mixing ingredients to preserve the delicate crab meat's texture.
- Chilling the crab cake mixture helps them hold together during cooking.
- Use a non-stick skillet or well-seasoned cast-iron pan for the crispiest exterior.
- Don't flip the crab cakes too often - let them develop a golden-brown crust.
- If the mixture seems too wet, add a few extra breadcrumbs to help bind.
- For a lighter option, you can bake the crab cakes at 400°F for about 10-12 minutes.
- Serve immediately for the best taste and texture.
- The remoulade can be prepared ahead of time and stored in the refrigerator.
- Fresh herbs like parsley or chives make an excellent garnish for added flavor and presentation.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 22g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 120mg
