If you love crab cakes as much as I do, and are very particular about the ingredients, you must try this recipe.
I, like most of you, am doing a lot more cooking at home. I have pulled out old recipes that have been gathering dust and adding new dishes into my cooking repertoire. Crab cakes is one of those dishes. I typically order them when dining out instead of cooking them at home, not sure why…these are so easy to make and taste like they were ordered in a fancy seafood restaurant.
Jumbo Lump Crab Cakes are the Bomb
What type of crab cakes do you like? I am very picky when it comes to ordering crab cakes when eating out. I don’t like the cakes with backfin meat or too much filler like breadcrumbs. My favorite type of crab cake has jumbo lump crab meat and very little filler. If you are like me, you will love this recipe for the best ever crab cakes.
Ingredients for the Most Delicious Crab Cakes
- 1/3 c. mayonnaise
- 1 large egg, beaten
- 2 tbsp. Dijon mustard
- 2 tsp. Worcestershire sauce
- 1/2 tsp. hot sauce
- Kosher salt
- Freshly ground black pepper
- 1 lb. jumbo lump crabmeat, picked over for shells
- 3/4 c. panko bread crumbs
- 2 tbsp. Freshly Chopped Parsley
- Olive oil, for frying
- Lemon wedges, for serving (optional)
- Tartar sauce, for serving (optional)
- 1 tsp Old Bay Seasoning (optional)
Directions for Making 8 of the Best Ever Jumbo Lump Crab Cakes
In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper.
In a medium bowl, stir together crabmeat, panko breadcrumbs, and fresh parsley. Fold in mayo mixture, then form into 8 patties.
Tip: Refrigerating the patties will help keep them together but is not necessary. It’s also important to separately mix the meat, breadcrumbs and parsley from the other ingredients. This will also help them stick together.
In a large skillet over medium-high heat, coat pan with oil and heat. Add crab cakes and cook, until golden and crispy, approximately 4 to 5 minutes per side.
Serve your cakes with lemon and tartar sauce. These crab cakes are delicious on their own prepared this way, they are light, delicate and have plenty of taste.
Tip: You can add a teaspoon of Old Bay seasoning to the mixture if you want, but it’s not necessary. I love Old Bay seasoning as much as the next guy but didn’t think this recipe needed it. Old Bay can be overpowering and take away from the delicate taste of the crabmeat.
I hope you love this recipe as much as I do, drop me a line and let me know what you think.
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