Get ready to transform your dinner table with the most mouthwatering crab cakes you've ever experienced! These golden, crispy delights are not just a meal, but a gourmet journey that combines succulent seafood with fresh, vibrant greens. Whether you're a seafood enthusiast or looking to impress your dinner guests, these crab cakes promise a restaurant-quality experience right in your own kitchen.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb lump crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1/4 cup chopped green onions
- Salt and pepper to taste
- Mixed greens for serving
- Olive oil for frying
Instructions
- Begin by gathering all your ingredients: 1 lb of lump crab meat, 1/2 cup of breadcrumbs, 1/4 cup of mayonnaise, 1 egg, 2 tbsp of Dijon mustard, 1 tbsp of Worcestershire sauce, 1/4 cup of chopped green onions, salt and pepper, mixed greens for serving, and olive oil for frying.
- In a large mixing bowl, gently combine the lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, and chopped green onions. Be careful not to break up the crab meat too much; you want to maintain some chunks for texture.
- Season the mixture with salt and pepper to taste. Mix everything together until well combined, but still chunky.
- Once the mixture is ready, shape it into patties. You should be able to make about 8 small to medium-sized cakes. Place the formed crab cakes on a plate or tray lined with parchment paper.
- Heat a large skillet over medium heat and add enough olive oil to coat the bottom of the pan. Allow the oil to heat until shimmering but not smoking.
- Carefully place the crab cakes in the skillet, making sure not to overcrowd the pan. You may need to cook them in batches depending on the size of your skillet.
- Cook the crab cakes for about 4-5 minutes on one side, or until they are golden brown and crispy. Gently flip them over using a spatula and cook for an additional 4-5 minutes on the other side.
- Once cooked, transfer the crab cakes to a plate lined with paper towels to absorb any excess oil.
- While the crab cakes are resting, prepare the mixed greens. You can serve them simply dressed with olive oil, vinegar, salt, and pepper, or toss them with your favorite vinaigrette.
- To serve, arrange the mixed greens on a plate and top with the crab cakes. Optionally, garnish with additional chopped green onions or a wedge of lemon for a fresh touch.
- Enjoy your delicious crab cakes with greens!
Tips
- Use fresh, high-quality lump crab meat for the best texture and flavor. Fresh is always best!
- Be gentle when mixing ingredients to preserve the delicate crab meat chunks. Overmixing can lead to dense, tough crab cakes.
- Chill the crab cake mixture for 30 minutes before forming patties to help them hold together better during cooking.
- Use a non-stick skillet or well-seasoned cast-iron pan for the crispiest exterior.
- Avoid flipping the crab cakes too often - let them develop a beautiful golden crust before turning.
- If the mixture seems too wet, add a bit more breadcrumbs. If too dry, incorporate an extra tablespoon of mayonnaise.
- Serve immediately after cooking for the ultimate crispy texture and maximum flavor enjoyment.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 22g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 120mg
