🦀 Crab Cake
A crab cake is a savory patty made primarily from crab meat, lightly bound with ingredients like mayonnaise, breadcrumbs, and seasonings. It’s a staple of coastal cuisines, especially around the Chesapeake Bay area.
🛒 Ingredients (Makes 6–8 cakes)
- 1 lb (450 g) lump crab meat, picked over for shells
- ½ cup mayonnaise
- 1–2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1–2 tsp Old Bay seasoning (or similar)
- ½ cup breadcrumbs (plus extra for coating)
- 1 egg, beaten
- 2 tbsp fresh parsley, chopped
- 1 tsp lemon juice
- Salt and black pepper to taste
- 2–3 tbsp oil or butter for frying
👩🍳 Instructions
- Mix ingredients – In a large bowl, gently combine crab meat, mayonnaise, mustard, Worcestershire sauce, Old Bay, breadcrumbs, egg, parsley, lemon juice, salt, and pepper. Avoid overmixing to keep the crab lumps intact.
- Form patties – Shape mixture into 6–8 cakes. Optionally coat with a thin layer of breadcrumbs for extra crunch.
- Chill – Refrigerate for 20–30 minutes to help the cakes hold together.
- Cook – Heat oil or butter in a skillet over medium heat. Cook patties 3–4 minutes per side until golden brown and heated through.
- Serve – With lemon wedges, tartar sauce, or remoulade. Works well with a side salad or roasted vegetables.
💡 Tips
- Use lump crab meat for the best texture; avoid pre-shredded or imitation crab.
- For lighter cakes, bake at 375°F (190°C) for 12–15 minutes instead of pan-frying.
- Add finely diced red bell pepper or scallions for extra flavor.
If you want, I can also provide a Maryland-style crab cake recipe that’s considered the regional classic.
