Crab Cakes

I used to think that I could only get great crab cakes when I chose to dine out.  After a lot of trial and error, I think I have developed an easy recipe for great crab cakes to make and enjoy right at home.  Just be sure you use lump crab meat.  DO NOT TRY TO USE IMITATION CRAB MEAT


chive mayo sauce:

1 Cup mayonnaise

1 Teaspoon lemon zest

1 Tablespoon lemon juice

2 Cloves garlic either minced finely or pressed through garlic press

Pinch cayenne pepper

Pinch or two of salt

Pinch black pepper

1 Tablespoon chopped chives (I use the dried chives, but you could use fresh if you desire)

Mix all ingredients together and place in refrigerator to chill.

crab cakes:

1 Egg beaten

¼ Cup slightly heaping real mayonnaise

1 Teaspoon Worcestershire sauce

1 Teaspoon Dijon mustard

½ Teaspoon salt

Pinch black pepper

Pinch cayenne pepper

1 Pound lump crab meat (picked through for shell pieces)

1 Tablespoon minced chives (I use the dried chives, but you could use fresh if you desire)

1 Tablespoon chopped parsley (I use the dried parsley, but you could use fresh if you desire)

¾ Cup panko breadcrumbs

Peanut, vegetable, or olive oil for frying

Lemon wedges, for garnish

Directions For Crab Cakes

  1. Whisk together the beaten egg, mayonnaise, Worcestershire sauce, Dijon mustard, salt, pepper, and cayenne pepper in a small bowl and set aside.
  2. Place the crab meat into a medium-sized bowl. Pour the wet mixture over the crab, gently folding it in to combine. Next, add in the chives, parsley and panko breadcrumbs.  Carefully fold ingredients being sure to not overwork the mixture.
  3. Cover crab cake mixture and chill in refrigerator for at least 1 hour
  4. After crab cake mixture has chilled for at least 1 hour, then shape into 8 crab cakes by taking 1/3 cup portion and forming it into a patty shape.
  5. To fry the crab cakes, add enough oil to the bottom of a large pan to shallow fry the patties, and allow the oil to become hot. Once the oil is hot, add 4 crab cakes to the hot oil and fry for about 4 minutes per side, or until golden brown and crispy. Remove from oil and place on paper towel to drain excess oil.  Repeat with the remaining 4 crab cakes.

Serve with lemon wedges and sauce on the side.

Serves 4