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Crab Cake

Welcome back! 
Today, we have a dish that is as fancy as it is easy to make: Crab Cakes! Both the preparation and cooking of this recipe are as simple as an entree of this level can get; simply mix up the ingredients, sear it on a pan, and that's it! Plus, there's a variety of suitable crab meat grades, so you can pick one that fits your taste and budget.

Crab Cake


Makes 16 small crab cakes

Ingredients:

  • 1 pound crab meat
  • 2 eggs
  • 2 tablespoons mayo
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon dry white wine
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1/2 cup panko/breadcrumbs (add more if necessary)
  • 2 tablespoons parsley, chopped

Directions:

  1. Mix all the ingredients together. Make sure the crab meat is evenly shredded. If the mixture is too wet, feel free to add some more panko.
  2. Form small balls from the mixture. Make sure to compact the crab cakes so it doesn't fall apart while cooking.

  3. In an oiled pan, sear the crab cakes until golden brown, about 4 minutes on each side.

These crab cakes pair well with a tartar or other mayo-based sauces. A simple way to go is just a 1:1 ratio of mayo to Dijon mustard, plus any herbs and spices that fit your taste, such as dill. If you use jumbo crab meat, it may be better to make larger crab cakes as the meat tends to come in larger chunks. This recipe makes about 8 large crab cakes.
Crab cakes served with some crab risotto

-Chefpo
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