Delicious Crab Cake Recipe: The Ultimate Seafood Delight
If you’re a seafood lover, crab cakes are likely one of your all-time favorites. These savory little cakes pack a punch of flavor and offer a satisfying crunch in every bite. But with so many recipes out there, how do you know which one to choose?
Well, look no further. I’m here to introduce you to the ultimate crab cake recipe that will make your taste buds sing! This recipe has been perfected over time, drawing inspiration from classic Maryland-style crab cakes but with our own unique twist.
We use jumbo lump and lump crab meat for the perfect balance of texture and flavor. We also add in fresh scallions, orange bell pepper, shallots, parsley, and other aromatic ingredients to create an irresistible aroma that will have everyone coming back for more.
Whether you’re hosting a dinner party or just looking for a tasty weeknight meal, these crab cakes are sure to be a hit. So put on your apron and let’s get started!
Why You’ll Love This Recipe
I must confess that I have never tasted anything quite like these crab cakes before. But don’t just take my word for it, let the recipe itself do the convincing.
If you’re a seafood lover, this crab cakes recipe will soon become a staple in your culinary arsenal. As someone who is always on the lookout for the best and freshest ingredients, I can assure you this dish will not disappoint. With an irresistible combination of succulent crab meat, tangy lemon juice, spicy cayenne pepper and aromatic parsley, these crab cakes will tantalize your taste buds with every bite.
One reason why you’ll love this recipe is that it’s surprisingly straightforward to make. Just pick up some jumbo lump crabmeat from your local seafood market, mix it with some dijon mustard, Worcestershire sauce, mayonnaise and seasonings, shape them into patties, and either bake or fry until golden brown. It’s truly that simple!
These cakes are versatile too! You can serve them as an appetizer with a lemon aioli dipping sauce or a pile of tartar sauce at your next summer BBQ or simply add them on top of greens for a light lunch.
Whether you’re serving a group of friends for an outdoor gathering or having dinner at home with your family, these Maryland-style crab cakes are the perfect dish for any occasion.
Ingredient List
Here are the ingredients you will need to prepare the best crab cakes ever!
Crab Meat
- 1 pound jumbo lump crab meat, picked clean of shells
Flavor Enhancers
- 1 1/2 teaspoons (7 ml) Worcestershire sauce
- 1 – 2 teaspoons (5 ml – 10 ml) hot sauce (like Tabasco or Louisiana)
- 2 tablespoons (30 ml) lemon juice
- 1 tablespoon (15 ml) dijon mustard
- 1/2 tsp (2.5 g) cayenne pepper, optional to spice it up
- Salt and freshly ground black pepper
Binders and Fillers
- 1/2 cup (118 ml) mayonnaise
- 2 large eggs, beaten
- 1/4 cup (60 ml) heavy cream
- 1 cup (100 g) fresh bread crumbs OR crushed crackers
- 3 tablespoons chopped fresh flat leaf parsley
- Olive oil, for frying
These aren’t the usual Maryland crab cakes with bell pepper, shallots and scallions. This Crab Cakes Recipe focuses on jumbo lump crab meat with a simple balance of ingredients that highlight, rather than overwhelm, the delicate crab flavor.
The Recipe How-To
Now, it’s time to dive into the core of our article: the recipe itself. To make the best crab cakes you’ve ever had, follow these simple steps.
Ingredients
- 1 pound jumbo lump crab meat
- 2 tablespoons mayonnaise
- 1 tablespoon dijon mustard
- 1 large egg, beaten
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce (such as Tabasco)
- 1/4 cup finely chopped scallions
- 1/4 cup finely chopped orange bell pepper
- 2 tablespoons finely chopped shallots
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon kosher salt
- Pinch of cayenne pepper
Instructions
- Preheat your oven to 375°F.
- In a large bowl, mix together the mayonnaise, dijon mustard, beaten egg, Worcestershire sauce, and hot sauce until smooth.
- Add the scallions, orange bell pepper, shallots, parsley, salt, and cayenne pepper to the bowl and mix well.
- Gently stir in the jumbo lump crab meat, taking care not to break it up too much.
- Shape the mixture into small patties or balls (about 2 inches in diameter).
- Heat some olive oil in a large skillet over medium-high heat. Add the crab cakes and cook for about 3 minutes per side, or until golden brown on both sides.
- Transfer the crab cakes to a baking sheet and bake in the oven for an additional 8 to 10 minutes, or until heated through.
Enjoy your delicious homemade crab cakes!
Substitutions and Variations
While this crab cake recipe is delicious as written, there are a few substitutions and variations you can make to customize it to your liking. Here are some options:
– Shrimp: If you prefer shrimp over crab, feel free to substitute 1 pound of raw shrimp (peeled, deveined, and finely chopped) for the lump crabmeat. You’ll still need the mayonnaise and egg as binders, but the flavor will be slightly different.
– Old Bay: If you’re a fan of the classic Maryland-style seasoning, you can add 1 tablespoon of Old Bay to the crab cake mixture for that signature flavor.
– Panko: For a different texture, use panko breadcrumbs instead of regular breadcrumbs to coat the crab cakes before cooking. Panko breadcrumbs are lighter and crispier than regular breadcrumbs, and will give your crab cakes a crunchy exterior.
– Vegan: If you’re looking for a vegan option, try using canned crabmeat or lion’s mane mushrooms instead of lump crabmeat. You can also use vegan mayo and egg substitute to keep it egg-free.
– Cajun: To add some kick to your crab cakes, try adding 1 teaspoon of cajun seasoning to the mix. This will give them a spicy and flavorful twist that pairs well with fresh lemon juice.
Whether you choose one of these substitutions or come up with your own variation on this classic recipe, don’t be afraid to experiment and make it your own. Who knows? You may just end up creating the best crab cake recipe ever!
Serving and Pairing
These crab cakes are a classic seafood dish that pairs well with a variety of sides and beverages. Serve them up as an appetizer at your next dinner party or as the main course alongside a simple salad for a delicious dinner option.
If you’re looking for a traditional pairing, consider serving these crab cakes with coleslaw or boiled potatoes. You can also elevate your dish by adding sweet corn or roasted vegetables like asparagus or carrots to the plate.
Whether you choose to serve it with red wine, beer, or a refreshing glass of lemonade, these crab cakes will please any palate. For a light and crisp drink, try pairing them with a sauvignon blanc or champagne.
However, if you prefer a bolder beverage, opt for a hoppy IPA or an amber ale.
In any case, it’s essential to focus on balancing the textures and flavors of your dish, so avoid serving with anything too overpowering or acidic. The aim here is to complement the delicate flavors of the crab cake while bringing out its unique taste profile.
Overall, these crab cakes are a versatile and elegant addition to your culinary arsenal. With numerous options for pairing them with sides and drinks, you can guarantee each serving will be as flavorful and satisfying as the last.
Make-Ahead, Storing and Reheating
It can be frustrating when you have a recipe that doesn’t allow for make-ahead options or easily reheating, but fear not! This crab cake recipe is versatile and can be made ahead of time for quick and easy meals later on.
To make ahead, prepare the crab cakes according to the recipe instructions, shaping them into patties and refrigerate them for up to 24 hours before baking or frying. This is particularly convenient if you are hosting a big gathering or just want to enjoy your favorite meal later in the week without spending too much time in the kitchen.
If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. However, it’s recommended that you consume them as soon as possible for best freshness and flavor.
When it comes to reheating, there are several options. If you prefer a crispy exterior, the air fryer or oven method will work best. Alternatively, if you want a quick reheat without drying out your crab cakes, try using your microwave or stovetop.
To reheat in the air fryer, preheat the fryer to 375°F (190°C) and cook the crab cakes for 5-7 minutes until they are hot and crispy. If reheating in the oven, preheat it to 375°F (190°C) and bake the crab cakes on a baking sheet for 10-12 minutes until they are heated through and crispy.
For stovetop reheating, heat a skillet over medium-high heat with a little olive oil. Add your crab cakes and cook for about 2-3 minutes on each side until they are heated through.
No matter which method you choose, don’t forget to enjoy your deliciously reheated crab cakes with your favorite sides or toppings for maximum enjoyment!
Tips for Perfect Results
Crab cakes are a crowd-pleasing dish that can often be tricky to perfect. However, by following these tips, you’ll be able to make the perfect crab cakes every time.
First and foremost, it’s important to handle the crab meat delicately. Whether using lump or jumbo lump crab meat, remember that it is delicate and should not be overworked. Using too much filler or handling the meat too roughly, can result in dense or tough cakes.
Another tip for perfect crab cakes is to allow the mixture to rest in the refrigerator before cooking for at least 1 hour. This will allow the flavors to meld together, and will also help bind the ingredients together.
It’s also important to preheat your pan before adding your cakes to it so that they sear properly on both sides without falling apart. Using a non-stick pan is recommended as this type of cookware prevents sticking and ensures that all edges get crispy.
If you’re looking for a healthier option, consider broiling or baking instead of frying. The technique will still provide tasty results but cuts down on the calories and is less messy.
When making multiple batches of crab cakes, keep in mind that overheating your oil can lead to burnt crusts and soggy centers. Refrain from overcrowding the pan during cooking, this means leaving some space between each cake since overcrowding can result in steaming rather than browning.
Finally, remember that persistence is key when it comes to making the perfect crab cakes; it may take some practice to find out what preferences work best for you regarding portions densities etcetera. Don’t let setbacks discourage you from experimenting with different flavors or techniques.
Bottom Line
In conclusion, this Crab Cakes Recipe is a must-try, and I strongly recommend it to anyone who loves good food. Whether you’re hosting a fancy dinner party or just want to enjoy a delicious meal with your family, these crab cakes are perfect for any occasion. They’re easy to make, and with the right ingredients, you can create the best crab cakes ever.
Furthermore, this recipe offers many variations and substitutions that allow you to customize the dish according to your tastes and preferences. You can add different vegetables like scallions or orange bell pepper or experiment with different sauces like tabasco sauce or old bay.
Lastly, if you’re vegan or vegetarian, there are plenty of plant-based substitutes available like lion’s mane mushrooms or salmon. With so many options available, you can be sure that this recipe will suit anyone’s palate.
Therefore, make sure to follow the tips and recommendations provided in this article to make perfect crab cakes every time. Whether using Jumbo lump crab meat, canned crab meat or imitation crab meat, a little filler may be needed but do not overdo it as texture is essential here.
So don’t hesitate; try out this fantastic Crab Cakes Recipe today and experience the taste of Southern-inspired fine dining in the comfort of your home. And always remember; when seafood is involved, freshness is key!
Crab Cakes Recipe
Ingredients
- 1 lb lump crabmeat
- 6 ounces raw peeled and deviened shrimp
- 1 egg white
- 3/4 cup heavy cream
- 2 tablespoons Worcestershire sauce
- 1/4 cup mayonnaise
- 1/4 teaspoon salt
- 1/2 cup parsley
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon Tabasco sauce
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 2 minced shallots
- 1/3 cup diced yellow pepper
- 1/3 cup diced red pepper
- 1/3 cup diced orange bell pepper
- 2 cups breadcrumbs
- 1/4 cup clarified butter
- 3 scallions, finely minced
Instructions
- Puree the raw shrimp to a paste in a food processor.
- Add the egg white and cream and pulse to blend.
- Transfer the shrimp mousse to a bowl and add the crab, worcester sauce, tabasco sauce, mayo and lemon juice, stir gently to blend.
- Heat the olive oil in a large skillet, saute the shallots, peppers and scallions until tender, do not overcook.
- Carefully fold the sauted vegetable mixture into the crab mixture.
- Cover and refridgerate for at least 2 hours, preferably overnight so the crab mixture is firm enough to form patties(this also prevents them from falling apart while cooking).
- Place the breadcrumbs on a plate.
- Form the crabcakes into balls large enough to fit into the palm of your hand and then smash them down into patties.
- Press the patties into the breadcrumbs to coat both sides.
- Heat the clarified butter in a non-stick saute pan and fry the crab cakes on medium heat for approximately 4 minutes on each side.
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.