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    • Crab Cakes

    Mark Sharron
    30 minutes
    02-Apr
    Crab Cakes are a classic seafood dish that is easy to prepare and tastes delicious. Made with lump crab meat, mayonnaise, celery, onion, parsley, Dijon mustard, Worcestershire sauce, garlic powder, and bread crumbs, these savoury cakes are a great way to enjoy the flavour of the sea. Perfect for a dinner party or a weeknight meal, these crab cakes will surely be a hit with your family and friends.  
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    Ingredients

    • 1 pound lump crab meat
    • 1/2 cup mayonnaise
    • 1/4 cup finely chopped celery
    • 1/4 cup finely chopped onion
    • 2 tablespoons chopped fresh parsley
    • 1 tablespoon Dijon mustard
    • 1 teaspoon Worcestershire sauce
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon garlic powder
    • 1/2 cup dry bread crumbs
    • 2 tablespoons butter
    • 3 tablespoons vegetable oil

    Method

    • Step-by-Step Method for Crab Cakes
    • Pick over the lump crab meat to remove any shells or cartilage, set aside
    • Chop celery finely, set aside
    • Chop onion finely, set aside
    • Chop fresh parsley, set aside
    • In a small bowl, combine mayonnaise, Dijon mustard, Worcestershire sauce, black pepper, and garlic powder
    • In a separate mixing bowl, add chopped celery, chopped onion, and chopped parsley
    • Add the prepared wet mixture (mayonnaise, mustard, etc.) to the bowl with vegetables and mix gently
    • Stir in dry bread crumbs until just combined
    • Gently fold in lump crab meat, being careful not to break up the pieces
    • Form the mixture into even patties (typically 8 standard-size cakes)
    • Arrange shaped crab cakes on a tray or plate and refrigerate for at least 30 minutes to help them hold together
    • In a large skillet, heat 2 tablespoons of vegetable oil and 1 tablespoon of butter over medium heat
    • Once the skillet is hot, add crab cakes in batches and cook for 3–4 minutes on each side until golden brown and warmed through
    • Add more oil and butter as needed for additional batches
    • Transfer cooked crab cakes to a paper towel–lined plate to drain excess oil
    • Repeat until all crab cakes are cooked
    • Arrange crab cakes on a serving dish, garnishing with additional chopped parsley if desired
    • Serve with lemon wedges, a small side salad, or a light dipping sauce of your choice
    • Plate attractively, keeping cakes intact, and accompany with fresh greens for visual appeal