Crab Cakes are made with fresh crab, bread crumbs, green onions, seasonings and an egg to bind them together. They are lightly coated with bread crumbs and browned in a light film of oil.
They are commonly found up and down the East Coast of the United Sates and are served either on a roll as a sandwich or simply on a plate with some side dishes.
Crab Cakes lend themselves especially well to summer meals. I usually serve them with tartar sauce and cole slaw. The cole slaw that is pictured here is Judy’s Coleslaw from a fellow blogger, Valerie at Cranberry Walk. It is really flavorful and it is made without mayo which I really liked about it.
Crab CakesPrint This
- 1 pound lump or claw crabmeat
- 2 tablespoons mayonnaise
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dry mustard
- ½ teaspoon kosher salt
- black pepper
- 1 large egg, beaten
- 1 cup bread crumbs, divided
- canola or olive oil for frying
Carefully pick over your crabmeat and remove any pieces of shell.
In a large bowl, combine the crabmeat, ½ cup of the bread crumbs, mayonnaise, Worcestershire sauce, mustard, green onions, salt, pepper and egg. Combine well.
Place the other ½ cup of bread crumbs on a small plate. Measure out a level 1/3 cup of the crab mixture and gently press it into a rounded cake. Press the cake lightly into the bread crumbs on both sides to coat it. You should have 8 crab cakes.
Pour just enough oil into a large skillet to lightly coat the bottom. Heat the oil over medium low and add the crab cakes. Cook the cakes for 4-5 minutes on each side until they are golden brown, adding a bit more oil if needed.