Crab Cakes – Version 1

48 Comments

003BA152-9A68-453E-A005-49459491479C

We love Crab Cakes but because of the price of crab, I rarely make them. We could only find crab that was small pieces of white meat so if you can find lump crab pieces, use them instead. However, the small pieces didn’t affect the taste at all, they were still delicious! These Crab Cakes are very easy to make and delicious. I made them, put them in the refrigerator overnight and cooked them for our lunch the next day.

Source: TasteeRecipe.com

 

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Ingredients

 

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In a medium bowl, whisk the egg.

 

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Add the mayonnaise, Dijon mustard,

Worcestershire sauce, Old Bay,

salt, celery and parsley.

 

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Mix well with a spoon.

 

Add the crab meat and  bread

crumbs mixing well with a spoon.

 

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Cover a baking sheet with foil

and spray with cooking spray.

 

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Form the crab mixture into four

patties. It is about 1/3 cup each.

Cover with waxed paper and place

in the refrigerator for a few

hours to overnight.

 

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In a large frying pan heat about 1/2”

of oil over medium heat until hot.

Fry the crab cakes on both

sides until golden brown.

 

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Serve immediately with your favorite sauce.

 

Crab Cakes - Version 1

  • Difficulty: Easy and makes four crab cakes.
  • Print

http://www.InDianesKitchen.com

003BA152-9A68-453E-A005-49459491479C

Ingredients

  • 1 large egg
  • 4 tsp mayonnaise
  • 3/4 tsp Dijon mustard
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp Old Bay
  • 1/8 tsp salt
  • 1/8 cup celery, chopped fine
  • 1 Tbsp parsley, chopped fine
  • 8 oz crab meat
  • 1/4 cup plain bread crumbs
  • oil for frying, your choice

Directions

  1. In a medium bowl, whisk the egg.
  2. Add the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, salt, celery and parsley and mix well with a spoon.
  3. Add the crab and bread crumbs and mix well with a spoon.
  4. Cover a baking sheet with foil and spray it lightly with cooking spray.
  5. Form the crab mixture into four equal size patties. This is almost 1/3 of a cup per patty.
  6. Cover the patties with waxed paper and refrigerate a few hours or overnight.
  7. In a large nonstick frying pan, heat oil over medium heat until it is hot.
  8. Fry both sides of the crab cakes until golden brown.
  9. Serve immediately with your favorite sauce.

http://www.InDianesKitchen.com

 

 

 

 

 

Categories: Seafood, Snacks/Appetizers

48 Comments »

  5. Guess who’s making these Friday? This girl! We should just meet and cook for each other already! 🙂

    Reply

  6. I think I will try these with the crab we caught and canned last fall. I just don’t have crab on hand very often, so I keep forgetting to use it! Looks amazing and I can convert it to gluten-free very easily, I think.

    Reply
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  17. Nice recipe Diane, I love crab luckily we get lots of crab here. I also use prawns which are really nice little cakes with a chilli dip 🙂

    Reply
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