Crab cake is a popular American type of fishcake consisting of shellfish meat, breadcrumbs, eggs, and flavorings such as mustard, Worcestershire sauce, and fresh herbs. The concept of minced fish meat combined with other ingredients dates back to the ancient times when ingredients were scarce.
American Crab Cakes
Course: AppetizersCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
10
minutesCalories
300
kcalTotal time
25
minutesIngredients
20 saltine crackers finely crushed
1 pound lump crabmeat; jumbo lump crab meat is best if available
½ cup mayonnaise
1 large egg
1 tablespoon Worcestershire Sauce
1 tablespoon Baking powder
½ teaspoon hot sauce or 1 teaspoon OLD BAY Seasoning
1 tablespoon minced fresh parsley optional
Garnish: fresh dill and a lemon wedge
Tartar Sauce
Directions
- In a medium mixing bowl, gently combine the crushed crackers with the crabmeat.
- In a small mixing bowl, whisk together the mayonnaise, egg, Worcestershire Sauce, baking powder, hot sauce and parsley until smooth.
- Gently fold the mayonnaise mixture with the crabmeat mixture. Cover and refrigerate 1 hour or until ready to cook.
- When ready to cook, divide the crabmeat mixture into 8 equal parts and very gently pat into 1½-inch hamburger-like patties. DO NOT OVERWORK. Set the patties aside until ready to cook.
- Set a large skillet over medium heat and, when hot, heat the oil until it shimmers. Set the crab cakes in the hot oil and cook, about 3 minutes per side, or until golden brown on both sides and hot throughout. It is important to not crowd the skillet, so cook the crab cakes in two batches.
- Transfer the cooked cakes to a paper towel-lined plate to remove excess oil and then to a serving plates.
- Garnish with fresh dill leaves and a wedge of fresh lemon.
- Serve with Homemade Tartar Sauce.
