The Very Best Crab Cakes Recipe
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
- 1 teaspoon worcestershire sauce
- 1 tablespoon dijon mustard
- 1 tablespoon olive oil
- 1/2 cup mayonnaise
- 1/4 cup panko bread crumbs
- 2 tablespoons fresh chopped parsley
- 1/8 teaspoon fresh ground pepper
- 1 large egg (lightly beaten)
- 1 pound jumbo lump crab meat (picked over for shells)
- 1 teaspoon hot sauce (i use tabasco)
- Carbohydrate 5.35938503643045 g
- Cholesterol 7.00000000591745 mg
- Fat 7.49241692009568 g
- Fiber 0.356231457791363 g
- Protein 0.87151715040616 g
- Saturated Fat 1.14002578692607 g
- Serving Size 1 1 people (105g)
- Sodium 230.706798862367 mg
- Sugar 5.00315357863908 g
- Trans Fat 5.64846466464251 g
- Calories 93 calories
[ { "@type": "HowToStep", "text": "In a medium bowl, carefully pick over the crab and remove any shells." }, { "@type": "HowToStep", "text": "In a small bowl, stir together the mayonnaise, dijon, worcestershire sauce, hot sauce, egg, pepper and parsley." }, { "@type": "HowToStep", "text": "Add the mayonnaise mixture to the crab and, carefully, fold together being careful not to break up the crab meat too much. Gently fold in the breadcrumbs." }, { "@type": "HowToStep", "text": "Form 1/3 cup of the crab mixture into 8 patties and transfer to a baking sheet lined with parchment. Chill for 15-20 minutes." }, { "@type": "HowToStep", "text": "Heat the olive oil in a large skillet over medium-high heat." }, { "@type": "HowToStep", "text": "Add the crab cakes and cook over medium heat until golden, approximately 3-4 minutes. Turn the crab cakes over with a spatula. Cook until golden brown, crispy and cooked through, approximately 3 minutes." }, { "@type": "HowToStep", "text": "Transfer to a serving platter and serve immediately with tartar sauce and lemon wedges, if desired." } ]
