Delicious and Easy Crab Cakes Recipe

This Delicious and Easy Crab Cakes Recipe is a result of my first all-day fishing trip in California. People who know me personally can tell you that I’m a real seafood lover. And after going hunting for crabs in Halfmoon Bay, my love grew even more. Seeing that connection between nature and food you eat and love, is a magical experience that changing one’s perspective. You learn how to handle the food with respect and care it deserves. My husband and I cleaned, shelled, and cooked those crabs ourselves, and it made every little piece of meat so precious. That day we caught 20 huge crabs, so you can imagine we had a lot of work to do. But it was well worth it!

After spending the whole day boiling and de-shelling crab, I ended up with almost 6 lb of delicate crab meat, so I decided to play around with a few crab cake recipes I found in my cookbooks and on the Internet. After a couple of tries, I adjusted the ingredients and seasoning to create my own version of this timeless dish that I like the best. Also, its super yummy with simple fennel and apple slaw, or warm potato salad. Bon appetit!

Delicious and Easy Crab Cakes Recipe

Prep Time: 15 mins
Cook Time: 30 mins
Yields: 18

Ingredients

  • 3 tablespoons mayonnaise
  • 1 egg
  • 1 teaspoon lemon zest, grated
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Tabasco sauce, or to taste
  • 1/2 lb cooked crab meat, preferable fresh not canned
  • 1/2 cup green onion, finely chopped
  • 1/2 cup plain saltine crackers, finely crushed
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt, or to taste
  • vegetable or sunflower oil for frying

Method:

  1. In a medium bowl, whisk together mayonnaise, egg, lemon zest, spices, and sauces.
  2. Add the crabmeat, crackers, and green onion. Mix well until combined. Season to taste with black pepper, and salt if needed.
  3. Cover the bowl with plastic wrap and refrigerate the mixture for one hour. It will be easier to shape crab cakes when the mixture is cold.
  4. In a non-stick frying pan, heat a 1 tablespoon of oil.
  5. Shape a scoop of crab mixture and shape it into a sound patty. Repeat with the remaining mixture.
  6. Fry the crab cakes over medium heat until golden brown, about 3 minutes per side.
  7. Transfer the crab cakes to plates and serve with tartar sauce, simple fennel slaw, or just lemon wedges.

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