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!
- 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
- In a medium bowl, whisk together mayonnaise, egg, lemon zest, spices, and sauces.
- Add the crabmeat, crackers, and green onion. Mix well until combined. Season to taste with black pepper, and salt if needed.
- 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.
- In a non-stick frying pan, heat a 1 tablespoon of oil.
- Shape a scoop of crab mixture and shape it into a sound patty. Repeat with the remaining mixture.
- Fry the crab cakes over medium heat until golden brown, about 3 minutes per side.
- Transfer the crab cakes to plates and serve with tartar sauce, simple fennel slaw, or just lemon wedges.