Crab Cake
Crab cakes are a popular dish in many coastal regions and are especially well-known in the United States. The exact origin of crab cakes is a bit unclear, but they are believed to have originated in the Chesapeake Bay region of the eastern United States, particularly in Maryland.
While Maryland is often credited with the creation of the modern crab cake, variations of crab cakes and similar dishes can be found in other coastal regions around the world where crab is a common ingredient.
Ingredients:
1 pound of lump crab meat
1/2 cup of breadcrumbs
1/4 cup of mayonnaise
1 large egg
1 tablespoon of Dijon mustard
1 tablespoon of Worcestershire sauce
1 tablespoon of freshly chopped parsley
1/2 teaspoon of Old Bay seasoning
Sea salt and pepper to taste
2 tablespoons of butter
2 tablespoons of olive oil
Instructions
In a large mixing bowl, combine the lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, parsley, Old Bay seasoning, salt, and pepper. Gently mix the ingredients until well combined, being careful not to break up the crab meat too much.
Form the mixture into crab cakes. You can make them whatever size you prefer, but a typical size is about 1/2 cup of mixture per cake.
Heat the butter and olive oil in a large skillet over medium heat.
Once the skillet is hot, carefully place the crab cakes in the skillet. Cook for about 4-5 minutes on each side, or until they are golden brown and heated through.
Once the crab cakes are cooked, transfer them to a plate lined with paper towels to drain any excess oil.
Serve the crab cakes hot with your favorite dipping sauce, such as tartar sauce or aioli, and enjoy!
Feel free to adjust the seasonings and ingredients to suit your preferences. Enjoy your homemade crab cakes!
Thank you for trying this recipe. Please let me know how you liked it. If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good appetizer and seafood pages.
Crab Cake