Crab Cakes

This recipe is a modified version of a crab cake recipe found at Chefs.com.

25 min · serves 4

Ingredients

• 1 lb (450 g) crabmeat or imitation crabmeat
• 1 cup Italian-style breadcrumbs
• ¼ cup mayonnaise
• 1 tsp ground mustard
• 1 tsp Worcestershire sauce
• 1 egg
• Salt to taste
• Pepper to taste
• 3 cups vegetable oil
• 1 cup mayonnaise
• 2 tsp Worcestershire sauce
• 2 tsp capers, chopped
• 1 tsp minced garlic
• 1 lemon, juiced
• ½ tsp lemon zest

Steps

1. Combine crabmeat, Italian style breadcrumbs, mayonnaise, mustard, Worcestershire sauce, egg, salt, and pepper in a medium bowl for the cakes.
2. In a separate bowl, combine remaining ingredients, except the oil, to make the sauce.
3. Shape crab cake mix into 3-inch (7.5 cm) patties (about 2 per serving) or smaller for appetizer-size.
4. Add oil to a skillet.
5. Pan fry the cakes for 3–4 minutes on each side or until golden brown.
6. Remove from skillet and drain on paper towels.
7. Serve cakes topped with the sauce.

More recipes with crab, breadcrumbs, mayonnaise, mustard, worcestershire sauce, eggs, capers, garlic or lemon

Adapted from “Crab Cakes” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.