THE VERY BEST CRAB CAKES RECIPE

Chock full of jumbo lump crabmeat, the Very Best Crab Cakes Recipe is light on fillers for the most perfect tender bite you’ll ever take. Simple to prepare, these crab cakes are perfect for easy weeknight dinners or elegant dinner parties. 

THE VERY BEST CRAB CAKES RECIPE
COURSE: SEAFOOD CUISINE: AMERICAN KEYWORD: CRAB CAKE PREP TIME: 10 MINUTESCOOK TIME: 10 MINUTESCHILL TIME: 15 MINUTESTOTAL TIME: 20 MINUTESSERVINGS: 6 PEOPLECALORIES: 234 KCALAUTHOR: KELLIE
Maryland style Crab Cakes made without any fillers! The BEST crab cake recipe you'll ever make.

INGREDIENTS

• 1 pound jumbo lump crab meat picked over for shells
• 1/2 cup mayonnaise
• 1 tablespoon dijon mustard
• 1 teaspoon worcestershire sauce
• 1 teaspoon hot sauce I use Tabasco
• 1 large egg lightly beaten
• 1/8 teaspoon fresh ground pepper
• 2 tablespoons fresh chopped parsley
• 1/4 cup panko bread crumbs
• 1 tablespoon olive oil

INSTRUCTIONS

• In a medium bowl, carefully pick over the crab and remove any shells.
• In a small bowl, stir together the mayonnaise, dijon, worcestershire sauce, hot sauce, egg, pepper and parsley.
• 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.
• 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.
• Read more please visit :thesuburbansoapbox.com

Tweet

Subscribe to receive free email updates: