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Crab Cakes
Crab Cakes
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Homemade crab cakes made in 30 minutes, perfect for any meal. Serve on lettuce or a bun with lemon wedges for a taste of Maryland at home.
Ingredients:
  • 1 pound cooked lump or backfin crabmeat
  • 2 large eggs
  • 1/4 cup mayonnaise
  • 2 teaspoons Worcestershire sauce
  • 1 lemon, zested and juiced
  • 1/4 teaspoon hot sauce, such as Tabasco
  • 1 teaspoon Old Bay Spice
  • 2 tablespoons finely chopped parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups breadcrumbs
  • 1/4 cup olive oil
  • To garnish and serve:
  • Parsley leaves or watercress
  • Mayonnaise or tartar sauce
  • Lemon wedges (for serving)
Instructions:
  • Prepare the crab cakes: Gently flake the crabmeat into 1/2-inch pieces in a bowl. It will break up further as you mix it with the remaining ingredients. In another bowl, combine eggs, mayonnaise, mustard, Worcestershire sauce, 1 tablespoon lemon juice, hot sauce, and Old Bay Spice. Blend well before adding parsley, lemon zest, salt, and pepper. Fold in breadcrumbs and crabmeat until fully combined. Chill, covered, for a minimum of 30 minutes or up to 2 days.
  • Shape the patties: Prepare a baking sheet with non-stick foil brushed generously with oil. Use a 1/2 cup measuring cup or a large scoop to portion each patty, lightly pressing to compact the filling. Flip the cup onto the baking sheet and gently shape the patty. Repeat with the remaining filling to yield 8 crab cakes in total.
  • To cook the crab cakes, place a rack 4 inches under the broiler and preheat it. Brush the tops of the crab cakes with oil and broil for 5 to 6 minutes until golden brown. Remove the pan from the oven, flip the patties, brush the tops with more oil, and broil for an additional 5 to 6 minutes.
  • To plate the crab cakes, transfer them onto a bun or atop a bed of lettuce, and garnish generously with lemon wedges, hot sauce, and a dollop of tartar sauce or mayonnaise.

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