Photo: Crab Cakes Recipe
Ingredients
- 1 egg
- 2 teaspoons seafood seasoning (recommended: Old Bay Seasoning)
- 1/2 cup mayonnaise
- 1/4 cup panko (Japanese breadcrumbs)
- 1 teaspoon gingerroot juice or powder
- 1 teaspoon hot sauce (recommended: Tabasco)
- 1 lemon, juiced
- 3 tablespoons grapeseed oil
- 1 pound lump crab, picked
- All-purpose flour, for dusting
Directions
In a large bowl, thoroughly mix the egg, seafood seasoning, mayonnaise, breadcrumbs, ginger juice or powder, hot sauce, lemon juice, and oil. Add the crab and blend into the mixture, being careful not to break up the lumps of meat. Refrigerate for 30 minutes to 1 hour.
Portion the crab into 2-ounce cakes and lightly dust with flour. Heat a skillet over medium heat with the oil. Add the cakes and saute until golden brown, 2 to 3 minutes. Flip and cook on the second side until golden brown, 2 to 3 minutes. Repeat the process until all the cakes have been cooked.
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By mtburns
Louisville, KY
on February 26, 2012
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I made these for dinner for my family and they were absolutetly phenominal. I'm not a fan of having peppers in my crab cakes so the having hot sauce and ginger to add bite was wonderful. Best crab cakes I have ever had.
If you want something to go with this, look at Robert's recipe for corn relish. It was as good as the crab cakes!
By mochaccino
Redmond, WA
on February 19, 2012
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Excellent crab cakes! We followed the recipe exactly, very easy to make, and they came out perfect. We have tried many, many crab cake recipes, and so far, this is my favorite. Now I'm still on the lookout for a great sauce/roumelade to go with crab cakes.
By DeborahLar
Sutton, MA
on December 24, 2011
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These were so easy to make and so tasty. I would definitely do them again.
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