If you love seafood, you know that lobster and crab are at the top of the list. Funny, considering they are both bottom feeders. Both crustaceans are a splurge (pricey) and the their price fluctuates depending on harvesting vs. demand.
Crab cakes – they can vary in quality when ordering from a restaurant – the worst ones have lots of filler (little crab) and the best ones are mostly crab. Again pricey.
Make them at home and you’ll get more bang for your buck plus you know exactly what’s in your crab cakes. This version contains crab, cracker crumb, egg, mayo, scallions, seasonings. Easy to make, a delight to eat.
The quality of your crab cakes will be as good as the quality of ingredients. Jumbo lump crab is best. You can steam your own and harvest the meat or buy crab meat and your local fish monger.
Crab cakes may be served with a squeeze of lemon juice but they are amazing with this Louie Sauce
Crab Cakes
Course: AppetizersCuisine: AmericanDifficulty: Easy4
servings15
minutes6
minutesIngredients
1 lb. lump crab meat
1 large egg, beaten
1/3 cup mayonnaise
2 tsp. Worcestershire sauce
1 tsp. hot sauce (like Frank’s)
1 tsp sea salt
1/2 tsp. black pepper
1/4 cup thinly sliced scallion
2 Tbsp. finely chopped parsley
2 tsp. finely chopped fresh tarragon
approx. 1/3 cup of panko bread crumbs (or ground saltine cracker)
approx 3/4 cup seasoned bread crumbs
vegetable oil for frying
- Louie Sauce
1 cup mayonnaise
3 Tbsp. ketchup
1 Tbsp. sweet pickle relish
1/2 tsp. garlic powder
1 Tbsp. hot sauce (Frank’s)
1/2 tsp. Worcestershire sauce
1/4 tsp. smoked paprika
salt and pepper to taste
1 Tbsp. lemon juice
- Garnishes
Fresh herbs and lemon wedges
Directions
- Into a medium bowl, add all the crab cake ingredients (except the panko) and gently mix until combined. Add your panko crumbs until combined. If needed, add a Tbsp at a time more panko until the mixture holds together. Cover with plastic wrap and place in the fridge for 1 hour.
- Meanwhile, make your Louie sauce by mixing all the ingredients in a bowl and set aside.
- Take your crab cake mix out of the fridge and use a small ice cream scooper to portion out your crab cakes. Use your hands to form them into small hockey puck shapes. Place seasoned bread crumbs in a plate and place each crab cake in the crumb and coat. Place on a parchment lined baking sheet.
- Add vegetable oil (3/4 inch deep) into a deep skillet and heat oil to 350F. Place some crab cakes into hot oil and fry for 2-3 minutes/side or until golden. Place on paper lined plate and if necessary, fry off in batches.
- Serve on a platter with Louie sauce and lemon wedges.