Easy Crab Cakes
These easy crab cakes are a classic seafood delicacy. This recipe shows you how easy it is to make them with a few kitchen staples.
Ingredients
- 1/4 cup mayonnaise
- 1 pound lump crab meat
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup panko breadcrumbs
- 1 teaspoon hot sauce such as Tobasco original
- 2 teaspoons lemon juice ideally fresh
- 2 green onions finely chopped
- 1 large egg lightly beaten
- 1 recipe Remoulade Sauce for serving, optional
Instructions
First, configure your breading station: line a dish or baking sheet with parchment paper and spread the panko breadcrumbs on a medium plate.
Then, place the crab in a medium bowl. In another bowl, whisk together the first 5 ingredients (egg through the green onions). Gently fold the egg mixture into the crabmeat until well combined.
Take 1/3 to 1/2 cup of the mixture and form a 1/2 inch thick crab cake. Gently coat the crab cake in panko breadcrumbs and place on a prepared dish or baking sheet. Repeat with the rest of the mixture.
Heat the olive oil and the butter in a thick pan (ideally in cast iron) over medium heat until sizzling. Add the crab cakes and cook 4-5 minutes, gently press the tops with a spatula to flatten them slightly. Gently flip and cook for 4 to 5 minutes more, until golden brown; if they crumble a little on the flap, gently press them with your spatula.
Serve hot with remoulade sauce. Happy Cooking Time.
