Crab Cakes – these two words are enough to set seafood lovers’ mouths watering. This classic dish is a true crowd-pleaser, and for good reason. Every bite is a heavenly combination of tender crab meat, zingy lemon, and just the right amount of heat.
About the Recipe
If you’re a seafood enthusiast, this crab cake recipe is an absolute must-try. It’s a beloved classic that never goes out of style, and for good reason. The harmonious blend of flavors and textures is merely unbeatable.
Why You’ll Love This Recipe
These crab cakes are a true delight for the senses. The aroma of sizzling crab will have your mouth watering before you even take a bite. And when you do, you’ll be greeted with a burst of fresh, zesty flavors complemented by the perfect amount of heat. The crispy exterior gives way to a melt-in-your-mouth interior that’s packed with succulent crab meat. Trust me, you’ll be hooked after the first bite.
Crab Cakes
Cooking Tips
For the best results, handle the crab meat gently to keep those beautiful lumps intact. Let the crab cakes chill before frying to help them hold their shape. And don’t be shy with the lemon – that bright, citrusy zing is key to their irresistible flavor.
Serving and Storing Suggestions
These crab cakes make for a fantastic appetizer or light main course, served alongside a crisp salad or tangy remoulade sauce. They’re best enjoyed fresh, but you can refrigerate leftovers for up to 3 days. Just reheat gently before serving. One batch makes around 8 crab cakes.
Similar Recipes
- Salmon Patties
- Shrimp Fritters
- Cod Croquettes
- Crab Stuffed Mushrooms
Nutrient Benefits
Not only are these crab cakes a flavor sensation, but they’re also packed with nutrients. Crab is an excellent source of lean protein and essential vitamins and minerals like vitamin B12, zinc, and selenium.
Crab Cakes
Ingredients
- 500 to 600 gms Crab Meat
- 4 to 5 Spring Onions (finely chopped)
- 2 Red Chillies (finely chopped, seeds removed)
- Zest of 1 large Lemon or 2 medium Lemon
- 4 to 5 tsp Lemon Juice
- 2 Egg (beaten)
- Parsley (handful, chopped)
- Oil for frying
- Salt as per taste
- 200 gms Breadcrumbs
- Pepper Powder as per taste
Instructions
- Transfer the crab meat to a large bowl after squeezing out any excess moisture.
- Add the spring onions, parsley, red chillies, lemon zest and juice, 2 to 3 tblsp of breadcrumbs and 2 tblsp of oil.
- Mix well and sprinkle salt and pepper powder.
- Mix again and divide the mixture into equal portions.
- Shape them into flat rounds or squares (as desired).
- Keep them in the fridge for 30 to 45 minutes.
- Remove and dip them in the beaten egg.
- Gently dredge them in the breadcrumbs until evenly coated.
- Heat oil in a deep frying pan over medium flame.
- Fry the prepared crab cakes until crisp and golden.
- Remove and drain excess oil.
- Serve with sauce, ketchup or chutney of choice.
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Frequently Asked Questions
Can I use imitation crab meat?
While imitation crab can work in a pinch, I highly recommend using fresh, high-quality lump crab meat for the best flavor and texture. The real deal is worth the splurge.
How do I prevent the crab cakes from falling apart?
Chilling the mixture before frying helps the crab cakes hold their shape. Also, be gentle when handling the crab meat to keep those lovely lumps intact.
Can these crab cakes be made ahead of time?
Surely. You can prepare the mixture up to a day in advance, then just fry them right before serving for maximum crispness.
What’s a good dipping sauce for crab cakes?
A tangy remoulade or cocktail sauce complements the flavors beautifully. But don’t stop there – a zesty lemon aioli or chipotle mayo would also be delicious.
Are crab cakes better baked or fried?
It’s a matter of personal preference, but I’m a firm believer in the magic of a crispy, fried exterior. That said, baking is a healthier option if you prefer.
