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United States / Appetizer
Wikibooks
Crab Cakes
This recipe is a modified version of a crab cake recipe found at Chefs.com.
Ingredients
ServingsOriginal: Serves 4
- crabmeat, 450 g; or imitation crabmeat1 lb
- breadcrumbs, Italian-style1 cup
- mayonnaise1/4 cup
- mustard powder1 tsp
- worcestershire sauce1 tsp
- egg1
- salt, to taste
- pepper, to taste
- vegetable oil3 cup
- mayonnaise1 cup
- worcestershire sauce2 tsp
- capers, chopped2 tsp
- minced garlic1 tsp
- lemon, juiced1
- lemon zest1/2 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Combine crabmeat, Italian style breadcrumbs, mayonnaise, mustard, Worcestershire sauce, egg, salt, and pepper in a medium bowl for the cakes.
In a separate bowl, combine remaining ingredients, except the oil, to make the sauce.
Shape crab cake mix into 3-inch (7.5 cm) patties (about 2 per serving) or smaller for appetizer-size.
Add oil to a skillet.
Pan fry the cakes for 3–4 minutes on each side or until golden brown.
Remove from skillet and drain on paper towels.
Serve cakes topped with the sauce.
