Labor Day Crab Cakes


Crab Cakes

I love crab! It is definitely one of my favorite foods.  Crab legs, crab cakes, crab wontons, crab bisque, she crab soup… I could go on and on.  I found this great recipe on Pinterest for crab cakes and had to give it a try.  This was my first attempt at making homemade crab cakes and I must say that they turned out pretty good. Serve with a little lemon and a spicy remoulade sauce.  They were the perfect appetizer to our grouper nuggets.  It was a seafood kind of night!


Crab Cakes

Recipe adapted from Once Upon A Chef


1 large egg

2½ tablespoons mayonnaise

1 teaspoon Worcestershire sauce

1 teaspoon Old Bay seasoning

¼ teaspoon salt

2 tablespoons finely chopped fresh parsley

1 pound lump crab meat

½ cup panko

Kelapo coconut oil


Line a baking sheet with aluminum foil.

Combine the egg, mayonnaise, Worcestershire, Old Bay, salt, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.

Preheat a large nonstick pan to medium heat and coat with coconut oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with lemon and remoulade sauce.




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