How To Make Tasty Crab Cakes

Crab cakes are a real popular type of seafood for many people who enjoy these easy but incredibly tasty patties. Crab cakes are also excellent for serving with fresh salads full of crunchy greens and vegetables along with a range of dressings.

If you are seeing for a good formula on how to make crab cakes that will not take long to prepare, select one that features canned crab meat or crab that is already flaked and in small pieces. You will definitely want to all the time use fresh breadcrumbs when production crab cakes as this helps the patties hold their shape better. Someone else trick to keeping your crab cakes nice and neat during the cooking process is to refrigerate the uncooked patties before baking.

12 OUNCES EQUALS HOW MANY CUPS

You may want to add extra ingredients to your crab cakes or vary the ones you use so the formula is a bit dissimilar each time it is prepared. Add bell peppers for some texture and color, and if you want your crab cakes to have a bit of heat to them add green or red chili peppers instead of bell peppers. You can also use white or green onions and diced pieces of celery.

Recipe for Tasty Crab Cakes

What You Need
2 cups fresh, white breadcrumbs 2 cups (about 12 ounces) fresh or canned crabmeat 1 large scallion, sliced thin 2 tablespoons fresh parsley, chopped 2 tablespoons fresh dill, chopped 1 tablespoon Old Bay or similar seafood seasoning 1/2 teaspoon salt 1/4 teaspoon pepper 1 large egg 3 tablespoons mayonnaise 1 tablespoon Dijon mustard 1 tablespoon lemon juice 1/2 cup dry breadcrumbs, unseasoned 4 teaspoons extra virgin olive oil

How to Make It

In a large bowl consolidate the fresh, white breadcrumbs with the crabmeat and mix together. Then add the sliced scallions, parsley, dill, seafood seasoning, and salt and pepper and mix well.

In a small bowl, whisk the egg, mayonnaise, mustard, and lemon juice together until the compound is smooth. Drizzle over the crabmeat compound and stir together then form the crab compound into 6 patties using your hands.

Coat the patties in the dry breadcrumbs and place flat on a baking sheet. Cover with plastic wrap and refrigerate for an hour.

Preheat the oven to 450 degrees Fahrenheit and coat Someone else baking sheet with cooking spray.

In a large nonstick skillet, heat 2 teaspoons of olive oil and cook half of the crab cakes for about 3 minutes or until the bottom sides of the patties begin to turn golden. Remove the patties from the frying pan and place golden side up on the coated baking sheet.

Heat Someone else 2 teaspoons of oil and repeat the process with the remaining 3 patties.

Bake the patties fried side up on the baking sheet for 15 to 20 minutes or until the bottom sides also turn golden brown in color and they are completely heated.

Garnish the 6 crab cakes with sprigs of dill and lemon wedges and serve with tartar sauce.

How To Make Tasty Crab Cakes

12 OUNCES EQUALS HOW MANY CUPS