Crab Cakes
Cuisines
Cooking Instructions
Cooking: 6 minutes
Notes:
The binding mixture combines mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, lemon zest, lemon juice, an egg, and a touch of panko breadcrumbs, creating a light emulsion that holds the cakes together without masking the natural seafood flavour.
Chilling the formed crab cake patties in the refrigerator for at least twenty minutes is an essential step; this resting time allows the panko crumbs to absorb excess moisture so the cakes hold their shape perfectly during frying.
Cook the crab cakes in a hot cast-iron pan with a little oil over medium heat for approximately three minutes per side until beautifully golden brown and heated through.
Serve the freshly cooked crab cakes hot alongside a generous dollop of homemade tartar sauce and a fresh squeeze of lemon juice.
Prepare Binder
Whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, salt, lemon zest, lemon juice, black pepper, and egg in a large bowl until smooth.
Mix Crab
Gently fold the chopped fresh parsley, tarragon, chives, minced red onion, lump crab meat, and panko breadcrumbs into the wet binder mixture using a spatula, taking care not to break up the crab pieces excessively.
Shape Patties
Scoop portions of the crab mixture, shape them gently into three-inch patties, and place them onto a lined baking sheet.
Chill
Cover the shaped crab cakes and refrigerate for 20 minutes to firm up.
Pan-Fry
Heat oil in a large cast-iron pan over medium heat, add the crab cakes in batches, and cook for about 3 minutes per side until golden brown and crispy.
Serve
Transfer the cooked crab cakes to a plate, garnish with lemon wedges and tartar sauce, and serve immediately.
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Ingredients
| Lump Crab Meat | 500 g |
| Mayonnaise | 120 ml |
| Dijon Mustard | 1 tbsp |
| Worcestershire Sauce | 1½ tsp |
| Hot Sauce | 1 tsp |
| Lemon Zest | 1 tsp |
| Lemon Juice | 1 tsp |
| Egg | 1 |
| Fresh Parsley | 2 tbsp |
| Fresh Tarragon | 1 tbsp |
| Fresh Chives | 1 tbsp |
| Red Onion | 35 g |
| Panko Breadcrumbs | 50 g |
| Salt | ¼ tsp |
| Black Pepper | ¼ tsp |
| Vegetable Oil | 1 tbsp |
| Lemon Wedges | For serving |
| Tartar Sauce | For serving |
