Crab Cakes

More stunning food photography, I should start a food magazine. HA!

Winter is crab season around here, which makes me think of crab cakes. When we get fresh crab, we eat it plain with some lemon butter, while for crab cakes we buy crab meat from the grocery store. I’ve tried them with canned, and it was OK, but not good enough to repeat that experiment. If I can’t afford crab meat from the seafood department, I’d rather make something else for dinner. (And canned crab isn’t really that much less.) The other day I decided that I wanted to make crab cakes for dinner, and looked to my blog for the recipe. I found that I have plenty of posts that link to the recipe we use, but I hadn’t posted it here. I get a little nervous about that, because what if the recipe disappears? Not cool. So here is the recipe we use around here. They’re delicious.

Crab Cakes

Ingredients

• 1 large egg, beaten
• 1/3 cup mayonnaise
• 2 Tbsp. Dijon mustard
• 2 tsp. Worcestershire sauce
• 1/2 tsp. hot sauce
• Kosher salt
• Freshly ground black pepper
• 1 lb. jumbo lump crabmeat, picked through
• 3/4 cup panko breadcrumbs or crushed saltines
• 2 Tbsp. finely chopped fresh parsley 
• Canola oil, for frying
• Lemon wedges and tartar sauce, for serving

Directions

In a small bowl, whisk egg, mayonnaise, mustard, Worcestershire, and hot sauce; season with salt and pepper.

In a medium bowl, stir crabmeat, panko, and parsley. Fold in egg mixture, then form into 8 patties.

Drizzle a large skillet with oil and swirl to coat. Heat over medium-high heat until shimmering. Working in batches, cook crab cakes, turning halfway through, until golden and crispy, 3 to 5 minutes per side.

Transfer to a platter. Serve with lemon and tartar sauce alongside.