One of the nicest appetizers to serve guests at a celebratory dinner is the classic crab cake.
In addition to being delicious and starting a dinner on a high note, they are super easy to make from scratch.
Ingredients:
Classic Crab Cakes
- 16 Oz Crabmeat, Fresh or Pasteurized
- 1 Large Egg
- 1/4 Cup Mayonnaise
- 1 1/2 Tsp Dijon Mustard
- 1 1/2 Tsp Old Bay Seasoning
- 1 Tsp Fresh Lemon Juice
- 1/2 Tsp Worcestershire Sauce
- 3/4 Cup Plain Breadcrumbs
- 2 Tbs Unsalted Butter
- 1 Tbs Olive Oil
Directions:
- Drain the crabmeat, and pick through for shells if necessary.
- Put the crab in medium mixing bowl and set aside.
- In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 teaspoon salt.
- Scrape the mixture over the crab and mix gently until well combined.
- Gently break up the lumps with your fingers, but do not over mix.
- Sprinkle the breadcrumbs over the mixture, and mix them in thoroughly but gently. (Try not to turn the mixture into a solid mass - it should still be somewhat loose.)
- Cover with plastic wrap and refrigerate for 1 to 3 hours.
- Shape the crab mixture into 8 cakes about 1 inch thick.
- In a 12-inch nonstick skillet, heat the butter with the olive oil over medium meat.
- When the butter is frothy, add the cakes to the pan (8 should fit comfortably).
- Cook until dark golden brown on the underside, about 4 minutes.
- Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes.
Tip: If you cut the recipe in half, go ahead and make the egg mixture at the full amount. Then pour into a measuring glass, and only add half to the crab mixture. It's a lot easier than trying to half the tiny ingredients.
