Updated: Dec 27, 2020
One thing you should know about us is that we absolutely love seafood. It is one thing I know I definitely could not live without! Out of all the seafood though, I believe that crab is probably the most versatile. It's juicy meat has a natural saltiness that can be enjoyed in many different ways. It can be eaten alone, used as a dip, filling for sushi and formed into delicious crab cakes! In this post we will help you create the easiest and most tasty crab cakes. Crab cakes was a recipe that intimidated me because I would always see them in the "Appetizer" section at fancy restaurants. When I stumbled across a recipe for them and saw how simple it was to make, I went straight to the grocery store to purchase the ingredients. This recipe will only take you bout 45 minutes and will elevate your potluck game! Let's get to it! This recipe was adapted from Martha Stewart.
Cook Time: 45 minutes
1 cup mayonnaise
2 teaspoons sweet pickle relish
1 teaspoon prepared yellow mustard
1 teaspoon lemon juice
¼ cup chopped dill
¼ cup chopped parsley
½ cup mayonnaise
1 teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
2 tablespoons minced fresh chives
¼ coarse salt
⅓ cup of crushed oyster crackers
1 pound fresh or canned cooked lump crabmeat
Lemon wedges, for serving
Microgreens, for serving
Combine all the ingredients and stir until completely mixed
Pour crab meat into a medium mixing bowl
Gently run fingers through the meat to make sure there is no cartilage left in the meat. Be sure not to crumble the crab meat.
Combine mayonnaise, Worcestershire, Dijon mustard, chives, oyster crackers and salt.
Slowly fold the ingredients in until the ingredients are evenly mixed in
Scoop out ⅓ cup of the mixture and shape into uniform patties
Put the patties in the refrigerator for 30 minutes to help the patties hold their form
Heat a skillet over medium-high
Add 2 tablespoons of olive oil
Cook patties on each side for about 2-3 minutes until they turn a crisp golden brown
Garnish with chives, a lemon wedge, microgreens and a tablespoon of tartar sauce
Overall, this recipe was very tasty. It took me under an hour to prepare and cook the crab cakes. Even though very little seasoning was used for this recipe, the crab cakes were full in flavor. The natural flavor of crab really shines through in this dish. The lightness of the crab cakes make it the perfect start to any meal. We used canned crab meat for our recipe. At first we were worried that the preservatives that usually come with canned foods would affect the flavor but were happily surprised that this wasn't the case. From my experience, crab is one of the few proteins that maintains most of its flavor when it's canned. One thing we noticed when we first made these crab cakes would crumble when we cooked it in the skillet. One way we solved this problem was to leave it in the fridge a bit longer or add an egg to the mixture to serve as a binder. The number of aprons this recipe will receive is...