Taste Tested Tuesday: A Simple Crab Cake
Posted by Andrea
Though I love to cook, these days I’m all about no fuss meals. Since a preschooler and a toddler are usually underfoot as I cook, I prefer the meals I prepare to be quick and simple but always appetizing.
When we can afford to splurge on crab, one of our favorite dishes to enjoy is crab cakes. There are hundreds and hundreds of crab cakes recipes out there, but many are way too complicated for my liking and usually result in so-so crab cakes.
Last year, I found this recipe on the label of a can of lump crab meat. I was originally drawn to the recipe because of its simplicity and quick cook time, but I continue coming back to it because it yields what JT and I consider to be perfect crab cakes.
Simple Crab Cakes
1 beaten egg
2 tablespoons mayonnaise
1 tablespoon mustard
1 teaspoon Worcestershire sauce
1 teaspoon seafood seasoning (I always use Old Bay.)
½ teaspoon lemon juice
1 teaspoon hot sauce
1 pound lump crab meat
¾ cup bread crumbs
¼ cup vegetable oil (if pan frying)
Combine egg, mayonnaise, mustard, Worcestershire sauce, seafood seasoning, lemon juice, and hot sauce. Add crab to the mixture and gently fold in the bread crumbs. Shape into cakes by hand.
Arrange on crab cakes on a baking sheet lined with waxed paper. Cover with plastic wrap and chill at least 30 minutes.
Heat oil in large in a nonstick skillet over medium-high heat . Pan fry for 4 to 5 minutes per side until outsides are crisp and browned.
If broiling, broil 3 to 5 minutes on each side until brown.
Photo: Courtesy of stu_spivack
Tags: crab, crab cake, Taste Tested Tuesday
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