Crab Cakes Avocado Tomatillo Sauce Recipes

OUR BEST CRAB CAKE RECIPE

Our Best Crab Cake Recipe image

Whether you want to make baked crab cakes or classic pan-fried, look no further because this recipe has simple, step-by-step instructions for both cooking methods, along with tips for success, two quick-to-fix sauces, and a couple of variations for when you're feeling creative.

Provided by Lynne Webb

Categories Seafood

Time 35m

Number Of Ingredients 24

Ingredients

1 lb lump crabmeat (pasteurized, 2 containers)
1-1/4 cups panko crumbs (plus more if needed)
2 tablespoons scallions (minced)
2 tablespoons flat-leaf parsley (minced)
1 teaspoon Old Bay seasoning
Freshly ground black pepper
3 large eggs
3 tablespoons mayonnaise
2 tablespoons lemon juice (fresh-squeezed)
1 teaspoon Worcestershire sauce
Vegetable oil
Lemon wedges (for serving)
1/2 cup chili sauce (Heinz or Bennetts)
1 tablespoon prepared horseradish (or more to taste)
1/2 teaspoon Worcestershire sauce
2 tablespoons lemon juice
1/2 cup mayonnaise
1 tablespoon sweet onion (finely minced)
1/2 clove garlic (finely minced)
1-1/2 tablespoons Creole or Dijon-style mustard
2 teaspoons lemon juice
1/4 teaspoon hot sauce (Tabasco)
Dash Worcestershire sauce
1/4 teaspoon paprika

Steps:

Drain the crab in a colander and using your fingers, pick through the meat and remove any bits of shell you find.
Transfer the crab to a mixing bowl and combine with the panko crumbs, scallions, and parsley.
In a small bowl, whisk together the eggs, mayonnaise, lemon juice, Worcestershire sauce, Old Bay seasoning, and a little freshly ground black pepper.
Add the wet ingredients to the crab and combine thoroughly. If the mixture seems too wet to hold together, you can add an extra tablespoon of panko.
Lightly coat the inside of a 1/3 cup measure with nonstick spray. Spoon the crab cake mixture into the cup and pack it lightly.
Turn the formed crab cake out onto a parchment-lined baking sheet and using your hands, gently form the mixture into a patty. Repeat the process with the rest of the crab mixture.
Refrigerate formed crab cakes for 30 minutes before either baking or pan-frying.

Nutrition Facts : Calories 353 kcal, Carbohydrate 11 g, Protein 19 g, Fat 25 g, SaturatedFat 4 g, TransFat 0.1 g, Cholesterol 136 mg, Sodium 999 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 20 g, ServingSize 1 serving

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