Crab Cakes are so delicious and one of my favorite appetizers when I go out to dinner. They are a great appetizer or make a great meal on their own. I love to have a traditional cajun remoulade sauce with my Crab Cakes, but these are also heavenly with mango salsa. You can enjoy these a s alight snack, serve with sweet potato fries or a refreshing salad.
Crab Cake Ingredients
1 lb lump crab bmeat, picked through and any bits of shell removed (try not to break up the lumps of crab meat as you pick through it)
1/2 stick (1/4 cup) unsalted butter (divided, 1 Tbsp and 3 Tbsp)
1/2 cup chopped shallots
1 teaspoon kosher salt
2 large eggs
1 1/2 teaspoons Worcestershire sauce
1 teaspoon of sweet paprika
1/2 teaspoon freshly ground black pepper
1 tablespoon old bay seasoning
¼ cup chopped green onion
1 teaspoon lemon zest
I tablespoon lemon juice
1/4 teaspoon Tabasco
2 Tbsp chopped fresh parsley
1 ½ cup bread crumbs
Heat one tablespoon of butter in a small skillet over medium high heat. Add the shallots and a half teaspoon of salt. Cook until the shallots are translucent, a couple minutes. Do not brown. Let the shallots cool.
Whisk together the eggs, Worcestershire sauce, remaining half teaspoon of salt, paprika, freshly ground black pepper, tartar sauce, lemon zest, Tabasco, parsley, and the cooked shallots. Gently fold in the crabmeat and bread crumbs. The mixture will be very wet. Using your hands, take a scoop of the crab mixture and gently form it into a patty form about 2 1/4 inches across and 3/4 inches thick.
Continue until you've made 12 crab cake patties. Line a rimmed tray with a piece of wax paper just large enough to hold the cakes and sprinkle the bottom of the tray with half of the bread crumbs. Set the crab cakes in one layer on the top of the layer of bread crumbs and sprinkle them with the remaining bread crumbs. Cover the crab cakes loosely with another sheet of wax paper and chill in the refrigerator for at least one hour.
Heat Peanut oil in frying pan working in batches, place the crab cakes in the pan (do not crowd the pan), and cook until golden brown, about 3 minutes on each side.
4 tablespoons Creole mustard or grainy mustard
1/4 yellow onion, grated
1 celery stick finely chopped
1 rounded tablespoon prepared horseradish
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce, such as Tabasco
1 teaspoon paprika
A handful fresh flat-leaf parsley, chopped