Traditional Recipe for Classic Crab Cakes
Crab cakes, especially popular in the American Northeast and along the Atlantic coast, offer a rich crab flavor and delightful texture. Here’s a traditional recipe for classic crab cakes:
Ingredients
- 1 pound lump crab meat
- 1/4 cup breadcrumbs
- 1 egg
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon lemon juice
- 1/4 cup finely chopped parsley
- Salt and pepper to taste
- 2 tablespoons butter or oil for frying
Instructions
- Prepare Crab Mixture: In a large bowl, gently mix crab meat and breadcrumbs, taking care not to break the crab meat.
- Mix Wet Ingredients: Whisk egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and parsley in another bowl. Season with salt and pepper.
- Combine Mixture: Fold wet ingredients into the crab meat mixture gently.
- Form Crab Cakes: Shape into patties, typically the size of a small burger.
- Chill: Refrigerate patties for at least 30 minutes to help them hold together during cooking.
- Cook Crab Cakes: Heat butter or oil over medium heat. Cook crab cakes for 4-5 minutes on each side until golden brown.
- Serve: Enjoy hot with lemon wedges and tartar sauce or remoulade.
Nutritional Information Crab is a great protein source, rich in vitamin B12 and selenium. Note the potential high cholesterol and sodium content, particularly with added salt or salty sauces.
Historical Context Originating in the early 20th century in Maryland and Virginia, crab cakes were a convenient way to enjoy crab meat without the labor of picking meat from the shells.
