Restaurant Style Crab Cakes- By Sarah Paczesny
"These are as good as crab cakes you may find in a fancy restaurant"Serves 8 | Prep Time 15-20 minutes | Cook Time 3-5 minutes per crab cake
Why I Love This Recipe
This recipe was adapted from Kohl's own kitchen!
Ingredients You'll Need
1 lb crabmeat, drained (canned, combination of lump and flake is best)
1 teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice
1 teaspoon fresh parsley, finely chopped
1 teaspoon Old Bay seasoning
¼ teaspoon dry mustard
1 teaspoon white pepper
1 teaspoon Dijon mustard
1 Tablespoon mayonnaise
½ cup Bread Crumbs (I prefer panko)
Dip for Crab Cakes or Fish Tacos
6 Tablespoons mayonnaise
2 Tablespoons lemon juice
1 teaspoon horseradish
1 teaspoon lemon zest
3-4 Tablespoons fresh parsley, finely chopped
1 Tablespoon milk
½ teaspoon Tabasco or hot sauce (to taste)
½ teaspoon Worcestershire sauce
½ - 1 teaspoon Old Bay seasoning
Dash of pepper
Combine the ingredients in a bowl and serve for dip
1. Place the crab meat in a medium bowl and set aside.
2. Combine the egg, Worcestershire sauce, lemon juice, parsley, old bay, dry mustard, pepper, Dijon mustard and mayonnaise. Add the mixture to the crab. Sprinkle the bread crumbs into the bowl and gently stir to combine.
3. Using your hands or a small ice cream scoop to portion the mixture and form into small cakes and place in a single layer on a parchment lined place or tray. If desired, sprinkle additional bread crumbs over the top of the cakes for texture and to prevent sticking. Place the cakes in the refrigerator to chill for 30 minutes.
4. When ready to cook, place a thin layer of olive oil in a skillet (2-3 Tablespoons depending on the size of your pan). Over medium heat, cook the crab cakes on both sides until they are golden brown. Serve with a sauce of your choice or the one below. Enjoy!
Pairs Well With
Mixed greens for a delicious salad!