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Crab Cakes
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups4 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4630311
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
Crab cakes
- 1 lb (450 g) crabmeat or imitation crabmeat
- 1 cup Italian-style breadcrumbs
- ¼ cup mayonnaise
- 1 tsp ground mustard
- 1 tsp Worcestershire sauce
- 1 egg
- Salt to taste
- Pepper to taste
- 3 cups vegetable oil
Sauce
- 1 cup mayonnaise
- 2 tsp Worcestershire sauce
- 2 tsp capers, chopped
- 1 tsp minced garlic
- 1 lemon, juiced
- ½ tsp lemon zest
Directions
- Combine crabmeat, Italian style breadcrumbs, mayonnaise, mustard, Worcestershire sauce, egg, salt, and pepper in a medium bowl for the cakes.
- In a separate bowl, combine remaining ingredients, except the oil, to make the sauce.
- Shape crab cake mix into 3-inch (7.5 cm) patties (about 2 per serving) or smaller for appetizer-size.
- Add oil to a skillet.
- Pan fry the cakes for 3–4 minutes on each side or until golden brown.
- Remove from skillet and drain on paper towels.
- Serve cakes topped with the sauce.