Crab Cakes

I am a huge fan of making salmon patties at home. You can easily whip them up with basic ingredients - such as canned salmon, bread crumbs, and eggs. They go so well with salad or as a standalone appetizer.

While I was browsing Sprouts supermarket this week, I saw containers of fresh crab meat. I originally wanted to make my usual favorite: Eggs Benedict with fresh crab meat. However, I decided to try making crab cakes instead. Generally speaking, they seem to include very similar ingredients to salmon patties. I decided to repurpose my recipe and added a few additional 'must have' ingredients for crab cakes (or what I thought were 'must haves.'

While fresh crab meat can be pricey, this whole dish only took less than 20 minutes to make! Delicious and worth it...

Crab Cakes

Prep Time: 10 min

Cook Time: 10 min

Yields: 4

Ingredients:

• 1 container of lump crab meat (8 oz)

• 1 large egg

• 1 tbsp mayonnaise

• 1 tsp Worcestershire sauce

• 1/8 tsp salt

• 1/8 tsp Old Bay seasoning

• 1 tsp parsley (minced)

• 1/4 cup Panko breadcrumbs

• 1 tsp olive oil

• 1 tbsp unsalted butter

• Optional: Tartar sauce or mayonnaise + Sriracha sauce

• Optional: Fresh lemon (for garnish)

Directions:

• In a small bowl, add egg, mayonnaise, Worcestershire sauce, salt, and Old Bay seasoning. Whisk all ingredients.

• Add in crab meat. Using a spatula, mix evenly together.

• ​Note: If there is liquid in the container of crab meat, remember to drain before adding to mixture.

• Lastly, add in parsley and breadcrumbs. Just gently fold the ingredients together a few times with spatula. Do not overly mix.

• Take about 2 large spoonfuls and place in your hand. Gently mold into a ball then slightly flatten into "cakes." Place on a plate. Repeat until mixture is complete.

• Heat up olive oil in a medium cast iron pan or other non-stick pan on medium high heat. Add unsalted butter. Do not let the butter brown. Once it is mostly melted, add crab cakes to the pan. Let sit for about 3-4 minutes or until bottoms are golden and brown. Flip crab cakes and let sit for another 3-4 minutes or until bottoms golden and brown.

• Transfer crab cakes to serving plate. Serve with your preferred sauce (such as tartar or mixture of mayonnaise and Sriracha). Garnish with fresh lemon juice if desired.