Yummy Crab Cakes Recipe

Name: Yummy Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons freshly chopped parsley; 1/2 teaspoon dry mustard (can use up to 1 teaspoon if desired); 1 teaspoon Worcestershire sauce; 2 large eggs, beaten; 2 tablespoons mayonnaise; 1 teaspoon fresh lemon juice; 1 pound cooked crab meat, flaked (I use back fin); 1/2 cup fresh bread crumbs, more as needed; Salt and pepper to taste; Additional fresh breadcrumbs or, preferably, panko crumbs for dredging; Butter and oil for frying; Roasted Red Pepper Sauce with Capers and Dill (optional)

Servings: persons

2 tablespoons freshly chopped parsley
1/2 teaspoon dry mustard (can use up to 1 teaspoon if desired)
1 teaspoon Worcestershire sauce
2 large eggs, beaten
2 tablespoons mayonnaise
1 teaspoon fresh lemon juice
1 pound cooked crab meat, flaked (I use back fin)
1/2 cup fresh bread crumbs, more as needed
Salt and pepper to taste
Additional fresh breadcrumbs or, preferably, panko crumbs for dredging
Butter and oil for frying
Roasted Red Pepper Sauce with Capers and Dill (optional)

1
Mix together the parsley, mustard, Worcestershire, eggs and mayonnaise. Add the crab meat and crumbs. Season with salt and pepper and combine well but gently, so you don't break up the crab meat. Divide the mixture into 6 to 8 portions; flatten gently into thick patties. (To ensure even portions, pack the mixture into a 1/3-cup measure for each patty.) Coat each patty lightly with crumbs. If possible, refrigerate for 30 minutes before sauteeing. Heat butter and a little oil, enough to generously cover the bottom, in a large fry pan over medium-high heat. Add the crab patties, in batches if necessary, and fry until golden brown on both sides, about 4 minutes per side. Remove from pan and drain on paper towels. Serve immediately, with or without the Red Pepper Sauce.

127

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons freshly chopped parsley, 1/2 teaspoon dry mustard (can use up to 1 teaspoon if desired), 1 teaspoon Worcestershire sauce, 2 large eggs, beaten, and more.

Yes, Yummy Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Yummy Crab Cakes

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