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Crab Cakes

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Crab Cakes

Few things are as easy to make and delicious as this crab cake recipe. Combine fresh lump crab meat with savory seasonings and a crispy coating. The result is perfect for sharing as an appetizer or enjoying a main course.

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What you need:

Parmesan Cheese

✓✓✓✓

Mayonnaise

Green Onions

Panko  Breadcrumbs

Crabmeat

and more...

Finely dice the green onions and fresh basil leaves.

1

Make the crab cake sauce by combining the dry ingredients: parmesan cheese, panko bread crumbs, Old Bay spice, minced green onions, and basil in a mixing bowl.

2

Add the egg, mayo and combine well.

3

Once the mixture is thoroughly combined, add the crab meat, and toss gently to combine.

4

Line a baking sheet with parchment or wax paper and form the crab mixture into several small round patties.

5

Add to the lined baking sheet and place them in the freezer for 30 minutes to firm up. Time is a guideline, you want firm not frozen.

6

Set a skillet over medium heat with a few tablespoons of olive oil and remove the from the freezer. Place into the hot skillet 1 inch apart to cook evenly.

7

Cook crab cakes for about 3 to 4 minutes on either side until they turn golden brown.

8

Place on a paper towel-lined plate to remove the excess oil and transfer them to a serving plate.

9

Serve with tartar sauce, cilantro lime sauce, or lemon dill sauce and lemon wedges for a fresh squeeze of lemon juice.

Cooking Tips

You can make the crab cakes bigger if you prefer, but bear in mind they will need cooking a few minutes longer.

01

This crab cake recipe works best when they are chilled in the freezer first. This helps the crab mixture to firm up so that they do not fall apart when cooking.

02

This recipe is the best I've come across in a long time. But feel free to add salt and freshly ground black pepper to the mixture to suit your palate.

03

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More Sauce Recipes

Tartar Sauce

Cilantro  Lime Sauce

Lemon Dill Sauce