Prep 15 mins
Cook 15 mins
I am not very fond of seafood, but even I love these crab cakes. They are delicious and savory. I've modified the recipe slightly from the version published in the Houston Chronicle.
For Crab Cakes
- 1⁄2 cup low-calorie mayonnaise
- 1 1⁄2 teaspoons ground black pepper
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄4 teaspoon Old Bay Seasoning
- 1 1⁄2 teaspoons Dijon mustard
- 1 1⁄2 teaspoons lemon juice
- 4 egg yolks
- 1 1⁄2 tablespoons Worcestershire sauce
- 2 cups fresh breadcrumbs (I crumble up two slices of day old bread)
- 1⁄3 cup chopped fresh parsley
- 1 1⁄2 lbs fresh lump crabmeat (frozen crabmeat works just as well, but needs to be thawed first)
- 1 tablespoon olive oil (or vegetable oil)
For Dipping Sauce
- 1 bottle tartar sauce
- 1 teaspoon fresh lemon juice
- 1⁄2 teaspoon Old Bay Seasoning
- In a mixing bowl, combine the first 10 ingredient by hand or with a large spoon.
- Pick through the crabmeat for bits of shell or cartilage, trying not to break up the crab lumps.
- Fold the crabmeat gently into the mixture.
- For 8 to 10 crab cakes of roughly equal size (~3inch round), working as quickly as possible to maintain a cold temperature as much as possible.
- Makes roughly 24 bite sized cakes.
- Lightly oil a frying pan and cook cakes over medium heat until golden brown on both sides, about 3 minutes per side.
- For a healthier cooking method, place the crab cakes on a baking sheet and cook under the broiler until the tops are a golden brown.
- Flip the crabcakes once so that both sides get cooked.
- For the Dipping Sauce combine the tartar sauce, lemon and Old Bay seasoning in a small bowl.