Best Ever Aquarium Crab Cakes
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
-
For Crab Cakes
- 118.29 ml low-calorie mayonnaise
- 7.39 ml ground black pepper
- 1.23 ml crushed red pepper flakes
- 1.23 ml Old Bay Seasoning
- 7.39 ml Dijon mustard
- 7.39 ml lemon juice
- 4 egg yolks
- 22.18 ml Worcestershire sauce
- 473.18 ml fresh breadcrumbs (I crumble up two slices of day old bread)
- 78.78 ml chopped fresh parsley
- 680.38 g fresh lump crabmeat (frozen crabmeat works just as well, but needs to be thawed first)
- 14.79 ml olive oil (or vegetable oil)
-
For Dipping Sauce
- 1 bottle tartar sauce
- 4.92 ml fresh lemon juice
- 2.46 ml Old Bay Seasoning
directions
- 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.
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