Crab cakes are served as an appetizer most often served at fancy seafood restaurants. These are very easy to make within minutes and come out incredibly tasty. If you are planning on serving crab to your guests then why not try these amazing crab cakes and impress your guests with this easy yet fancy dish. These simple to prepare crab cakes are perfect option for elegant dinner parties. Fresh crab is undoubtedly delicious but it is very expensive and can be difficult for some people to remove from shell. Canned crab meat would be a perfect choice for this recipe. Baking is an option but it is better to fry the crab cakes in a hot skillet. With frying you get a crunchy golden crust that makes the crab cakes so amazing. If recipe is followed right you will experience crab cake heaven. The key to perfect crab cakes is to handle the crab meat gently. Crab meat is expensive so you may want to have big lumps of crab visible in the cake and for that you need to pre-mix the ingredients of your binder and add the crab meat at the end. It would be fabulous to serve with a side of lemon wedges or you can also serve these crab cakes with homemade slaw, fruit salad or potato salad. Crab cakes are easier to make than you think. So why not give this recipe a try.
Preparation time: 5 minutes Cook time: 10 minutes Total time: 15 minutes
Ingredients:
- 225g crabmeat cooked
- 1 egg
- ½ cup mayonnaise
- 1 tablespoon mustard
- ½ teaspoon hot sauce
- 15 saline crackers, crushed finely
- ¼ cup canola oil
- Lemon wedges
Instructions:
- Take a small bowl and whisk mayonnaise with egg, hot sauce and mustard until it turns into a smooth paste.
- In a medium bowl add thee crushed cracker and toss the crabmeat gently with crumbs so it gets nicely coated.
- Now gently add the crabmeat in mayonnaise mixture and fold. Cover this bowl and put it in refrigerator for about 1 hour.
- After 1 hour, divide the mixture into 8 parts. Pack each part into a patty about 1 ½ inch thick.
- Heat oil in a large skillet. Add the cakes and cook until golden and heated through, about 3-5 minutes per side. Turn them over with a spatula. Transfer to a paper towel to remove excess oil.
- Dish out in a plate and serve piping hot with lemon wedges. Enjoy!
Note: Handle the crabmeat gently to keep the patties light and perfect for frying. Leftover crab cakes stays well in fridge for up to 4 days and in freezer for up to 6 months. To reheat, pour some olive oil in a pan and toss the crab cakes in it few minutes on each side and they will be nicely warmed.
