This delicious recipe has been generously shared by one of our Lovefoodie supporters, Meg Rutter.
Meg's a wonderful cook and she sure knows how to put smiles on her family's faces when she rustles up her tasty Crab Cakes.
So let's see how Meg makes her delicious crab cakes.
Recipe by Meg Rutter

Prep Time: 5 minutes plus 1/2 hr chill time

Cook Time: 5 - 10 minutes

Yield: 15 large crab cakes or 30 appetizer size crab cakes. The smaller ones stay together a little easier.

Ingredients

2 x 1 lb Cans of Lump Crab Meat (I like the Super lump crab they sell at Sam's or Costco) but any lump crab meat will work.
2 -Large Eggs
4 Tablespoons Panko Bread Crumbs (with additional for dusting later)
2/3 Cup / 160 g Mayonnaise
2 teaspoons Grainy Mustard
2 Pinches of Pepper
2 Pinches of Cayenne Pepper
2 Pinches of Old Bay Seasoning
2 teaspoons Worcestershire
4 Tablespoons Chopped Parsley
Pinch of Kosher Salt
Olive oil

Instructions

1. Make sure crab meat is free of shells (the cans seldom have any shells, but check it out)

2. Mix the mustard, pepper, Old Bay seasoning and salt in the Worcestershire.

3. Add the spice mixture and parsley to the mayonnaise and mix well.

4. Beat egg and add to the above mixture.

5. Add Panko breadcrumbs to mixture and incorporate.

6. Gently fold in the lump crab meat. The mixture should be pretty moist but not so much that it won't hold its shape when formed into the desired size. If it falls apart completely, add a bit more Panko. The mixture will still be fairly loose when formed.
Therefore, once you shape the crab cakes, they need to be refrigerated for at least ½ hour, or longer if that works best with your timetable. (Note - because you are using lump meat, which is larger chunks of crab meat, it doesn't really form cakes as easily as cheaper crab meat. –It tastes much better, however, so it is worth the fuss).

7. When ready to prepare, take the crab cakes from the refrigerator and cover both sides with Panko crumbs. This will be the final step to helping them hold their shape.
Sauté the crab cakes in olive oil until lightly browned on each side.
Finish in a 350 F / 180 C / Gas 4 oven for about 5 minutes (oil will be sizzling around the cakes).

Print

Meg’s Fabulous Crab Cakes

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Servings: 15

Ingredients

• 2 lb x 1 Cans of Lump Crab Meat but any lump crab meat will work. I like the Super lump crab they sell at Sam's or Costco
• 2 - Large Eggs
• 4 Tablespoons Panko Bread Crumbs with additional for dusting later
• 2/3 Cup / 160 g Mayonnaise
• 2 teaspoons Grainy Mustard
• 2 Pinches of Pepper
• 2 Pinches of Cayenne Pepper
• 2 Pinches of Old Bay Seasoning
• 2 teaspoons Worcestershire
• 4 Tablespoons Chopped Parsley
• Pinch of Kosher Salt
• Olive oil

Instructions

1. Make sure crab meat is free of shells (the cans seldom have any shells, but check it out)
2. Mix the mustard, pepper, Old Bay seasoning and salt in the Worcestershire.
3. Add the spice mixture and parsley to the mayonnaise and mix well.
4. Beat egg and add to the above mixture.
5. Add Panko breadcrumbs to mixture and incorporate.
6. Gently fold in the lump crab meat. The mixture should be pretty moist but not so much that it won't hold its shape when formed into the desired size. If it falls apart completely, add a bit more Panko. The mixture will still be fairly loose when formed.
7. Therefore, once you shape the crab cakes, they need to be refrigerated for at least ½ hour, or longer if that works best with your timetable. (Note - because you are using lump meat, which is larger chunks of crab meat, it doesn't really form cakes as easily as cheaper crab meat. –It tastes much better, however, so it is worth the fuss).
8. When ready to prepare, take the crab cakes from the refrigerator and cover both sides with Panko crumbs. This will be the final step to helping them hold their shape.
9. Sauté the crab cakes in olive oil until lightly browned on each side.
10. Finish in a 350 F / 180 C / Gas 4 oven for about 5 minutes (oil will be sizzling around the cakes).