These crab cakes are the real deal - wall-to-wall crabmeat with a minimum of fillers and no fancy seasonings to overwhelm their sweet, delicate taste. A single cake makes an elegant appetizer with nothing more than a dollop of the spicy remoulade or serve two per person accompanied by a fresh tomato salad and buttered corn on the cob for a dinner that will transport you to the Mid-Atlantic shore.
Source: Lunds & Byerly's Real Food Summer 2021
1. Drain the crabmeat, if necessary, and place in a large mixing bowl. Pick through for shells.
2. In a small bowl, whisk together the egg, mayonnaise, mustard, Old Bay, lemon juice, salt and pepper. Pour over the crabmeat and toss gently with your fingers or a rubber spatula to combine without breaking up the crab. Sprinkle with breadcrumbs (or cracker crumbs), parsley and scallions, and mix again to combine. Shape into 8 evenly sized cakes and arrange on a large plate or tray. Cover with plastic wrap and refrigerate for at least 3 hours or up to 6 hours.
3. Make the remoulade sauce by combining the last 7 ingredients in a small bowl. Season to taste. Cover and refrigerate for up to 2 days.
4. If baking crab cakes, heat the oven to 375 degrees. Butter a baking sheet using about 2 teaspoons butter (or cooking spray). Arrange the crab cakes on the prepared baking sheet. Cut the 2 tablespoons butter into 8 slivers and place 1 piece on each crab cake. Bake until heated through and golden, about 20 to 25 minutes.
-If sauteing crab cakes, melt the butter in a large non-stick pan over medium heat. When the butter stops foaming, add the cakes and cook until nicely browned on the first side, about 4 minutes. Carefully flip, reduce the heat to medium-low, and continue to cook until deeply browned and heated through, another 4 to 6 minutes.
5. Serve hot. Pass the remoulade sauce at the table.
Cook's Notes
-To make great-tasting crab cakes, you need great-tasting crabmeat, and this means shopping for fresh or pasteurized lump crabmeat, found in the refrigerated seafood section of the market. Avoid claw meat or tins labeled "special," as the smaller pieces and stronger flavors aren't suitable for delicate crab cakes.
-The best breadcrumbs are made from white sandwich bread. Remove the crusts and pulse a couple of slices in a food processor to make crumbs. If using store-bought breadcrumbs, panko crumbs are best for their light, flaky texture; just be sure they are unseasoned. For cracker crumbs, place a stack of saltines in a heavy plastic bag and crush into coarse crumbs by tapping with a rolling pin.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (295g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 210 | ||
Calories from Fat: 157 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.4g | 23 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 78.6mg | 24 % | |
Sodium 329.4mg | 11 % | |
Potassium 238.9mg | 6 % | |
Total Carbohydrate 15.1g | 4 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 11.3g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 210
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