JUMBO LUMP MEAT CRAB CAKES
Steps:
- Prepare Crab Cakes: Drain the crabmeat, if necessary, and pick through it for any rogue shells. Toss the cracker crumbs, herbs (optional) and crabmeat together, using your fingers to gently break apart some of the lumps. Whisk the mayonnaise, egg, mustard and Worcestershire sauce together then stir into the crab mixture until mixed. It will look somewhat loose. Cover with plastic wrap and refrigerate for 1 to 3 hours. Scoop the crab mixture into six 1/2-cup mounds and lightly pack into 6 patties, about 1 1/2 inches thick. Cook the crab cakes -- our method for pan-searing and broiling are below. How to Cook Pan-Seared Crab Cakes: In a 12-inch nonstick or cast iron skillet, heat the oil over medium heat. When the oil shimmers, add the crab cakes to the pan. Cook until the underside of the cakes are dark golden brown, 4 to 6 minutes. Carefully flip the cakes, reduce the heat to medium-low, and add the butter. Continue cooking until the second side is well browned, 4 to 6 minutes.
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Madhu Naresh
[email protected]This recipe looks great! Can't wait to try it.
Julius Burgos
[email protected]I'll try this recipe next time I have crab meat.
Kazuko Ohashi
[email protected]Meh.
Waseem Rayan
[email protected]Delicious!
Brenner Brenner
[email protected]These crab cakes were amazing! So easy to make and they tasted like they came from a restaurant. I will definitely be making these again and again.
Ahmad Shehzad A
[email protected]Not bad, but not great. The crab cakes were a little dry and the flavor was just okay. I think I'll try a different recipe next time.
Chidera Ibekwe
[email protected]Easy to make and very tasty. I used fresh crab meat and it made a big difference. Will definitely make these again.
fubara bereiweriso
[email protected]These were delicious! I followed the recipe exactly and they came out perfectly. The crab meat was tender and flaky, and the bread crumbs and seasonings added just the right amount of flavor.
katie westlake
[email protected]I've made these crab cakes several times now and they always turn out perfect. They're so flavorful and moist. I like to serve them with a lemon-butter sauce.
Lara Tomioka
[email protected]These crab cakes were a hit at my last party! Everyone loved them and they were so easy to make. I will definitely be making them again.