Crab Cakes
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Crab Cakes are a luxurious and savory seafood classic, particularly celebrated in the coastal regions of Maryland. This recipe features high-quality lump crab meat bound together with a minimum of fillers, flavored with Dijon mustard, Worcestershire sauce, and aromatic herbs. The cakes are chilled to set their shape and then pan-fried to achieve a golden, buttery crust. Its taste is intensely sweet and oceanic, with a delicate and moist interior that showcases the premium seafood. This dish is a stellar choice for a sophisticated dinner party or a gourmet appetizer. Best served with a tangy remoulade sauce and a lemon wedge.
Ingredients
Cooking Instructions
Tips & Secrets
- Using lump crab meat is the secret to a professional-grade texture and flavor.
- Fold the ingredients very gently; you want to maintain the large pieces of crab meat.
- Refrigerating the cakes before frying is crucial to prevent them from falling apart in the pan.
- Use unsalted butter for frying to have better control over the final saltiness of the dish.
Nutritional Information(Per 2 cakes (150g))
260 kcal
18g
14g
16g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.