I’ve been itching to create a crab cake recipe for awhile, but I needed to wait for the perfect time to splurge on $20 of lump crab meat. Thank you to Costco for keeping the cost low. (Chef K’s favorite saying.)
I initially thought this recipe would only make 6 crab cakes, but I ended up with 9 decently sized crab cakes. I formed them by rolling a handful of the crab mixture into a ball. When I placed it into the pan, I pressed it down with my spatula to make the cake flat on both sides.
My original plan was actually to use red pepper instead of celery. However, I had extra celery leftover from my Thanksgiving and I did not want it to go to waste!
That’s a great part about cooking, you always have the flexibility to be creative. Utilize what you have at home already and see what you come up with. You never know, it might be your new favorite recipe, we would definitely make these again!
Keep your crab in your cake, not the floor,
Your favorite alternative chefs, K & T
Ingredients
Crab Cake
- 2 large eggs
- 2 tbsp mayonnaise
- 1½ tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tbsp garlic minced
- ½ tsp paprika
- ½ tsp salt
- Dash of cayenne pepper
- ¼ cup celery stalk finely diced
- 3 green onion finely sliced
- 1 ½ tsp dried parsley
- 1 lb lump crab meat
- ½ cup gluten free panko
- Vegetable oil
- Lemon wedges for serving
- 1 tbsp capers
Tartar Sauce
- ¼ tsp Sriracha
- 1 tbsp lemon juice
- 1 tbsp relish
- 3 tbsp mayonnaise
Instructions
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In a medium bowl, add all ingredients from eggs to parsley, and mix together.
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Fold in crab meat and panko until well combined.
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Shape mixture into 9 crab cakes, place them temporarily onto a plate or baking sheet.
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Heat a cast iron pan over medium heat with vegetable oil. When the oil is hot, place crab cakes into the pan and cook until golden brown. About 3-5 minutes per side.
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Remove crab cakes from pan and place on a paper towel lined plate.
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Toss capers in the hot pan and cook for 1-2 minutes. Remove from heat.
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For tartar sauce, mix all tartar sauce ingredients together in a small bowl.
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To serve, plate crab cakes with tartar sauce and capers. Squeeze some lemon on top and enjoy immediately.