How to Make Crab Cakes

Name: How to Make Crab Cakes
Prep time: 1 h 23 min
Cook time: 1 h 23 min
Total time: 1 h 23 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 454 grams fresh crabmeat, well drained; 1 teaspoons Dijon mustard; 59 milliliters dry bread crumbs; 1 egg, beaten; 2 Tbsps mayonnaise; 4 servings salt to taste; 8 saltine crackers, finely crushed; 1 teaspoons seafood seasoning (such as Old Bay®); 0 teaspoons Worcestershire sauce

How to Make Crab Cakes requires around 1 hour and 23 minutes from start to finish. This recipe covers 20% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 262 calories, 24g of protein, and 14g of fat per serving. This recipe serves 4. It is a good option if you're following a pescatarian diet. If you have bread crumbs, salt, worcestershire sauce, and a few other ingredients on hand, you can make it. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.

Ingredients you will need

Worcestershire Sauce

Seafood Seasoning

Saltine Crackers

Cayenne Pepper

Dijon Mustard

Mayonnaise

Salt

Egg

Equipment you will use

Bowl

Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.

Ingredients you will need

Crabmeat

Sprinkle breadcrumbs on a plate.

Ingredients you will need

Breadcrumbs

Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.

Ingredients you will need

Breadcrumbs

Crab

Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.

Ingredients you will need

Butter

Crab

Equipment you will use

Frying Pan

Equipment

Bowl

Frying Pan

Ingredients

Servings:

2Tbsps

butter 454grams

fresh crabmeat, well drained 1teaspoons

Dijon mustard 59milliliters

saltine crackers, finely crushed 1teaspoons

seafood seasoning (such as Old Bay®)0teaspoons

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Trentadue La Storia Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 25 dollars.