According to Wikipedia - Crab cakes is popular in the United States. It is composed of crab meat and various other ingredients, such as bread crumbs, mayonnaise, mustard (typically prepared mustard, but sometimes mustard powder), eggs, and seasonings. The cake is then sautéed, baked, grilled, deep fried, or broiled. I am very fond of crab cakes that are sauteed or broiled, especially when served with butter and lemon.
I prefer eating my Crab cakes with French Fries and coleslaw on the side, but some like serving them with macaroni or potatoes salad. I have seen a lot of Crab cake recipes that used just salt and pepper as a seasoning, but crab is a seafood, and seafood taste better when you add Old Bay seasoning, but that is just my opinion. In my recipe I used old bay and believe me these Crab cakes are delicious.
I also added to the oil one tablespoon of butter but be careful and do not have the heat to high so the butter will not burn. In my recipe I used Claw Crab meat, it has lots of lumps also shredded crab, so I did not have to break up the crab into smaller pieces, it worked well for this recipe.
Crab cakes are known to be served with either Tartar sauce or Remoulade sauce, I decided to make Remoulade sauce, this sauce compliments the crab cakes well. The recipe is included, also, you will see how to make the sauce when you view the video. Remember do not cook the crab cakes longer then 4-5 minutes per side, you do not want to over cook them. If you are not going to serve them right away, turn your oven on about 150F and when hot, turn it off and let the crab cakes sit in the warm oven until ready to serve. Enjoy!
CRAB CAKES WITH REMOULADE SAUCE
INGREDIENTS
1 pound can of Lump or Claw Crabmeat
3/4 cup of Panko Breadcrumbs
1 Egg
1/3 cup of Mayonnaise
2 Teaspoons of Dijon mustard
2 Teaspoons of Worcestershire sauce
1 Teaspoon Hot sauce
2 Teaspoons of Old Bay Seasoning
1 Tablespoon of minced Parsley
3 Tablespoons of lemon Juice
1/2 Teaspoon of lemon zest
3 Tablespoons of oil for cooking and 1 Tablespoon Butter (Melt together)
REMOULADE SAUCE
1/2 Cup of Mayonnaise
1 Tablespoon of Dijon Mustard
3 Teaspoons of Lemon Juice
1 Teaspoon of Horseradish
1 Teaspoon of Garlic Powder
2 Teaspoons Paprika
1 Teaspoon of Cajun Seasoning
DIRECTIONS
Mix all the ingredients for the crab cakes together except for the crabmeat and breadcrumbs. Then add the crabmeat and breadcrumbs mixing until combined, using an ice cream scoop, dip equal amounts of crab mixture patting lightly not too tight just enough for the patties to stick together. You should be able to get at least 8 patties out of this mixture.
Preheat oil to medium heat and fry patties for at least 4-5 minutes on each side only turning after 4-5 minutes, if you turn too soon the patties may break apart. Make the Remoulade Sauce and serve it on the side with the crab cakes, but if you prefer you can use Tartar Sauce, either way they are delicious. Enjoy!