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Tender lump crab meat gets a zesty kick from Dijon mustard, Worcestershire, and a hint of hot sauce. These pan-fried cakes are perfectly crispy on the outside, moist and flavorful inside, making them an ideal appetizer or main course for a special occasion.
For 4 servings
In a large bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, hot sauce, Old Bay seasoning, chopped parsley, salt, and pepper until smooth. This forms your flavorful binding mixture.
Gently fold the panko breadcrumbs into the wet mixture. Add the lump crab meat and use a spatula to fold it in with extreme care. The goal is to coat the crab meat without breaking up the precious lumps.
Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes, or up to 1 hour. This crucial step allows the breadcrumbs to hydrate and helps the cakes bind together, preventing them from falling apart during cooking.
Remove the chilled mixture from the refrigerator. Scoop out about 1/2 cup of the mixture and gently form it into a patty about 1-inch thick. Repeat with the remaining mixture to create 8 equal-sized cakes. Place them on a baking sheet lined with parchment paper.
Heat the butter and olive oil in a large non-stick skillet over medium-high heat. Once the butter is melted and begins to foam, carefully place 4 crab cakes in the pan, ensuring they are not overcrowded.
Pan-fry the crab cakes for 4-5 minutes per side, until they are a deep golden brown and crispy. Use a thin spatula to flip them gently. Transfer the cooked cakes to a wire rack to drain any excess oil. Repeat with the remaining 4 cakes.
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Tender lump crab meat gets a zesty kick from Dijon mustard, Worcestershire, and a hint of hot sauce. These pan-fried cakes are perfectly crispy on the outside, moist and flavorful inside, making them an ideal appetizer or main course for a special occasion.
This american recipe takes 60 minutes to prepare and yields 4 servings. At 385.18 calories per serving with 25.42g of protein, it's a moderately challenging recipe perfect for dinner or lunch or appetizer.
Serve the deviled crab cakes immediately while hot and crisp. Garnish with extra parsley and serve with lemon wedges and a side of remoulade or tartar sauce.
For a lower-fat version, bake the crab cakes. Place them on a lightly oiled baking sheet and bake at 400°F (200°C) for 12-15 minutes, flipping halfway through, until golden brown.
Add 1 finely minced jalapeño or a pinch of cayenne pepper to the binding mixture for an extra kick of heat.
Incorporate other fresh herbs like finely chopped chives or dill along with the parsley for a more complex flavor profile.
Crab meat is packed with high-quality protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining a healthy metabolism.
Crab contains omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels, as well as promoting brain function.
This dish is a good source of essential minerals like zinc, copper, and selenium, which play vital roles in supporting a strong immune system and protecting cells from damage.
Deviled Crab Cakes can be part of a healthy diet. Crab meat is an excellent source of lean protein and omega-3 fatty acids. However, this recipe involves pan-frying in butter and oil, which adds fat and calories. For a healthier alternative, you can bake them as suggested in the variations.
One serving (2 crab cakes) contains approximately 450-550 calories, depending on the specific ingredients used and the amount of oil absorbed during frying. This estimate includes the crab cakes themselves, not any accompanying sauces.
Crab cakes typically fall apart for three main reasons: 1) The mixture was overmixed, breaking down the crab meat. 2) There isn't enough binder (mayonnaise, egg, breadcrumbs). 3) The mixture wasn't chilled for long enough before forming and cooking.
Yes. You can prepare the mixture and form the patties up to 24 hours in advance. Store them on a parchment-lined baking sheet, covered with plastic wrap, in the refrigerator until you're ready to cook.
For the best texture, use fresh lump or jumbo lump crab meat. While more expensive, it provides the large, tender chunks that make crab cakes so delicious. Avoid using imitation crab meat.
They are classically served with a creamy sauce like remoulade, tartar sauce, or a simple aioli. A fresh green salad, coleslaw, or roasted asparagus also makes a great side dish.