Marie's Crab Cakes
Try this recipe, or contribute your own.
Try this recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Dice 1 pound of crabmeat.
- Finely slice 5 scallions.
- Mince 2 garlic cloves.
- Juice 1/2 lemon.
- Crush 1/2 cup of crackers or panko breadcrumbs.
- Combine crabmeat, scallions, garlic, lemon juice, breadcrumbs, 1/4 cup mayonnaise, 1 large egg, 2 teaspoons Worcestershire sauce, 1 teaspoon dry ground mustard, and 1 teaspoon onion powder in a bowl.
- Gently mix until just combined.
- Form the mixture into small cakes.
- Heat a tablespoon of oil in a pan over medium heat.
- Cook the crab cakes for about 3-4 minutes per side, until golden brown and heated through.
- Serve immediately.
My Go-To Crab Cake Recipe: A Quick and Easy Weeknight Dinner
As a busy working mom, finding time to cook a delicious and satisfying meal can be a real challenge. I often find myself craving seafood, but the thought of spending hours in the kitchen prepping elaborate dishes just isn't realistic. That's why I've perfected this quick and easy crab cake recipe – it's become a staple in our family's weeknight dinner rotation.
The beauty of this recipe lies in its simplicity. Forget complicated techniques and long ingredient lists. This recipe uses readily available ingredients and comes together in a flash. The result? Perfectly crispy crab cakes that are bursting with fresh crab flavor. They’re so easy to make, even my kids can help! We usually serve them with a side of simple steamed green beans or a fresh salad, but they're equally delicious on their own.
What I love about this recipe:
- Speed: It takes about 15-20 minutes to prepare and cook – perfect for busy weeknights.
- Simplicity: The ingredient list is short and sweet, making it easy to find everything at your local grocery store.
- Flavor: The crab cakes are incredibly flavorful, thanks to the simple combination of fresh crabmeat, scallions, garlic, and lemon juice.
- Versatility: These crab cakes are incredibly versatile! They can be served as an appetizer, a light lunch, or a main course.
Tips for perfect crab cakes:
- Don't overmix the crabmeat: Gently fold the ingredients together to avoid breaking up the crabmeat too much. Overmixing can result in tough crab cakes.
- Use high-quality crabmeat: The quality of the crabmeat will significantly impact the flavor of your crab cakes. I usually opt for lump crabmeat for the best texture and taste.
- Don't overcrowd the pan: Cook the crab cakes in batches to ensure they get nicely browned on all sides. Overcrowding the pan can lead to steaming instead of browning.
- Let them rest: Once cooked, let the crab cakes rest for a few minutes before serving. This helps them firm up slightly and makes them easier to handle.
Beyond weeknights, this recipe is a lifesaver for entertaining. These crab cakes are always a hit at parties and gatherings. They're elegant enough for a special occasion, yet simple enough for a casual get-together. I often make a double batch and freeze half for a quick meal on another busy night.
This isn't just a recipe; it's a shortcut to deliciousness, a time-saver for the busy woman, and a taste of the seaside, all in one pan. So, give it a try and let me know what you think! What are your go-to quick and easy weeknight meals? Share your favorites in the comments below!
Pro Tip: For an extra burst of flavor, add a pinch of Old Bay seasoning to the crab cake mixture.
