Crab Cakes
These crab cakes come with a sharp, creamy sauce that does most of the work. Capers, garlic, lemon juice and zest are stirred into mayonnaise, cutting through the richness of the fried patties. The cakes themselves are bound with breadcrumbs, egg and a little mustard, so they hold together in the pan. Imitation crabmeat works if fresh is out of budget, and smaller patties turn them into party food.
Instructions
In a medium bowl, mix the crabmeat, breadcrumbs, the ¼ cup of mayonnaise, ground mustard, the 1 tsp of Worcestershire sauce, egg, salt and pepper until evenly combined.
In a separate bowl, stir together the remaining ingredients except the oil: the 1 cup of mayonnaise, 2 tsp Worcestershire sauce, capers, garlic, lemon juice and lemon zest. This is the sauce, so set it aside.
Shape the crab mixture into patties about 3 inches (7.5 cm) wide, allowing roughly 2 per serving. Make them smaller if you want appetizer-size cakes.
Pour the oil into a skillet. Fry the cakes for 3 to 4 minutes on each side, until they are golden brown.
Lift the cakes out of the skillet and let them drain on paper towels. Serve them topped with the sauce.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
