In this recipe video, I’ll be sharing all the top tips for making the BEST homemade crab cakes. These bite-sized crab cakes are all about celebrating the delicate, sweet flavor of fresh crab. With just simple, fresh ingredients that let that beautiful crab shine through, each bite is a little taste of the sea. Follow along as we create these delicious patties, perfect for any seafood lover. Serve with lemon wedges and your choice of tartare sauce, garlic mayo, or hot mayo for a complete and satisfying meal.
Watch the video by Kitchen Sanctuary
Recipe Instructions
These bite-sized crab cakes celebrate the delicate, sweet flavor of fresh crab. Just simple, fresh ingredients that let that beautiful crab shine through, each bite is a little taste of the sea.
Free printable recipe is available on our site: https://www.kitchensanctuary.com/crab-cakes/
Ingredients
1 medium egg
70 ml (4 tbsp + 2 tsp) mayonnaise
2 tsp Dijon mustard
2 tsp Worcestershire sauce
1 tsp lemon juice
1 tsp Old Bay Seasoning (see notes)
¼ tsp salt
½ tsp black pepper
2 tbsp finely chopped fresh parsley (replace with chives or spring onions/scallions if you like)
450 g (1lb) white chunky crab meat (see notes)
25 g (1/2 cup) panko breadcrumbs
3 tbsp oil
Instructions
1. Add the egg, mayonnaise, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, pepper and parsley to a large bowl and mix together with a fork or whisk to combine.
2. Add the crab and panko and gently stir together. Try not to break up the lumps of crab too much. If the mixture is too wet to shape, stir in a little more panko.
3. Line a baking sheet with non-stick baking parchment.
4. Shape the mixture into 16 small patties (see notes) on the baking sheet. I use a cookie scoop or small sauce ladle to scoop it out, then press it out onto the baking sheet. Use your hands to push the mixture together.
5. Cover the tray with clingfilm and place in the refrigerator for 1 hour to firm up.
6. Add 1.5 tbsp of the oil to the pan and heat over a medium heat.
7. Add half of the patties and cook for 6-7 minutes, turning once, until golden brown and cooked throughout.
8. Once cooked remove them from the pan with a spatula and place on a warm plate or tray and place in a low oven to keep warm whilst we make the second batch.
9. Add the remaining 1.5 tbsp of oil to the pan and add the remaining patties to the pan cooking for 6-7 minutes, turning once, until golden brown and cooked throughout.
10. Serve with lemon wedges and Tartare sauce, garlic mayo or hot mayo (mayo with hot sauce).
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Video “All the top tips for my BEST homemade Crab Cakes” was uploaded on 12/16/2024 to Youtube Channel Kitchen Sanctuary