This is a classic Baltimore-style crab cake recipe. It's full of flavor and texture, and is perfect for a summer dinner party or family gathering. Serve with a side of tartar sauce or remoulade sauce.
Ingredients
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1 cup bread crumbs
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1 tablespoon paprika
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0.5 teaspoon cayenne pepper
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0.25 teaspoon garlic powder
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0.5 teaspoon salt
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0.25 teaspoon black pepper
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2 tablespoons mayonnaise
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2 teaspoons Dijon mustard
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1 pound jumbo lump crabmeat
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2 tablespoons chopped fresh parsley
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2 tablespoons chopped fresh chives
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2 tablespoons chopped fresh tarragon
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2 tablespoons lemon juice
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0.25 cup canola oil
Seafood
crab cakes
Baltimore
Dinner
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- short description
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In a medium bowl, combine the bread crumbs, paprika, cayenne pepper, garlic powder, salt, and pepper. Set aside.
In a large bowl, whisk together the mayonnaise, mustard, parsley, chives, tarragon, and lemon juice. Gently fold in the crabmeat, being careful not to break up the lumps.
Form the mixture into 8-10 patties. Heat the oil in a large skillet over medium heat. Add the crab cakes and cook for 4-5 minutes per side, or until golden brown.
- detailed description
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In a medium bowl, combine the bread crumbs, paprika, cayenne pepper, garlic powder, salt, and pepper. Stir to combine and set aside.
In a large bowl, whisk together the mayonnaise, mustard, parsley, chives, tarragon, and lemon juice. Gently fold in the crabmeat, being careful not to break up the lumps.
Form the mixture into 8-10 patties. Heat the oil in a large skillet over medium heat. Carefully place the crab cakes in the skillet and cook for 4-5 minutes per side, or until golden brown. Serve with tartar sauce or remoulade sauce.
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