Crab cakes are always serve as a appetizers section of fancy sea food restaurants There is a variety of crab meat would work like Blue Crab, Snow Crab , Stone Crab Jumbo Lump, Lump, Backfin, Claw. They are so easy to make any one can do it.
In a bowl whisk together egg mayo Dijon mustard Worcestershire , hot sauce, lemon juice, olive oil, seasoning slat black pepper, red chili flacks .
In another small bowl stir together crab meat, bread crumbs, parsley ,and butter, fold this mixture in mayo mixture, cover and refrigerate for at least 1 hour.
Now shape crab mixture into 6 cakes each about ½ cup and placed on the prepared greases dish cover and refrigerate for at least 15 minutes.
Now preheat a nonstick pan to a medium heat and coat with oil and heat until oil shimmering, add crab cake and cook until golden brown , 3 to 5 minutes per side. Serve with Tartar sauce and lemon.
You can freeze the uncooked crab cake for up to 3 months.
Always buy fresh and frozen meat rather than canned.
Rubina Shaukat is a professional chef who teaches cooking at a government technical college in Pakistan. She manages IngRecipe, sharing recipes and practical guides to ingredients and kitchen basics for home cooks. She also runs the Home Ingrecipe kitchen in Multan.
Read More
