Crab cakes

Crab cakes are perfect as an appetizer or lunch dish since they are quick and easy and require relatively few ingredients. Serve them on a bed of lettuce for an elegant display. Of course, fresh crab is best, but canned crabmeat is a good substitute.

  
    Recipe makes
    Active time
    Total time
  

    8 crab cakes
    25m
    25m
  

  
    Special equipment needed
  
    Large non-stick skillet

  
    Ingredients
  
    1 egg
  
    12 ounces crab, chopped if using fresh crab
  
    1/4 cup finely chopped onion
  
    2 cloves garlic, minced
  
    1 – 2 tablespoons chopped parsley or cilantro
  
 1/4 teaspoon salt 
  
    1/4 teaspoon pepper
  
    1/3 cup mayonnaise

    1 tablespoon lemon juice or white wine vinegar
  
    3/4 cup dried breadcrumbs, divided
  
    1 tablespoon vegetable oil

  
    Variations
  
    • Use dill or Cajun spices instead of/in addition to the parsley.

  
    Storage
  
    • Cover and store in the refrigerator for 2 – 3 days. Reheat or eat cold.

  
    Instructions
  
    • Lightly beat the egg in a large bowl.
  
    • Add the crab, onion, garlic, parsley, salt, pepper, mayonnaise, and lemon juice. Stir to combine.
  
    • Add about 1/3 cup of breadcrumbs and stir. The mixture should hold together. Put the remaining breadcrumbs on a small plate.
  
    • Form the mixture into 8 round patties. One by one, cover both sides of the cakes with the addtional breadcrumbs. 
  
    • Add the vegetable oil to a large skillet over medium heat. When the oil is hot enough to sizzle when a breadcrumb is added, put the crab cakes into the pan. Do not crowd the pan. Cook for about 5 minutes, until golden brown. Turn and cook for another 5 minutes.

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