Crab Cakes
This recipe is a modified version of a crab cake recipe found at Chefs.com.
Source and licence
"Crab Cakes" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Crab_Cakes, revision 4630311), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Crab_Cakes&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4630311
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 lb (450 g) crabmeat or imitation crabmeat
- 1 cup Italian-style breadcrumbs
- ¼ cup mayonnaise
- 1 tsp ground mustard
- 1 tsp Worcestershire sauce
- 1 egg
- Salt to taste
- Pepper to taste
- 3 cups vegetable oil
- 1 cup mayonnaise
- 2 tsp Worcestershire sauce
- 2 tsp capers, chopped
- 1 tsp minced garlic
- 1 lemon, juiced
- ½ tsp lemon zest
Method
- Combine crabmeat, Italian style breadcrumbs, mayonnaise, mustard, Worcestershire sauce, egg, salt, and pepper in a medium bowl for the cakes.
- In a separate bowl, combine remaining ingredients, except the oil, to make the sauce.
- Shape crab cake mix into 3-inch (7.5 cm) patties (about 2 per serving) or smaller for appetizer-size.
- Add oil to a skillet.
- Pan fry the cakes for 3–4 minutes on each side or until golden brown.
- Remove from skillet and drain on paper towels.
- Serve cakes topped with the sauce.