Leftover crab meat? Yes, it sounds kind of unheard, but everytime we eat at this particular restaurant, Captain Jack’s, we end up bringing home lots of Alaskan King crab. I usually remove all the meat from the shell and use in salad dishes. Well, this time I decided to make crab cakes…crab cakes with lots of crab meat…big lumps…nothing that will overpower the crab meat…so simple and yet delicious…as a matter of fact I just serve with lemon, nothing else…
I love crab cakes, everytime I see crab cakes in the menu I am tempted to order…once I had an awful experience…the crab used in the crab cakes were imitation crab…since then, everytime ordering crab cakes I make sure to ask if they use real crab or imitation crab…and sometimes I get the “dirty” look from the server…and I have to explain my bad experience so they do not get offended…
1 large egg
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
Fresh pepper to taste
¼ cup finely chopped fresh parsley
1 pound lump crab meat
½ to ⅔ cup panko
Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay in a small bowl and mix well.
Add the mayonnaise mix to the crab meat and add the chopped parsley. Mix gently.
Add the panko to the carb/mayonnaise mix and fold together until just combined, being careful not to over mix.
Cover the crab mix and place in the refrigerator for approximately 1 hour.
Shape into approximately 8 crab cakes of 1 inch thick, make sure to not pack the cakes too tightly.
Preheat a large nonstick pan to medium heat and coat with vegetable oil. Cook the crab cakes over medium heat until deeply golden brown on both sides.
Transfer to a plate when ready. Serve with lemon.
If you enjoy this simple recipe of crab cakes, you might want to check on other Seafood Recipes from Color Your Recipes.