Crab cakes are sort of like Macaroni and Cheese to me. I’m constantly in search of restaurants that have a yummier version than the last. Living in the South, crab cakes are not terribly difficult to find either. We seem to have a knack for both.
I know I’ve told ya’ll before, but I loooooove crab cakes. A crab cake on a salad is one of my favorite go-to dinners. A couple weeks ago when I made the Orange Vinaigrette and copy cat Herb Box salad, I thought crab cakes would be the perfect accompaniment. I was right.;)
Crab cakes might seem fancy-ish to make, but they couldn’t be more simple. I don’t like mine with a lot of “fluff.” Just good, fresh lump crab and a few basic seasonings. Easy enough to whip up for dinner tonight!
I have these crab cakes divided into dinner portions, but you could always make the patties bite size to serve at a party. Arrange the crab cakes on a platter after cooking with a dollop of good tartar sauce, a sprinkle of capers, little sprigs of dill and you’ve got a super easy, but elegant appetizer.
Crab CakesSERVES 4 PrintDownload
- 12 oz lump crab
- 2 Tbsp mayonnaise
- 4 green onions, finely chopped
- 1 tsp worcestershire sauce
- 1/2 juice of 1 lemon
- 1/4 cup cracker crumbs, such as saltines, ritz or your favorite gluten free
- 1/2 tsp of Old Bay seasoning
- 1/4-1/2 tsp of salt
- 1/2 tsp of pepper
- 2-4 Tbsp of olive oil
- Pick through the crap meat for any shells. In a medium bowl, combine the crab meat and the remaining ingredients. Form into 8 patties.
- In a medium size sauté pan, heat 2 tbsp of olive oil to medium heat. Sauté 4 patties at a time for about 4-5 minutes on each side until golden. You may need to add a little extra oil to the pan when you sauté the next batch.