I love to make copy cats from restaurants so I can have them whenever I want. These are very good as posted but for a change you might like to add chopped green onion and/or red bell pepper. I serve these with my Roasted Garlic Aioli recipe.
- 1 egg
- 1⁄3 cup mayonnaise
- 2 1⁄2 teaspoons Worcestershire sauce
- 1 teaspoon lemon juice
- 1 teaspoon dry mustard
- 1 teaspoon black pepper
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄4 teaspoon Old Bay Seasoning
- 1⁄4 teaspoon salt
- 1 1⁄4 cups fresh breadcrumbs
- 3 tablespoons chopped fresh parsley
- 1 lb crabmeat
- flour, to coat
- Beat together first 9 ingredients.
- Fold in breadcrumbs and parsley.
- Fold in crab meat.
- Form into approx 6 crab cakes (can make smaller ones for appetizers).
- Lightly coat patties in flour on both sides.
- Deep fry crab cakes in 350°F oil till browned on both sides.
- Serve w/ garlic ailoi.
These are great! I've never had crab cakes before, let alone the ones from Joe's Crab Shack so I have nothing to compare them to but they are quite tasty. I had to make some changes based on the ingredients I had in the cupboards. I used about 1/2 cup of dry stove-top mix as I ran out of breadcrumbs, substituted a couple dashes of hot sauce for the pepper flakes and omitted the Old Bay seasoning completely as they don't seem to sell it at any of the stores here. I also didn't bother coating them in flour, and I pan-fried mine in olive oil as I'm trying to watch my weight. Thanks for sharing!
As a life long maryland resident and crab cake lover I have to say this recipe has great flavor and tatste and really easy to make. I used Jumbo Lump Backfin Blue Crab meat of course. I also grilled them to help reduce the fat content and they were GREAT. They would work well broiled and for those not concerned with their diet I bet they are wonderful fried. The best part is they were even better the next day. We had cooked too many. I know hard to beleive and had to refrigerate some till the next day. I usually don't like left over reheated crab cakes. The wife and I both agreed these were even better the second day. Next time we will cook them and refrigerate them, and eat them the second day. Thanks for a GREAT recipe.
Good, but way too spicy for me. I would cut the black pepper down to 1/4 Teasponn, omit the red pepper, and offer a spicy sauce on the side.