I am a huge fan of making salmon patties at home. You can easily whip them up with basic ingredients - such as canned salmon, bread crumbs, and eggs. They go so well with salad or as a standalone appetizer.
While I was browsing Sprouts supermarket this week, I saw containers of fresh crab meat. I originally wanted to make my usual favorite: Eggs Benedict with fresh crab meat. However, I decided to try making crab cakes instead. Generally speaking, they seem to include very similar ingredients to salmon patties. I decided to repurpose my recipe and added a few additional 'must have' ingredients for crab cakes (or what I thought were 'must haves.'
While fresh crab meat can be pricey, this whole dish only took less than 20 minutes to make! Delicious and worth it...
Prep Time: 10 min
Cook Time: 10 min
1 container of lump crab meat (8 oz)
1 large egg
1 tbsp mayonnaise
1 tsp Worcestershire sauce
1/8 tsp salt
1/8 tsp Old Bay seasoning
1 tsp parsley (minced)
1/4 cup Panko breadcrumbs
1 tsp olive oil
1 tbsp unsalted butter
Optional: Tartar sauce or mayonnaise + Sriracha sauce
Optional: Fresh lemon (for garnish)
In a small bowl, add egg, mayonnaise, Worcestershire sauce, salt, and Old Bay seasoning. Whisk all ingredients.
Add in crab meat. Using a spatula, mix evenly together.
Note: If there is liquid in the container of crab meat, remember to drain before adding to mixture.
Lastly, add in parsley and breadcrumbs. Just gently fold the ingredients together a few times with spatula. Do not overly mix.
Take about 2 large spoonfuls and place in your hand. Gently mold into a ball then slightly flatten into "cakes." Place on a plate. Repeat until mixture is complete.
Heat up olive oil in a medium cast iron pan or other non-stick pan on medium high heat. Add unsalted butter. Do not let the butter brown. Once it is mostly melted, add crab cakes to the pan. Let sit for about 3-4 minutes or until bottoms are golden and brown. Flip crab cakes and let sit for another 3-4 minutes or until bottoms golden and brown.
Transfer crab cakes to serving plate. Serve with your preferred sauce (such as tartar or mixture of mayonnaise and Sriracha). Garnish with fresh lemon juice if desired.