Crab cakes need no introduction! Yummy, tasty, filling even decadent cakes make for a perfect meal any time of the week.
Thanks to the farmer market in my area we happen to have access to the most fantastic products from a large part of southern Norway.
Out of the need to continue with our traditional Krabbe-fest weekend which was canceled due to travel restrictions. I turned to our local Reko-Ringen (Farmers market association) to find fresh crab and shrimps and Oh! my did they deliver!
The shrimps were the sweetest most tender shrimps we have ever had. However, it turned out that I overestimated the quantity of “clean crab meat” vs the whole crab with the shell.
So, after finding myself with some leftover crab meat. I decided that crab cakes were on the menu for the next day.
I must say, the crab cakes were a huge success even my normally uber picky eater kids loved them! To the degree that we now buy crab with the sole purpose of making crab cakes.
This is the recipe that I ended up using. Hope you enjoy it as well!
Homemade Crab Cakes
- 1/4 cup mayonnaise
- 1 large egg beaten
- 2 tbsp. Dijon mustard
- 2 tsp. Worcestershire sauce
- 1/2 tsp. hot sauce optional
- Kosher salt
- Freshly ground black pepper
- 500 gr crabmeat picked over for shells
- 3/4 cup Panko bread crumbs
- 2 tbsp. Freshly Chopped Parsley
- Canola or neutral oil for frying
- Lemon wedges for serving
- Tartar sauce for serving
In a small bowl, whisk together mayo, egg, mustard, Worcestershire, and hot sauce, and season with salt and pepper.
In a medium bowl, stir together crabmeat, panko, and parsley.
Fold in mayo and egg mixture, then form into patties. Approx. 8
In a large skillet over medium-high heat, pan-fry the crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side.
Serve with lemon and tartar sauce.