I love crab. It’s my favorite item to order when I go to a steakhouse or a nice restaurant. Whether its crab cocktail or crab cakes, you can never go wrong by ordering it!
The other day a friend of mine emailed me a recipe from Food and Wine magazine for crab cakes. Sometimes recipes call for what I call “fillers” to be included. Red peppers, bread crumbs or a variety of other items are often found in other crab cake recipes. I’m not a fan of crab cake fillers!
Crab meat is the primary ingredient in this recipe. The recipe looked so easy, I couldn’t wait to try it out! Did you know that Costco carries lump crab? It’s high quality and affordable! The container was $25.00 and there was enough meat to make 6 crab cakes. Add a veggie and a green salad and you have the makings of a great dinner party!
The rest of the ingredients in the recipe you probably already have in your refrigerator. This recipe is so quick and easy!
Food and Wine Magazine Crab Cakes
1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
1 pound jumbo lump crab meat, picked over
20 saltine crackers, finely crushed
1/4 cup canola oil
Lemon wedges, for serving
In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce, and hot sauce until smooth.
In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.
Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.
I hope you enjoy this recipe as much as I do! Until next time xoxo.