Here’s a delicious recipe for Crab Shack Crab Cakes:
Ingredients:
- 1 lb lump crabmeat, picked over for shells
- 1/2 cup breadcrumbs (preferably Panko)
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
Instructions:
- Prepare the crab cakes mixture:
- In a large mixing bowl, gently combine the lump crabmeat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, cayenne pepper (if using), chopped parsley, salt, and pepper. Be careful not to break up the crabmeat too much.
- Form the crab cakes:
- Divide the crab mixture into 8 equal portions. Form each portion into a crab cake, about 1-inch thick. Place the formed crab cakes on a baking sheet lined with parchment paper.
- Chill the crab cakes:
- Place the baking sheet with the formed crab cakes in the refrigerator and chill for at least 30 minutes. Chilling helps the crab cakes hold their shape during cooking.
- Cook the crab cakes:
- In a large skillet, heat the butter and olive oil over medium heat until the butter is melted and the oil is hot.
- Carefully add the chilled crab cakes to the skillet, being careful not to overcrowd the pan. You may need to cook them in batches.
- Cook the crab cakes for 3-4 minutes on each side, or until golden brown and heated through. Use a spatula to gently flip them halfway through cooking.
- Serve:
- Once cooked, transfer the crab cakes to a serving platter. Serve hot with your favorite dipping sauce, such as tartar sauce, remoulade, or aioli. Garnish with additional chopped parsley and lemon wedges if desired.
These Crab Shack Crab Cakes are crispy on the outside and tender on the inside, with delicious flavors of crab and spices. They make a perfect appetizer or main course for seafood lovers! Enjoy!