Who loves delicious crab cakes? This recipe will quickly become your go to for crab cakes. Its quick, easy and delicious, adding the perfect amount of flavor without too much filler.
These crab cakes are great served on their own or with a side, but as a fun change up or for a more casual delivery, make larger patties and serve on a delicious, lightly toasted brioche bun with lettuce and thin slices of red onion (don't forget to spread a thin layer of my Silly Goose Tartar Sauce on the bun for the perfect topping!
Silly Goose Crab Cake Dinner
Here's what you need:
1lb lump crab meat
2 eggs
1 diced celery rib (aka single stalk)
½c bread crumbs
2tbsp mayo
2tbsp Dijon mustard
1tsp Worcestershire sauce
1tsp Old Bay seasoning or similar
½ tsp ground mustard
Salt & pepper to taste (personally I find the other ingredients have enough salt so I don’t add more but don’t miss the pepper!)
Optional: 1tbsp freshly chopped parsley or green onion
Olive oil (for cooking)
Instructions
Mix together eggs, then add all other ingredients except the crabmeat and breadcrumbs. Gently fold in the crabmeat and breadcrumbs. Form your crab cakes. Ideally, you want to chill for 30m in the fridge before cooking to help them hold together better. Heat oil on your pan. Cook each side on low to medium heat for 3-5m until golden brown.
Tips from your Top Goose:
Carefully stir in the crabmeat so you don't break/shred it up too much.
Resist the urge to constantly flip them. This will lengthen your cook time and cause your cakes to break apart. Gently lift a corner to make sure they aren’t getting too brown. As your stovetop gets going, you may want to turn down the heat a bit.
Don’t use too much oil or your crab cakes can get heavy and oily. I suggest adding 2tbsp to start and spread it around once heated. If the oil browns, do yourself a favor and dump it out then start again with new oil so you don’t ruin your flavor and cook!
If you prefer to cook them in the oven, place on a lightly greased nonstick sheet, brush lightly with melted butter and bake at 425 degrees for 10-14 minutes until your desired level of golden brown.
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