Crab Cakes

This recipe is a modified version of a crab cake recipe found at Chefs.com.

Time
Prep: 15 minutes / Cooking: 10 minutes
Servings
4

Ingredients

Crab cakes

  • 1 lb (450 g) crabmeat or imitation crabmeat
  • 1 cup Italian-style breadcrumbs
  • ¼ cup mayonnaise
  • 1 tsp ground mustard
  • 1 tsp Worcestershire sauce
  • 1 egg
  • Salt to taste
  • Pepper to taste
  • 3 cups vegetable oil

Sauce

  • 1 cup mayonnaise
  • 2 tsp Worcestershire sauce
  • 2 tsp capers, chopped
  • 1 tsp minced garlic
  • 1 lemon, juiced
  • ½ tsp lemon zest
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Method

  1. Combine crabmeat, Italian style breadcrumbs, mayonnaise, mustard, Worcestershire sauce, egg, salt, and pepper in a medium bowl for the cakes.
  2. In a separate bowl, combine remaining ingredients, except the oil, to make the sauce.
  3. Shape crab cake mix into 3-inch (7.5 cm) patties (about 2 per serving) or smaller for appetizer-size.
  4. Add oil to a skillet.
  5. Pan fry the cakes for 3–4 minutes on each side or until golden brown.
  6. Remove from skillet and drain on paper towels.
  7. Serve cakes topped with the sauce.

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