Crab cakes are a delicacy wherever crabs are found, and are particularly popular in New Orleans and along the mid-Atlantic coast and Chesapeake Bay.
This recipe is fairly generic, but regional variations are possible using differing spice mixes to alter the flavor. For example, New Orleans crab cakes might use Tony Chachere's brand seasoning, while Maryland-style crab cakes use Old Bay brand seasoning. In general crab cakes should not be overseasoned, or the flavor of the crab itself will be overpowered.
Crab cakes can be served as appetizers, main courses or in sandwiches. Leftovers reheat well, though in our experience crab cakes are so popular that leftovers are rare. Add this to my Recipe Box.
Instructions
Crab Cake
1. Mix together the parsley, onion, garlic, mustard, Worcestershire, eggs, lemon juice and mayonnaise in a large mixing bowl.
Flake the crab meat together with bread crumbs. Add to mixing bowl.
2. Season with salt and pepper and combine well, being careful not to mash up the crab meat too much.
Divide the mixture into equal portions. Flatten into patties.
3. If possible, refrigerate for 30 minutes before cooking.
Coat each patty with crushed potato chips.
4. Heat enough butter and oil to cover the bottom of a large frying pan.
Gently slide the crab patties into the pan and fry over medium-high heat until golden brown on both sides, usually about three to four minutes per side.
5. Remove from heat and drain well on paper towels or paper bags.
Serve immediately.
Tags: crab cakes, brand seasoning, Crab Cake, crab meat, mixing bowl