Crab Cakes
1 min read
Classic crab cakes made with canned crab, eggs, mayo and seasonings. Form into patties and sauté in butter until golden brown on both sides.
On this page
Yield: 6-8 cakes
Ingredients
| Ingredient | Amount / Weight | Note |
|---|---|---|
| crab | 1 can (16 oz) | well drained |
| eggs | 2 | |
| mayonnaise | 1 tablespoon | |
| Dijon mustard | 1 teaspoon | |
| dill | 1 pinch | fresh or dried |
| butter | for sautéing |
Steps
- In a large bowl, gently mix crab, eggs, mayonnaise, Dijon mustard, and dill with a fork, taking care not to break up the crab too much. Form the mixture into patties.
- Heat a skillet over medium heat and melt a sufficient amount of butter. Sauté the crab cakes until they are golden brown and fully firm, about 3-5 minutes per side.
- Optional: For variations, you may add a sprinkle of Cajun spice to the crab mixture for a different flavor, but be mindful of the additional salt.
- Note: While some recipes might suggest adding diced peppers, this version stays true to simplicity, focusing on the crab's flavor.
Serve the crab cakes with a side of tartar sauce or a squeeze of lemon for an enhanced taste.