For me, crab cakes used to be a big treat when I ate out. Then, after I started making my own breadcrumbs, I noticed how heavy most restaurant crab cakes are — prepared with more commercially made breadcrumbs than crab and not much quality in between.
Then I decided to try making them and realized how easy it is! I hope you enjoy this recipe too.
1 pound lump crabmeat, drained and squeezed
1 large egg, beaten
2 tablespoons homemade mayonnaise
2 green onions (white and green part, chopped) or a small handful of chives
1/3 cup unseasoned homemade bread crumbs
1 tablespoon fresh chopped parsley
2 teaspoons Worcestershire sauce
1 - 2 teaspoons fresh lemon juice
1 tbsp Dijon
1/4 teaspoon Tabasco sauce
Olive oil for frying
Mix all the ingredients in a large bowl until well combined.
Shape into patties. I scoop a large spoonful of the mixture, roll it into a ball with my hands, then gently flatten it to about an inch thick
Heat oil in a large skillet over medium heat. When oil is hot, fry the crab cakes in batches until browned, about 4 to 5 minutes on each side.
Place the cooked crab cakes on a tray lined with a paper towel.
Warm in the oven, if needed before serving.
Serve with aioli on the side.
Aioli — homemade mayonnaise with garlic.
