Best Crab Cake Recipe With No Filler
If you're a seafood lover, you've probably tried crab cakes at least once in your life. It's a classic dish that's perfect for any occasion, whether you're having a family dinner or hosting a party. However, not all crab cakes are created equal. The best ones are those that are made with fresh, high-quality crab meat and don't have any filler. In this article, we'll show you how to make the best crab cake recipe with no filler that will leave your taste buds wanting more.
Ingredients
Before we start, here are the ingredients you'll need to make the best crab cake recipe:
- 1 pound of fresh crab meat
- 1 egg
- 1/4 cup of mayonnaise
- 1/4 cup of breadcrumbs
- 1 tablespoon of Dijon mustard
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of Old Bay seasoning
- 1 tablespoon of chopped parsley
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 lemon, cut into wedges
- 1/4 cup of vegetable oil
Make sure to use fresh crab meat, not canned, for the best results.
Instructions
Now that you have all the ingredients, it's time to start making the crab cakes. Here's how to do it:
- In a large bowl, whisk together the egg, mayonnaise, breadcrumbs, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, salt, and black pepper.
- Add the crab meat to the bowl and gently fold the mixture together until the crab meat is coated in the ingredients. Be careful not to break the crab meat into smaller pieces.
- Form the mixture into patties that are about 1 inch thick.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the crab cakes to the skillet and cook for 3 to 4 minutes on each side, until they are golden brown and crispy.
- Serve the crab cakes hot with lemon wedges on the side.
And there you have it! The best crab cake recipe with no filler. It's a simple dish that's packed with flavor and perfect for any occasion. You can serve it as an appetizer or as the main course. Either way, you and your guests will love it.
Tips and Tricks
Here are some tips and tricks to keep in mind when making crab cakes:
- Make sure to use fresh crab meat. Canned crab meat won't give you the same level of flavor and texture.
- Don't overmix the ingredients. You want to gently fold the crab meat into the mixture to avoid breaking it up too much.
- Form the crab cakes into patties that are about 1 inch thick. This will ensure that they cook evenly and get crispy on the outside.
- Heat the oil in the skillet before adding the crab cakes. You want the oil to be hot so that the crab cakes get crispy.
- Don't overcrowd the skillet. Cook the crab cakes in batches if you need to.
Follow these tips and tricks, and you'll end up with perfect crab cakes every time.
Conclusion
The best crab cake recipe with no filler is a simple dish that's perfect for any seafood lover. With fresh crab meat and the right combination of ingredients, you can create a dish that's packed with flavor and texture. Follow our instructions and tips and tricks, and you'll end up with crab cakes that are crispy on the outside and moist on the inside. Serve them hot with lemon wedges on the side, and your guests will be impressed.
