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The ultra-easy crab cakes recipe, like in the United States

Originating in Baltimore, Maryland, these crabmeat morsels are as simple to prepare as they are delicious to enjoy, as an appetizer or appetizer. Here is the recipe (tested and approved).

When you’re a busy/tired woman like me, it’s not always easy to revamp the recipes you prepare at home. Recently, as I couldn’t wait to make my spinach and feta quiche or the famous lazy mac and cheese for the umpteenth time, I told myself I’d try something new.


And then, I remembered the crab cakes I had once eaten at a roadside restaurant in Northern California. It was the first big road trip I took in my life, I was 25 years old, I had no kids and I still remember the taste of fireworks when I bit into this crab cake on the side of Highway 1. I decided to do it again and frankly, it was almost as good (even if I had seen it on my kids fighting and not Pacific, you can't have it all).

Crab cake ingredients (for 4 people)

  • 460 g canned crab meat
  • 1 egg
  • 1 tablespoon mustard
  • 6 tablespoons of mayonnaise
  • 180g breadcrumbs or panko
  • 2 tablespoons chopped chives
  • 2 tablespoons lime juice
  • A few drops of Tabasco
  • Sunflower oil for cooking
  • Salt and pepper

Crab cake recipe

  • In a salad bowl, mix the crab meat, egg, mustard, mayonnaise, chopped chives, lemon juice. Salt and pepper to taste, add a few drops of Tabasco sauce to liven everything up.
  • Form balls about 5 cm wide and place them in the refrigerator for 1 hour.
  • Once the crab balls have cooled, flatten them slightly on top to form disks and roll them in breadcrumbs or panko.
  • In a hot pan, brown the crab cakes in sunflower oil. Brown them on all sides.
  • Serve with homemade mayonnaise or tartar sauce. These crab cakes are delicious as an appetizer or main course, but can also be served as an aperitif.

Enjoy your meal !


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Source: Madmoizelle

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