The Best Crab Cake Recipe From Epicurious
Are you looking for the best crab cake recipe out there? Look no further because this one is it! This amazing crab cake recipe comes from Epicurious, a website dedicated to delicious recipes. This recipe is sure to wow your friends and family.
Ingredients:
-1/2 cup mayonnaise
-1 tablespoon Dijon mustard
-1 teaspoon Worcestershire sauce
-1/4 teaspoon cayenne pepper
-1/2 teaspoon Old Bay seasoning
-2 large eggs, lightly beaten
-2 tablespoons minced fresh parsley
-2 teaspoons minced fresh chives
-1/4 cup finely chopped red bell pepper
-1 pound lump crabmeat, picked over for shells
-1/2 cup panko (Japanese bread crumbs)
-1/4 cup vegetable oil
Instructions:
1. In a medium bowl, whisk together the mayonnaise, mustard, Worcestershire sauce, cayenne, and Old Bay.
2. Add the eggs, parsley, chives, and bell pepper and mix until combined.
3. Gently fold in the crabmeat, being careful not to break up the lumps.
4. Add the panko and mix until combined.
5. Shape the mixture into 12 cakes and refrigerate for 30 minutes.
6. Heat the oil in a large skillet over medium heat.
7. Add the crab cakes and cook until golden brown, about 4 minutes per side.
8. Transfer the crab cakes to a plate lined with paper towels to drain.
9. Serve warm.
Nutrition:
One crab cake contains about 175 calories and 11g of fat. It is also a good source of protein, with 10g per crab cake. This recipe also contains a moderate amount of carbohydrates and dietary fiber. All in all, this recipe is a great choice for a light dinner or lunch.
If you’re looking for a healthier version of this recipe, you can opt for a low-fat mayonnaise and use less oil when cooking the crab cakes. You can also swap out the panko for a whole-grain bread crumb.
Serving Suggestions:
These crab cakes are delicious served with a simple salad or roasted vegetables. You can also serve them with a tangy remoulade sauce or a homemade tartar sauce. For a special treat, serve the crab cakes with a side of roasted potatoes and a dollop of creme fraiche.
These crab cakes make a great appetizer or entrée. You can also serve them as part of a brunch spread. They are sure to be a hit with your guests!
Storage:
These crab cakes can be stored in the refrigerator for up to three days. If you want to store them for longer, you can freeze them for up to two months.
Tips:
-Be sure to use lump crabmeat for this recipe for the best results.
-If you don’t have panko on hand, you can use regular bread crumbs.
-If you don’t have Old Bay seasoning, you can use any seafood seasoning blend.
-You can also add some finely chopped celery or onion to the crab cake mixture.
-For a spicier kick, add a few dashes of hot sauce to the crab cake mixture.
This delicious crab cake recipe from Epicurious is sure to be a hit with your family and friends. With its flavorful combination of ingredients and simple instructions, you can’t go wrong. Give it a try and enjoy!
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