The Best Crab Cakes
These are the best crab cakes for an appetizer or entree made with crab meat, seasoned bread crumbs, and just a few other simple ingredients pan fried then baked until golden brown.
Ingredients
- 1 pound Crab Meat canned, fresh or frozen. If using frozen, be sure to thaw and drain the meat well
- 1 large Carrot, grated
- 1 small Onion, diced
- 1 cup Mayonnaise
- 1 tbs Ground mustard
- 2 tbs Worcestershires Sauce
- 2 cups Seasoned breadcrumbs Keep about ¼ of a cup to the side to coat the formed crab cakes later.
- 1 teaspoon Cayanne pepper
- Salt and Pepper
- 1 tbs Garlic powder
- 1 ½ cups Egg Beaters
- ¼ cup Vegetable or canola oil (add more if needed)
Instructions
- First, in a medium sized bowl, add the crab meat, onion, carrot, mayonnaise, ground mustard and Worcestershire sauce. Season it with cayenne pepper, garlic powder, salt and pepper.
- Now, add the seasoned breadcrumbs and the egg beaters. Mix everything together until it’s evenly combined.
- Then, take small handfuls of the crab mixture and form them into the shape of a hockey puck.
- Now, coat them in more of the seasoned breadcrumbs and place them on a baking sheet.
- Then cover them and place them in the freezer for at least one hour.
- Now, in a large skillet, add the oil over medium high heat and carefully add the crab cakes. Fry them in batches until golden brown on both sides.
- Next, put them on a baking sheet and place them into a 350° oven for 15 minutes.
- Finally, let them cool slightly and serve them with fresh lemon juice and tartar sauce if desired. Enjoy!