Looking for a delicious and easy recipe to impress your guests or treat yourself to a special meal? These homemade crab cakes with a flavorful dipping sauce are the perfect solution. With a crispy exterior and a tender, flavorful interior, these crab cakes are sure to be a hit at any gathering.
Why You’ll Love This Recipe?
- Bursting with great flavors from the lump crab meat and seasonings.
- Quick and easy prep time, perfect for a weeknight dinner or a special occasion.
- Can be made ahead of time for meal prep and reheated for a quick and tasty meal.
Ingredient Notes:
For the Crab Cakes:
- Large eggs: Provide structure and moisture to the crab cakes.
- Green onions, celery, and parsley: Add freshness and texture.
- Greek yogurt or mayonnaise: Bind the ingredients together and add creaminess.
- Dijon mustard, Worcestershire sauce, and seasonings: Enhance the flavor profile.
- Breadcrumbs: Help bind the crab cakes and provide a crispy coating.
- Lump crab meat: The star of the dish, make sure to use high-quality crab meat.
- Panko breadcrumbs and oil: For coating and frying the crab cakes.
For the Dipping Sauce (Optional):
- Greek yogurt, lemon juice, mustard, salt, hot sauce, and fresh herbs: Create a tangy and flavorful sauce to complement the crab cakes.
Instructions:
- Preheat the oven to keep the crab cakes warm between batches for a crispy finish.
- Mix the wet ingredients in a bowl and gently fold in the lump crab meat.
- Adjust the mixture consistency with breadcrumbs until it holds shape.
- Prepare the Panko breadcrumb coating and shape the crab mixture into patties.
- Chill the patties to firm up before frying.
- Make the dipping sauce and set aside.
- Fry the crab cakes until golden brown and crispy.
- Keep warm in the oven and serve with the dipping sauce.
Helpful Tips:
- Use fresh lump crab meat for the best flavor.
- Don’t overcrowd the skillet when frying the crab cakes for a crispy crust.
- Refrigerate leftover crab cakes for up to 3 days for a quick meal.
- Substitute mayonnaise for Greek yogurt for a lighter version.
Expert Tips for the Best Results:
- Be gentle when mixing the crab meat to preserve the lumps and texture.
- Use a nonstick skillet for frying to prevent sticking.
- Add a dash of hot sauce to the dipping sauce for a spicy kick.
Serving Suggestions:
Serve these crab cakes with a side salad, coleslaw, or roasted vegetables for a complete meal. Pair with a crisp white wine or a citrusy beer for a refreshing combination.
Storage and Reheating Tips:
Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or in a skillet over medium-low heat until heated through. Enjoy cold or at room temperature as well.
Frequently Asked Questions:
- Can I use canned crab meat for this recipe? – While fresh lump crab meat is recommended for the best flavor, canned crab meat can be used as a substitute.
- Can I bake the crab cakes instead of frying them? – Yes, you can bake the crab cakes in a preheated oven at 375°F for about 15-20 minutes until golden brown.
- Can I freeze the crab cakes for later? – Yes, you can freeze the uncooked crab cakes on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw in the refrigerator before cooking.
Conclusion:
These easy homemade crab cakes with a tangy dipping sauce are a crowd-pleaser for any occasion. With simple ingredients and straightforward instructions, you can enjoy restaurant-quality crab cakes in the comfort of your own home. Give this recipe a try and elevate your next meal with delicious flavors and textures. Enjoy!
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Easy Homemade Crab Cakes with Dipping Sauce Recipe
- Prep Time: (e.g., 20 mins)
- Cook Time: (e.g., 10 mins)
- Total Time: (e.g., 30 mins)
- Yield: (e.g., 4 servings)
- Category: Appetizers
- Method: Frying
- Cuisine: American
Description
These Easy Homemade Crab Cakes are crispy on the outside and tender on the inside, packed with lump crab meat and flavorful seasonings. Serve them with a tangy dipping sauce for a delicious appetizer or main course.
Ingredients
For the Crab Cakes:
- 2 large eggs
- 4 finely chopped green onions (about ½ cup)
- 1 finely diced celery stalk (about ⅓ cup)
- 1 tablespoon finely chopped fresh parsley
- 3 tablespoons plain Greek yogurt or mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons Old Bay Seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- ⅛ teaspoon cayenne pepper
- 2 to 4 tablespoons dry breadcrumbs, divided
- 1 pound lump crab meat, picked over to remove shells
- ½ cup Panko breadcrumbs
- ¼ cup canola oil or grapeseed oil or similar neutral cooking oil
For the Dipping Sauce (Optional):
- ½ cup nonfat plain Greek yogurt
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- Pinch kosher salt
- 2 to 3 dashes hot sauce (optional)
- ½ tablespoon chopped fresh parsley, cilantro, or basil (optional)
Instructions
- Preheat Oven: Preheat the oven to 250°F to keep crab cakes warm.
- Mix Wet Ingredients: Beat eggs, add green onions, celery, parsley, yogurt, mustard, Worcestershire sauce, seasonings, and breadcrumbs. Stir well.
- Add Crab Meat: Gently fold in lump crab meat.
- Adjust Mixture: Add more breadcrumbs if needed for consistency.
- Prepare Breadcrumb Coating: Spread Panko breadcrumbs in a bowl for coating.
- Form Patties and Chill: Shape crab mixture into patties, coat in breadcrumbs, and refrigerate.
- Make Dipping Sauce: Mix all sauce ingredients in a bowl and chill.
- Fry Crab Cakes: Cook patties in oil until golden brown.
- Keep Warm and Serve: Keep cooked crab cakes warm in the oven and serve with dipping sauce.
Notes
- Refrigerate leftover crab cakes for up to 2 days.
- Warm leftovers in the oven or skillet before serving.
Nutrition
- Serving Size: 2 crab cakes with sauce
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 110mg