Crabs cakes and football that's what ... Ohio? does! Okay definitely the football part but after trying this recipe I think I'll have ya convinced on the crab cakes part too! Tonight I'm sharing with you my Maryland-style crab cakes and tartar sauce which brings east coast summer anywhere.
You will need crab meat, bread crumbs, Greek yogurt (or mayo. I originally made this recipe with mayo, but I honestly can't tell the difference with Greek yogurt), Worcestershire sauce, lemon juice, Dijon mustard, egg, parsley, chives, butter and a spice mixture of celery salt, paprika, red pepper flakes, dry mustard, cinnamon, cloves, ginger, salt and pepper. Mix spices together in a small bowl.
Whisk together mayo, mustard, Worcestershire, egg, lemon juice, chives, parsley and seasoning mix in a large bowl.
Carefully mix in crab meat.
Stir in breadcrumbs. Add more if mixture feels too wet.
Form 5-6 patties and place on a waxed baking sheet. Cool in fridge for about an hour. Prepare tartar sauce by mixing mayo, lemon juice, Dijon mustard, sweet pickle relish, salt and pepper in a small bowl. Chill in fridge until ready to serve.
Melt butter over medium heat. Add the patties and fry for 5-6 minutes then flip.
Cook another 5-6 minutes then remove from heat.
Top warm cakes with a squeeze of lemon juice, a dollop of tartar sauce and chopped fresh chives. Enjoy!
These crab cakes actually heat up great as leftovers too! We typically double the recipe and freeze half to make for quick work week meals or to serve with eggs benedict for weekend brunches! They thaw quickly and fry back up great. Enjoy!
You might also like:
https://www.cuisineandcocktails.com/crab-dip/
- ½ cup non-fat plain Greek yogurt (or mayo)
- 1½ tablespoon Dijon mustard
- 1 egg
- 1 tablespoon Worcestershire sauce
- Juice from ½ lemon
- ½ tablespoon fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- spice mixture (1 teaspoon celery salt, ½ teaspoon paprika, ¼ teaspoon dry mustard, ½ teaspoon red pepper flakes, 1 pinch cinnamon, 1 pinch ginger, 1 pinch ground cloves, ½ teaspoon salt, ½ teaspoon pepper)
- 8 oz crab meat
- 1 cup Panko breadcrumbs
- Tartar sauce (½ cup Greek yogurt or mayo, juice from ½ lemon, 1½ tablespoon sweet pickle relish, salt and pepper)
- 2 tablespoon butter
- Mix yogurt (or mayo), mustard, egg, Worcestershire, lemon, chives, parsley and spice mixture in a large bowl.
- Carefully mix in crab.
- Carefully mix in breadcrumbs.
- Form into 5-6 patties. Place on a baking sheet or large plate sprayed with nonstick or lined with parchment paper.
- Place in fridge for one hour minimum.
- Melt butter in a large skillet over medium heat.
- Add crab cakes and fry 5 minutes per side. Work in batches if needed to not overcrowd.
- Add more butter if needed.
- Remove from heat to a paper towel lined plate.
- Serve with tartar sauce, chives and fresh lemon.
Novian
I will try to make it
FAHMI
Thank you for recipe
Susan
Made these crab cakes for the 3rd time last night and they are outstanding! More crab because you control it rather than prepared at the grocery store. So good!