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Simple To Make Recipe for Crab Cakes
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Crab cakes are very tasty and extremely easy to make. You can whip up a batch fairly quickly and they are great for appetisers, as a main course or you can make small, bite-size crab cakes to serve with cocktails.
This recipe is simple to make and I like to serve my crab cakes with a mustard dressing and a leafy green salad. If you want something a bit more substantial, you could serve them with potato wedges.
- 250 g crab meat
- 1/2 cup breadcrumbs
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp Worcestershire sauce
- 1 tbsp Mayonnaise or mustard dressing
- 1/4 cup flour, plus extra for dredging
How to make simple crab cakes.
- I use a homemade mustard dressing in my crab cake recipe. Instructions on how this is made are given below. If you prefer to keep things even simpler, use 1 tbsp of mayonnaise and 1/2 tbsp mustard instead.
- Put all the ingredients into a bowl and mix thoroughly until everything is well combined.
- Put some flour onto a plate for coating the crab cakes. Form little crab patties using clean hands. Place each crab cake in the flour and coat well. Put onto a tray and set aside in the refrigerator for 20 minutes.
- Heat some oil in a large frying or sauté pan - oil should be about 1/4 inch deep. I like to use vegetable oil, but you can substitute this with the oil of your choice. When the oil is hot, place the crab cakes into it, taking care not to splash.
- After 3-4 minutes, turn the crab cakes over and cook on the other side. They are ready when they have turned a lovely dark golden brown colour.
- Carefully remove from the pan and place on some kitchen paper - this will absorb the excess oil.
- Serve with the dipping sauce of your choice.
How to make a simple homemade mustard dipping sauce
- 2 egg yolks
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp sugar
- 1 tbsp wholegrain mustard
- Juice of 1/2 lemon
- 1/2 tsp balsamic vinegar (white wine vinegar would also do for this recipe)
- 250 ml vegetable oil.
In a bowl, whisk together the egg yolks, salt, pepper, sugar, wholegrain mustard, lemon juice and balsamic vinegar. Once these are thoroughly mixed together, drizzle in a little of the oil - you need to do this gradually if the dressing is going to thicken nicely. Whisk well and when the oil is completely incorporated, add another drizzle. Repeat this process until you have used up all of the oil. Check for seasoning and if the sauce is not quite to your taste, add a little extra salt and pepper.
If you are not keen on wholegrain mustard, you can use English or Dijon mustard instead.
You can use this as an ingredient in making the crab cakes and also as a dipping sauce to accompany them. I also like to adapt this dipping sauce by adding a tablespoon of honey. This goes beautifully with fried chicken.