How to Make Crisp and Tender Crab Cakes

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

crab meat

🥗Healthier: imitation crab

💰Cheaper: canned tuna

Imitation crab is lower in cost and calories

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Crushed crackers provide a similar texture at a lower cost

Dijon mustard

🥗Healthier: yellow mustard

💰Cheaper: vinegar

Yellow mustard is less spicy and more affordable

Introduce the recipe for crab cakes and discuss the importance of using fresh crab meat.

Use 1 pound of jumbo lump crab meat, ensuring it is clean and free of shell or cartilage.

Chop 2 tablespoons of chives finely for the crab cake mixture and reserve some for garnish.

In a bowl, mix together 1/2 teaspoon of Dijon mustard, 1/2 teaspoon of Worcestershire sauce, and 1/2 cup of mayonnaise.

Add 1/4 teaspoon of coarse kosher salt to the mixture and combine well.

Gently fold in the crab meat and the oyster cracker crumbs, ensuring not to overmix to keep the lump crab intact.

Portion out the mixture using a scoop, about a third of a cup per crab cake, onto a parchment-lined baking sheet.

Flatten the cakes slightly with your palm and refrigerate for 15 to 20 minutes to firm up.

Heat a cast iron skillet over medium-high heat and add a couple of teaspoons of safflower oil and 1 tablespoon of unsalted butter.

Once the butter is melted and the pan is hot, carefully add the crab cakes, cooking in batches to avoid overcrowding.

Cook the crab cakes until golden brown on both sides, using the parchment paper to help release them from the baking sheet.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens