Crabby Crab Cakes
These Crabby Crab Cakes are sure to cheer you're mood and please the taste buds of any crowd! What makes these so wonderfully "crabby" is that they are jam-packed full of sweet juicy crab meat. 2 cups full to be exact! You know what they say..."The crabbier the better!" Enjoy!
- 1/2 stick (1/4 cup) Unsalted Butter-melted and cooled
- 4 Large Eggs- beaten lightly
- 6 Tablespoons-Sour Cream
- 1/4 Cup-Fresh Parsley leaves-minced
- 2 Tablespoons-Lemon Juice
- 1 teaspoon-Worcestershire Sauce
- 1 teaspoon-Paprika
- 1/2 teaspoon-Salt-to taste
- 1/4 teaspoon-Cayenne-to taste
- 2 Pounds-Lump Crab Meat-picked over for bones
- 2 Cups-Bread Crumbs-finely crumbled(Panko is really good!)
- 1/3-Cup Cornmeal
- 1/2 cup-Olive Oil
- Tarragon Tartar Sauce
- Lemon Wedges
In a large mixing bowl, whisk together the butter, eggs, sour cream, parsley, lemon juice, Worcestershire sauce, paprika, salt, and cayenne; fold in the crab meat and bread crumbs gently.
Form 1/2-cup measures of the mixture into twelve 3/4-inch-thick cakes. Transfer the crab cakes as they are formed to a baking sheet sprinkled with half the cornmeal.
Sprinkle the crab cakes with the remaining cornmeal and chill them, covered, for at least 1 hour or overnight.
In a large, heavy skillet, heat the oil over medium-high heat until it is hot. Sauté the crab cakes in batches for 3 to 4 minutes, turning them only once on each side, or until they are golden.
Transfer them when they are golden brown to
paper towels to drain. Keep the crab cakes warm on another baking sheet in a 200°F. oven. Serve the crab cakes with the tarragon tartar sauce and the lemon wedges.
Makes about 12 crab cakes. Serves 6.
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