How to Make Crab Cakes
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Do you love crab cakes? I sure do. I’ve lived within a few hours of the coast for nearly half my life & there’s something about a tasty crab cake that brings me back to so many of my favorite places. I also love crab and shrimp cocktails but I’ll save that for another recipe! You won’t believe how easy and delicious this crab cake recipe is and you can use either real crab meat or imitation crab meat when you make it. The secret ingredient in these crab cakes is definitely the teriyaki sauce. It adds a subtle salty flavor and richness that will delight your senses! You could serve these cakes with a mayo-based sauce or even with homemade salsa. So many delicious options to choose from!
Crab Cake Ingredients (serves 2-4)
8 oz lump crab meat or imitation crab meat
1/2 cup breadcrumbs with Italian seasoning + 1/3 to dip cakes in before cooking
1 egg
1.5 tbsp mayonnaise
1.5 tbsp lemon juice
1/2 tbsp teriyaki
1/4 tsp dill
1 tbsp extra virgin olive oil for cooking the cakes
Instructions
- Mix ingredients together in a mixing bowl (leaving out the 1/3 cup bread crumbs for dipping and the olive oil for cooking)
- Divide mixture into 4 balls and shape each into a flat cake or patty shape
- Pour the 1/3 cup breadcrumbs into a bowl
- Dip each cake into the bowl of breadcrumbs on both sides and place onto a plate
- Heat up skillet or crepe pan, add the olive oil, cook each cake for several minutes on each side until golden brown
- Microwave cakes for 2 minutes before serving
Tips: These crab cakes go fabulous with black beans & rice and could be served with salsa or a remoulade. You could serve these on a bun as a crab burger, yum yum!
