These exquisite East Coast crab cakes are so delicious and impressive that when you serve them to your guests, the accolades will be all yours!
Exquisite East Coast crab cakes that are decadently delicious. Do I need to add anything to that? I think not.
But then, if I didn’t, this would be a ridiculously short blog post. And I’m not known for my short blog posts, am I?
I love crab cakes. They make me happy.
A great (I may say, regionally FAMOUS) seafood restaurant near our home serves spectacular crab cakes. They inspired me to make my own. After eating theirs, I thought, how hard can it be?
It isn’t hard. In fact, once you see how easy it is to make crab cakes, you will laugh yourself silly driving to the super market to buy the ingredients.
Just know that your cackling with laughter and slapping the steering wheel may get you pulled over by the police. But you should also know how worthwhile it will all be once someone posts your bail and you finally return home to make these delicious cakes. You will never look back or balk when thinking of concocting these glorious, round mounds.
Other crab dishes:
On to the Exquisite East Coast Crab Cakes Recipe
I start off my opening my crabmeat container. I drain it, pick out any shells and pat it down with some paper towels. I buy an 8 ounce container of crabmeat and I’m always surprised how much it yields.
I also dice up some red bell peppers and some scallions.
I grab my mixing bowl and place the crabmeat, bell pepper and scallions in it.
Now for the fun part.
I grab an egg, some Panko bread crumbs, tarragon, mayonnaise, salt, pepper, dried mustard and some old bay seasoning.
I plop half of the bread crumbs and all the other ingredients in the bowl to join the crab mixture.
I take my rubber spatula and mix away, chortling the whole time because I’m going to be eating crab cakes soon.
This is what it looks like after I’ve chortled away. Oops, I mean mixed.
All mixed up and ready to be shaped into cakes.
I place the rest of the Panko bread crumbs into a shallow dish and place 2 crab cakes at a time in it. I flip the crab cakes around to make sure all sides are covered.
The photo below shows one cake covered and the other waiting to be covered in the crumbs.
The cakes are happy as they get closer to fulfilling their destiny of residing in our bellies.
I take my sauté pan and heat it on medium heat.
I add some olive oil in the bottom of the pan and since this recipe makes 5 good sized cakes, I am able to fit all the crab cakes in the pan at the same time.
I sauté the crab cakes for 4 minutes on each side. Sometimes I will press down a little with the spatula to ensure the cakes brown evenly.
Once they are done, I take out a long platter and arrange the crab cakes on it. I add some lemon wedges to the platter and take some type of sauce and dribble it all over them.
I did not make the sauce this time around. I used a prepared sauce from our local grocer. This one is horseradish aioli sauce.
If I hadn’t used a horseradish sauce, I would have added 1 teaspoon of horseradish to the crab cake mixture. I did add it as an option in the recipe below, though.
Time to eat them!!
I gather some other dipping sauces, like cocktail sauce and tarter sauce, because I’m always up for a variety of flavors.
I plate a crab cake.
I sample the crab cake.
I chortle at the crab cake.
It was soooooo good.
I hope you enjoyed this recipe. Please feel free to Pin any photo to Pinterest, Yum the recipe to Yummly and leave me a comment.
Don’t you want to? 😉Print
This easy and delightful crab cake recipe is so delicious! You will want to make it often.
- 8 ounces crab meat, drained, shells removed and patted dry
- 1/4 cup diced red bell pepper
- 2 tablespoons scallions, diced
- 2 teaspoons tarragon
- 1 cup Panko bread crumbs, divided in half
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 heaping tablespoons mayonnaise
- 1/4 heaping teaspoon dried mustard
- 1 teaspoon prepared horseradish (optional)
- Olive oil to fry crab cakes
- Drain crabmeat, pick out shells and pat dry with paper towels
- Add crabmeat to a medium mixing bowl
- Add diced red bell pepper and scallions
- Add tarragon, 1/2 cup Panko bread crumbs, egg, salt, pepper, mayo, dried mustard and optional horseradish
- Mix with rubber spatula
- Make as many cakes as you like. I made 5 good sized cakes
- Add 1/2 cup Panko bread crumbs to a shallow dish
- Place each cake in the bread crumbs and coat the sides until all the cakes are covered
- Heat heavy sauté pan and add oil to cover the bottom
- Place as many crab cakes as you can in the sauté pan and cook 4 minutes each side or until they are evenly browned
- Remove cakes and place on a decorative platter. Drizzle a sauce over the cakes and serve with some tartar sauce or/and cocktail sauce.
- Grab one and put it on your plate
- Eat the crab cake
- Remark on the delectable deliciousness of it
- Serving Size: 1
- Calories: 233