Crab Cake Recipe
Cook Time:
Prep Time: 15 minutes
Cook Time: 10 minutes (for frying)
Total Time: 25 minutes
Ingredients:
For the Crab Cakes:
1 lb fresh lump crab meat (picked through for shells)
1/4 cup mayonnaise
1 egg (lightly beaten)
1/4 cup breadcrumbs (preferably panko for extra crunch)
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tbsp lemon juice (freshly squeezed)
1/2 tsp Old Bay seasoning (or seasoning of your choice)
1/4 tsp garlic powder
2 tbsp chopped fresh parsley (plus more for garnish)
Salt and pepper, to taste
2 tbsp butter (for frying)
2 tbsp olive oil (for frying)
For the Komodo Black Hot Sauce Drizzle:
2-3 tbsp Komodo Black Hot Sauce
1 tbsp honey (to balance the heat, optional)
1 tbsp fresh lemon juice (optional for a citrusy tang)
Instructions:
Make the Crab Cake Mixture:
In a large mixing bowl, combine the crab meat, mayonnaise, beaten egg, breadcrumbs, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, garlic powder, and chopped parsley.
Gently fold the mixture together until well combined. Be careful not to break up the crab meat too much, you want to maintain nice lumps of crab in the cakes.
Season with salt and pepper to taste.
Form the mixture into 6-8 crab cakes, depending on your desired size. Gently press each cake into a patty shape (about 1 inch thick).
Chill the Crab Cakes:
To help the crab cakes hold together, refrigerate them for about 15-20 minutes before cooking. This step helps firm them up and reduces the chance of them falling apart when frying.
Prepare the Komodo Black Hot Sauce Drizzle:
In a small bowl, whisk together the Komodo Black Hot Sauce, honey (if using), and lemon juice (if using) to create the drizzle. Adjust the amount of hot sauce depending on your spice preference.
Set the drizzle aside until you're ready to serve.
Cook the Crab Cakes:
Heat the butter and olive oil in a large skillet over medium heat.
Once the skillet is hot, add the crab cakes, cooking in batches if necessary. Cook the crab cakes for about 3-4 minutes per side, or until golden brown and crispy on both sides.
Gently flip them with a spatula to avoid breaking them apart.
Serve:
Remove the crab cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Drizzle each crab cake with the Komodo Black Hot Sauce drizzle and garnish with extra chopped parsley.
Serve hot, and enjoy!
