Servings:four.

这个螃蟹蛋糕是真正的交易 - 没有挑剔的东西，没有伪装的风味。只是纯净，甜crab meat, and lots of it. You add in just enough egg and fresh bread crumbs to bind the crabmeat together. White sandwich bread yields the absolute best cakes—soft and flaky at the same time. Use just enough Old Bay seasoning to give a hint of its presence or it will overpower the crab.

Ingredients

1 lb. jumbo lump or backfin lump crabmeat, fresh or pasteurized
1 large egg
1/4 cup mayonnaise
1-1/2 tsp. Dijon mustard
1-1/2 tsp. Old Bay seasoning
1茶匙新鲜的柠檬汁
1/2茶匙。伍斯特郡酱汁犹太盐
1-1/4 cups fresh breadcrumbs (from soft white sandwich bread, such as Pepperidge Farm)
1汤匙。chopped fresh flat-leaf parsley
2汤匙。无盐黄油
1汤匙。橄榄油
柠檬楔

Calories (kcal) : 340
Fat Calories (kcal): 200
Fat (g): 23
饱和脂肪（G）：6
Polyunsaturated Fat (g): 7
单不饱和脂肪（G）：7
Cholesterol (mg): 140
钠（MG）：890
碳水化合物（G）：9
Fiber (g): 0
蛋白质（G）：23

准备

如有必要，将蟹肉排干，然后摘下壳（巨型块将没有贝壳）。将螃蟹放在一个中等混合碗中，放在一旁。
In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 tsp. salt. Scrape the mixture over the crab and mix gently until well combined. Gently break up the lumps with your fingers but do not overmix.
Sprinkle the breadcrumbs and the parsley over the mixture, and mix them in thoroughly but gently; try not to turn the mixture into a mash—it should still be somewhat loose. Cover with plastic wrap and refrigerate for 1 to 3 hours.
Shape the crab mixture into 8 cakes about 1 inch thick. In a 12-inch nonstick skillet, heat the butter with the olive oil over medium heat. When the butter is frothy, add the cakes to the pan (8 should fit comfortably). Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes. Serve with lemon wedges on the side for squeezing over the cakes.

Serve with a sauté ofCorn, Sweet Onion & Zucchini with Fresh Mint, and finish the meal with腌制的桃子.

(33 ratings) Read Reviews

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Crabmeat
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蛋黄酱
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Dijon Mustard
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Chinese Black Rice

Reviews

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评论（34个评论）

Holen1edd|07/22/2022

Great recipe! I’ve made with soft bread and I’ve made with Zesta Crackers. Both are really delicious but I prefer the crackers. Served over Arugula with lemon vinaigrette . Also using 1lb made 5 crab cakes. Made up in morning and let rest in refrig. Until ready to cook.
willnormac|01/01/2021

在马里兰州的东海岸长大后，我不得不说这是正确的。最好的自制螃蟹蛋糕从未使用过新鲜的肿块回曲，而是足够的填充物将其固定在一起。在我多年来我在网上看到的所有食谱中，这最接近真正的交易。做得好，烹饪好，米德尔顿女士！
italianrose987|07/02/2020

Love this recipe! Even without being able to find decent crab meat (no clue why? maybe the Dutch don't eat crab like this? I had to buy canned) , it was a good recipe! The Old Bay seasoning makes it! We also used panko breadcrumbs, which gave it a nice texture. Thanks!
PeachyD|12/09/2019

I used this recipe for my first ever attempt at crab cakes, to serve at the first Thanksgiving I've been in charge of. They were STELLAR! I also followed bstj8's recommendation and used saltine crackers instead of bread crumbs. Seriously, I had to slap my husband's hand away from the plate multiple times because he couldn't wait to eat them.

I also seared them for a few minutes on medium-high heat with a mixture of butter and olive oil, then baked them in the oven for about 10 minutes on 350 which helped get them evenly warm throughout.

感谢您发布此食谱，它将经常使用！