A crispy crab appetizer sounds delicious! Here’s a simple recipe to make crispy crab cakes that you can serve as an appetizer:
Crispy Crab Cakes
Ingredients:
- 1 lb lump crab meat (fresh or canned)
- 1/2 cup breadcrumbs (preferably panko for extra crispiness)
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning (or any crab seasoning)
- 2 teaspoons lemon juice
- 2 tablespoons finely chopped green onions (optional)
- Salt and pepper to taste
- Vegetable oil for frying
Instructions:
- Prepare the Crab Mixture:
- In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and lemon juice. Mix gently to avoid breaking up the crab too much.
- If you’re using green onions, add them to the mixture. Season with salt and pepper to taste.
- Shape the Crab Cakes:
- Form the crab mixture into small patties, about 1 to 1.5 inches wide, depending on how big you want them. You can make about 8-10 small cakes.
- Fry the Crab Cakes:
- Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
- Once the oil is hot (but not smoking), carefully add the crab cakes to the pan, cooking in batches if needed. Fry for 3-4 minutes on each side or until golden and crispy.
- Place the cooked crab cakes on a paper towel-lined plate to drain excess oil.
- Serve:
- Serve the crispy crab cakes with a dipping sauce like tartar sauce, cocktail sauce, or a spicy aioli.
These little crab cakes make for a crunchy and flavorful appetizer that’s sure to impress! Enjoy!
