Food And Wine Crab Cake Recipe
Ingredients
Making this delicious Food and Wine Crab Cake Recipe is super easy. All you need is 1 pound of jumbo lump crabmeat, ¾ cup of mayonnaise, 1 teaspoon of Old Bay seasoning, 2 teaspoons of fresh lemon juice, 1 teaspoon of Worcestershire sauce, 2 tablespoons of chopped fresh parsley, 2 tablespoons of chopped fresh chives, 2 teaspoons of prepared mustard, 1 large egg, and ¾ cup of plain bread crumbs. You will also need a large bowl, a large skillet, and some butter or oil for frying.
Instructions
In a large bowl, combine the crabmeat, mayonnaise, Old Bay seasoning, lemon juice, Worcestershire sauce, parsley, chives, mustard, egg, and bread crumbs. Gently mix the ingredients until everything is evenly combined. Form the mixture into 8 equal-sized patties. Heat the butter or oil in a large skillet over medium-high heat. Place the crab cakes in the skillet and cook for 3-4 minutes on each side, or until golden brown. Serve with a side of tartar sauce, a wedge of lemon, or your favorite seafood accompaniment.
Nutrition
This Food and Wine Crab Cake Recipe is a great source of protein, healthy fats, and essential vitamins and minerals. The crabmeat is a great source of lean protein, while the mayonnaise and butter provide healthy fats. The Old Bay seasoning and other spices add additional flavor and provide essential vitamins and minerals. One serving of this recipe provides approximately 400 calories, 20 grams of fat, 10 grams of saturated fat, 35 grams of carbohydrates, 8 grams of fiber, and 16 grams of protein.
Tips and Variations
To make these crab cakes even healthier, you can substitute the mayonnaise for Greek yogurt or low-fat mayonnaise. You can also use whole wheat bread crumbs instead of plain bread crumbs. For a different flavor, try adding diced bell peppers, celery, or onions to the crab cake mixture. You can also add different seasonings like cayenne pepper, garlic powder, or smoked paprika. To make a gluten-free version, use gluten-free bread crumbs or a gluten-free flour blend. For a vegan version, use vegan mayonnaise and a vegan egg replacer.
Serving Suggestions
These crab cakes make a great appetizer or main course. Serve them with a side of tartar sauce or a wedge of lemon, and a side of coleslaw or a green salad. They can also be served as a sandwich with a side of fries or chips. For a breakfast dish, try serving these crab cakes with a poached egg and a side of roasted vegetables. For a healthy lunch option, pair them with a quinoa or rice salad.
Storage
These crab cakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated 350°F oven for 10-15 minutes or until heated through. You can also reheat them in the microwave for 1-2 minutes. The crab cakes can also be frozen for up to 3 months. Place them in an airtight container or freezer-safe bag, and thaw before reheating.
Making Ahead
These crab cakes can be made ahead of time and stored in the refrigerator for up to 24 hours. This will give the flavors time to meld together and make the crab cakes even more flavorful. If you’re making them ahead of time, make sure to cover the bowl with plastic wrap to prevent the crab cakes from drying out.
Conclusion
This Food and Wine Crab Cake Recipe is an easy and delicious way to enjoy crab cakes. With just a few simple ingredients, you can make a tasty meal or appetizer that your family and friends will love. This recipe is also easy to customize with different seasonings and ingredients, so you can make it your own. Enjoy!
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