Chef’s Nectar, “Exotic Crab Cakes” A cake full of proteins and nutrition !😘


Crab cakes made from fresh lump crab meat and Old Bay are authentic and easy to prepare. I do often make crab cakes, which are just as delicious and so much easier to prepare. Use fresh lump crabmeat and to go light on the filler. These have just enough filler to bind the crabmeat together and also add great flavor. I love them with the quick tartar sauce below, but you could also serve them with lemon wedges or cocktail sauce. Must try this heavenly delicacy you will for sure fell in ❤️ with it!🥰

Ingredients for making the Crab Cakes 😋

FOR THE CRAB CAKES

  • 1 pound lump crab meat
  • 2 large eggs
  • 2-1/2 tablespoons mayonnaise
  • 1-1/2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon salt
  • 1/4 cup finely diced celery
  • 2 tablespoons finely chopped fresh parsley
  • 1/2 cup panko
  • canola oil, for cooking

For Tarter sauce

  • 1 cup mayonnaise
  • 1-1/2 tablespoons sweet pickle relish
  • 1 teaspoon Dijon mustard
  • 1 tablespoon minced red onion
  • 1-2 tablespoons lemon juice to taste
  • Salt and freshly ground black pepper to taste

Method of making the Crab Cakes

Binding of Crab Cakes

  1. Line a baking sheet with aluminum foil for easy clean-up.
  2. Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well.
  3. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat.
  4. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet.
  5. Cover and refrigerate for at least 1 hour. This helps them set.
  6. Preheat a large nonstick pan to medium heat and coat with canola oil.
  7. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side.
  8. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

Please Note

  1. Target Sauce -Mix all ingredients together in a small bowl. Cover and chill until ready to serve.
  2. Note -If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won’t hold together well.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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