Crab cakes, oh how I love thee.
These cakes are SO versatile; they can be served as a main course, play the starring role in your breakfast Eggs Benedict (better known as eggs benny in our house), or can provide the perfect appetizer course before a date night meal.
Crab cakes are a perennial favorite of mine – whenever I see them on the menu I just HAVE to order them. That said, I always felt like something that delicious HAD to be hard to execute. After testing several recipes and tweaking ingredients here and there, I’m happy to report that delicious, home-cooked crab cakes are possible. Y’all, they aren’t even just possible, but they’re EASY!
When serving as an appetizer or main course, I suggest serving with a remoulade sauce (pictured) or horseradish cocktail sauce. If serving as part of an eggs benny, the Hollandaise suace will be a rich enough accompaniment. Enjoy!
Combine all ingredients in a large mixing bowl. Form 4 crab cake patties. Heat skillet to medium high heat and melt butter, coating the bottom of the pan. Place crab cakes in pan, cooking for 4-5 minutes until crispy and browned. Flip cake and cook for another 4-5 minutes, until crispy and browned and crab cake is cooked through. Serve with your favorite dipping sauce.Crab Cakes
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