There are dozens of options when it comes to sauces for this delicious recipe. The most popular one is Tartar sauce. I also like spicy mayonnaise and hot sauces. Everything goes well with the cakes, you can try wasabi based options and traditional remoulade. Even a horseradish sauce and garlic better will be a great addition to the cakes.
Quick and easy crab cake recipe
It's easy to make delicious crab cakes. I usually buy lump for my cakes but you can also get imitation crab. It requires a bit of time to make but it is worth your effort, this recipe is always a hit and my family always asks for more. No need to go to the restaurant for a fancy launch! I use Japanese bread crumbs panko to make my cakes crunchier, but you can get regular crumbs, too. Panko is available in Asian markets and they are lighter, than our crumbs.
For the crab cakes:
- 70 g red bell pepper, minced
- 10 g vegetable oil
- 45 g mayonnaise
- 1 yolk
- 10 g mustard
- 16 g lemon juice
- 1 tsp crumbled tarragon
- 1 pound lumb crab meat
- 1 can panko
For the sauce:
- 30 g mayonnaise
- 25 g mustard
- 1/4 tsp lemon juice
- 30 g melted butter
First, you should make the crab cakes. Take a skillet and sauté bell peppers over a medium heat. 2 minutes is usually enough for them to become golden and soft. Take a bowl and add the rest of the ingredients. Whisk together until the texture is smooth. Chill the mixture in a fridge for 1 hour. You can leave it in a fridge for 2 days.
Preheat the oven to 350F, then take a big baking pan and spread panko. Toast them for 10 minutes. They should become golden. Cool down the mixture. You canmeal prep panko crumbs and safe time on this step.
For small rounds and coat them with panko. Place the cakes on a baking pan. Let the cakes chill down for an hour or 2.
Prepare the sauce. Take a small bowl and combine all ingredients, make sure the texture is smooth. Preheat the oven to 450F, drizzle butter on every cake and bake for 15 minutes. The cake should be cooked through.
Serve the cakes hot with sauce on the side.