- In a large bowl, gently mix the crab meat, breadcrumbs, grated cheddar cheese, chopped green onions, mayonnaise, egg, Dijon mustard, Old Bay seasoning, and lemon juice. Season with salt and pepper to taste.
- Carefully stir the mixture together until just combined. Be gentle to avoid breaking the delicate crab meat into small bits. If the mixture feels too wet, add a little more breadcrumbs until you can form patties easily.
Form the Crab Cakes:
- Divide the mixture into 8-10 portions and shape them into round or oval patties, about 2-3 inches in diameter.
- Place the formed patties on a plate and refrigerate them for at least 20 minutes. This helps the cakes hold together while frying.
Cook the Crab Cakes:
- Heat the olive oil or butter in a large skillet over medium heat.
- Once the oil is hot, add the crab cakes in batches, making sure not to overcrowd the pan. Cook for about 3-4 minutes per side or until the cakes are golden brown and crispy on the outside. Carefully flip them with a spatula to avoid breaking them apart.
- Once cooked, transfer the crab cakes to a paper towel-lined plate to drain any excess oil.
Make the Creamy Sauce:
- In a small bowl, whisk together the sour cream, mayonnaise, lemon juice, Dijon mustard, minced garlic, salt, and pepper until smooth and creamy. Taste and adjust the seasoning if needed.
- Optionally, stir in some fresh dill or parsley for added flavor and a pop of color.
Serve:
- Plate the crab cakes and drizzle the creamy sauce over the top or serve it on the side as a dipping sauce. Garnish with additional herbs or lemon wedges for extra flavor.
Serving and Storage Tips:
- Serve hot: Enjoy these crab cakes fresh and hot for the best texture and flavor. They pair wonderfully with a side salad, roasted vegetables, or even a light pasta.
- Storage: Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet or oven to maintain their crispiness.
- Creamy sauce: The sauce can be stored in the refrigerator for up to 3 days. Just give it a good stir before serving again.
Variations:
- Spicy Kick: Add a pinch of cayenne pepper or some finely chopped jalapeños to the crab cake mixture or sauce for a spicy twist.
- Cheese Lovers: Try adding a mix of cheeses to the crab cakes, like mozzarella or parmesan, for an even cheesier, richer flavor.
- Herb Infusion: If you prefer a stronger herbal flavor, consider adding fresh thyme or tarragon to the crab cake mixture or the creamy sauce.
FAQ:
zobacz więcej na następnej stronie
Reklama
Yo Make również polubił
Knuspriges Schweinekotelett mit Eingelegter Gurke und Käsefüllung: Ein Geschmackserlebnis der Extraklasse
Crockpot Mississippi Chicken: Ein schmackhaftes und einfaches Abendessen
Cremiger Spinat-Dip mit Garnelen und Krabben: Die ultimative Party-Vorspeise
Cremige Lachspasta: Ein schnelles, köstliches Gericht für Fischliebhaber