Teresa's Recipes
Crab Shell Cakes
Dive into the delightful world of seafood with these exquisite Crab Shell Cakes, a dish that's as visually stunning as it is delicious. Shaped like crab shells, these savory cakes combine the sweetness of fresh crab meat with a medley of zesty flavors from Dijon mustard and Worcestershire sauce. Served with a creamy tartar sauce, they make for an impressive appetizer or main course that showcases the bounty of the ocean. This dish has roots in coastal culinary traditions, where crabs are a celebrated catch, making it a perfect way to bring a taste of the sea to your table.
Ingredients
- 1 pound, fresh or canned, drained Crab meat
- 1 cup, preferably panko for extra crunch Bread crumbs
- 2, large Eggs
- 1/3 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/4 cup, for frying Vegetable oil
- for serving (optional) Lemon wedges
Dietary Notes
- Servings: 4
- Dish Type: Appetizer/Main Course
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Calories: 300
- Fat: 18g
- Carbs: 14g
- Protein: 22g
- Sodium: 600mg
- Sugar: 1g
Instructions
- In a large mixing bowl, gently combine the crab meat, bread crumbs, eggs, mayonnaise, Dijon mustard, Worcestershire sauce, salt, and pepper. Be careful not to break up the crab meat too much; you want to maintain some chunks for texture.
- Once well combined, shape the mixture into patties resembling crab shells, about 1/2 inch thick.
- Heat the vegetable oil in a large skillet over medium heat. Ensure the oil is hot enough by sprinkling a few breadcrumbs into the oil; they should sizzle immediately.
- Carefully place the crab cakes in the skillet, cooking for about 4-5 minutes on each side, or until golden brown and crispy. You may need to cook them in batches to avoid overcrowding the pan.
- Once cooked, transfer the crab cakes to a paper towel-lined plate to absorb excess oil.
- Serve the crab shell cakes warm, garnished with lemon wedges and a side of tartar sauce or aioli for dipping.
Tips
- For a spicier kick, consider adding a few dashes of hot sauce to the mixture.
- If you prefer a gluten-free option, substitute the bread crumbs with crushed gluten-free crackers or almond flour.
- These crab cakes can also be baked! Preheat your oven to 375°F (190°C) and bake for 20 minutes, flipping halfway through.