Teresa's Recipes
Jonah Crab Cakes
Savor the rich, sweet and succulent flavor of these Jonah Crab Cakes, a culinary delight hailing from the North Atlantic region. Each bite is a harmonious blend of fresh Jonah crab meat and a medley of seasonings, crisped to golden perfection. These crab cakes make an exquisite appetizer or main course, perfect for seafood lovers and gourmet adventurers alike.
Ingredients
- 2 tablespoons Unsalted butter
- 1 cup Bread crumbs
- 1, beaten Egg
- 2 tablespoons, finely chopped Fresh parsley
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/4 cup Mayonnaise
- 1 pound, picked over for shells Jonah crab meat
Dietary Notes
- Servings: 4
- Dish Type: Appetizer/Main Course
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Calories: 220
- Fat: 12g
- Carbs: 10g
- Protein: 20g
- Sodium: 450mg
- Sugar: 2g
Instructions
- In a large mixing bowl, combine the Jonah crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, finely chopped parsley, and the beaten egg. Stir until well mixed.
- Gradually add in the bread crumbs, stirring until the mixture binds together. If the mixture is too loose, add a bit more bread crumbs.
- Form the mixture into 8 equal-sized patties. Each patty should be about a half-inch thick.
- Heat the unsalted butter in a large skillet over medium heat until it melts and begins to foam.
- Add the crab cakes to the skillet, ensuring not to overcrowd the pan. Cook for about 4-5 minutes on each side or until they are golden brown and crispy.
- Serve the Jonah crab cakes hot. They pair wonderfully with tartar sauce, lemon wedges, or a simple green salad.
Tips
- For an added crunch, you can coat the crab cakes in extra bread crumbs before frying.
- If you can't find Jonah crab meat, any other type of crab meat can be substituted.