Crab cakes can be served a variety of ways, even as a sandwich. Tiny ones can go into a po’boy, or they can be served as hors d’oeuvres. Rémoulade, tartar sauce, lemon butter sauce, and beurre blanc are all different sauces that can be served with crab cakes.
Hands-on: 20 minutesTotal: 40 minutes
- 1 lb. crabmeat (fresh from the grocery store fish counter or canned is fine)
- 1 slice white bread
- ¼ cup whole milk
- ½ cup mayonnaise
- ¼ cup diced red bell pepper
- ¼ cup sliced whole green onions
- 1 Tbsp. lemon juice
- ¼ tsp. salt
- ⅛ tsp. ground black pepper
- 1 egg, beaten
- 2 cups dry bread crumbs
- 2 Tbsp. butter
- Pick out and discard any shells or cartilage that may be left in crabmeat.
- Soak bread with milk for a minute. Remove bread and squeeze out excess milk.
- Combine crabmeat, mayonnaise, red bell pepper, green onions, lemon juice, and milk-soaked bread in a bowl until well mixed. Season with salt and pepper.
- Put the egg in one bowl and bread crumbs in another. Shape crab mixture into patties or cakes and dip them first in egg, then in bread crumbs.
- Over medium heat, fry the crab cakes in butter until browned on both sides.
- Serve warm.