Katy’s Crab Cakes recipe embodies the essence of coastal living with its focus on fresh crab meat and simple, flavorful ingredients. Perfect for summer gatherings or a quick weeknight dinner, these crab cakes are easy to prepare and sure to please a crowd.
Recipe: Katy’s Crab Cakes
Total Time: 32 minutes
Prep Time: 20 minutes
Cook Time: 12 minutes
Servings: 6
Ingredients:
- 2 tbsp butter
- 2 tbsp finely chopped onions
- 1 cup herb stuffing mix
- 1 egg, beaten
- 1 tsp dry mustard
- 1/2 tsp salt (optional, adjust to taste)
- 1/4 tsp black pepper (optional, adjust to taste)
- 1 lb crab meat, preferably lump or backfin
- Flour, for sprinkling
- Butter, for cooking
Nutritional Information (per serving):
- Calories: 113.6
- Total Fat: 5.3g
- Saturated Fat: 2.8g
- Cholesterol: 77.2mg
- Sodium: 670.7mg
- Carbohydrates: 0.6g
- Fiber: 0.1g
- Sugar: 0.2g
- Protein: 15.1g
Instructions:
-
Prepare the Crab Cakes Mixture:
- In a skillet, melt 2 tablespoons of butter over medium heat.
- Add finely chopped onions and sauté until they are translucent and fragrant, about 2 minutes. Set aside to cool slightly.
-
Mix the Ingredients:
- In a large bowl, combine the herb stuffing mix, beaten egg, dry mustard, salt, and pepper.
- Add the crab meat to the bowl, ensuring it is well-drained and any shell fragments are removed.
- Gently fold in the sautéed onions until evenly distributed throughout the mixture.
-
Shape and Cook the Crab Cakes:
- Divide the crab mixture into 6 portions and shape each into a flat cake, about 1 inch thick.
- Lightly sprinkle each crab cake with flour, ensuring a thin, even coating on both sides.
-
Cooking the Crab Cakes:
- In a clean skillet, melt additional butter over medium-high heat.
- Carefully place the crab cakes in the skillet, being cautious not to overcrowd.
- Cook the crab cakes until golden brown on each side, about 2-3 minutes per side.
- Reduce the heat to medium-low and continue cooking for an additional 4-5 minutes, ensuring the crab cakes are heated through.
-
Serve:
- Transfer the cooked crab cakes to a serving platter.
- Serve immediately, garnished with lemon wedges and your favorite seafood dipping sauce.
Recipe Notes:
- Crab Meat: Use fresh lump or backfin crab meat for the best texture and flavor.
- Flour Coating: Lightly dusting the crab cakes with flour helps create a crispy exterior when cooked.
- Butter: Butter is used both for sautéing the onions and for cooking the crab cakes, adding richness to the dish.
- Serving Suggestions: Pair these crab cakes with a fresh green salad, coleslaw, or potato wedges for a complete meal.
Enjoy these Katy’s Crab Cakes as a delightful taste of the coast, bringing the flavors of fresh seafood straight to your table. Perfect for any occasion, from casual family dinners to summer cookouts, they are sure to become a favorite in your recipe collection!
