Crab cutlets

2 servings

20 minutes

Crab cakes are a refined delicacy of American cuisine inspired by the traditions of coastal states like Maryland. Their tender texture and rich crab flavor pair wonderfully with the softness of bread, the light spiciness of Worcestershire sauce, and the creamy note of mayonnaise. Fried to a golden crust in butter, they acquire an appetizing aroma and crispy structure. Served hot, often with greens and lemon that highlight the freshness of seafood, these cakes are perfect for both festive dinners and cozy home lunches, creating an atmosphere of warm evenings by the ocean.

Energy value per serving

• Calories: 532.1
• Proteins: 30.1g
• Fats: 37.7g
• Carbohydrates: 17g

Ingredients

• Toast bread: 2 pc
• Canned crabs: 250 g
• Mayonnaise: 2 tbsp
• Worcestershire sauce: 0.5 tsp
• Butter: 2 tbsp
• Chicken egg: 1 pc
• Salt: pinch

Cooking steps

1. Beat 1 egg with a fork. Finely chop the bread and mix it in a bowl with the minced crab meat. Add mayonnaise, Worcestershire sauce, the egg (2 tablespoons), and salt. Mix all the ingredients thoroughly, but do not turn the bread into mush.

   Required ingredients:

   • Chicken egg: 1 piece
   • Toast bread: 2 pieces
   • Canned crabs: 250 g
   • Mayonnaise: 2 tablespoons
   • Worcestershire sauce: 0.5 teaspoon
   • Salt:  pinch

2. Shape 4 patties from the prepared mixture (about 6 cm in diameter).

3. In a large heavy-bottomed skillet, heat butter over medium heat. Place the patties in the skillet and fry until golden brown (about 3 minutes on each side).

   Required ingredients:

   • Butter: 2 tablespoons

4. Serve hot with herbs and lemon wedges.