Crab cutlets
4 servings
30 minutes
Crab cakes are a true delight of American cuisine with deep roots in coastal regions where fresh crab is the foundation of many dishes. Their tender texture, crispy crust, and rich seafood flavor perfectly complement light notes of lemon and spices. Breadcrumbs give them airiness while Worcestershire sauce adds zest. These cakes can be served as a standalone dish with lemon wedges or used in burgers for an unparalleled gastronomic experience. A great choice for seafood lovers, they are perfect for festive tables and friendly gatherings by the coast. Easy to prepare yet surprisingly elegant, crab cakes will surely be a highlight of your menu.
1
In a large bowl, mix finely chopped red pepper, parsley, finely chopped green onion, mayonnaise, lemon juice, mustard, Worcestershire sauce, black pepper, and breadcrumbs. Mix well and add crab meat. Mix again well.
- Red sweet pepper: 1 piece
- Chopped parsley: 2 tablespoons
- Spring onion: 1 bunch
- Mayonnaise: 3 tablespoons
- Lemon juice: 2 teaspoons
- Dijon mustard: 2 teaspoons
- Worcestershire sauce: 1 teaspoon
- Freshly ground black pepper: 0.5 teaspoon
- Panko breadcrumbs: 140 g
- Crab meat: 450 g
2
Make 12 small patties from the minced meat.
3
Heat a small amount of vegetable oil in a pan. Place the patties and fry on medium heat for about 3 minutes on each side until golden brown. Serve with lemon wedges.
- Vegetable oil: to taste
- Lemon: 1 piece
