Crab Cakes Recipe: Light and Fluffy with Egg Whites
How to Make Crab Cakes Indulge in the delectable delight of light and fluffy crab cakes that offer the perfect balance of flavors with a healthier twist. The key to achieving that perfect texture and lightness comes from incorporating egg whites into the mix, which lifts the dish with airiness while preserving the integrity of the crabmeat. Here’s how you can make your own batch of these beloved seafood cakes:
Ingredients
- 1 lb lump crab meat, shells removed
- 2 egg whites
- ¼ cup breadcrumbs, preferably Panko
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 2 tbsp chopped parsley
- 1-2 chopped scallions
- Salt and pepper to taste
- Butter or oil for frying
Step-by-Step Crab Cakes Recipe
1. Prepare the Crabmeat
Start by gently picking through the crabmeat to ensure there are no remaining shells or cartilage. Keep the lumps as intact as possible for the best texture in your cakes.
2. Mix the Crab Cakes
- In a large bowl, whisk the egg whites until frothy.
- Add the mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, salt, and pepper, and mix well.
- Carefully fold in the crabmeat, breadcrumbs, scallions, and parsley, ensuring not to break up the lumps of crab too much.
3. Shape and Chill
- Using a scooper or spoon, shape the mixture into 6-8 crab cakes.
- Place on a baking sheet lined with parchment paper.
- Chill in the refrigerator for at least 30 minutes, or up to an hour, to help the cakes firm up.
4. Cook the Crab Cakes
- Heat butter or oil in a large non-stick skillet over medium heat.
- Fry the chilled cakes for about 3-4 minutes on each side or until they are golden brown and crispy.
- Transfer to a paper towel to drain any excess oil.
Serving Suggestions
These light and fluffy crab cakes are excellent served on a bed of fresh greens, with a side of lemon wedges for squeezing. Accompany them with a dollop of tartar sauce or remoulade for a delightful pairing:
Garnish | Suggested Pairings |
---|---|
Lemon Wedges | Tartar Sauce, Remoulade |
Cilantro | Avocado Salad, Tomato Salsa |
Chive Sprigs | Hollandaise, Sautéed Spinach |
🍋 Note: Always use fresh lemon juice for the best flavor as bottled lemon juice can be too bitter for delicate dishes like crab cakes.
Enjoying Your Crab Cakes
Crab cakes are a versatile dish that can shine as a starter, a light lunch, or even as a sophisticated dinner when paired with suitable sides. The essence of this recipe lies in its simplicity, letting the natural flavors of the crabmeat take center stage, complemented by the subtle zing of lemon and the light touch of egg whites.
In summary, this recipe offers:
- A delicate balance of flavors with the inclusion of Old Bay seasoning.
- The lightness achieved by incorporating egg whites.
- A crispy exterior with a fluffy interior, giving you the perfect bite.
The result is a seafood dish that's easy enough for weeknights yet elegant enough for special occasions. Whether you're a seafood enthusiast or just looking for a new way to enjoy crab, these crab cakes are a delightful addition to any meal.
Can I make crab cakes ahead of time?
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Yes, you can shape the crab cakes and refrigerate them overnight. They can also be frozen for up to a month. Just make sure to thaw them properly before cooking.
What can I use as a substitute for Old Bay seasoning?
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You can make your own by mixing celery salt, paprika, black pepper, cayenne pepper, dry mustard, and ground nutmeg.
How can I tell when crab cakes are done cooking?
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The crab cakes should be golden brown on the outside, and the internal temperature should be at least 165°F (74°C). You can also check by gently pressing the center of a cake; it should feel firm.