Fried Fish Cakes

Name: Fried Fish Cakes
Total time: 25 min
Yield: 4
Cuisine: American, North America
Ingredients: 3 cups fresh, lump Crabmeat; 0.25 cup dried breadcrumbs; 1 fresh egg; 0.25 cup Mayonnaise; 2 Tbsps Dijon mustard; 1 Tbsp fresh parsley (finely chopped); 1 Tbsp Worcestershire sauce; 4 scallions (finely chopped); 1 tsp fresh lemon juice; 1 tsp Old Bay seasoning; kosher salt (to taste); freshly ground peppers (to taste); 2 Tbsps butter; 2 Tbsps Oil; 1 fresh lemon (cut into wedges); Tartar sauce (for serving)

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Difficulty:

easy

Difficulty

Preparation:

15 min.

Preparation

ready in 25 min.

Ready in

Ingredients

for

servings

Ingredients: 3 cups fresh, lump Crabmeat; ¼ cup dried breadcrumbs; 1 fresh egg; ¼ cup Mayonnaise; 2 Tbsps Dijon mustard; 1 Tbsp fresh parsley (finely chopped); 1 Tbsp Worcestershire sauce; 4 scallions (finely chopped); 1 tsp fresh lemon juice; 1 tsp Old Bay seasoning; kosher salt (to taste); freshly ground peppers (to taste); 2 Tbsps butter; 2 Tbsps Oil; 1 fresh lemon (cut into wedges); Tartar sauce (for serving)

How healthy are the main ingredients?

Crabmeat Mayonnaise parsley egg salt lemon

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Product recommendation

The amount of bread crumbs you add will depend on the crabmeat's juiciness. Start with 1/2 cup. If the crab cakes don't bind at this point, then add more bread crumbs, 1 tablespoon at a time. Arrange on baking sheet lined with waxed paper or parchment pepper; cover with plastic wrap and chill at least 30 minutes. (Can refrigerate up to 24 hours. )

Preparation

Kitchen utensils

1 Cutting board, 1 Large knife (Fleischmesser), 2 Bowls, 1 Measuring cups, 1 Fork, 1 Small knife, 1 Peeler, 1 Box grater, 1 Sieve, 1 Tablespoon, 1 Non-stick pan, 2 Wooden spoons, 1 Nutmeg grater, 1 Wooden skewer, 1 Roasting pan mit Deckel, 1 weiter Pot mit Deckel, 1 Aluminum foil, 1 Immersion blender, 1 Paper towel

Preparation steps

Place crabmeat in a bowl; gently pick through the crabmeat to remove any shells, do not separate lumps of meat.

Sprinkle bread crumbs over crabmeat, and gently fold until just mixed. Set aside. In a separate bowl, add the egg and mayonnaise, stirring until well blended and smooth. Add mustard; stirring to incorporate. Add parsley, Worcestershire sauce, scallions, lemon juice, and seasonings: mixing well. Carefully fold egg mixture into crabmeat using a rubber spatula, until mixtures just cling together.

Using clean hands, shape crabmeat mixture into eight fat, round cakes. (See Tip)

Heat butter and oil in large, nonstick skillet over medium-high heat until mixture is hot but not smoking. Gently lay crab cakes in skillet; pan-fry until outsides are crisp and browned, about 3 to 5 minutes per side. Drain the crab cakes briefly on paper towels. Serve hot, with lemon wedges and tartar sauce.

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