Usually a treat at a restaurant, crab cakes are a breeze to make at home with your new electric griddle. Sometimes you can substitute mock crab as a cost saver but it can be hard to shred. Substitute Italian breadcrumbs for a bit of zing.
The most expensive part of this recipe is going to be the crab meat. There isn’t really a good way to avoid spending money on crab, it is a delicate food and it is very labor intensive to shell and pack. If you are feeling adventurous you can buy and prepare crab legs, then use the crab meat for this recipe.
Mock crab is available in most stores. While not really crab (it usually is cod that has been flavored and then formed into sticks), if you shred it finely it can be a decent substitution for real crab. It also is about 1/5 the cost of crab.
- 1 lb. crab meat, fresh or pasteurized
- 1 Egg
- ¼ cup Mayonnaise
- 1½ tsp. Dijon Mustard
- 1½ tsp. Old Bay seasoning
- 1 tsp. Fresh Lemon juice
- ½ tsp. Worcestershire sauce
- Kosher Salt
- 1¼ cups fresh breadcrumbs
- 1 tbsp. fresh flat-leaf parsley, chopped
- 2 tbsps. unsalted butter
- 1 tbsp. olive oil
- Put the crab in mixing bowl and set aside.
- In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce and salt.
- Pour the egg mix over the crab and mix gently until well combined.
- Add in the breadcrumbs and parsley and mix them thoroughly but gently.
- Cover the mixture with plastic wrap and refrigerate for 1-3 hours.
- Shape the crab mixture into cakes about 1-inch thick.
- Brush the electric griddle with the butter and olive oil over medium heat.
- When butter begins to froth, add the cakes to the griddle.
- Cook both sides for 4-5 minutes, until golden brown.
- Serve with lemon wedges and your favorite garnish.