Crab Cakes
Golden crab cakes with lemon caper mayonnaise are topped with crispy capers for a delicious Dracula-inspired recipe!
Servings: 4
Calories: 587kcal
Ingredients
Crab Cakes
- 1 ¼ lb crab meat flaked
- 2 eggs
- ¼ cup mayonnaise
- 2 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- ½ teaspoon kosher salt plus extra
- ¼ teaspoon pepper
- ½ cup Panko crumbs
- 2 tablespoon chopped fresh dill
- 2 tablespoon chopped fresh chives
- vegetable oil as needed
- 100 ml capers divided
Lemon Caper Mayonnaise
- ¾ cup mayonnaise
- ½ cup plain Greek yogurt
- zest of 1 lemon
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh chives
- ¼ teaspoon pepper
Instructions
- Drain the crab meat and blot dry with paper towels. Pick through the meat to check for any shells. Transfer the crab meat to a large mixing bowl and set aside. In another mixing bowl, combine the eggs, mayonnaise, lemon juice, Worcestershire sauce, Old Bay seasoning, kosher salt, and pepper. Whisk together until combined.
- Pour the egg mixture over the crab meat. Add the chopped dill and chives along with the Panko crumbs. Mix together well. The mixture should be moist enough to cling together when pressed together.
- Scoop out about ⅓ cup of the crab cake mixture and shape into a thick, round cake. Press firmly enough that the cake doesn't fall apart but not so hard to compress it. Place on a small baking sheet and repeat with the remaining mixture. Chill for at least 30 minutes. This will help the crab cakes stick together when frying.
- Drain the capers, reserving 1 teaspoon of the brine to add to the mayonnaise. Roughly chop two tablespoons of the capers and add to a small mixing bowl. Spread the remaining whole capers out onto paper towels to dry and set aside.
- To the chopped capers add the mayonnaise, plain yogurt, lemon zest, lemon juice, chopped dill and chives, and pepper. Add the reserved caper brine and whisk together. Chill until ready to serve.
- Fill a small saucepan with about 1-inch of vegetable oil. Place over medium high heat. Check that the whole capers are dry, blotting with paper towels as needed to remove any excess liquid. Line a small baking sheet or plate with fresh paper towels and set aside.
- When the oil is hot carefully add the whole capers. Stand back as they can sputter if there is still any liquid on them. Use a slotted spoon or skimmer to stir the capers as they fry. Continue to cook the capers until they have burst open and are beginning to brown, about 4 to 6 minutes. Remove the capers from the oil and spread out on the paper towel-lined baking sheet. Immediately sprinkle with a little kosher salt and let cool. The capers will crisp up as they cool.
- Preheat the oven to 325°F. Line a baking sheet with a rack and set aside. Fill a non-stick skillet with about a ½-inch vegetable oil and place over medium heat. When the oil is hot, carefully add 5 or 6 crab cakes. Fry the cakes until golden brown on the bottom, about 3 to 4 minutes. Carefully flip the crab cakes and cook until golden brown on the other side. Transfer the crab cakes to the prepared baking sheet. Repeat with the remaining crab cakes.
- Place the crab cakes into the oven and bake until they are fully cooked inside, typically about 6 to 8 minutes. The crab cakes are done when they reach an internal temperature of 165°F.
- Serve the crab cakes with a dollop of the lemon caper mayonnaise and garnish with the crispy capers. Enjoy!
Nutrition
Calories: 587kcal | Carbohydrates: 9g | Protein: 33g | Fat: 46g | Saturated Fat: 8g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 166mg | Sodium: 2459mg | Potassium: 427mg | Fiber: 1g | Sugar: 2g | Vitamin A: 353IU | Vitamin C: 17mg | Calcium: 142mg | Iron: 2mg
