Homemade Crab Cakes That Are Better Than a Restaurant’s
Crab is the star! Use just enough breadcrumbs to hold your homemade crab cakes together but not so much it competes with the crab texture.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Plastic wrap
- Baking sheet
- Plate
- Refrigerator
- Nonstick skillet
- Stove
- Spatula
Ingredients
- 1 medium stalk celery, finely diced (about 1/3 cup)
- 1/4 cup mayonnaise
- 2 tablespoons chopped fresh parsley leaves (about 3 sprigs)
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon vinegar-based hot sauce, such as Crystal or Tabasco (optional)
- 1/4 teaspoon kosher salt
- 1 pound lump crabmeat, drained and picked over for shells
- 1/2 cup panko breadcrumbs or 14 finely crushed saltine crackers
- 1/4 cup neutral oil, such as canola, safflower, or grapeseed
- Lemon wedges, for serving
- Tartar sauce, for serving
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