How To Sauté Lump Crab Cakes

Perfecting the Art of Sauteing Lump Crab Cakes

Crab cakes are a delicious and versatile dish that can be enjoyed in a variety of ways. One popular method of cooking crab cakes is sautéing, which allows for a crispy exterior while keeping the inside moist and flavorful. If you’re looking to elevate your culinary skills and impress your guests, mastering the art of sautéing lump crab cakes is a must. Here’s a step-by-step guide to help you achieve the perfect sautéed crab cakes every time.

Ingredients You’ll Need

Before you get started, make sure you have the following ingredients on hand:

• 1 pound lump crabmeat
• 1/2 cup bread crumbs
• 1/4 cup mayonnaise
• 1 egg, beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1/4 cup chopped parsley
• 2 tablespoons butter
• 2 tablespoons olive oil

Preparing the Crab Cakes

To begin, gently pick through the lump crabmeat to remove any shells or cartilage. In a large mixing bowl, combine the crabmeat, bread crumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and chopped parsley. Gently fold the ingredients together until they are well combined, being careful not to break up the lump crabmeat too much.

Shaping the Crab Cakes

Once the mixture is well combined, divide it into equal portions and shape them into round patties. The size of the patties can vary depending on your preference, but a typical size is around 1/2 cup of the mixture per patty. Place the shaped crab cakes on a plate or baking sheet lined with parchment paper, cover them with plastic wrap, and refrigerate for at least 30 minutes. Chilling the crab cakes helps them hold their shape during the cooking process.

Sautéing the Crab Cakes

When you’re ready to cook the crab cakes, heat a combination of butter and olive oil in a large skillet over medium-high heat. Once the skillet is hot, carefully place the crab cakes in the pan, being sure not to overcrowd it. Cook the crab cakes for 3-4 minutes on each side, or until they are golden brown and heated through. Be gentle when flipping the crab cakes to avoid breaking them apart.

Serving and Enjoying

Once the crab cakes are beautifully golden and crispy on the outside, they are ready to be served. You can enjoy them on their own as an appetizer, as a main course with a side of salad or vegetables, or even as a delicious sandwich filling. The options are endless!

Now that you have mastered the art of sautéing lump crab cakes, you can impress your family and friends with this delectable dish. Whether you’re hosting a dinner party or simply treating yourself to a special meal, sautéed crab cakes are sure to be a hit. So, roll up your sleeves, gather your ingredients, and get ready to savor the mouthwatering flavors of perfectly sautéed lump crab cakes.