Crab Cakes with Lemon-Caper Mayonnaise
- Prep Time 0:20
- Cook Time 0:05
- Estimated Cost $12.00
- 7 Comments
I’ve spent many a sunny weekend afternoon drinking beer and eating crispy crab cakes waterside at Sam’s Anchor Cafe in Tiburon, CA. This recipe is a (way) less expensive version of Sam’s delicious crab cakes and can be procured without the ferry ride (or the sunburn).
- 2 6-oz. cans crab meat (I prefer Trader Joe's 15% Leg Meat), drained $3.50
- 1/2 small white onion, finely chopped $0.50
- 1 small bunch parsley, plus more for garnish, chopped $1
- 1/3 cup bread crumbs $2 for 16 oz.
- 7 tbsp mayonnaise, divided Pantry
- 1 egg, lightly beaten $1.50 for 6
- 1 pinch each salt and pepper Pantry
- 1 lemon, half juiced, half cut into wedges $0.50
- 1 tbsp capers, finely chopped $3 for a 4-oz. jar
- 1 clove garlic, finely minced Pantry
- olive oil for frying Pantry
- Combine crab, onion, parsley, bread crumbs, 2 tbsp mayonnaise, egg, salt and pepper in a mixing bowl. Gently combine until ingredients come together. If mixture is too wet, add a little more breadcrumbs. Likewise, if it is too dry, add slightly more mayonnaise.
- Use wet hands to form mixture into 8-10 3" patties. Set on a clean plate.
- Pour about 1/8" of olive oil into a large frying pan and heat over medium-high heat. Cook crab cakes, a few at a time for 2-3 minutes or until golden-brown and crispy. Use a spatula to carefully flip the cakes and cook until brown and crispy on the other side. Drain on paper towels. Repeat until all crab cakes are cooked.
- To make the lemon-caper mayonnaise, whisk together the remaining mayonnaise, lemon juice, capers and garlic. Add a pinch of pepper if desired. Serve alongside crab cakes for dipping.
Makes 8-10 crab cakes.