When it comes to seafood delights, few dishes can match the exquisite flavor and texture of crab cakes.
And if you’ve ever had the pleasure of dining at Oceanaire Seafood Room, you know they take their crab cakes seriously.
Fortunately, you can recreate that same culinary magic at home with our Oceanaire Crab Cake Recipe.
In this blog post, we’ll walk you through the process step by step, ensuring that your crab cakes turn out just as mouthwatering as those served at the renowned Oceanaire Seafood Room.
Oceanaire Crab Cake Recipe
Recipe Details:
- Preparation Time: 30 minutes
- Cooking Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Calories Per Serving: 285
Ingredients:
- 1 pound fresh lump crab meat
- 1/4 cup mayonnaise
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped green bell pepper
- 1/4 cup finely chopped celery
- 1/4 cup minced fresh parsley
- 2 teaspoons Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon lemon juice
- 1/4 teaspoon hot sauce (adjust to taste)
- Salt and black pepper to taste
- 1 cup breadcrumbs
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
Instructions:
Prepare The Crab Mixture:
In a large mixing bowl, combine the lump crab meat, mayonnaise, red bell pepper, green bell pepper, celery, parsley, Dijon mustard, Old Bay seasoning, Worcestershire sauce, lemon juice, hot sauce, salt, and black pepper.
Gently fold the ingredients together until well combined, being careful not to break up the crab meat.
Shape The Crab Cakes:
Divide the crab mixture into 4 equal portions and shape them into thick patties. Place the breadcrumbs on a plate and coat each crab cake evenly with breadcrumbs, pressing lightly to adhere.
Cook The Crab Cakes:
In a large skillet, heat the butter and vegetable oil over medium-high heat. Once the butter is melted and foamy, add the crab cakes to the skillet.
Cook for about 3-4 minutes on each side or until they are golden brown and heated through.
Serve:
Transfer the cooked crab cakes to a serving platter lined with paper towels to drain any excess oil. Serve them hot, garnished with a sprig of fresh parsley or a lemon wedge.
Serving Ideas
Oceanaire Crab Cakes are delicious on their own, but you can elevate your meal with these serving ideas:
- Classic Style: Serve the crab cakes with a side of coleslaw and tartar sauce for a classic seafood experience.
- Sandwich: Make a crab cake sandwich by placing a crab cake on a toasted bun, and topping it with lettuce, tomato, and a dollop of remoulade sauce.
- Salad: Crumble a crab cake over a bed of mixed greens, drizzle with a lemon vinaigrette, and sprinkle with diced tomatoes and avocado for a refreshing salad.
Tips For The Perfect Oceanaire Crab Cake Recipe:
- Use fresh lump crab meat for the best flavor and texture.
- Handle the crab mixture gently to avoid breaking up the crab meat.
- Adjust the hot sauce to your preferred level of spiciness.
- Make sure the skillet is hot before adding the crab cakes to achieve that perfect golden crust.
- Don’t overcrowd the skillet; cook the crab cakes in batches if necessary.
Conclusion
With this Oceanaire Crab Cake Recipe, you can bring the flavors of a fine seafood restaurant right to your dining table.
Whether you enjoy them as an appetizer or the main course, these crab cakes are sure to impress your family and guests. Bon appétit!
Delicious Oceanaire Crab Cake Recipe
Ingredients
- 1 pound fresh lump crab meat
- 1/4 cup mayonnaise
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped green bell pepper
- 1/4 cup finely chopped celery
- 1/4 cup minced fresh parsley
- 2 teaspoons Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon lemon juice
- 1/4 teaspoon hot sauce adjust to taste
- Salt and black pepper to taste
- 1 cup breadcrumbs
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
Instructions
Prepare The Crab Mixture:
- In a large mixing bowl, combine the lump crab meat, mayonnaise, red bell pepper, green bell pepper, celery, parsley, Dijon mustard, Old Bay seasoning, Worcestershire sauce, lemon juice, hot sauce, salt, and black pepper. Gently fold the ingredients together until well combined, being careful not to break up the crab meat.
Shape The Crab Cakes:
- Divide the crab mixture into 4 equal portions and shape them into thick patties. Place the breadcrumbs on a plate and coat each crab cake evenly with breadcrumbs, pressing lightly to adhere.
Cook The Crab Cakes:
- In a large skillet, heat the butter and vegetable oil over medium-high heat. Once the butter is melted and foamy, add the crab cakes to the skillet. Cook for about 3-4 minutes on each side or until they are golden brown and heated through.
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