{"id":19399,"date":"2024-07-25T15:31:41","date_gmt":"2024-07-25T15:31:41","guid":{"rendered":"https:\/\/ispicefoods.com\/?post_type=recipe&p=19399"},"modified":"2024-08-14T19:40:05","modified_gmt":"2024-08-14T19:40:05","slug":"crab-cakes","status":"publish","type":"recipe","link":"https:\/\/ispicefoods.com\/es\/recipe\/crab-cakes\/","title":{"rendered":"Crab Cakes"},"content":{"rendered":"\t\t
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Ingredients:<\/strong><\/h4>\n
    \n \t
  • 1 pound crab meat (preferably lump or backfin)<\/li>\n \t
  • 1\/4 cup breadcrumbs (or crushed crackers for more texture)<\/li>\n \t
  • 1 large egg, beaten<\/li>\n \t
  • 1\/4 cup mayonnaise<\/li>\n \t
  • 1 tablespoon Dijon mustard<\/li>\n \t
  • 1 tablespoon Worcestershire sauce<\/li>\n \t
  • 1 tablespoon lemon juice<\/li>\n \t
  • 2 teaspoons Old Bay seasoning<\/li>\n \t
  • 1\/4 cup finely chopped parsley<\/li>\n \t
  • 1\/4 cup finely chopped green onions<\/li>\n \t
  • Salt and black pepper to taste<\/li>\n \t
  • Vegetable oil for frying<\/li>\n<\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Ingredients:<\/strong><\/h4>\n
      \n \t
    • 1 pound crab meat (preferably lump or backfin)<\/li>\n \t
    • 1\/4 cup breadcrumbs (or crushed crackers for more texture)<\/li>\n \t
    • 1 large egg, beaten<\/li>\n \t
    • 1\/4 cup mayonnaise<\/li>\n \t
    • 1 tablespoon Dijon mustard<\/li>\n \t
    • 1 tablespoon Worcestershire sauce<\/li>\n \t
    • 1 tablespoon lemon juice<\/li>\n \t
    • 2 teaspoons Old Bay seasoning<\/li>\n \t
    • 1\/4 cup finely chopped parsley<\/li>\n \t
    • 1\/4 cup finely chopped green onions<\/li>\n \t
    • Salt and black pepper to taste<\/li>\n \t
    • Vegetable oil for frying<\/li>\n<\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      Instructions:<\/span><\/strong><\/h4>\n
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      1. Prepare Crab Mixture:<\/strong>\n
          \n \t
        • In a large bowl, gently mix the crab meat with the breadcrumbs, ensuring not to break up the crab meat too much.<\/li>\n<\/ul>\n<\/li>\n \t
        • Mix Wet Ingredients:<\/strong>\n
            \n \t
          • In another bowl, combine the beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, chopped parsley, and green onions. Stir until well blended.<\/li>\n<\/ul>\n<\/li>\n \t
          • Combine Mixtures:<\/strong>\n
              \n \t
            • Fold the wet mixture into the crab and breadcrumb mixture until just combined. Season with salt and black pepper. Be gentle to keep the lumps of crab intact.<\/li>\n<\/ul>\n<\/li>\n \t
            • Form Crab Cakes:<\/strong>\n
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              • Shape the mixture into small patties, about 3 inches wide and 3\/4 inch thick.<\/li>\n<\/ul>\n<\/li>\n \t
              • Chill:<\/strong>\n
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                • Place the formed crab cakes on a plate, cover, and refrigerate for at least 30 minutes. This helps them firm up and hold together when cooking.<\/li>\n<\/ul>\n<\/li>\n \t
                • Cook Crab Cakes:<\/strong>\n
                    \n \t
                  • Heat a few tablespoons of vegetable oil in a large skillet over medium heat.<\/li>\n \t
                  • Carefully place the crab cakes in the hot oil and fry until golden brown and crispy, about 3-4 minutes per side.<\/li>\n<\/ul>\n<\/li>\n \t
                  • Serve:<\/strong>\n
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                    • Serve the crab cakes hot with a side of tartar sauce, lemon wedges, or a simple remoulade sauce.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                      Instructions:<\/span><\/strong><\/h4>\n
                        \n \t
                      1. Prepare Crab Mixture:<\/strong>\n
                          \n \t
                        • In a large bowl, gently mix the crab meat with the breadcrumbs, ensuring not to break up the crab meat too much.<\/li>\n<\/ul>\n<\/li>\n \t
                        • Mix Wet Ingredients:<\/strong>\n
                            \n \t
                          • In another bowl, combine the beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, chopped parsley, and green onions. Stir until well blended.<\/li>\n<\/ul>\n<\/li>\n \t
                          • Combine Mixtures:<\/strong>\n
                              \n \t
                            • Fold the wet mixture into the crab and breadcrumb mixture until just combined. Season with salt and black pepper. Be gentle to keep the lumps of crab intact.<\/li>\n<\/ul>\n<\/li>\n \t
                            • Form Crab Cakes:<\/strong>\n
                                \n \t
                              • Shape the mixture into small patties, about 3 inches wide and 3\/4 inch thick.<\/li>\n<\/ul>\n<\/li>\n \t
                              • Chill:<\/strong>\n
                                  \n \t
                                • Place the formed crab cakes on a plate, cover, and refrigerate for at least 30 minutes. This helps them firm up and hold together when cooking.<\/li>\n<\/ul>\n<\/li>\n \t
                                • Cook Crab Cakes:<\/strong>\n
                                    \n \t
                                  • Heat a few tablespoons of vegetable oil in a large skillet over medium heat.<\/li>\n \t
                                  • Carefully place the crab cakes in the hot oil and fry until golden brown and crispy, about 3-4 minutes per side.<\/li>\n<\/ul>\n<\/li>\n \t
                                  • Serve:<\/strong>\n
                                      \n \t
                                    • Serve the crab cakes hot with a side of tartar sauce, lemon wedges, or a simple remoulade sauce.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

                                      Ingredients: 1 pound crab meat (preferably lump or backfin) 1\/4 cup breadcrumbs (or crushed crackers for more texture) 1 large egg, beaten 1\/4 cup mayonnaise 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 1 tablespoon lemon juice 2 teaspoons Old Bay seasoning 1\/4 cup finely chopped parsley 1\/4 cup finely chopped green onions Salt and […]<\/p>\n","protected":false},"author":1,"featured_media":19400,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"footnotes":""},"recipe-category":[61,71],"recipe-tag":[112,120],"class_list":["post-19399","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe-category-all-recipe","recipe-category-seafood","recipe-tag-all-recipe","recipe-tag-seafood"],"acf":[],"_links":{"self":[{"href":"https:\/\/ispicefoods.com\/es\/wp-json\/wp\/v2\/recipe\/19399","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ispicefoods.com\/es\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/ispicefoods.com\/es\/wp-json\/wp\/v2\/types\/recipe"}],"author":[{"embeddable":true,"href":"https:\/\/ispicefoods.com\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ispicefoods.com\/es\/wp-json\/wp\/v2\/comments?post=19399"}],"version-history":[{"count":13,"href":"https:\/\/ispicefoods.com\/es\/wp-json\/wp\/v2\/recipe\/19399\/revisions"}],"predecessor-version":[{"id":27072,"href":"https:\/\/ispicefoods.com\/es\/wp-json\/wp\/v2\/recipe\/19399\/revisions\/27072"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ispicefoods.com\/es\/wp-json\/wp\/v2\/media\/19400"}],"wp:attachment":[{"href":"https:\/\/ispicefoods.com\/es\/wp-json\/wp\/v2\/media?parent=19399"}],"wp:term":[{"taxonomy":"recipe-category","embeddable":true,"href":"https:\/\/ispicefoods.com\/es\/wp-json\/wp\/v2\/recipe-category?post=19399"},{"taxonomy":"recipe-tag","embeddable":true,"href":"https:\/\/ispicefoods.com\/es\/wp-json\/wp\/v2\/recipe-tag?post=19399"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}