McCormick Crab Cake Recipe: Craving a savory seafood dish that’s easy to prepare and packed with flavor?
Look no further than this McCormick Crab Cake recipe! These crab cakes are crisp on the outside, tender on the inside, and seasoned to perfection using McCormick’s signature spices.
Whether you’re hosting a casual dinner party or looking for a tasty family meal, these crab cakes are sure to impress. With just a few simple ingredients and straightforward steps, you can whip up a batch of mouthwatering crab cakes that will satisfy any seafood lover. Plus, it’s versatile enough to enjoy for lunch or dinner, no matter the season!
Ingredients For McCormick Crab Cake Recipe
- 1 lb. lump crabmeat, picked over for shells
- 1/2 cup mayonnaise
- 1 egg, beaten
- 1 tsp McCormick Old Bay Seasoning
- 1 tsp Dijon mustard
- 1/2 tsp Worcestershire sauce
- 1/4 tsp McCormick Ground Black Pepper
- 1/4 cup breadcrumbs
- 2 tbsp fresh parsley, chopped
- 2 tbsp lemon juice
- 2 tbsp butter or oil (for frying)
Execution
Prepare the Crab Mixture: In a large bowl, gently combine the lump crabmeat, mayonnaise, beaten egg, McCormick Old Bay Seasoning, Dijon mustard, Worcestershire sauce, and ground black pepper. Stir carefully to avoid breaking the crabmeat.
Add Breadcrumbs and Herbs: Gently fold in the breadcrumbs, chopped parsley, and lemon juice. This will help bind the mixture together without overwhelming the delicate crab flavor.
Shape the Crab Cakes: Divide the mixture into equal portions and shape them into patties, about 1/2 inch thick. Depending on your preference, you can make smaller appetizer-sized cakes or larger, main-course crab cakes.
Chill the Crab Cakes: Place the shaped patties on a plate and refrigerate for at least 30 minutes. This helps them hold their shape while cooking.
Cook the Crab Cakes: Heat butter or oil in a skillet over medium heat. Once hot, carefully place the crab cakes in the skillet and cook for about 4–5 minutes per side, until golden brown and crisp. Be sure not to overcrowd the pan to ensure even cooking.
Serve and Enjoy: Serve your McCormick Crab Cakes hot, with lemon wedges and your favorite dipping sauce, such as tartar sauce or remoulade.
Tips :
About: McCormick Crab Cake Recipe
- Use fresh crabmeat: Fresh lump crabmeat delivers the best flavor, but if you’re using canned or frozen crab, ensure it’s well-drained to avoid watery crab cakes.
- Chill before cooking: Chilling the patties helps them firm up, making them less likely to fall apart during cooking.
- Keep it light on the fillers: Don’t overdo it with the breadcrumbs—just enough to hold the cakes together without overpowering the crab.
- Experiment with sauces: Tartar sauce is classic, but crab cakes also pair well with spicy aioli, lemon garlic butter, or even a drizzle of sriracha for an extra kick.
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