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Nothing screams my name louder than a thick scrumptious crab cakes. Seriously. It’s written all over my face that I love this thing. When I saw one on the menu, I always ordered one. It only makes sense if at least I tried to make crab cakes once in my lifetime. I gotta tell you though, these are absolutely scrumptious and easy to make. Nothing is more satisfying than biting into that thick yummy crab cakes.
CRAB CAKES WITH CREAMY RANCH
Ingredients
Crab cakes:
- 1 lb lump crabmeat
- ¼ cup chopped fresh chives
- 1 Tbsp olive oil mayonnaise
- 1 tsp grated lemon rind
- 1 Tbsp fresh lemon juice
- 1 large egg beaten
- ⅔ cup panko breadcrumbs
- ¼ tsp freshly ground black pepper
- 3 Tbsp grape seeds oil or oil of your choice
Creamy Ranch:
- ⅓ cup whole buttermilk
- 1 Tbsp olive oil mayonnaise
- 1 cloves garlic grated
- 1 Tbsp fresh chives chopped
- 1 Tbsp fresh dill chopped
Instructions
Preparing the Creamy Ranch:
- Mix the buttermilk with mayo and garlic and stir with a whisk. Stir in the chives and dill and put in the refrigerator while preparing the crab cakes
Preparing the crab cakes:
- In a large mixing bowl, combine the chives mayo, lemon rind, lemon juice, black pepper, and egg. Stir in the panko breadcrumbs and add in the crab meat. Stir to mix everything and put in the refrigerator for about 15 minutes
- Divide the crab meat mixture into 8 equal portions and using your clean hands to shape them into a 3/4-inch thick patty
- Preheat a large non-stick skillet over medium heat. Add in about 1 Tbsp of of oil. Gently place each cake on the skillet and let them cook for about 3-4 minutes on each side or until golden brown. Remove patties from the pan and cover with aluminum foil to keep warm while you cook the rest
- Serve with the creamy ranch on the side or drizzle on top. Go very well with couscous salad or any salad of your choice
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