Gordon Ramsay’s crab cake recipe has to be in your top bookmarks if you’re a seafood lover!
The key ingredient is fresh crab meat, which really gives it the flavor you’re after with this.
My advice is to gently fold the crab mixture to avoid breaking the delicate meat.
Oh, and remember to chill the mixture before cooking to help the cakes hold their shape.
C’mon guys, you can’t deny that a crispy golden crust paired with tender crab is simply irresistible!
How to Make Gordon Ramsay’s Crab Cakes
Ingredients
- 1 lb Lump Crab Meat
- 1/4 cup Mayonnaise
- 1 Egg
- 2 tbsp Dijon Mustard
- 2 tbsp Worcestershire Sauce
- 1/2 cup Panko Bread Crumbs
- 1 tsp Old Bay Seasoning
- 2 tbsp Olive Oil
Step-by-Step Instructions
Step 1:
Mix together crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, and Old Bay seasoning in a large bowl.
Be gentle to avoid breaking up the crab meat too much.
Step 2:
Add the panko bread crumbs to the crab mixture.
Gently fold to combine and shape into eight patties.
Step 3:
Place the patties on a baking sheet and refrigerate for at least 30 minutes.
This helps them hold together when cooking.
Step 4:
Heat olive oil in a large skillet over medium heat.
Carefully add the crab cakes and cook until golden brown, about 3-5 minutes per side.
Step 5:
Remove from heat and let them rest for a few minutes before serving.
Pair with your favorite sauce or side dishes!
Tips and Tricks for Making This Recipe
Let Crab Cakes Rest
Refrigerating the mixture before cooking helps the crab cakes firm up, making them easier to handle in the pan.
Try even leaving them in overnight for best results.
Choose the Right Crab Meat
Using lump crab meat is crucial for the best texture and taste, offering the most robust flavor for your cakes.
Control the Heat
Cooking over medium heat prevents burning while allowing the crab cakes to cook evenly through.
Adjust the heat if necessary to maintain a consistent cooking rate.
Spice It Up
Feel free to add a dash of hot sauce or extra seasoning to suit your personal taste preferences.
Don’t be afraid to experiment with flavors!
What to Serve with Gordon Ramsay Crab Cakes
Classic Remoulade Sauce
When serving Gordon Ramsay crab cakes, a classic remoulade sauce can add that special touch.
Mix mayonnaise, Dijon mustard, capers, and a splash of lemon juice for a creamy and tangy addition.
It pairs exceptionally well with the savory flavors of the crab cakes.
Fresh Green Salad
A fresh green salad provides a crisp and refreshing side to the rich crab cakes.
Include a mix of lettuce, arugula, and baby spinach tossed in a light vinaigrette.
Consider adding cherry tomatoes and radish slices for extra color and crunch.
Cucumber Corn Salad
If you’re looking for something different, try a cucumber corn salad.
This salad features fresh corn kernels, sliced cucumbers, red onions, and a sprinkle of herbs.
The natural sweetness of the corn complements the savory notes of the crab cakes beautifully.
Roasted Sweet Potatoes
Roasted sweet potatoes are an innovative and nutritious option to serve with crab cakes.
The natural sweetness of the potatoes offers a delightful contrast to the savory crab.
Toss them with olive oil and a pinch of sea salt before roasting to enhance their delicious flavor.
Avocado and Lime Salad
For something truly unique, consider an avocado and lime salad.
Blend creamy avocado with fresh lime juice, thinly sliced onions, and cilantro.
This refreshing salad brings a zesty twist that can surprise your taste buds in the best way possible.
Variations and Substitutions
You can easily put your personal spin on these crab cakes!
If you can’t find lump crab meat, freshly cooked crab or even canned crab can work in a pinch.
Consider substituting traditional breadcrumbs with panko for a crispier texture.
To change up the flavors, try adding some chopped herbs like parsley or chives.
Binder Options
Eggs are the classic binder, but mayonnaise adds moisture and a bit of tang.
Greek yogurt can be a healthier alternative while still keeping the cakes together.
For a richer flavor, try using mustard as part of your binding ingredients.
Gluten-Free Substitutes
For those needing gluten-free options, consider using crushed rice crackers or gluten-free panko.
You can also use almond flour, which brings a nuttier flavor.
Ritz crackers provide another excellent option for absorbing moisture if gluten isn’t a concern.
Don’t hesitate to swap or mix these ingredients to make the recipe your own.
How to Store Leftover Crab Cakes
Storing your leftover crab cakes properly is essential to maintain their taste and texture for later enjoyment.
Allow crab cakes to cool completely before storing them; this helps prevent moisture buildup.
Place the crab cakes in an airtight container, using parchment paper to separate layers if stacking to avoid them sticking together.
Refrigerate for up to two days if you plan on enjoying them soon.
For longer storage, freezing them is also an option.
Freeze Properly
To freeze, wrap each crab cake individually in plastic wrap or aluminum foil.
Then, place them in a freezer-safe bag or container.
This method prevents freezer burn, keeping them fresh for up to three months.
Thaw Before Using
When you’re ready to enjoy them again, transfer them from the freezer to the refrigerator.
Allow them to thaw overnight to ensure even reheating.
Alternative Tip
You can also store a portion of the crab mixture before cooking.
Place it in a sealed container, and refrigerate for up to 24 hours.
This way, you can cook fresh crab cakes later without fully preparing them.
Common Mistakes to Avoid
Using Too Much Binder
You might think more binder will help the crab cakes stick together better.
But using too much can overshadow the flavor of the crab.
Keep it minimal for the best taste.
Skipping the Refrigeration Step
It’s tempting to skip refrigeration to save time, but don’t!
Letting the crab cakes firm up in the fridge helps them hold together during cooking.
A minimum of 30 minutes is recommended, though overnight is even better.
Cooking on Too High a Heat
Cooking on high heat might brown the outside too quickly.
This can leave the inside undercooked or dry out the cakes.
Always use medium heat to cook them evenly for that perfect golden crust.
Gordon Ramsay's Crab Cakes Recipe
Ingredients
- 1 lb Lump Crab Meat
- 1/4 cup Mayonnaise
- 1 Egg
- 2 tbsp Dijon Mustard
- 2 tbsp Worcestershire Sauce
- 1/2 cup Panko Bread Crumbs
- 1 tsp Old Bay Seasoning
- 2 tbsp Olive Oil
Instructions
- Mix together crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, and Old Bay seasoning in a large bowl.
- Be gentle to avoid breaking up the crab meat too much.
- Add the panko bread crumbs to the crab mixture.
- Gently fold to combine and shape into eight patties.
- Place the patties on a baking sheet and refrigerate for at least 30 minutes.
- This helps them hold together when cooking.
- Heat olive oil in a large skillet over medium heat.
- Carefully add the crab cakes and cook until golden brown, about 3-5 minutes per side.
- Remove from heat and let them rest for a few minutes before serving.
- Pair with your favorite sauce or side dishes!