bobby flay crab cake recipe

If you’re looking for a delicious crab cake recipe that’s sure to please, then Bobby Flay’s crab cake recipe is a great choice. This classic seafood dish is made with fresh lump crabmeat and a blend of herbs and spices to create a flavorful and savory crab cake that your guests are sure to love. Whether you’re entertaining a crowd or just looking for a delicious dinner, this crab cake recipe is sure to be a hit.

Ingredients Needed for Bobby Flay's Crab Cake Recipe

This Bobby Flay crab cake recipe serves eight people, so if you’re cooking for a larger crowd or want to save some for leftovers, you may want to double the recipe. You’ll need the following ingredients to make Bobby Flay’s crab cake recipe:

16 ounces of fresh lump crabmeat
1/2 cup of finely chopped celery
2 tablespoons of freshly chopped parsley
1 teaspoon of garlic powder
1 teaspoon of onion powder
1/2 teaspoon of cayenne pepper
1/2 teaspoon of paprika
1/4 teaspoon of black pepper
2 tablespoons of mayonnaise
2 tablespoons of Dijon mustard
2 teaspoons of Worcestershire sauce
1/4 cup of bread crumbs
2 tablespoons of butter
2 tablespoons of olive oil

Instructions for Bobby Flay's Crab Cake Recipe

Once you have all the ingredients for Bobby Flay’s crab cake recipe, you’re ready to begin. Follow these steps to make this delicious seafood dish:

In a large bowl, mix together the crabmeat, celery, parsley, garlic powder, onion powder, cayenne pepper, paprika, black pepper, mayonnaise, Dijon mustard, Worcestershire sauce, and bread crumbs until they are completely combined.
Form the mixture into 8 patties, each about 1/2 inch thick.
In a large nonstick skillet over medium heat, melt the butter and olive oil together.
Once the butter has melted, add the crab cakes to the skillet. Cook for about 4 minutes on each side, or until golden brown.
Serve with your favorite sides and enjoy!

Frequently Asked Questions About Bobby Flay's Crab Cake Recipe

What type of crabmeat should I use for this recipe?

For best results, we recommend using fresh lump crabmeat for this recipe.

Do I have to make all 8 crab cakes at once?

No, you can make as many or as few crab cakes as you like. The mixture can be stored in the refrigerator for up to 3 days.

Can I freeze the crab cakes?

Yes, you can freeze the crab cakes for up to 3 months. To do so, place the uncooked crab cakes on a baking sheet and freeze until solid. Transfer the frozen crab cakes to an airtight container and store in the freezer.

Can I use other ingredients in this recipe?

Yes, you can add other ingredients to this recipe, such as chopped bell peppers, diced onions, or lemon zest. You can also substitute different types of breadcrumbs for the breadcrumbs called for in the recipe.