Gordon Ramsay’s Crab Cake is a culinary masterpiece composed of two eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, celery, parsley, lump crab meat, and panko bread crumbs. Six beautiful, warm, golden-brown cakes can be made in just over an hour and enjoyed with any meal.
💗 Why You’ll Love Crab Cake Recipe:
- The Gordon Ramsay Crab Cake is a genuine seafood pleasure, promising a juicy and deep crab flavor.
- Mayonnaise, Dijon mustard, and Old Bay spice come together in perfect harmony to create a rich and satisfying bite.
- Gordon Ramsay is a culinary genius, and this crab cake he made for you exemplifies his dedication to the highest standards of cuisine.
- Gordon Ramsay’s Crab Cake is easy to make, so even those who aren’t professional cooks can enjoy its delicacy.
❓ What Is Gordon Ramsay Crab Cake Recipe?
Gordon Ramsay Crab Cake is a savory delight made with eggs, mayo, Dijon mustard, Worcestershire, Old Bay seasoning, salt, celery, parsley, lump crab meat, and panko, cooked to perfection in vegetable or canola oil.
📜 Gordon Ramsay Crab Cake Ingredients
- 2 large eggs
- 2½ tablespoons mayonnaise, best quality such as Hellmann’s or Duke’s
- 1½ teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon salt
- ¼ cup finely diced celery, from one stalk
- 2 tablespoons finely chopped fresh parsley
- 1 pound lump crab meat (see note below)
- ½ cup panko
- Vegetable or canola oil, for cooking
🧆 How To Make Gordon Ramsay Crab Cake
- Put metal foil on a baking sheet to make it easier to clean up.
- Eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, celery, and parsley should all be mixed together in a big bowl. Do a good mix.
- Using a rubber spatula, carefully fold in the crab meat (make sure it’s free of cartilage) and panko, being careful not to break it. Make 6 cakes, each about ½ cup in size.
- Place the crab cakes in the fridge for at least an hour with the lid on. This will help them set.
- Warm up a big nonstick pan over medium-low heat and add oil to it.
- Once the oil is hot, add the crab cakes slowly to the pan. It will take about 3 to 5 minutes per side to cook until golden brown. Watch out for oil splatter.
- Along with tartar sauce, serve the crab cakes warm for a tasty meal.
💭 Recipe Tips:
- For maximum flavor, always use fresh, high-quality ingredients.
- Fold in the crab meat and panko with care so as not to break up the mixture.
- Before adding the crab flesh, make sure there is no cartilage in it.
- The crab cakes will keep their form better when cooking if they are chilled for at least an hour before being cooked.
🥗 What To Serve With Crab Cake?
Pair Crab Cake with zesty lemon aioli, arugula salad, and buttery mashed potatoes sides include garlic butter roasted asparagus and grilled corn refresh with cucumber mint lemonade for a delightful meal.
🎚 How To Store Crab Cake?
- In the fridge: Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days .
- In the freezer: Place crab cakes in a single layer on a baking sheet until firm, then transfer to a freezer-safe container for up to 3 months.
🥵 How To Reheat Crab Cake?
- In the oven: Place crab cakes on a baking sheet, and reheat for 10-15 minutes at 350°F.
- In the microwave: Place crab cakes on a microwave-safe plate, cover with a damp paper towel, and microwave on high for 1-2 minutes.
FAQ’S
The crab cakes should boast a delightful combination of a crispy outer layer and a moist, tender interior.
Gently fold the crab meat into the mixture using a rubber spatula to maintain its integrity, preventing overmixing and ensuring a chunky texture.
For optimal results, use either vegetable or canola oil, providing a neutral flavor profile and ideal cooking properties for the crab cakes.
Fresh parsley imparts a vibrant and lively flavor to the crab cakes, enhancing the overall freshness and taste of the dish.
More Rordon Ramsay Recipe:
Gordon Ramsay Crab Cake Nutrition Facts:
- Calories:299
- Fat:14 g
- Saturated fat:3 g
- Carbohydrates:9 g
- Sugar:1 g
- Fiber:1 g
- Protein:32 g
- Sodium:1141 mg
- Cholesterol:275 mg
Gordon Ramsay Crab Cake
Description
Gordon Ramsay’s Crab Cake is a culinary masterpiece composed of two eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, celery, parsley, lump crab meat, and panko bread crumbs. Six beautiful, warm, golden-brown cakes can be made in just over an hour and enjoyed with any meal.
Ingredients
Instructions
- Put metal foil on a baking sheet to make it easier to clean up.
- Eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, celery, and parsley should all be mixed together in a big bowl. Do a good mix.
- Using a rubber spatula, carefully fold in the crab meat (make sure it’s free of cartilage) and panko, being careful not to break it. Make 6 cakes, each about ½ cup in size.
- Place the crab cakes in the fridge for at least an hour with the lid on. This will help them set.
- Warm up a big nonstick pan over medium-low heat and add oil to it.
- Once the oil is hot, add the crab cakes slowly to the pan. It will take about 3 to 5 minutes per side to cook until golden brown. Watch out for oil splatter.
- Along with tartar sauce, serve the crab cakes warm for a tasty meal.
Notes
- For maximum flavor, always use fresh, high-quality ingredients.
Fold in the crab meat and panko with care so as not to break up the mixture.
Before adding the crab flesh, make sure there is no cartilage in it.
The crab cakes will keep their form better when cooking if they are chilled for at least an hour before being cooked.