Torte di Granchio (Crab Cakes) are a delicious and elegant seafood dish made with fresh crab meat and a blend of seasonings. They’re typically pan-fried until golden and crispy on the outside, and tender on the inside. Here’s a classic recipe to make them at home:
Ingredients:
- 500g (1 lb) fresh crab meat (preferably lump or jumbo lump)
- 1 cup fresh breadcrumbs (or panko for extra crunch)
- 1/4 cup mayonnaise
- 1 large egg
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons fresh parsley, chopped
- 2 green onions, finely chopped
- 1 celery stalk, finely chopped
- 1 teaspoon Old Bay seasoning (or similar seafood seasoning)
- Salt and black pepper to taste
- 2 tablespoons olive oil (for frying)
- Lemon wedges (for serving)
- Optional: hot sauce or cocktail sauce (for dipping)
Instructions:
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Prepare the Crab Mixture:
- In a large bowl, gently combine the crab meat with the fresh breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, parsley, green onions, celery, Old Bay seasoning, salt, and black pepper.
- Mix everything gently until well combined. Be careful not to break up the crab meat too much; you want to keep it as lumped as possible.
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Form the Crab Cakes:
- Shape the mixture into 8-10 patties, depending on your preferred size. Gently press each patty to ensure they hold together. If the mixture seems too loose, you can add a little more breadcrumbs.
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Chill the Crab Cakes:
- Place the formed crab cakes on a baking sheet lined with parchment paper or plastic wrap. Refrigerate for at least 30 minutes to help them firm up and hold their shape during cooking.
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Cook the Crab Cakes:
- Heat the olive oil in a large skillet over medium heat.
- Add the crab cakes to the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy. Avoid overcrowding the skillet; you may need to cook them in batches.
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Serve:
- Transfer the crab cakes to a paper-towel-lined plate to drain any excess oil.
- Serve hot with lemon wedges on the side. You can also offer hot sauce or cocktail sauce for dipping, if desired.
Torte di Granchio are perfect as an appetizer or a light main course. They pair well with a crisp green salad, coleslaw, or even a side of roasted vegetables. For a complete meal, consider serving them with a light, refreshing white wine such as Sauvignon Blanc or Pinot Grigio. Enjoy!
