Crab Cakes
Crab cakes are a delicious seafood dish featuring fresh crab meat bound with herbs and spices, pan-fried to a golden, crispy crust. Perfect as an appetizer or main course, this easy recipe delivers flavorful and tender crab cakes ideal for any occasion.
Servings: 6 servings
Ingredients
- 1 pound fresh lump crab meat picked over for shells
- 1/2 cup plain breadcrumbs use gluten-free if preferred
- 1/4 cup mayonnaise
- 1 large egg lightly beaten
- 2 tablespoons fresh parsley finely chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Old Bay seasoning or a seafood seasoning alternative
- salt to taste
- freshly ground black pepper to taste
- 2 to 3 tablespoons olive oil or vegetable oil for frying
Instructions
- Start by gently picking through the crab meat to remove any shells or cartilage. In a large mixing bowl, combine the mayonnaise, beaten egg, Dijon mustard, lemon juice, Worcestershire sauce, garlic powder, onion powder, Old Bay seasoning, salt, and pepper. Whisk until everything is well incorporated.
- Gently fold the crab meat and chopped parsley into the mixture, being careful not to break up the crab too much. Add the breadcrumbs last and mix just until everything is combined. The mixture should hold together but still be tender.
- Divide the mixture into 6 to 8 equal portions, depending on your preferred size. Shape each portion into a patty about 1 inch thick and place them on a plate or baking sheet. For best results, refrigerate the crab cakes for at least 30 minutes to help them set.
- Heat the olive oil in a large non-stick skillet over medium heat. Once the oil is hot, carefully add the crab cakes, leaving space between them. Cook for about 4 to 5 minutes per side, or until they develop a golden brown crust. Flip gently to keep them intact.
- Remove the crab cakes from the skillet and drain on paper towels if needed. Serve warm with lemon wedges and your favorite dipping sauce, such as a tangy aioli or a simple tartar sauce.
Equipment
- Large Mixing Bowl
- Non-stick Skillet
- Spatula
- Plate or Baking Sheet
Notes
Use fresh lump crab meat for the best flavor and texture. Avoid imitation or canned crab meat if possible. Don’t overmix the crab mixture to keep cakes tender. Chilling crab cakes before cooking helps hold their shape. Cook over medium heat to avoid burning. For baking, cook at 375°F (190°C) for about 15 minutes, flipping halfway. Customize seasoning with herbs or spices as desired. Store leftovers in an airtight container in the fridge for up to 2 days or freeze before cooking.