Crab cakes are delightful seafood patties made from juicy crab meat, a touch of seasoning, breadcrumbs, and often a bit of magic.
Get ready to sink your claws into the best crab cake recipe ever! Whether you’re an old sea dog or a landlubber, this guide will have you whipping up these savory seafood delights with ease. With every detail from picking the perfect crab to achieving that golden-brown crust, prepare to amaze your taste buds and those lucky enough to steal a bite.
About the Recipe
Ahoy! Welcome to the delicious world of crab cakes. These savory treasures are crispy on the outside, tender and flavorful on the inside. Perfect for dazzling guests or for a solo feast—because you deserve it.
- Cooking Method: Pan-frying
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Cuisine Type: American
Ingredients
- 1 lb lump crabmeat
- 1/2 cup mayonnaise
- 1 large egg, beaten
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp hot sauce
- 1/4 cup finely chopped green onions
- 1/4 cup finely diced red bell pepper
- 1 cup breadcrumbs
- 2 tbsp fresh lemon juice
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup all-purpose flour
- 1/4 cup vegetable oil
Cooking Instructions
- In a large bowl, mix together mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, hot sauce, green onions, red bell pepper, lemon juice, salt, and black pepper until well combined.
- Gently fold in the crabmeat and breadcrumbs, being careful not to break up the crab too much. The mixture should be able to hold together when formed into cakes.
- Divide the mixture into 8 equal portions and shape each into a patty about 3 inches in diameter.
- Lightly coat each patty with flour on both sides.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Fry the crab cakes for about 3-4 minutes on each side, or until golden brown and crispy.
- Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil.
- Serve hot with a wedge of lemon and your favorite dipping sauce.
Suggestions
- Alternative Ingredients: Substitute the lump crabmeat with claw meat for a different texture. Use panko breadcrumbs for extra crunch.
- Garnishing Options: Garnish with fresh parsley, a dollop of tartar sauce, or a sprinkle of Old Bay seasoning for an authentic touch.
- Cooking Tips: For a lighter option, bake the crab cakes in a preheated oven at 375°F (190°C) for 15-20 minutes on a greased baking sheet.
