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Crab Cakes

Delicious crab cakes with a crispy exterior and tender interior, perfect for any gathering or a comforting meal at home.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crab Cake Mixture
  • 1 lb fresh crab meat, picked over for shells Star ingredient delivering rich ocean flavor.
  • 1/2 cup breadcrumbs (Panko or regular) Adds crunch and texture.
  • 1/4 cup mayonnaise Brings creaminess and binds mixture.
  • 1 large egg Essential for holding together.
  • 1 tbsp Dijon mustard Adds a tangy flavor.
  • 1 tbsp Worcestershire sauce Adds depth and umami.
  • 2 units green onions, finely chopped For mild onion flavor and color.
  • 1/4 cup red bell pepper, finely diced Sweet and crunchy complement.
  • 1 tsp Old Bay seasoning Classic seasoning for seafood.
  • 1/2 tsp salt Enhances flavors.
  • 1/4 tsp black pepper Adds warmth.
  • 2 tbsp fresh parsley, chopped For freshness.
For Coating and Frying
  • 1/4 cup all-purpose flour For coating.
  • 2-3 tbsp olive oil For frying.
  • to taste lemon wedges for serving Brightens each bite.
  • to taste tartar sauce for serving Ideal accompaniment.

Method
 

Preparation
  1. In a large mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, green onions, red bell pepper, Old Bay seasoning, salt, pepper, and parsley. Mix gently to combine, being careful not to break up the lump crab meat too much.
  2. Form the mixture into cakes, about 2-3 inches wide and 1 inch thick.
  3. Place the crab cakes on a plate or baking sheet and refrigerate for at least 30 minutes to help them hold their shape during frying.
  4. Once the cakes are chilled, take each one and coat it lightly in flour on both sides.
Cooking
  1. Heat the olive oil in a large skillet over medium heat. Once hot, add the crab cakes in batches, avoiding overcrowding the pan.
  2. Cook for about 4-5 minutes on each side, or until golden brown and heated through. Adjust the heat as necessary to prevent burning.
  3. Remove the cooked crab cakes and drain them on a paper towel-lined plate.
  4. Serve the crab cakes warm, garnished with lemon wedges and accompanied by tartar sauce. Enjoy every delectable bite!

Notes

These crab cakes freeze beautifully! Portion them out before frying and freeze for up to three months. For reheating, place in a preheated oven at 375°F until heated through, or quickly pan-fry again for fresh taste.