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Best Ever Crab Cakes Recipe

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4.3 from 67 reviews

These Best Ever Crab Cakes feature fresh lump crab meat combined with a flavorful blend of breadcrumbs, mayonnaise, Dijon mustard, and classic seasonings. Pan-fried to golden perfection, they offer a crispy exterior with a tender, savory interior. Perfect as an appetizer or main dish, served alongside tartar sauce and fresh sides.

Ingredients

Crab Cake Mixture

  • 1 pound of fresh lump crab meat
  • 1/2 cup of breadcrumbs
  • 1/4 cup of mayonnaise
  • 1 large egg
  • 1 tablespoon of Dijon mustard
  • 2 teaspoons of Worcestershire sauce
  • 1 teaspoon of Old Bay seasoning
  • 1 teaspoon of parsley, chopped
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper

For Frying

  • 2 tablespoons of olive oil

Instructions

  1. Combine Dry Ingredients: In a large bowl, gently combine the fresh lump crab meat and breadcrumbs, being careful not to break up the crab meat too much.
  2. Prepare Wet Mixture: In a separate bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, salt, and black pepper until smooth and well combined.
  3. Mix Together: Pour the wet mixture into the bowl with crab meat and breadcrumbs. Carefully fold the ingredients together until just combined, ensuring an even mix without overworking.
  4. Form Patties: Use your hands to shape the mixture into patties approximately 3 inches in diameter, making sure they hold together well.
  5. Chill the Patties: Place the formed crab cakes on a plate and refrigerate them for at least 30 minutes. This step helps the crab cakes keep their shape during cooking.
  6. Heat Oil: Heat the olive oil in a large skillet over medium heat until shimmering and hot.
  7. Cook Crab Cakes: Add the crab cakes to the skillet in batches, avoiding overcrowding to ensure even cooking. Fry each side for about 4 to 5 minutes or until golden brown and crisp.
  8. Drain Excess Oil: Remove cooked crab cakes from the skillet and place them on paper towels to absorb any excess oil before serving.

Notes

  • Use fresh lump crab meat for the best texture and flavor.
  • Refrigerating the crab cakes before cooking helps them hold their shape and reduces breaking during frying.
  • Avoid overcrowding the pan to ensure even browning and crispiness.
  • Leftovers can be stored in an airtight container in the refrigerator for up to two days.
  • Reheat gently in a skillet over low heat to maintain crispiness.
  • Serve with tartar sauce, spicy remoulade, fresh salad, coleslaw, roasted vegetables, or rice pilaf for a complete meal.

Find it online: https://flavorspath.com/best-ever-crab-cakes-recipe/