Crab cakes are a beloved seafood dish, known for their rich crab flavor, crispy exterior, and tender interior. Whether you’re serving them as an appetizer or a main course, crab cakes bring a touch of elegance to any meal. This recipe focuses on letting the crab shine with minimal fillers and perfectly balanced seasonings.
Ingredients
For the Crab Cakes:
- 1 lb lump crab meat (picked over for shells)
- 1 large egg
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- ½ tsp garlic powder
- ½ cup panko breadcrumbs (plus extra for coating, if desired)
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh lemon juice
- Salt and black pepper to taste
For Cooking:
- 3 tbsp vegetable oil or butter for frying
Optional Garnishes:
- Lemon wedges
- Fresh parsley
Preparation
- Prepare the mixture:
In a large mixing bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, and lemon juice. - Add the crab and breadcrumbs:
Gently fold in the lump crab meat, panko breadcrumbs, and parsley. Mix until just combined, being careful not to break up the crab meat. Season with salt and pepper to taste. - Shape the cakes:
Divide the mixture into 6–8 equal portions and shape them into patties about ¾-inch thick. Place the patties on a plate, cover, and refrigerate for at least 30 minutes. This helps them hold together during cooking. - Cook the crab cakes:
Heat the vegetable oil or butter in a large skillet over medium heat. Once hot, add the crab cakes in batches, cooking for 3–4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil. - Serve:
Arrange the crab cakes on a platter with lemon wedges and a sprinkle of parsley. Serve hot with your favorite dipping sauce.
Variations
- Maryland-Style: Use only a small amount of breadcrumbs and focus on Old Bay seasoning for authentic Maryland crab cakes.
- Baked Crab Cakes: Bake the patties on a greased baking sheet at 400°F for 15–20 minutes, flipping halfway through.
- Gluten-Free: Substitute panko breadcrumbs with crushed gluten-free crackers or almond flour.
- Spicy Kick: Add ¼ teaspoon cayenne pepper or finely chopped jalapeño to the mixture.
Cooking Note
Using high-quality lump crab meat is essential for the best flavor and texture. If fresh crab meat isn’t available, pasteurized crab meat is a good alternative.
Serving Suggestions
Crab cakes pair beautifully with:
- Sauces: Tartar sauce, remoulade, or garlic aioli for dipping.
- Sides: A crisp green salad, coleslaw, or roasted vegetables.
- Bread: Serve on a brioche bun with lettuce and tomato for a crab cake sandwich.
Tips
- Chilling is Key: Refrigerating the patties helps them firm up, making them easier to fry without falling apart.
- Don’t Overmix: Handle the crab mixture gently to maintain the integrity of the crab meat.
- Reheating: Reheat leftovers in a 350°F oven for 10 minutes to restore their crispness.
Prep Time:
15 minutes
Chill Time:
30 minutes
Cooking Time:
10 minutes
Total Time:
55 minutes
Nutritional Information (Per Serving):
- Calories: 220
- Protein: 19g
- Carbohydrates: 8g
- Fat: 13g
- Sodium: 580mg
FAQs
1. Can I make crab cakes ahead of time?
Yes! Shape the patties and refrigerate them for up to 24 hours before cooking.
2. Can I freeze crab cakes?
Absolutely. Freeze uncooked crab cakes on a baking sheet until firm, then transfer to a freezer-safe container. Cook from frozen, adding a few extra minutes to the cooking time.
3. What type of crab meat is best for crab cakes?
Lump or jumbo lump crab meat is ideal due to its sweet flavor and large chunks.
Conclusion
Crab cakes are a seafood classic that’s surprisingly easy to make at home. With tender chunks of crab meat and a perfectly crispy crust, this recipe is sure to impress your guests or delight your family. Serve them with your favorite sides and sauces for a meal that’s elegant yet approachable.