Crab Cakes Recipe
If there’s one dish that truly encapsulates coastal comfort and simple elegance, it’s Crab Cakes. Picture golden, crisp-edged patties packed with sweet, tender crab, fragrant herbs, and just enough seasoning to set off every flavor—these are a treat I can’t wait to share with you. Whether you’re throwing a festive dinner or just craving something special on a weeknight, this recipe delivers that “wow” factor with minimal fuss and maximum flavor.
Ingredients You’ll Need
Making Crab Cakes doesn’t require a long list of fancy items—just a handful of purposeful, fresh ingredients that complement the star of the show: the crab. Each part plays a distinct role, from binding to crispiness to providing bursts of brightness and color.
- Lump crab meat: The hero ingredient—make sure to gently pick out any stray shells for the perfect, tender bite.
- Breadcrumbs: These hold the cakes together, giving them their signature delicate texture without weighing them down.
- Mayonnaise: Adds moisture and richness, melding all the flavors seamlessly.
- Egg: The essential binder; it holds everything together so your cakes keep their shape.
- Dijon mustard: Lends a subtle tang and depth, perfectly balancing the sweet crab.
- Worcestershire sauce: A small splash adds umami and complexity.
- Old Bay seasoning: The classic seafood seasoning that brings warmth and nostalgia to every bite.
- Chopped parsley: Fresh, vibrant, and just a bit peppery for color and lift.
- Lemon juice: Adds a bright, citrusy zing that complements seafood beautifully.
- Finely diced celery: For subtle crunch and a touch of aromatic freshness.
- Finely diced red bell pepper: Sunshine-hued sweetness and extra color in every bite.
- Salt and black pepper: Essential for bringing out all the flavors—it’s all about balance!
- Unsalted butter: Creates that irresistible, golden-brown crust when frying.
- Vegetable oil: Helps maintain even heat and prevents the butter from burning.
- Lemon wedges and tartar sauce: A perfect, zesty finishing touch for serving.
How to Make Crab Cakes
Step 1: Mix the Crab Cake Base
Gently combine your lump crab meat with the breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, fresh parsley, and lemon juice. Toss in the celery and red bell pepper too. Season it all with a pinch of salt and a sprinkle of black pepper. The key here is to fold everything together delicately—treat the crab as kindly as possible, so you end up with luscious, chunky cakes instead of a dense mixture.
Step 2: Shape and Chill
Divide the mixture into eight even portions and gently shape them into patties. Nestle these onto a baking sheet and slide them into the refrigerator for at least 30 minutes. This crucial rest helps them firm up, ensuring they won’t fall apart when you cook them, and allows the flavors to meld for even tastier Crab Cakes.
Step 3: Sear to Perfection
Set a large skillet over medium heat and melt the butter with the vegetable oil. Once shimmering and hot, add your Crab Cakes. Fry each side for about three to four minutes, flipping carefully so they turn a beautiful golden brown. When both sides are crisp and the inside is heated through, transfer the cakes to a plate lined with paper towels to catch any extra oil. You’ll be rewarded with crisp, golden exteriors and succulent, flavorful centers.
Step 4: Plate and Serve
The best part! Serve your Crab Cakes hot and fresh, with lemon wedges and a generous dollop of tartar sauce. If you want an added artistic touch, sprinkle them with extra parsley or a dash of Old Bay. Every plate becomes a celebration of seaside flavor.
How to Serve Crab Cakes
Garnishes
Garnishing is all about enhancing both flavor and visual appeal. Fresh lemon wedges add sparkle and acidity, while a spoonful of tangy tartar sauce brings creamy contrast. A scatter of parsley gives a burst of color and freshness that brightens each plate beautifully.
Side Dishes
Crab Cakes are endlessly versatile, so feel free to get creative with your sides. Classic options like crisp coleslaw, a green salad, or sweet corn on the cob work wonderfully. For a more indulgent meal, try pairing them with roasted potatoes or a light, lemony pasta. Every bite becomes a mini feast!
Creative Ways to Present
Think outside the (dinner) box! Layer mini Crab Cakes atop toasted brioche for sliders at your next party. Nestle them over a bed of arugula salad for a stunning lunch, or serve on a platter with an array of sauces for dipping. However you present them, Crab Cakes always bring a sense of occasion to the table.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Crab Cakes (lucky you!), let them cool to room temperature. Store in an airtight container in the refrigerator for up to 2 days. Their flavors remain robust, and they make for fabulous next-day snacks or lunches.
Freezing
To freeze, arrange the uncooked patties on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a sealed freezer bag. When you’re craving a taste of the coast, just cook from frozen—add an extra minute or two per side in the skillet. This way, you’re always just minutes away from homemade Crab Cakes!
Reheating
For the crispiest results, reheat leftover Crab Cakes in a 350°F oven for about 10 minutes, or until hot throughout. A quick stint in the air fryer also works wonders for restoring that golden crunch. Microwaving is fast but can soften the exterior, so use the oven or skillet for the best experience.
FAQs
Can I use canned crab meat for Crab Cakes?
You can! While fresh or refrigerated lump crab meat gives the richest flavor and most delicate texture, high-quality canned crab works well and makes this recipe even more accessible. Just be sure to drain it thoroughly before mixing.
What’s the best way to keep Crab Cakes from falling apart?
The secret is to chill the formed patties for at least 30 minutes before cooking. This helps the binders set and keeps the cakes sturdy when frying. Handle them gently when flipping for picture-perfect results.
Can I bake Crab Cakes instead of frying them?
Absolutely! For a lighter, hands-off method, arrange the patties on a baking sheet, mist them lightly with oil, and bake in a 400°F oven for 12 to 15 minutes. You’ll still get golden edges and all that luscious crab flavor.
What sauces go best with Crab Cakes?
Tartar sauce is a time-honored classic, but don’t stop there! Try remoulade, a zesty aioli, or even a mango salsa for a fruity-kick. These sauces all highlight the sweet, savory goodness of Crab Cakes without overpowering them.
Can I prepare the mixture in advance?
Yes! The crab mixture can be formed into patties and refrigerated up to 24 hours before cooking. This makes them perfect for entertaining—just slide them from the fridge to the skillet when you’re ready to wow your guests with fresh Crab Cakes.
Final Thoughts
There’s something so special about gathering friends or family around a platter of crispy, golden Crab Cakes—everyone reaches in, and the conversation flows as easily as the flavors. I hope you’ll try this recipe and make it your own; whether for a celebration or a simple weeknight treat, these Crab Cakes promise to become a fast favorite in your home kitchen!
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Crab Cakes Recipe
- Total Time: 30 minutes (plus chilling)
- Yield: 8 crab cakes 1x
- Diet: Non-Vegetarian
Description
These crab cakes are a delicious blend of lump crab meat and flavorful seasonings, pan-fried to perfection. Serve them as a delightful appetizer or main dish for a taste of the sea.
Ingredients
Main Ingredients:
- 1 pound lump crab meat (picked over for shells)
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 2 tablespoons chopped parsley
- 1 tablespoon lemon juice
- 1/4 cup finely diced celery
- 1/4 cup finely diced red bell pepper
- Salt and black pepper to taste
For Frying:
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
Serving:
- Lemon wedges
- Tartar sauce
Instructions
- Mix Ingredients: In a large bowl, gently combine crab meat, breadcrumbs, mayonnaise, egg, mustard, Worcestershire sauce, Old Bay, parsley, lemon juice, celery, and red bell pepper. Season with salt and pepper.
- Form Patties: Shape mixture into 8 patties and refrigerate for at least 30 minutes.
- Cook Crab Cakes: Heat butter and oil in a skillet. Cook crab cakes for 3–4 minutes per side until golden brown.
- Serve: Drain on paper towels and serve hot with lemon wedges and tartar sauce.
Notes
- For extra crispy cakes, dredge lightly in panko before frying.
- You can bake at 400°F for 12–15 minutes for a lighter version.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 190
- Sugar: 1g
- Sodium: 360mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 80mg
