Description
This Classic Crab Cakes recipe features tender, juicy lumps of crab meat bound together with breadcrumbs, mayonnaise, and seasonings, then pan-fried to golden perfection for a crispy exterior. Perfect as an appetizer or main dish, these crab cakes deliver a rich, savory seafood flavor complemented by a crisp crust and a hint of citrus.
Ingredients
Scale
Crab Cake Mixture
- 1 lb lump crab meat (fresh or well-drained canned)
- 1/4 cup breadcrumbs (panko or regular)
- 1/4 cup mayonnaise (full-fat recommended)
- 1 large egg
- 2 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 tsp Old Bay seasoning
- 1/2 tsp garlic powder
- 1 tbsp fresh parsley, chopped (optional)
- Salt and pepper, to taste
For Frying
- 2 tbsp butter
- 2 tbsp olive oil
Instructions
- Prepare the crab mixture: In a large bowl, gently combine the lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, parsley, salt, and pepper. Take care to not break up the crab lumps to maintain texture.
- Form the crab cakes: Using your hands, divide the mixture into 6-8 equal portions. Shape each into a patty about 3-4 inches in diameter. If the mixture is too wet, add extra breadcrumbs until firm enough to hold its shape.
- Chill the cakes: Arrange the formed crab cakes on a plate or tray and refrigerate for at least 30 minutes to help them set and hold together during cooking.
- Fry the crab cakes: Heat butter and olive oil together in a large skillet over medium heat. Once hot, carefully place the crab cakes in the skillet without overcrowding. Cook for 3-4 minutes per side until a golden-brown crust forms. Flip them gently to avoid breaking.
- Serve: Transfer fried crab cakes to a paper towel-lined plate to drain excess oil. Serve immediately with lemon wedges and your choice of dipping sauce, such as tartar sauce, aioli, or cocktail sauce.
Notes
- Chilling the crab cakes before frying is essential to maintain their shape and improve texture.
- For extra crispy crab cakes, you may dredge the patties in additional breadcrumbs or panko before frying.
- If using canned crab meat, ensure it is well-drained and free of shell pieces by picking through it carefully.
- Old Bay seasoning can be substituted with a blend of paprika, celery salt, and ground mustard if unavailable.
- Serve crab cakes with light salads, roasted vegetables, or slaws to balance the richness.
