Crab Cakes
There are many variations of Crab Cakes. This recipe takes the simple approach with lots of crab and minimal filler. There are a lot of choices of crab to use as well. Mostly, any good lump crab meat works well. In this version, we are sharing both a larger crab cake for a main course and the smaller crab cakes, great as an appetizer. They can be pricey, due to the crab but they are so worth it on a special occasion. And, they are surprisingly easy to make!
The ingredients are pretty simple, most you will already have on hand. Gather them all together and stary by placing the crab in a medium size bowl.
Slightly beat an egg, and pour it in first to the crab. This will help bind it together.
Mix in the mayo and Dijon mustard. Add the green onion and parsley. The recipe below calls for simple spices, Old Bay being a staple in any crab cake along with some pepper.
The last thing to add are the Panko crumbs. Panko works well as they are lighter than traditional bread crumbs. This helps with the goal, of less filler and more crab in these cakes!
If making dinner size cakes, this recipe will make about 8. You can go smaller if you are going to serve the crab cakes with another protein, such as a steak for surf-n-turf. This will yield about 10 cakes. Place on parchment paper and place in the refrigerator for 30 minutes. This will help firm up the ingredients so the crab cakes stay more firm while cooking.
Appetizer Size Crab Cakes
If you want to serve these crab cakes as an appetizer, roll into tablespoon size balls. This recipe will make about 18 smaller crab cakes.
Using a heavy frying pan, heat the butter and oil over medium high heat. Working in batches, begin to fry the crab cakes. It will take just a few minutes on each side.
Ideally, the crab cakes will be golden brown on both sides, while fully warmed on the inside. If needed, place the crab cakes in a slightly warmed oven, while working batches.
Yum! Serve with your favorite sauce or our Remoulade Sauce found HERE.
Delicious and Easier to Make Than You’d Think!
Your crew will gobble these up, but in case there are any leftovers, crab cakes rewarm perfectly in an air fryer.
Crab Cakes
Ingredients
- 1 pound lump crabmeat (picked over for shells)
- 1/4 cup mayonnaise
- 1 large egg (lightly beaten)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 cup finely chopped green onions (optional)
- 1/4 cup finely chopped fresh parsley (optional)
- 1/2 cup panko breadcrumbs (can be adjusted to preference)
- Salt and freshly ground black pepper (to taste)
- 1-2 tablespoons unsalted butter (for cooking)
- 1-2 tablespoons vegetable oil (for cooking)
Instructions
- Mix the Ingredients: In a large bowl, gently combine the crabmeat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, and parsley. Be careful not to break up the crab lumps.
- Add Breadcrumbs: Gently fold in the panko breadcrumbs, just enough to bind the mixture. The mixture should be moist but still hold together.
- Form the Crab Cakes: Shape the mixture into patties (about 8-10 crab cakes) and place them on a baking sheet. Cover and refrigerate for at least 30 minutes to help them firm up.
- Cook the Crab Cakes: In a large skillet, heat the butter and oil over medium-high heat. Once hot, add the crab cakes and cook until golden brown, about 3-4 minutes per side.
- Serve: Serve the crab cakes hot, with a side of our Remoulade Sauce and lemon wedges. Enjoy!
Simple, bacon wrapped shrimp with remoulade sauce, a classic and versatile condiment that adds a burst of flavor. The sauce works well with a variety of dishes.