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Crab Cakes Recipe

Crab Cakes are a delicious seafood dish that’s crispy on the outside and tender on the inside. Made with fresh crab meat, breadcrumbs, and seasonings, these cakes are perfect as an appetizer or a main dish. Whether you're hosting a dinner party or enjoying a cozy meal at home, these crab cakes are sure to impress.
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Equipment

  • Mixing bowl
  • Large skillet or frying pan
  • Baking sheet (optional for oven-baked option)
  • Knife and cutting board
  • Measuring spoons
  • Tongs or spatula

Ingredients
  

  • 1 lb fresh crab meat lump or claw
  • 1/2 cup breadcrumbs preferably panko for extra crunch
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon Old Bay seasoning or your preferred seafood seasoning
  • 1/2 teaspoon garlic powder
  • 1 tablespoon fresh parsley chopped
  • 1 egg beaten
  • Salt and pepper to taste
  • 2 tablespoons butter or oil for frying
  • For the Remoulade Sauce Optional:
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon hot sauce optional
  • 1 teaspoon capers chopped
  • Salt and pepper to taste

Instructions
 

  • Prepare the Crab Cake Mixture:
  • In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, garlic powder, parsley, and the beaten egg.
  • Gently mix everything together, being careful not to break up the crab meat too much. Season with salt and pepper to taste.
  • Form the Crab Cakes:
  • Using your hands, shape the crab mixture into small patties (about 2-3 inches in diameter).
  • If the mixture is too wet or loose, add a little more breadcrumbs until it holds together well.
  • Cook the Crab Cakes:
  • Heat the butter or oil in a large skillet over medium heat.
  • Once hot, add the crab cakes to the skillet, being careful not to overcrowd the pan.
  • Cook for 3-4 minutes per side, until golden brown and crispy. Gently flip with a spatula or tongs.
  • Alternatively, you can bake the crab cakes in a preheated oven at 375°F (190°C) for about 15-20 minutes or until golden and crisp.
  • Prepare the Remoulade Sauce (Optional):
  • In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, hot sauce, capers, salt, and pepper.
  • Serve alongside the crab cakes for dipping.
  • Serve:
  • Remove the crab cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
  • Serve immediately with the remoulade sauce, a squeeze of lemon, and your favorite side dish.