This Easy Crab Cakes recipe offers a taste of the coast with its crispy exterior and tender, flavorful crab meat inside. Whether you’re planning a seafood dinner or hosting a brunch, these crab cakes are sure to impress. Follow this simple recipe to create restaurant-quality crab cakes right in your own kitchen.
Ingredients for Crab Cakes
- 1 pound lump crab meat, picked over for shells
- 1/2 cup breadcrumbs (preferably panko)
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Old Bay seasoning
- 1/4 cup finely chopped green onions (scallions)
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
- 1/4 cup vegetable oil, for frying
How to Make Crab Cakes
- Prepare Crab Cakes Mixture:
- In a large bowl, combine the lump crab meat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, parsley, salt, and pepper. Gently fold the mixture together until well combined, being careful not to break up the crab meat too much.
- Form the Crab Cakes:
- Using your hands, shape the crab mixture into 6-8 equal-sized patties, about 1 inch thick. Place them on a baking sheet lined with parchment paper.
- Chill the Crab Cakes:
- Refrigerate the crab cakes for at least 30 minutes to help them firm up and hold their shape during cooking.
- Cook the Crab Cakes:
- Heat the vegetable oil in a large skillet over medium heat. Carefully add the crab cakes to the skillet, cooking in batches if necessary to avoid overcrowding.
- Fry the crab cakes for 4-5 minutes on each side, or until they are golden brown and heated through. Use a spatula to gently flip them halfway through cooking.
- Serve Hot:
- Transfer the cooked crab cakes to a plate lined with paper towels to drain any excess oil. Serve the crab cakes hot, optionally garnished with lemon wedges and a side of tartar sauce or aioli.
About the Main Ingredients
- Crab Meat: The star of the dish, crab meat provides a sweet and delicate flavor. Lump crab meat is preferred for its large, tender pieces.
- Breadcrumbs: Help bind the crab cakes together and add texture. Panko breadcrumbs are light and crispy, ideal for achieving a crunchy exterior.
- Mayonnaise and Egg: Act as binders, ensuring the crab cakes hold their shape while providing moisture and richness.
- Seasonings (Old Bay, Dijon Mustard, Worcestershire): Enhance the flavor profile with a combination of savory, tangy, and slightly spicy notes.
Enjoy these Easy Crab Cakes as a delightful appetizer, main course, or even brunch dish. With their crispy crust and succulent crab filling, they are sure to become a favorite in your home cooking repertoire!
