Crab Cake Recipe
This crab cake recipe features fresh, high-quality crab meat combined with breadcrumbs, egg, mayonnaise, mustard, and seasonings like Old Bay, garlic, and parsley. The mixture is gently formed into patties, then pan-fried or baked to golden perfection. With minimal fillers to let the crab shine, these crab cakes are crispy on the outside and tender on the inside. Perfect for a light meal or appetizer, they can be customized with different seasonings or served with sauces like tartar or aioli for added flavor.
Equipment
- Mixing bowl To combine all the ingredients.
- Spatula or Spoon: For gently mixing the crab meat and other ingredients.
- Measuring Spoons and Cups: To measure seasonings, mayonnaise, mustard, and other ingredients.
- Skillet or Nonstick Pan: For pan-frying the crab cakes.
- Cooking Oil or Butter: For frying the crab cakes and achieving a crispy exterior.
- Plate or Baking Sheet: To place the crab cakes while shaping and refrigerating them.
- Fish Spatula or Regular Spatula: To flip the crab cakes gently while frying.
- Oven (optional): If you choose to bake the crab cakes instead of frying them.
- Paper Towels: For draining any excess oil after cooking.
Ingredients
- 1 lb lump crab meat (fresh or canned, drained and picked through)
- ½ cup breadcrumbs (preferably panko for a lighter, crispier texture)
- 1 large egg
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tsp Old Bay seasoning (or to taste)
- 1 tablespoon fresh parsley, finely chopped
- 1 tsp lemon zest
- 1 clove garlic, minced
- Salt and pepper, to taste
- 2 tablespoons vegetable oil (or butter) for frying
Instructions
- Prepare the Crab Mixture: In a large mixing bowl, combine the lump crab meat, breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, lemon zest, garlic, salt, and pepper. Gently mix everything together, making sure not to break up the crab meat too much.
- Shape the Crab Cakes: Using your hands, form the mixture into small patties, about 2-3 inches in diameter. Place them on a plate or baking sheet.
- Chill the Crab Cakes: Refrigerate the shaped crab cakes for at least 30 minutes to help them hold together while cooking.
- Cook the Crab Cakes: Heat the vegetable oil (or butter) in a skillet over medium heat. Once hot, carefully place the crab cakes in the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy.
- Serve: Remove the crab cakes from the skillet and place them on a plate lined with paper towels to drain excess oil. Serve with tartar sauce, aioli, or lemon wedges for added flavor. Enjoy!
Notes
- Use Fresh Crab Meat: For the best flavor and texture, always use fresh lump crab meat. If using canned crab, be sure to drain it thoroughly and pick through it to remove any shells.
- Don’t Overwork the Mixture: When mixing the ingredients, be gentle with the crab meat. Overworking it can result in dense crab cakes. The lumps should stay intact to preserve the crab's delicate texture.
- Chill the Crab Cakes: Chilling the crab cakes for at least 30 minutes before cooking is essential. This helps the cakes hold together and prevents them from falling apart while frying.
- Adjust Seasoning to Taste: Old Bay seasoning and Worcestershire sauce provide the classic flavor for crab cakes, but feel free to adjust the seasoning based on your preferences. You can add more mustard or lemon zest for a tangier taste or spice them up with a little hot sauce.
- Cooking Method: You can either pan-fry or bake the crab cakes. Pan-frying yields a crispier texture, while baking is a healthier alternative. If baking, brush the cakes with a little oil or butter for golden color.
- Ensure Even Cooking: Make sure the oil is heated properly before adding the crab cakes. If the oil is too hot, they will burn on the outside while remaining uncooked inside. Medium to medium-high heat is ideal.
- Test for Consistency: If the crab cake mixture feels too wet or loose, add more breadcrumbs gradually until it reaches a firmer consistency that holds together. If it's too dry, add a bit more mayonnaise.
- Serve Immediately: Crab cakes are best served right after cooking when they're crispy and warm. Pair them with dipping sauces like tartar sauce, remoulade, or lemon butter to enhance the flavor.