These crab cakes are packed with fresh, tender crab meat and a light, crispy coating that’s simply irresistible. They’re perfect for a fancy dinner or a fun appetizer!
Trying to keep my crab cakes from falling apart is always a fun challenge, but they usually make it to the plate! 😂 Pair them with a little tartar sauce for extra yum.
I love how easy these are to whip up. Just mix, shape, and pan-fry for a quick treat that’s sure to impress anyone who tries them. Enjoy them hot and crispy!
Key Ingredients & Substitutions
Fresh Lump Crab Meat: This is the star of the dish! Make sure to pick through it for any shell pieces. If fresh crab isn’t available, canned crab meat can work, but choose high-quality. For a different taste, consider using shrimp or even imitation crab in a pinch.
Mayonnaise: I love using mayo because it adds creaminess. If you’re looking for a lighter option, Greek yogurt is a great substitute. It gives a similar texture with less fat, plus a little tang.
Old Bay Seasoning: This classic seafood seasoning really elevates the flavor. If you can’t find it, mix up some celery salt, paprika, and black pepper for a similar taste. Some even add a pinch of cayenne for a spice kick!
Breadcrumbs: Panko breadcrumbs add a delightful crunch. If you’re out of panko, regular breadcrumbs will also work, but crush them a bit to make them finer. For a gluten-free option, use crushed rice cakes or gluten-free breadcrumbs.
Red Bell Pepper & Green Onions: These add color and flavor. You can swap red bell pepper for any sweet pepper you have. Chives or shallots can replace green onions if needed.
How Can I Ensure My Crab Cakes Hold Together When Cooking?
Forming crab cakes that won’t fall apart can be tricky, but a few key steps can help. After mixing your ingredients, let the mixture chill in the fridge. This step is essential as it firms up the mixture, making it easier to shape.
- Don’t overmix the ingredients; a gentle fold helps maintain the delicate crab chunks.
- Use a light touch when forming the patties, and try to keep them about 3 inches wide for even cooking.
- When frying, ensure the oil is properly heated to get a nice golden crust. If it’s too cool, they might break apart.
With these tips, your crab cakes should be perfectly formed and deliciously crispy! Enjoy every bite.
Best Ever Crab Cakes
Ingredients You’ll Need:
Main Ingredients:
- 1 pound fresh lump crab meat, picked over for shells
- 1/2 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup breadcrumbs (preferably panko)
- 1/4 cup red bell pepper, finely chopped
- 1/4 cup green onions (or chives), finely chopped
- 2 tablespoons fresh parsley, chopped
- Vegetable oil for frying
- Lemon wedges, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 30 minutes to chill in the fridge. You’ll also want around 15 minutes to cook the crab cakes. So, set aside about 55 minutes for the whole process, and you’ll be enjoying delicious crab cakes in no time!
Step-by-Step Instructions:
1. Prepare the Mixture:
Start by grabbing a large mixing bowl. Combine the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Mix everything together well until it’s nice and smooth.
2. Fold in the Crab and Veggies:
Gently add the lump crab meat, breadcrumbs, red bell pepper, green onions, and fresh parsley into the mayonnaise mixture. Carefully fold everything together until just combined—try not to break the crab meat too much; you want to keep those lovely lumps!
3. Chill the Mixture:
Cover your bowl with plastic wrap and pop it in the fridge for at least 30 minutes to 1 hour. This helps the mixture firm up a bit, making it easier to shape into cakes later.
4. Shape the Crab Cakes:
Once chilled, take the mixture out of the fridge and form it into patties that are about 3 inches in diameter. You should get several nice crab cakes from this mixture!
5. Fry the Crab Cakes:
Heat a skillet over medium heat and pour in enough vegetable oil to cover the bottom of the pan. When the oil is hot, carefully add the crab cakes, making sure not to overcrowd the pan. Cook each cake for about 5-6 minutes on one side until it’s golden brown and crispy, then flip and cook the other side for the same amount of time.
6. Drain and Serve:
Once the crab cakes are cooked, carefully take them out of the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve your delicious crab cakes hot with lemon wedges and a tasty dipping sauce like remoulade or tartar sauce. Enjoy every bite!
Can I Use Canned Crab Meat Instead of Fresh?
Yes, you can use canned crab meat, but it may not have the same texture and flavor as fresh lump crab meat. Make sure to drain it well and check for any shell pieces before using it. If possible, try to find high-quality canned crab for the best results!
What Can I Substitute for Mayonnaise?
If you want to avoid mayonnaise, Greek yogurt is a great substitution that still gives creaminess and tang. Alternatively, try sour cream or a dairy-free mayo if you’re looking for a vegan option. Just remember, these may slightly alter the flavor, so choose according to your taste preference!
How Long Can I Store Leftover Crab Cakes?
Leftover crab cakes can be stored in an airtight container in the fridge for up to 2 days. If you want to keep them longer, freeze them (uncooked or cooked) for up to 3 months. To reheat, bake from frozen at 375°F (190°C) until warmed through, making sure they stay crispy!
Can I Make These Crab Cakes Ahead of Time?
Absolutely! You can form the patties ahead of time and refrigerate them for up to a day before frying. If you’re preparing them for a gathering, you can freeze the formed patties as well. Just remember to separate layers with parchment paper to prevent sticking!
