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Crab Cake Recipe

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4.4 from 14 reviews

This classic crab cake recipe features tender lumps of fresh crab meat combined with flavorful seasonings and panko breadcrumbs, gently pan-fried to golden perfection. These crispy, savory crab cakes make a perfect appetizer or main course served with tangy tartar sauce and fresh lemon wedges.

  • Total Time: 35 minutes
  • Yield: 8 crab cakes (4 servings, 2 crab cakes per serving)

Ingredients

Crab Cakes

  • 1 pound fresh lump crab meat
  • 2 large eggs, beaten
  • ½ cup panko breadcrumbs
  • 1 celery rib, minced (about ¼ cup)
  • 3 green onions, white and green parts, minced (about ¼ cup)
  • ¼ cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Old Bay seasoning
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper

For Cooking and Serving

  • Vegetable oil, for frying
  • Lemon wedges, for serving
  • Tartar sauce, for serving

Instructions

  1. Mix the ingredients: Place the crab meat in a large bowl and gently flake it into smaller bite-sized pieces with a fork if needed. Add the beaten eggs and fold in until just combined. Next, incorporate the panko breadcrumbs, minced celery, green onions, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, sea salt, and black pepper. Gently fold the mixture until everything is evenly combined without overmixing to keep the crab meat intact.
  2. Form the patties: Divide the crab mixture evenly into 8 portions. Using your hands, carefully shape each portion into a patty approximately 3 inches wide and 1 inch thick, ensuring they hold together well but remain light and tender.
  3. Heat the oil: Pour about ¼ inch of vegetable oil into a large skillet and heat it over medium-low heat until it glistens, indicating it’s ready for frying.
  4. Add crab cakes to the pan: Working in batches, place the crab cakes in a single layer in the skillet, making sure not to overcrowd the pan to allow even cooking.
  5. Cook the patties: Fry the crab cakes for about 3 minutes on the first side until they turn golden brown. Carefully flip each patty and cook an additional 3 minutes on the other side until equally golden and cooked through. Transfer the cooked crab cakes to a wire cooling rack. Repeat with any remaining crab cakes, adding more oil as necessary to maintain the ¼ inch depth.
  6. Serve: Arrange the crab cakes on a serving platter accompanied by fresh lemon wedges for squeezing and tartar sauce on the side for dipping. Enjoy immediately for best texture and flavor.

Notes

  • Handle the crab meat gently to keep the lumps intact for a flakier texture.
  • If the mixture feels too loose to form patties, add a teaspoon or two more panko breadcrumbs.
  • Use medium-low heat to avoid burning the crab cakes while ensuring they cook evenly through the center.
  • Serve fresh and hot for the crispiest experience.
  • Leftover crab cakes can be refrigerated in an airtight container for up to 2 days and reheated in a skillet.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Find it online: https://recipesvibe.com/crab-cake-recipe/