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Crab Cake Recipe
Alyssa

Crab Cake Recipe

Enjoy our easy crab cake recipe, perfect for seafood lovers! Learn to make delicious crab cakes with a crispy outside and a juicy inside, great for any meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 6 -8 crab cakes
Course: Seafood
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/3 cup mayonnaise: Helps bind the ingredients and adds moisture.
  • 2 large eggs: Acts as a binding agent.
  • 1 tbsp chopped parsley: Adds fresh herbal notes.
  • 1 tbsp Dijon mustard: Provides tanginess and depth.
  • 1 tsp fresh lemon juice: Enhances the crab meat with a bright acidity.
  • 1 tsp Old Bay seasoning: Offers a classic seafood seasoning.
  • 1/4 tsp cayenne pepper: Introduces a gentle heat.
  • 2 lbs fresh crabmeat drained and flaked: The star of the dish, offers sweet and succulent flavor.
  • 3/4 cup plain panko breadcrumbs: Adds texture without overpowering the crab.
  • 1 tbsp oil: Used for cooking ensures crispiness.
  • 1 tbsp butter: Adds richness and helps brown the cakes.

Method
 

  1. Mix Ingredients: In a large bowl, combine mayonnaise, eggs, parsley, mustard, lemon juice, Old Bay, and cayenne. Whisk thoroughly to integrate.
  2. Fold in the Stars: Carefully fold in the crabmeat and breadcrumbs, ensuring the crab stays chunky for texture.
  3. Shape and Chill: Shape the mixture into 6-8 crab cakes and refrigerate for 30 minutes to firm up, which helps maintain their shape during cooking.
  4. Cook: Heat oil and butter in a skillet over medium heat. Cook the crab cakes for 4-5 minutes on each side until golden brown.
  5. Drain and Serve: Let the crab cakes drain on paper towels to remove excess oil. Serve hot with lemon slices and remoulade sauce.

Notes

  • Serving Suggestions: Serve crab cakes with a light salad or a fresh remoulade sauce to complement their richness.
  • Adding Freshness: A squeeze of lemon just before serving can enhance the flavors with a touch of acidity.
  • Substitutions: If you're sensitive to spice, reduce or omit the cayenne pepper.