If you’re serving crab to your company, we wouldn’t have it any other way than to set you up with a recipe for melt-in-your-mouth crab cakes.
Our recipe uses a minimal amount of ‘binder’ so you get the full savory flavor of the crab. We also pre-mix the ingredients before adding the crab meat—since crab meat can be on the expensive side, we like to have big lumps of crab visible in the cakes.
This dish is absolutely fabulous served with a side of lemon and tartar sauce or on a bed of fresh greens, accompanied by a light vinaigrette dressing.
Crab Cakes Recipe Tips
- The key to this recipe is to handle the crab meat gently. This will keep the patties light and perfect for frying while keeping the large chunks of meat intact!
- Want to make this recipe lower carb? Use crushed pork rinds instead of crackers!
Crab Cakes Recipe
Melt-in-your-mouth crab cakes are easier to make than you think! This simple recipe makes crab cakes an entertaining staple.
Yield: 8 crab cakes
- 1 lb crab meat, jumbo lump
- 1 large egg
- 3 Tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 1/2 tsp Worcestershire sauce
- 3 - 4 dashes hot sauce, optional
- 1/4 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 3 Tbsp red bell pepper, finely diced
- 1/3 cup green onion, finely sliced , about 3–4
- 1 Tbsp parsley, chopped, fresh or dried
- 2/3 cup cracker crumbs, crushed, butter or saltines
- oil, for frying
- Transfer crabmeat into a colander then set aside to drain excess liquid. In a medium-sized mixing bowl, stir together egg, mayonnaise, mustard, Worcestershire sauce, hot sauce (optional), garlic powder, paprika and salt until completely combined. Add bell pepper, green onion and parsley then stir to combine.
- Gently fold in drained crabmeat until well coated. Once the crab is moistened, add cracker crumbs, gently folding until the crumbs are completely mixed in. Try to leave crab chunks as intact as possible. Cover mixture then refrigerate for at least 30 minutes.
- Form patties using ⅓ cup of the mixture at a time. When forming the patties, compress the mixture well, but don’t mash them together or they will become too dense. The mixture will be moist, but should hold together. If the mixture does not hold together, just add a bit more cracker crumb.
- Place a large skillet over medium heat then add just enough oil to barely cover the bottom of the pan. Heat oil until it is shimmering, then gently place crab cakes into the pan. Do not overcrowd the pan and work in batches if necessary.
- Fry crab cakes until dark golden brown, about 3–5 minutes per side. Remove from pan then transfer to a paper towel-lined plate to remove excess oil. Serve piping hot with a wedge of lemon and your favorite tartar sauce. Enjoy!
The key to this recipe is to handle the crab meat gently. This will keep the patties light and perfect for frying while keeping the large chunks of meat intact!
Calories: 121kcal, Carbohydrates: 14g, Protein: 6g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Cholesterol: 38mg, Sodium: 672mg, Potassium: 38mg, Fiber: 1g, Sugar: 2g
Tried this recipe?Mention @EverydayDishes or tag #everydaydishes!
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Oh definitely! You don’t want them to dry out so you’d probably want to use it up within about 2-3 days and store it in an airtight container.
I’m wondering if this can be made ahead of time and stored in the fridge? If so bow soon sho yo ld it be used up? Thank-you!
Made them for the first time came out great thanks