Crab cakes are a quintessential dish for seafood lovers, blending the delicate sweetness of crab meat with savory seasonings and a crispy exterior. Whether you’re planning a special dinner or just craving a taste of the ocean, mastering the art of making crab cakes can elevate your cooking repertoire. In this article, we’ll explore what makes the best crab cakes, provide you with a foolproof recipe, and guide you through the preparation process.
The below recipe makes about 8 crab cakes and takes around 45 minutes from start to finish.
The Best Crab Cakes
Prep: 25 min
Cook: 30 min
Ingredients
- 1 lb (450g) lump crab meat
- 1/2 cup breadcrumbs (preferably panko)
- 1/4 cup mayonnaise
- 1 large egg
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Old Bay seasoning (or your favorite seafood seasoning)
- 1 tsp fresh lemon juice
- 1 tbsp fresh parsley, finely chopped
- Salt and pepper to taste
- 2 tbsp butter
- 2 tbsp olive oil
Optional Tartar Sauce Ingredients:
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
- 1 tbsp capers, chopped
- 1 tbsp dill pickles, chopped
- 1 tsp Dijon mustard
- Salt and pepper to taste
Directions
- Prepare the Crab Cake Mixture:
- In a large mixing bowl, gently combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and chopped parsley.
- Season with salt and pepper to taste. Be careful not to overmix, as you want to keep the crab meat in large chunks for better texture.
- Form the Crab Cakes:
- Divide the mixture into 8 equal portions and shape them into patties, about 1 inch thick.
- Place the patties on a plate and refrigerate them for at least 30 minutes. Chilling helps the crab cakes hold together during cooking.
- Cook the Crab Cakes:
- In a large skillet, heat the butter and olive oil over medium heat.
- Once the oil is hot and shimmering, carefully add the crab cakes to the skillet. Cook in batches if necessary, so you don’t overcrowd the pan.
- Fry the crab cakes for 3-4 minutes on each side, until they are golden brown and crispy. The interior should be cooked through but still moist.
- Make the Tartar Sauce (Optional):
- While the crab cakes are cooking, whisk together all the tartar sauce ingredients in a small bowl. Adjust seasoning to taste.
- Serve the tartar sauce on the side with the crab cakes.
- Serve and Enjoy:
- Transfer the cooked crab cakes to a paper towel-lined plate to drain any excess oil.
- Serve the crab cakes hot, garnished with lemon wedges, fresh parsley, and the tartar sauce.
Pairing Suggestions
Crab cakes are versatile and can be paired with various sides and beverages. Consider serving them with:
- A light salad: Mixed greens with a citrus vinaigrette
- Roasted vegetables: Asparagus or Brussels sprouts
- Corn on the cob: Grilled or boiled, with a sprinkle of paprika and butter
- Chilled white wine: A crisp Sauvignon Blanc or Chardonnay