I have this thing with crab cakes. I will always order them and my favorite recipe is the crab cakes with a little filling. This recipe is for my dream crab cake, which is super easy to make at home. This recipe is for Maryland-style crab cakes and I’ve included a quick tartar sauce recipe for serving.
Related: Bruschetta, Caprese Skewers, Cocktail Sauce, Burrata, Portobello Mushrooms.
ingredients
Lump Crab Meat – The Real Deal. You can of course use imitation crab meat, but I find that lump crab meat is really better. If you’re a seafood lover, I recommend going for the real thing. Panko – A little panko makes this recipe extra delicious (no bread crumbs or soggy crackers needed). Vegetable oil – or any neutral oil for frying. Eggs – to create a good binding. Mayonnaise – I like to use Duke’s or Hellmann’s. Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, celery – finely diced. – Parsley – fresh parsley, finely chopped lemon slices – to serve on the side
directions
In a large mixing bowl, combine eggs, mayonnaise, Dijon, Worcestershire and Old Bay mustards, salt, celery, and parsley. Good combination.
Before adding crab chunks, check for any hard or sharp pieces of shell in the mixture. I place it on a paper towel and use my fingers to feel for any sharp bits (pieces of claws) that need to be removed.
Add the crab sticks and panko to the egg mixture and mix gently using a rubber spatula or spatula.
Shape the mixture into 12 small cakes (a quarter cup for each cake) then put them in the refrigerator for an hour or more. This helps them bond together.
Heat a non-stick frying pan and add a thin layer of oil. Fry each crab cake in the pan for 4 minutes per side (or until golden brown).
Serve warm crab cakes immediately with tartar sauce.
Tips for making
Jumbo or mini crab cakes? This recipe makes 12 mini crab cakes (the perfect size for an appetizer). You can also double the size of each crab cake to get an entree-sized portion. I like the smaller ones because they are so easy to stir in the hot oil. Can you bake these? Yes you can. It won’t have those perfectly crispy edges but you can bake it at 400°F for 15 minutes (flip it halfway through the baking process). Variations – You can add hot sauce to the crab cake mixture for extra heat. If you want to switch up the protein, you can also replace the crab with chopped shrimp or salmon if you like.
Tartar sauce recipe
To make quick tartar sauce, mix 1 cup mayonnaise, 2 tablespoons lemon juice, 1.5 tablespoons sweet relish, 1 tablespoon chopped red onion, 1 teaspoon Dijon mustard, and salt and pepper to taste. Mix it with a spoon, then put it in the refrigerator until serving.
Frequently asked questions
Is it better to fry or bake crab cakes?
I prefer golden, crispy fried crab cakes, but this recipe can also be baked. Baking is technically easier (you don’t have to flip it in the hot oil), but I’d say both methods are very easy.
How do you reheat leftover crab cakes?
Do not microwave, but instead use an air fryer or oven to reheat for a few minutes before serving.
What keeps crab cakes from falling apart?
The secret to keeping crab cakes from falling apart is to leave them in the refrigerator for at least an hour after shaping the patties, before frying or baking them.
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Learn how to make Maryland Crab Cakes using real lump crab and very little filler. Crab cakes are easy to make at home.
directions
In a large mixing bowl, combine eggs, mayonnaise, Dijon, Worcestershire and Old Bay mustards, salt, celery, and parsley. Good combination.
Before adding crab chunks, check for any hard or sharp pieces of shell in the mixture. I place it on a paper towel and use my fingers to feel for any sharp bits (pieces of claws) that need to be removed.
Gently add the crab sticks and panko to the egg mixture and stir the mixture together using a rubber spatula or spatula.
Shape the mixture into 12 small cakes (a quarter cup for each cake) then put them in the refrigerator for an hour or more. This helps them bond together.
Heat a non-stick frying pan and add a thin layer of oil. Fry each crab cake in the pan for 4 minutes per side (or until golden brown).
Serve warm crab cakes immediately with tartar sauce.
Notes
Jumbo or mini crab cakes? This recipe makes 12 mini crab cakes (the perfect size for an appetizer). You can also double the size of each crab cake to get an entree-sized portion. I like the smaller ones because they are so easy to stir in the hot oil. Can you bake these? Yes you can. It won’t have those perfectly crispy edges, but you can bake it at 400°F for 15 minutes (flip it halfway through baking). Variations You can add hot sauce to the crab cake mixture for more heat. If you want to switch up the protein, you can also replace the crab with chopped shrimp or salmon if you like. To make quick tartar sauce, mix 1 cup mayonnaise, 2 tablespoons lemon juice, 1.5 tablespoons sweet relish, 1 tablespoon chopped red onion, 1 teaspoon Dijon mustard, and salt and pepper to taste. Mix it with a spoon, then put it in the refrigerator until serving.
feeding
Nutrition facts
Crab cakes
Amount per serving
% Daily Value*
*Percent Daily Values ​​are based on a 2,000 calorie diet.
Note: Nutrition is automatically calculated using Spoonacular, for your convenience. Where appropriate, we recommend using your own nutrition calculations.
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