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Crab Cakes Recipe

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4.1 from 9 reviews

This classic Crab Cakes recipe offers a perfect balance of tender crab meat mixed with flavorful seasonings and crispy panko breadcrumbs, pan-fried to golden perfection. Ideal as an appetizer or main dish, these crab cakes deliver a deliciously satisfying seafood experience in under an hour.

Ingredients

Crab Cakes

  • 1/2 cup mayonnaise
  • 2 large eggs
  • 1 tbsp chopped parsley
  • 1 tbsp dijon mustard
  • 1 tsp fresh lemon juice
  • 1 tsp Old Bay seasoning
  • 1/4 tsp cayenne pepper (can go up to 1/2 tsp if you want more spice)
  • 2 lbs fresh crabmeat (drained, flaked and all cartilage removed)
  • 3/4 cup plain panko breadcrumbs
  • 1 tbsp oil (canola, vegetable or olive oil is best)
  • 1 tbsp butter

Instructions

  1. Prepare the mixture: In a large bowl, whisk together mayonnaise, eggs, parsley, dijon mustard, fresh lemon juice, Old Bay seasoning, and cayenne pepper until fully combined, creating a flavorful base for the crab cakes.
  2. Combine crab and breadcrumbs: Gently fold the fresh crabmeat and panko breadcrumbs into the wet mixture, being careful not to break up the crab too much. Shape the mixture into 6 to 8 evenly sized crab cakes. Place them on a tray and refrigerate for about 30 minutes to help them firm up.
  3. Heat the skillet: Add butter and oil to a large skillet and heat over medium heat until the butter is melted and the oil shimmers, preparing the pan for frying the crab cakes.
  4. Cook the crab cakes: Carefully place crab cakes in the hot skillet. Cook for 4 to 5 minutes on each side until they develop a golden brown crust and are heated through. Avoid overcrowding the pan for even cooking.
  5. Drain and serve: Remove the crab cakes from the skillet and drain on paper towels to absorb excess oil. Serve warm with lemon slices and your favorite remoulade sauce for a delicious seafood treat.

Notes

  • Ensure crabmeat is drained and cartilage-free for the best texture.
  • Chilling the crab cakes before cooking helps them hold their shape and prevents falling apart.
  • You can adjust cayenne pepper based on your preferred spice level.
  • Serve with remoulade sauce, tartar sauce, or a squeeze of fresh lemon juice for added flavor.
  • Use a non-stick skillet or well-seasoned pan for easier turning.

Find it online: https://recipefeastful.com/crab-cakes-recipe/