Crab Cakes

Skip the restaurant, and prepare these crab cakes in the comfort of your own home. Made with fresh lump crab meat, these crab cakes are flaky and seasoned to perfection.

What are crab cakes?

They’re made with crab meat, along with seasonings, and a binder like mayo, egg and/or bread crumbs. They’re fried, baked or broiled until desired level of crispiness. I prefer mine to be soft and moist on the inside, but crispy on the outside.

Grocery list

• lump crab meat
• egg
• mayo
• dijon mustard
• worcestershire sauce
• hot sauce
• fresh parsley
• lemon juice
• sea salt
• Old Bay
• onion powder
• garlic powder
• black pepper
• panko bread crumbs

The crab meat

My preferred crab meat to use for this recipe, is lump or jumbo lump. Crab claw meat is fine as well, but if you use claw meat, it’s best to combine it with lump meat. My recipe calls for 1 pound of crab meat. So if using claw, do 8 ounces of claw and 8 ounces of lump. If claw meat is all you have, be advised that the flavor and texture may be altered. It will still taste fine, but will be a little different.

I prefer to stay away from snow crab meat that come from crab legs. Don’t get me wrong, snow crab leg meat is great, but no for these crab cakes, as they will make them a little too sweet. However, if you like the sweetness, go for it.

By no means, DON’T USE IMITATION CRAB MEAT! Although, I am a big fan of people doing what they want in their kitchen, imitation crab meat is a no no. Actually, it’s a big no no.

How to serve crab cakes?

One of the things I like the most about crab cakes, is how versatile they are. Because of this, they can be enjoyed for breakfast, brunch, lunch or dinner. Also, be served as an appetizer or main entree. Don’t forget to serve it with my homemade remoulade sauce.

What to serve with crab cakes?

Breakfast/Brunch

• eggs
• grits

Lunch/Dinner

• fries
• salads
• pasta
• cole slaw

Just to name a few of my favorite things to enjoy with crab cakes.

If you make this recipe, please tag me on all available social media platforms. I hope you enjoy!

Crab Cakes

Danielle Dunn

Maryland style crab cakes

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 20 minutes mins

Course Appetizer, Brunch, dinner, Main Course

Cuisine American

Servings 6 crab cakes

Ingredients

  

1x2x3x

• 1 egg
• 1/4 cup mayo
• 1 tbsp. Dijon mustard
• 2 tsp. Worcestershire sauce
• 2 tbsp. fresh parsley
• 2 tsp. hot or tabasco sauce
• 1 tsp. Old Bay
• juice from half of lemon
• 1/2 tsp. sea salt
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1/4 tsp. black pepper
• 1/2 cup panko bread crumbs
• 1 lb. jumbo lump crab meat

Instructions

 

• Pick through crab meat, and remove any shells or cartilage.
• In a mixing bowl, combine egg, mayo, Dijon mustard, Worcestershire sauce, fresh parsley, hot sauce, Old Bay, lemon juice, sea salt, onion powder, garlic powder and black better. Use a whisk, and whisk until blended.
• Fold in the panko bread crumbs, until mixture starts to thicken. Fold crab meat into mixture.
• Form 6 balls. If you want less than 6 crab cakes, feel free to make balls bigger. If you want more than 6, make them slightly smaller.
• Place crab cakes on a parchment lined baking sheet. Cover with plastic wrap, and let chill in the refrigerator for a minimum of 30 minutes.
• Preheat oven to 425 degrees.
• Bake in oven for 15 – 20 minutes, or until desired cripiness is reached.

Keyword crab, crab cakes

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