Crab cakes include: I always order. My all-time favorite recipe is flaky chunk crab cakes with very little filler. This recipe is my dream crab cake. It’s very easy to make at home. This recipe is for Maryland-style crab cakes, and includes an easy recipe for tartar sauce to accompany them.
related: Bruschetta, caprese skewers, cocktail sauce, burrata, portobello mushrooms.
material
- crab meat – It’s real. Of course you can use crab sticks, but I think crab sticks are really delicious. If you like seafood, we recommend eating real seafood.
- Panko – A little bit of breadcrumbs makes this recipe so delicious (no sticky breadcrumbs or crackers needed).
- vegetable oil – or neutral oil for frying.
- egg – To create good bindings.
- mayonnaise – I like to use Duke’s or Hellman’s.
- dijon mustard
- Worcestershire sauce
- old bay seasoning
- salt
- celery – Very finely diced.
- parsley – fresh parsley, finely chopped
- lemon wedge – serve on the side
Instructions
In a large mixing bowl, combine eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley. Mix well.
Before adding lump crabs, check the mixture for hard shells or sharp shell pieces. Place it on a paper towel and use your fingers to feel for any sharp bits (nail splinters) that need to be removed.
Add the crab lumps and breadcrumbs to the egg mixture and mix gently with a rubber spatula or spoon.
Form the mixture into 12 small cakes (1/4 cup per cake) and refrigerate for at least 1 hour. This will help them bond.
Preheat a nonstick frying pan and add a thin layer of oil. Pan-fry each crabcake for about 4 minutes on each side (or until golden brown).
Serve warm crab cakes immediately with tartar sauce.
tips on how to make
- Jumbo or mini crab cakes? This recipe makes 12 small crab cakes (the perfect size for an appetizer). You can also double the size of each crab cake to make appetizer-sized portions. I like the smaller ones because they’re a little easier to flip in the hot oil.
- Could you bake these for me? Yes, you can. Bake at 400°F for 15 minutes (turning halfway through), but the edges won’t be crispy.
- variations – You can add hot sauce to your crab cake mix to add some heat. If you want to change up the protein, you can use crab instead of shrimp or salmon if you prefer.
tartar sauce recipe
To make a quick tartar sauce, mix together 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. Mix with a spoon and refrigerate until ready to serve.
FAQ
Should crab cakes be fried or baked?
I prefer my crab cakes pan-fried to a crispy golden brown, but this recipe can also be baked. Although it’s technically easier to bake them (no need to flip them in hot oil), I think either method is very easy.
How do you reheat leftover crab cakes?
Reheat these for a few minutes before eating using the air fryer or oven rather than the microwave.
What prevents 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 making the patties and before frying or baking.
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Learn how to make Maryland crab cakes using real lump crab and a little filler. These crab cakes are easy to make at home.
Instructions
-
In a large mixing bowl, combine eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley. Mix well.
-
Before adding lump crabs, check the mixture for hard shells or sharp shell pieces. Place it on a paper towel and use your fingers to feel for any sharp bits (nail splinters) that need to be removed.
-
Gently add the crab lumps and breadcrumbs to the egg mixture and mix with a rubber spatula or spoon.
-
Form the mixture into 12 small cakes (1/4 cup per cake) and refrigerate for at least 1 hour. This will help them bond.
-
Preheat a nonstick frying pan and add a thin layer of oil. Pan-fry each crabcake for about 4 minutes on each side (or until golden brown).
-
Serve warm crab cakes immediately with tartar sauce.
Precautions
- Jumbo or mini crab cakes? This recipe makes 12 small crab cakes (the perfect size for an appetizer). You can also double the size of each crab cake to make appetizer-sized portions. I like the smaller ones because they’re a little easier to flip in the hot oil.
- Could you bake these for me? Yes, you can. The edges won’t get crispy, but you can still bake them at 400°F for 15 minutes (turn them over halfway through baking).
- variations You can add hot sauce to your crab cake mix to add some heat. If you want to change up the protein, you can use crab instead of shrimp or salmon if you prefer.
- To make a quick tartar sauce, mix together 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. Mix with a spoon and refrigerate until ready to serve.
nutrition
Nutritional information table
crab cake
Amount per serving
% daily value*
*Percent daily intake is based on a 2000 calorie diet.
Note: Nutritional information was automatically calculated using Spoonacular for your convenience. We recommend using your own nutritional calculations if necessary.
Source: A Beautiful Mess – abeautifulmess.com
