Crispy Golden Crab Cakes: A Simple and Delicious Seafood Recipe
Best Ever Crab Cakes
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Crab cakes are the ultimate indulgence when you’re craving a tender, flavorful bite of seafood in a crispy golden shell. These easy-to-make patties bring together succulent lump crabmeat, zesty lemon juice, and a crunchy cracker coating for a dinner recipe that always steals the show.
Ingredients You’ll Need for Homemade Crab Cakes
- 8 oz lump crabmeat (picked over for shells)
- 1 large egg, beaten
- 1 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp fresh lemon juice
- ½ tsp Old Bay seasoning
- 1 cup crushed buttery crackers (such as Ritz)
- 2 tbsp chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- 2 tbsp unsalted butter or olive oil, for frying
How to Make Crab Cakes: Step-by-Step Instructions
- In a medium bowl, gently combine the lump crabmeat, beaten egg, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, crushed crackers, and parsley. Season with salt and pepper.
- Form the mixture into four patties, about ¾ inch thick. Cover and refrigerate for at least 10 minutes—this helps them hold together.
- Heat butter or olive oil in a large skillet over medium heat until shimmering.
- Carefully add the crab cakes and cook for about 4–5 minutes per side, or until golden brown and crisp. Avoid overcrowding the pan.
- Transfer to a paper towel–lined plate to drain excess oil, then serve immediately.
Expert Tips for Perfect Crab Cakes
- Keep it cool: Chilling the shaped patties firms them up and prevents falling apart in the pan.
- Light touch: Gently fold ingredients so you don’t break up the lumps of crabmeat.
- Pan finesse: Use a nonstick or well-seasoned cast-iron skillet for an even, golden crust.
Serving Suggestions & Variations
Pair your crab cakes with a tangy remoulade, a fresh avocado salsa, or a classic lemon aioli. Serve atop mixed greens for a light lunch, or tuck into soft brioche buns for a gourmet sandwich.
Enjoy your homemade crab cakes as a memorable dinner that’s both comforting and elegant.
Best Ever Crab Cakes
These crab cakes are quick and easy to make with crabmeat, crushed crackers, and lemon juice fried in butter until golden, crispy, and delicious.
Ingredients
Method
- In a medium bowl, gently combine the lump crabmeat, beaten egg, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, crushed crackers, and parsley. Season with salt and pepper.
- Form the mixture into four patties, about ¾ inch thick. Cover and refrigerate for at least 10 minutes—this helps them hold together.
- Heat butter or olive oil in a large skillet over medium heat until shimmering.
- Carefully add the crab cakes and cook for about 4–5 minutes per side, or until golden brown and crisp. Avoid overcrowding the pan.
- Transfer to a paper towel–lined plate to drain excess oil, then serve immediately.
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