Crab cakes are a delicious and elegant dish that can be enjoyed as an appetizer, a main course, or even as part of a brunch spread. This easy crab cakes recipe combines fresh crab meat with simple ingredients to create a mouthwatering dish that’s perfect for any occasion. Serve with tartar sauce and a squeeze of lemon for a delightful treat that your family and friends will love.

Full Recipe:

Ingredients You’ll Need

For the Crab Cakes:

• ½ cup mayonnaise (120g)
• 2 tablespoons chopped fresh parsley
• 1 tablespoon Dijon mustard
• 1½ teaspoons Worcestershire sauce
• 1 teaspoon grated lemon zest
• 1 teaspoon lemon juice
• 1 teaspoon hot sauce
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 large egg
• 1 pound lump crab meat (450g)
• ½ cup panko breadcrumbs (30g)
• Vegetable or canola oil for frying

For Serving:

• Tartar sauce
• Lemon wedges
• Extra chopped parsley

Step-by-Step Directions

Prepare the Crab Cakes

1. Line a Baking Sheet: Line a small baking sheet with parchment paper.
2. Mix Ingredients: In a large mixing bowl, whisk together the mayonnaise, parsley, mustard, Worcestershire sauce, lemon zest, lemon juice, hot sauce, salt, pepper, and egg until well combined.
3. Add Crab and Panko: Gently fold in the crab meat and panko breadcrumbs until the mixture is just blended. Be careful not to break up the crab meat too much.
4. Shape Patties: Shape the crab mixture into 6 (3-inch) patties, using about ½ cup of the mixture for each patty. Place them on the lined baking sheet.
5. Refrigerate: Cover the baking sheet with plastic wrap and refrigerate the patties for at least 20 minutes, or up to 6 hours. This helps the patties hold their shape when cooking.

Cook the Crab Cakes

6. Heat Oil: Heat 1 tablespoon of oil in a large skillet over medium heat.
7. Cook Crab Cakes: Add the crab cakes to the skillet, working in batches if needed to avoid crowding the pan. Cook until golden brown, about 3 minutes. Using a spatula, gently turn the crab cakes over and cook until golden and crispy on the other side, about 3 minutes more.

Serve

8. Serve Immediately: Serve the crab cakes immediately with tartar sauce, lemon wedges, and extra chopped parsley for garnish.

Tips and Variations

• Handle Crab Meat Gently: To ensure light and fluffy crab cakes, handle the crab meat carefully to keep the large chunks intact. Avoid packing the cakes too tightly.
• Refrigerate the Patties: Don’t skip the step of refrigerating the patties after shaping them. This helps them hold their shape better when frying.
• Avoid Crowding the Pan: Cook the crab cakes in batches if necessary to ensure a nice sear and to make flipping easier.
• Check for Shell Pieces: Before using the crab meat, check for any shell pieces that may have been missed.
• Non-Stick Skillet: If this is your first time making crab cakes, consider using a non-stick skillet to prevent sticking and make flipping easier.
• Wet Hands: If the mixture sticks to your hands while shaping the patties, try wetting your hands with water.

Serving Suggestions

These crab cakes pair wonderfully with a variety of side dishes. Here are some ideas to complete your meal:

• Potato Salad: A creamy potato salad complements the crispy crab cakes perfectly.
• Cucumber Tomato Salad: A fresh and tangy cucumber tomato salad provides a nice contrast to the rich crab cakes.
• Corn Salad: A sweet and savory corn salad adds a burst of flavor and color to your plate.

Storing Leftovers

Store any leftover crab cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through, or enjoy them cold as part of a salad or sandwich.

Frequently Asked Questions (FAQ)

Can I freeze crab cakes?

Yes, you can freeze crab cakes. After shaping the patties, place them on a baking sheet and freeze until solid. Transfer the frozen patties to a freezer-safe bag or container. When ready to cook, thaw in the refrigerator overnight and proceed with frying as directed.

What type of crab meat should I use?

Lump crab meat is ideal for this recipe as it provides large, juicy pieces of crab. However, you can also use backfin or claw meat if preferred.

How can I make the crab cakes spicier?

For a spicier version, increase the amount of hot sauce in the mixture or add a pinch of cayenne pepper.

Can I bake the crab cakes instead of frying?

Yes, you can bake the crab cakes. Preheat the oven to 400°F (200°C) and place the patties on a baking sheet lined with parchment paper. Bake for 12-15 minutes, flipping halfway through, until golden and crispy.

Conclusion

This easy crab cakes recipe is a delightful dish that’s sure to impress. With simple ingredients and straightforward steps, you can create restaurant-quality crab cakes in your own kitchen. Serve them with tartar sauce and lemon wedges for a classic touch, and enjoy the delicious flavors of homemade crab cakes.