Description
This classic Crab Cakes recipe features tender crab meat blended with a flavorful mixture of mayonnaise, eggs, Dijon mustard, and spices, then lightly pan-fried to golden perfection. Crisp on the outside and moist on the inside, these crab cakes make a delicious appetizer or main dish served with lemon slices and remoulade sauce.
Ingredients
Scale
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 for 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)
- 1 tbsp butter
To Serve
- Lemon slices
- Remoulade sauce (optional)
Instructions
- Prepare the batter: In a large bowl, whisk together mayonnaise, eggs, chopped parsley, Dijon mustard, fresh lemon juice, Old Bay seasoning, and cayenne pepper until the mixture is smooth and well combined.
- Add crab and breadcrumbs: Gently fold in the fresh crabmeat and panko breadcrumbs into the seasoned mixture to avoid breaking up the crab lumps. Shape the mixture into 6 to 8 evenly sized crab cakes, then place them on a plate or tray and refrigerate for about 30 minutes to help them firm up.
- Heat the skillet: Add butter and olive oil to a skillet and heat over medium heat until the butter is melted and the oil shimmers, providing a perfect nonstick surface for cooking.
- Cook the crab cakes: Place the chilled crab cakes in the hot skillet and cook for 4 to 5 minutes on each side. Cook until they develop a beautiful golden-brown crust and are heated through.
- Drain and serve: Transfer cooked crab cakes onto paper towels to drain any excess oil. Serve them immediately with lemon slices and your choice of remoulade sauce for dipping.
Notes
- Use fresh lump crab meat for best texture and flavor; canned crab meat can make the cakes too dense.
- Keep crab cakes refrigerated before cooking to help them hold their shape while frying.
- Adjust cayenne pepper to control the level of spiciness according to your preference.
- Serve with tartar sauce or remoulade sauce to complement the rich crab flavor.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free bread crumbs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: crab cakes, seafood appetizers, pan-fried crab cakes, Old Bay seasoning, easy crab cakes
