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Simple Crab Cake Recipe

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3.9 from 2 reviews

This Simple Crab Cake Recipe offers a deliciously tender and flavorful seafood dish made with fresh lump crab meat, seasoned with classic ingredients like Old Bay seasoning and Dijon mustard. Perfectly pan-fried to a golden crisp, these crab cakes make for an elegant appetizer or main course served with fresh lemon and your favorite sauce.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 6 servings
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Ingredients

Crab Cake Mixture

  • 1 large egg
  • ¼ cup (55g) mayonnaise
  • 1½ teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon Old Bay seasoning
  • 1 small rib celery, minced (about ¼ cup minced)
  • 1 pound (452g) fresh lump crab meat
  • ½ cup (40g) panko breadcrumbs
  • Butter, for frying
  • Fresh lemon, for serving

Instructions

  1. Prepare the crab mixture: In a large bowl, combine the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and minced celery. Add the fresh lump crab meat and panko breadcrumbs. Gently fold all ingredients together until just combined to avoid breaking up the crab meat. Cover the bowl and refrigerate for 1 hour to allow the flavors to meld and mixture to firm up.
  2. Form crab cakes: Remove the mixture from the refrigerator. Using your hands, form the chilled crab mixture into 6 large, evenly sized patties, handling gently to maintain their structure.
  3. Pan-fry crab cakes: Heat a large skillet over medium heat and melt a little butter. Carefully place the crab cakes in the skillet and fry for 3-5 minutes on each side until they develop a golden-brown crust and are heated through. Avoid flipping too often to keep the cakes intact.
  4. Serve: Remove the crab cakes from the skillet and serve immediately with fresh lemon wedges and your choice of dipping sauce for added zest and flavor.

Notes

  • Gently folding the mixture is key to keeping the crab meat lumps intact.
  • Refrigeration helps the crab cakes hold their shape during frying.
  • Use fresh lump crab meat for the best texture and flavor.
  • Optional sauces include tartar sauce, aioli, or cocktail sauce.
  • Adjust cooking time based on stove heat to prevent burning.

Find it online: https://cheftinaskitchen.com/simple-crab-cake-recipe/