The Very Best Crab Cakes Recipe

By Ellie

6 Person

20 Minutes

234 Calories

Maryland style Crab Cakes made without any fillers! The BEST crab cake recipe you'll ever make. Chock full of jumbo lump crabmeat, the Very Best Crab Cakes Recipe is light on fillers for the most perfect tender bite you’ll ever take. Simple to prepare, these crab cakes are perfect for easy weeknight dinners or elegant dinner parties.

Ingredients

1 tbsp. olive oil
1/4 cup panko bread crumbs
2 tbsp. fresh chopped parsley
1/8 tsp. fresh ground pepper
1 large egg lightly beaten
1 tsp. hot sauce I use Tabasco
1 tsp. worcestershire sauce
1 tbsp. dijon mustard
1/2 cup mayonnaise
1 pound jumbo lump crab meat picked over for shells

Method

01

In a medium bowl, carefully pick over the crab and remove any shells.
02

In a small bowl, stir together the mayonnaise, dijon, Worcestershire sauce, hot sauce, egg, pepper, and parsley.
03

Add the mayonnaise mixture to the crab and, carefully, fold together being careful not to break up the crab meat too much. Gently fold in the breadcrumbs.
04

Form 1/3 cup of the crab mixture into 8 patties and transfer to a baking sheet lined with parchment. Chill for 15-20 minutes.
05

Heat the olive oil in a large skillet over medium-high heat.
06

Add the crab cakes and cook over medium heat until golden, approximately 3-4 minutes. Turn the crab cakes over with a spatula. Cook until golden brown, crispy and cooked through, approximately 3 minutes.
07

Transfer to a serving platter and serve immediately with tartar sauce and lemon wedges, if desired.

Related Tags

The Very Best Crab Cakes Recipe

4.5

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Calorie 234 Kcal
Prep Time 10 Mins
Cook Time 10 Mins
Total Time 20 Mins

02 Ingredients

1 tbsp. olive oil

1/4 cup panko bread crumbs

2 tbsp. fresh chopped parsley

1/8 tsp. fresh ground pepper

1 large egg lightly beaten

1 tsp. hot sauce I use Tabasco

1 tsp. worcestershire sauce

1 tbsp. dijon mustard

1/2 cup mayonnaise

1 pound jumbo lump crab meat picked over for shells

03 Method

Step 1

In a medium bowl, carefully pick over the crab and remove any shells.

Step 2

In a small bowl, stir together the mayonnaise, dijon, Worcestershire sauce, hot sauce, egg, pepper, and parsley.

Step 3

Add the mayonnaise mixture to the crab and, carefully, fold together being careful not to break up the crab meat too much. Gently fold in the breadcrumbs.

Step 4

Form 1/3 cup of the crab mixture into 8 patties and transfer to a baking sheet lined with parchment. Chill for 15-20 minutes.

Step 5

Heat the olive oil in a large skillet over medium-high heat.

Step 6

Add the crab cakes and cook over medium heat until golden, approximately 3-4 minutes. Turn the crab cakes over with a spatula. Cook until golden brown, crispy and cooked through, approximately 3 minutes.

Step 7

Transfer to a serving platter and serve immediately with tartar sauce and lemon wedges, if desired.

04 Author