Description
This classic Crab Cake Recipe features tender lump crab meat combined with fresh herbs and spices, lightly fried to golden perfection. Crispy on the outside and moist inside, these crab cakes are served with tangy lemon wedges and creamy tartar sauce for a delicious seafood appetizer or main dish.
Ingredients
Crab Cakes
- 1 pound fresh lump crab meat
- 2 large eggs, beaten
- ½ cup panko breadcrumbs
- 1 celery rib, minced (about ¼ cup)
- 3 green onions, white and green parts, minced (about ¼ cup)
- ¼ cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons soy sauce
- 2 teaspoons Old Bay seasoning
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- Vegetable oil, for frying
For Serving
- Lemon wedges
- Tartar sauce
Instructions
- Mix the ingredients: Place the crab meat in a large bowl and use a fork to gently flake it into smaller pieces if needed. Fold in the beaten eggs until just combined. Add panko breadcrumbs, minced celery, green onions, mayonnaise, Dijon mustard, soy sauce, Old Bay seasoning, sea salt, and black pepper. Gently fold all together without overmixing to keep the mixture light and airy.
- Form the patties: Divide the mixture into 8 equal portions. With clean hands, carefully shape each portion into a round patty about 3 inches wide and 1 inch thick, ensuring they hold together well.
- Heat the oil: Pour about ¼ inch of vegetable oil into a large skillet. Heat the oil over medium-low heat until it is shimmering and glistening, which ensures the crab cakes will fry evenly without burning.
- Add crab cakes to the pan: Place the crab cakes carefully in the hot oil in batches, making sure not to overcrowd the pan. This helps maintain proper frying temperature for a crisp crust.
- Cook the patties: Fry the crab cakes until the bottom side is golden brown, approximately 3 minutes. Use a spatula to carefully flip each crab cake and cook the other side for another 3 minutes until golden brown and cooked through. Transfer the cooked crab cakes to a wire rack to drain any excess oil. Repeat until all crab cakes are cooked, adding more oil as needed to maintain the ¼ inch depth in the skillet.
- Serve: Arrange the crab cakes on a serving platter and garnish with lemon wedges. Serve immediately with tartar sauce on the side for dipping.
Notes
- Be gentle when mixing the crab meat to preserve the lumps and avoid a dense texture.
- Adjust Old Bay seasoning to taste if you prefer a milder or spicier flavor.
- Using medium-low heat prevents the crab cakes from burning and ensures they cook evenly inside.
- For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
- Serve with fresh lemon wedges to add a bright, citrusy accent to the rich crab flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
