Homemade Crab Cakes

why make this recipe

Crab cakes are quick, tasty, and feel special. You can make them at home with few ingredients. They work for a weeknight dinner or for guests. If you enjoy simple homemade dishes, try this carrot cake recipe for dessert after your crab cakes.

introduction

This recipe makes golden, soft crab cakes with real lump crab meat. The cakes hold together well and stay flaky inside. You need little time and common pantry items. The flavor is mild with a bit of mustard and Worcestershire sauce.

how to make Homemade Crab Cakes

Mix the crab meat with breadcrumbs, mayo, egg, mustard, Worcestershire, green onions, salt, and pepper. Mix gently so the crab stays in chunks. Shape into patties and fry in a hot skillet until each side turns golden brown. Drain briefly on paper towels and serve warm.

Ingredients :

• 1 lb lump crab meat
• 1/2 cup breadcrumbs
• 1/4 cup mayonnaise
• 1 egg
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/4 cup chopped green onions
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Oil for frying

Directions :

1. In a large bowl, combine lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, green onions, salt and pepper.
2. Gently mix until just combined, being careful not to break up the crab meat too much.
3. Shape the mixture into patties.
4. Heat oil in a skillet over medium heat.
5. Add the crab cakes to the skillet and cook for 4-5 minutes on each side or until golden brown.
6. Remove from skillet and drain on paper towels.
7. Serve warm with your choice of dipping sauce.

how to serve Homemade Crab Cakes

Serve crab cakes warm. They go well with tartar sauce, lemon wedges, or a light remoulade. Place on a bed of greens or serve in a bun as a sandwich. Add a side of steamed vegetables or fries.

how to store Homemade Crab Cakes

Cool the crab cakes fully before storing. Place in an airtight container and keep in the fridge for up to 3 days. To freeze, lay them on a tray, freeze until firm, then move to a freezer bag for up to 2 months. Reheat in a skillet or oven until heated through.

tips to make Homemade Crab Cakes

• Handle the crab meat gently to keep chunks.
• Do not overmix the binder ingredients. Mix just until they hold.
• Use fresh or good-quality lump crab for best taste.
• Test one small cake first to check seasoning and texture.
• Keep oil at medium heat so cakes brown without burning.

variation (if any)

• Add 1 tablespoon chopped fresh parsley for more color.
• Mix in 1/4 cup finely diced red bell pepper for crunch.
• For a lighter version, bake at 400°F (200°C) for 12-15 minutes, flipping halfway.
• Use panko breadcrumbs for extra crispness.

FAQs

Q: Can I use canned crab meat?
A: Yes. Drain well and pick out shell bits. The texture may be finer than lump crab.

Q: How do I stop crab cakes from falling apart?
A: Use enough binder (egg and breadcrumbs) and chill the patties 15 minutes before frying so they hold shape.

Q: Can I bake these instead of frying?
A: Yes. Bake at 400°F (200°C) for about 12-15 minutes, flip once, until golden and heated through.

Q: What sauce pairs best with crab cakes?
A: Simple tartar sauce, lemon aioli, or a light remoulade all work well.

Q: Can I make the mix ahead?
A: You can mix and form patties, then refrigerate up to 24 hours before frying.

Homemade Crab Cakes

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American
• Diet: Pescatarian

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Description

Golden, soft crab cakes made with real lump crab meat, perfect for a quick dinner or entertaining guests.

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Ingredients

Scale 1x2x3x

• 1 lb lump crab meat
• 1/2 cup breadcrumbs
• 1/4 cup mayonnaise
• 1 egg
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/4 cup chopped green onions
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Oil for frying

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Instructions

1. Combine lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, green onions, salt, and pepper in a large bowl.
2. Gently mix until just combined, being careful not to break up the crab meat.
3. Shape the mixture into patties.
4. Heat oil in a skillet over medium heat.
5. Add the crab cakes to the skillet and cook for 4-5 minutes on each side or until golden brown.
6. Remove from skillet and drain on paper towels.
7. Serve warm with your choice of dipping sauce.

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Notes

Serve with tartar sauce, lemon wedges, or a light remoulade. These crab cakes can also be served in a bun as a sandwich.

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Nutrition

• Serving Size: 1 cake
• Calories: 300
• Sugar: 1g
• Sodium: 500mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 75mg