Irresistible Simple Crab Cakes Recipe for Any Occasion

The aroma of freshly cooked Simple Crab Cakes wafts through the air, enticing your senses and making your mouth water. Imagine crispy golden edges giving way to tender chunks of succulent crab meat, perfectly seasoned and ready to delight your palate. crispy air fryer panko cod.

These crab cakes are not just a dish; they are an experience, perfect for a cozy dinner or a lively gathering with friends. Picture yourself serving these beauties at a beach picnic or a fancy dinner party, where they steal the spotlight and leave everyone clamoring for the recipe. Asian-inspired seafood cakes.

I once made these Simple Crab Cakes for my family reunion, and let’s just say my cousin Larry hasn’t stopped raving about them since. creamy Caesar salad pasta.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Lump Crab Meat: Always choose high-quality crab meat; it makes all the difference in flavor and texture.

• Breadcrumbs: Use plain or panko breadcrumbs for that perfect crunchy coating.

• Mayonnaise: A dollop of mayonnaise keeps the mixture moist and flavorful; opt for full-fat for the best results.

• Dijon Mustard: Adds a zesty kick that elevates the overall flavor profile.

• Green Onions: Chopped green onions add freshness and a mild onion flavor; don’t skip them!

• Lemon Juice: Fresh lemon juice brightens up the flavors; bottled just doesn’t cut it.

• Old Bay Seasoning: This iconic seasoning blend is essential for that classic crab cake taste.

• Salt and Pepper: Essential seasonings to enhance all other flavors in the dish.

• Oil for Frying: Use vegetable or canola oil for frying; it has a high smoke point ideal for crisping up those cakes.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare the Mixture: In a large bowl, gently combine lump crab meat with breadcrumbs, mayonnaise, Dijon mustard, chopped green onions, lemon juice, Old Bay seasoning, salt, and pepper. Mix until just combined without breaking up the crab too much.

Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This helps firm up the mixture so your cakes hold together beautifully when cooking.

Scoop and Shape the Cakes: Once chilled, use your hands to form the mixture into patties. Aim for about 3 inches in diameter—perfectly bite-sized yet satisfying.

Heat Up Your Pan: In a large skillet over medium heat, add enough oil to cover the bottom generously. Heat until shimmering but not smoking.

Fry Until Golden Brown: Carefully place each patty into the hot oil. Fry until each side is golden brown and crispy—about 4-5 minutes per side. Resist flipping too soon!

Drain & Serve Warm: Once cooked, transfer your cakes to a paper towel-lined plate to drain excess oil. refreshing tzatziki sauce Serve warm with your favorite dipping sauce or a squeeze of fresh lemon juice on top. Enjoy every delightful bite!

Perfecting the Cooking Process

Start by mixing your crab meat and seasonings thoroughly. Form patties, then chill them before frying. This helps maintain their shape during cooking.

Add Your Touch

Feel free to swap breadcrumbs for crushed crackers or add herbs like dill or parsley for extra flavor. A sprinkle of Old Bay seasoning can elevate the taste.

Storing & Reheating

Store leftover crab cakes in an airtight container in the fridge for up to three days. Reheat in a skillet over medium heat until warmed through for best results.

Creating my first batch of simple crab cakes was a memorable adventure; they were so good that my friends still request them at every gathering! For more inspiration, check out this Delicious Chicken Avocado Melt recipe.

FAQ

What type of crab meat is best for simple crab cakes?

Fresh lump crab meat offers the best texture and flavor for your cakes.

Can I use frozen crab meat for this recipe?

Yes, but ensure it’s fully thawed and well-drained before using.

How do I know when my crab cakes are done?

They should be golden brown on both sides and heated through in the center.

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Simple Crab Cakes

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• Author: Doorecipes
• Total Time: 40 minutes
• Yield: Approximately 8 servings 1x

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Description

Indulge in the irresistible taste of Simple Crab Cakes, where crispy golden edges meet tender lumps of succulent crab meat. Perfect for any occasion—be it a cozy family dinner or a festive gathering—these cakes are sure to impress your guests and satisfy your cravings. Bursting with flavor from zesty spices and fresh ingredients, they offer a delightful culinary experience that’s easy to replicate at home.

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Ingredients

Scale 1x2x3x

• 1 lb fresh lump crab meat
• 1 cup panko breadcrumbs
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 3 green onions, chopped
• 2 tbsp fresh lemon juice
• 1 tbsp Old Bay seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• Oil for frying (about 1/4 cup)

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Instructions

1. In a large bowl, gently combine crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, green onions, lemon juice, Old Bay seasoning, salt, and pepper until just mixed.
2. Cover the mixture with plastic wrap and refrigerate for at least 30 minutes.
3. Shape the chilled mixture into patties, about 3 inches in diameter.
4. Heat oil in a large skillet over medium heat until shimmering.
5. Carefully fry each patty for about 4-5 minutes on each side until golden brown.
6. Drain on paper towels and serve warm with dipping sauce or lemon juice.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 1 cake (75g)
• Calories: 190
• Sugar: 0g
• Sodium: 480mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 0.5g
• Protein: 14g
• Cholesterol: 50mg

Keywords: For extra flavor, consider adding chopped herbs like dill or parsley. Swap panko breadcrumbs for crushed crackers if desired. Store leftovers in an airtight container for up to three days and reheat in a skillet.