Let’s talk about crab cakes. I’ve spent years perfecting this recipe, and I can honestly say it’s the best I’ve ever had. Forget the dry, flavorless crab cakes you get at restaurants – these are bursting with sweet crab. What are some of the best remoulade recipes ever made? If you love a good crab cake sandwich from your favorite local spot, this recipe will let you know. You have them every day!
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What is crab cake?
What is crab cake? Think of it as a delicate fritter made primarily of sweet, succulent crab meat, bound together with sour cream. a little bit of breadcrumbs, mayonnaise, and seasonings. What is the best way to serve a pan-fried chicken breast with sauces? What is the origin of crab cakes? The abundance of blue crabs in the region. They’re essentially a celebration of that beautiful, briny flavor, taken to new heights.
Why you will love this recipe?
What is the reason for this website?How do I make crab cakes? is a game-changer! First off, the flavor is insane. We’re talking sweet crab meat, a hint of Dijon mustard, fresh herbs, and a touch of Old Bay seasoning that just *screams* summer. It’s a symphony of flavors that dance on your tongue. But even better than the flavor? It’s shockingly simple to make. Seriously, you don’t need to be a culinary genius to whip these up. I’ve taught this recipe to my niece who can’t even boil water! Plus, while crab meat can be a splurge, this recipe stretches it out beautifully, making it surprisingly cost-effective.
What I love most is how versatile these crab cakes are. You can serve them as an appetizer with a dollop of remoulade, make a killer crab cake sandwich on a toasted brioche bun, or even serve them over a bed of greens for a light and delicious meal. I also love how they are perfect for meal prepping, since they are easy to freeze for later!
How do I make crab cakes?
Quick Overview
How do you make a crab cake? How do you prepare crab meat? How do you make a patties? How do you pan fry crab cakes? What are some good ways to serve crab cakes?
Ingredients
For the Crab Cakes:
* 1 pound jumbo lump crab meat: This is key! Look for high-quality jumbo lump crab meat for the best flavor and texture. I prefer to buy it fresh from my local seafood market. If you can’t find jumbo lump, backfin crab meat will work too.
* 1/4 cup mayonnaise: Use a good quality mayonnaise like Hellmann’s or Duke’s. Don’t skimp here; the mayonnaise adds richness and helps bind the crab cakes together.
* 1 large egg, lightly beaten: The egg also acts as a binder, helping the crab cakes hold their shape.
* 2 tablespoons Dijon mustard: Adds a tangy kick that complements the sweetness of the crab. I prefer Dijon, but you can also use whole grain mustard for a bit more texture.
* 1/4 cup panko breadcrumbs: Panko breadcrumbs are lighter and crispier than regular breadcrumbs. They provide a nice texture without making the crab cakes heavy.
* 1 tablespoon chopped fresh parsley: Adds freshness and a pop of color. You can also use chives or dill.
* 1 teaspoon Old Bay seasoning: This classic seafood seasoning is a must! It adds a unique flavor that’s synonymous with crab.
* 1/4 teaspoon salt: Balances the flavors and enhances the sweetness of the crab.
* 1/4 teaspoon black pepper: Adds a touch of spice.
* 2 tablespoons olive oil: For pan-frying the crab cakes. You can also use butter or a combination of both.
For the Remoulade Sauce:
* 1/2 cup mayonnaise: Again, use a good quality mayonnaise.
* 2 tablespoons Dijon mustard: Adds a tangy kick.
* 1 tablespoon lemon juice: Brightens up the sauce and adds acidity.
* 1 tablespoon chopped fresh parsley: Adds freshness.
* 1 tablespoon chopped capers: Adds a briny flavor.
* 1 teaspoon hot sauce: Adds a touch of heat. I use Tabasco, but you can use your favorite hot sauce.
* 1/4 teaspoon paprika: Adds a smoky flavor and a touch of color.
How do I follow step
Step 1: Gently Combine the Crab Cake Ingredients
In a large bowl, gently combine the jumbo lump crab meat, mayonnaise, egg, Dijon mustard, panko breadcrumbs, parsley, Old Bay seasoning, salt, and pepper. Be careful not to overmix, as this will break up the crab meat and result in tough crab cakes. I like to use a light touch, using a spatula to gently fold the ingredients together until just combined.
Step 2: Form the Crab Cakes
Using your hands, gently form the crab mixture into 6-8 patties. The size will depend on your preference. I like to make mine about 3 inches in diameter and 1 inch thick. Place crab cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes. How do I keep a rounded shape while cooking?
Step 3: Make the Remoulade Sauce
While the crab cakes are chilling, make the remoulade sauce. In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, parsley, capers, hot sauce, and paprika. Taste and adjust seasonings as needed. Cover and refrigerate until ready to serve.
Step 4: Pan-Fry the Crab Cakes
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the crab cakes in the skillet. Cook for 3-4 minutes per side, or until golden brown and heated through. Be careful not to overcrowd the skillet, as this will lower the temperature of the oil and result in soggy crab cakes. If necessary, cook the crab cakes in batches.
Step 5: Serve and Enjoy!
Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain excess water. Serve immediately with remoulade sauce.
What to Serve It With
Can you serve crab cakes in a variety of ways?As an Appetizer:Dollop a spoonful of the remoulade sauce on top of each crab cake and serve on an ice-cream platter. What are some great backyard barbecues?As a Main Course: Serve the crab cakes over a bed of mixed greens with a light vinaigrette. I also love serving them with roasted asparagus or a simple side salad.
As a Crab Cake Sandwich:What is your favorite brioche bun recipe? What are some good side dishes to serve with crab cake?With Comfort Foods:I love to serve them with corn on the cob and french fries.
Top Tips for Perfecting Your Crab Cakes Recipe
Okay, so here are my tried-and-true tips for making the *absolute best* crab cakes:
Don’t overmix crab mixture. Try it once a dayWhat is the most important tip? Overmixing will break up the crab meat and result in tough crab cakes. Gently fold the ingredients together until just combined. I always use a spatula for this to avoid overworking the crab.Can you chill crab cakes before cooking? Chilling the crab cakes for at least 30 minutes will help them hold their shape while cooking. Trust me, this makes a huge difference!
Use a non-stick skillet: This will prevent the crab cakes from sticking to the pan and ensure that they cook evenly. If you don’t have a non-stick skillet, you can use a regular skillet, but be sure to use plenty of oil and keep a close eye on the crab cakes to prevent them from burning.
Don’t overcrowd the skillet. Don Overcrowding the skillet will lower the temperature of the oil and result in soggy crab cakes. If necessary, cook the crab cakes in batches.
Adjust the seasoning to your liking: Everyone has different preferences when it comes to seasoning. Feel free to adjust the amount of Old Bay seasoning, salt, and pepper to your liking. I sometimes add a pinch of cayenne pepper for a little extra heat.
Add a squeeze of lemon:A squeeze of lemon juice adds a touch of acidity.
What are some Storing and Reheating Tips?
Storing: Cooked crab cakes can be stored in the refrigerator for up to 3 days. Store them in an airtight container to prevent them from drying out.
Reheating: To reheat crab cakes, you can either pan-fry them, bake them, or microwave them.
Pan-frying: Heat a small amount of oil in a skillet over medium heat. Cook the crab cakes for 2-3 minutes per side, or until heated through and crispy. This is my preferred method for reheating crab cakes, as it helps to restore their crispy texture.
Baking: Preheat oven to 350°F (175°C). Place the crab cakes on a baking sheet lined with parchment paper and bake for 10-15 minutes, or until heated through.
Microwaving: Place the crab cakes on a microwave-safe plate and microwave for 1-2 minutes, or until heated through. This is the quickest method, but it can make the crab cakes a bit soggy.
Freezing: Cooked crab cakes can be frozen for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer bag. To thaw, transfer the crab cakes to the refrigerator overnight. Reheat as directed above.
Frequently Asked Questions
Final Thoughts
This crab cakes recipe is one that I keep coming back to! I can’t wait for you to try these crab cakes and see for yourself how amazing they are. They’re perfect for a special occasion or just a fun weeknight meal. Once you try them, I guarantee you’ll never want to order crab cakes from a restaurant again! If you love this recipe, you might also enjoy my other seafood recipes, like my shrimp scampi or my grilled salmon. I’m eager to hear how your crab cakes turn out, so feel free to leave a comment below and share your own variations. Happy cooking!
Crab Cakes Recipe: 7 Secrets for Perfectly Flaky Delights!
Ingredients
Main Ingredients
- 2 large eggs
- 5 tablespoons mayonnaise
- 2 tablespoons finely chopped chives about 2 tablespoons
- 2 tablespoons fresh lemon juice from 1 lemon
- 1 teaspoon dried thyme
- 0.25 teaspoon cayenne pepper adjust to taste
- 1 pound lump crabmeat drained and shells removed
- 1 cup crushed saltine crackers about 30 crackers
- 2 tablespoons unsalted butter for frying, divided
Instructions
Preparation Steps
- In a medium bowl, whisk together the eggs, mayonnaise, chives, lemon juice, thyme, and cayenne pepper until smooth.
- Gently fold in the crabmeat, trying not to break it up too much, maintaining the texture of the crab.
- Gradually mix in the cracker crumbs until the mixture just holds together and is moist enough to form into patties.
- Shape the mixture into eight equal patties, each about 3/4 inch thick.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Cook four crab cakes at a time until golden brown on both sides, about 6-8 minutes per side.
- Remove the cooked crab cakes and repeat with the remaining butter and crab cakes.
- Serve warm with lemon wedges or a spicy remoulade sauce.
