There’s something about crab cakes that calls for a special moment, whether it’s a quiet dinner or a lively gathering. I still remember the first time I made these classic crab cakes: the sizzle as they hit the hot skillet, the golden crust forming before my eyes, and the delicate aroma of herbs that filled the kitchen. The anticipation built with every flip, knowing that the inside would be tender and packed with sweet crab meat.
That evening, the first bite was everything I hoped for—the perfect balance of crispiness and softness, with a subtle kick from the seasoning that danced on my tongue. It wasn’t just dinner; it was a little celebration on a plate. Even now, the memory of that moment makes me want to recreate it again and again.
Why You’ll Love It:
- Golden, crispy outside with a tender, flavorful inside
- Rich blend of herbs and spices that enhance natural crab flavor
- Quick and straightforward to prepare, ready in just over half an hour
- Versatile enough to serve as an appetizer or a satisfying main dish
- Ideal for impressing guests or treating yourself on a weeknight
If you’re worried about getting the delicate texture just right, these crab cakes hold together beautifully thanks to a simple chilling step before cooking. That little pause makes all the difference.
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Classic Crab Cakes
- Total Time: 35 minutes
- Yield: 4 1x
Description
Deliciously crispy on the outside and tender on the inside, these classic crab cakes are packed with lump crab meat and seasoned with a blend of herbs and spices. Perfect as an appetizer or main dish.
Ingredients
1 pound lump crab meat, picked over for shells
1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup finely chopped fresh parsley
1/2 cup finely crushed plain crackers (such as Ritz)
2 tablespoons unsalted butter
2 tablespoons vegetable oil
Instructions
In a large mixing bowl, combine mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Mix until well blended.
Gently fold in the lump crab meat, chopped parsley, and crushed crackers, being careful not to break up the crab meat too much.
Form the mixture into 8 equal-sized patties, about 3 inches in diameter and 1 inch thick. Place them on a baking sheet lined with parchment paper.
Refrigerate the crab cakes for at least 15 minutes to help them set.
Heat butter and vegetable oil in a large skillet over medium heat until hot and shimmering.
Carefully add the crab cakes to the skillet, cooking in batches if necessary to avoid overcrowding.
Cook the crab cakes for 4 to 5 minutes on each side, or until they are golden brown and crispy.
Remove the crab cakes from the skillet and drain on a paper towel-lined plate.
Serve immediately with your choice of tartar sauce, lemon wedges, or remoulade.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
FAQ
Can I prepare these crab cakes ahead of time? Absolutely. You can form the patties and refrigerate them before cooking, which helps them hold their shape.
What’s the best way to reheat leftovers? Gently warm them in a skillet to keep the crisp exterior intact rather than using a microwave.
Can I substitute crab meat with something else? While lump crab meat is ideal, similar seafood like lobster or shrimp can be used for a different twist.
Crab cakes bring a touch of the sea right to your kitchen, inviting you to savor every bite. Once you try this recipe, it’ll be hard not to make it a regular part of your meal rotation.