Crab Cakes Recipe
Make Crab Cakes Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crab Cake Mixture
Coating & Frying
Quick Lemon Herb Sauce (optional)
Method
Crab Cake Mixture
- 1
Prepare crab meat
Pick through the lump crab meat to remove any shells and large cartilage pieces. Gently break up any large lumps with your fingers, taking care not to shred the crab.
- 2
Combine wet ingredients
In a large bowl whisk together 1 tablespoon mayonnaise, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1 large egg, 1 tablespoon fresh lemon juice, 1 tablespoon minced shallot, 2 tablespoons chopped parsley, 2 sliced scallions, 1 teaspoon Old Bay, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper until smooth and homogenous.
- 3
Fold in crab and breadcrumbs
Add the crab meat to the bowl with the dressing and gently fold to coat. Sprinkle 1 cup breadcrumbs (or panko) into the mixture and fold just until combined. The mixture should hold together when pressed; avoid overmixing to keep the crab lumps intact. If mixture feels too wet, add up to 2 tablespoons more breadcrumbs.
- 4
Chill to set
Cover the bowl and refrigerate for at least 30 minutes (or up to 2 hours). Chilling firms the mixture and helps the cakes hold shape when frying.
Forming & Coating
- 5
Shape cakes
Divide the mixture into 8 equal portions for small cakes (or 4 for larger patties). Lightly wet your hands and form each portion into patties about 3 inches wide and 3/4 inch thick. Press gently so they hold shape but remain slightly loose in texture.
- 6
Dredge in flour and breadcrumbs
Place 1/2 cup flour on a plate and the extra 1/2 cup breadcrumbs on another plate. Lightly dredge each patty in flour, shaking off excess, then press both sides into breadcrumbs to create a thin coating. Return to a tray and refrigerate for 10–15 minutes to set the coating.
Cooking
- 7
Heat pan
Heat a large skillet over medium heat. Add 3 tablespoons vegetable oil and 1 tablespoon butter (optional) and warm until shimmering and butter foam subsides.
- 8
Pan-fry crab cakes
Working in batches without crowding the pan, add the crab cakes and cook 3–4 minutes per side until golden brown and crisp. Flip carefully with a spatula; if cakes are browning too quickly, reduce heat to medium-low. Total cook time should be about 6–8 minutes until internal temperature reaches 145°F or cakes are cooked through and firm.
- 9
Drain and keep warm
Transfer cooked crab cakes to a wire rack set over a baking sheet or a paper-towel-lined plate. Keep warm in a low oven (200°F / 95°C) if cooking remaining batches.
Quick Lemon Herb Sauce (optional)
- 10
Whisk sauce
While the cakes cook, combine 1/2 cup plain yogurt or sour cream, 2 teaspoons mayonnaise, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 tablespoon chopped dill or parsley, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a small bowl. Whisk until smooth and refrigerate until ready to serve.
- 11