Crab Cakes
Ingredients
- 1 largeegg
beaten to blend
- ⅓ c.mayonnaise
- 2 tbsp.dijon mustard
- 2 tsp.worcestershire sauce
- ½ tsp.hot sauce
- kosher salt
- freshly ground black pepper
- 1 lb.jumbo lump crabmeat
picked through
- ¾ c.panko breadcrumbs or crushed saltines
- 2 tbsp.finely chopped fresh parsley
- canola oil
for drizzling
- lemon wedges and tartar sauce
for serving
Directions
- 1
In a small bowl, whisk egg, mayonnaise, mustard, Worcestershire, and hot sauce; season with salt and pepper.
- 2
In a medium bowl, stir crabmeat, panko, and parsley. Fold in egg mixture, then form into 8 patties.
- 3
Drizzle a large skillet with oil and swirl to coat. Heat over medium-high heat until shimmering. Working in batches, cook crab cakes, turning halfway through, until golden and crispy, 3 to 5 minutes per side.
- 4
Transfer to a platter. Serve with lemon and tartar sauce alongside.
Crab Cakes
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Easy & Best-Ever Homemade Crab Cakes
Craving those decadent, restaurant-quality crab cakes but don't want the fuss? Our easy crab cake recipe brings that beloved seafood joint classic right to your kitchen, making it a perfect addition to your weeknight rotation. This recipe focuses on showcasing the sweet, delicate flavor of the crabmeat, proving that the best crab cakes are often the ones you make yourself.
What makes this homemade crab cake recipe truly special is its simplicity and the emphasis on quality ingredients. We start with succulent jumbo lump crabmeat, picked through carefully to ensure every bite is pure perfection. A blend of creamy mayonnaise, tangy Dijon mustard, a kick of Worcestershire, and a dash of hot sauce creates a perfectly balanced binder that enhances, rather than overpowers, the crab.
For that signature crispy exterior and tender interior, we rely on panko breadcrumbs. Panko provides a lighter, crispier crust compared to traditional breadcrumbs, making these crab cakes panko a textural delight. Combined with fresh parsley, you get a bright, flavorful bite every time.
Tips for Perfect Crab Cakes:
- Gentle Mixing: Handle the crabmeat gently to preserve those beautiful lumps, ensuring a tender texture.
- Don't Overcrowd: When pan-frying, cook in batches to maintain consistent heat and achieve that golden-brown crust.
- Customize Your Heat: Adjust the amount of hot sauce to suit your preference for a mild or spicy kick.
Serving these easy crab cakes is a joy! A squeeze of fresh lemon and a dollop of classic tartar sauce are all you need to complete this delightful meal. Whether you're making them for a quick dinner or a special occasion, this crab cake recipe is sure to impress.