What is the best type of meat to use for crab cakes?

To keep it simple you can just use imitation lump crab meat, but we highly recommend that you include some fresh crab meat! It can be Alaskan King crab, blue crabs, dungeness crabs, or some simple snow crab. No matter which one you choose, it will be a great addition and add so much flavor!

What can you substitute for mayo in crab cakes?

If you prefer to not use mayonnaise in your crab cakes, just use some plain Greek yogurt instead! A lighter version that works great!

Can I freeze crab cakes?

Absolutely! After the cooked crab cakes of cool off, stack them with parchment paper in between them, and store in a freezer-safe bag in the freezer for up to 6 months.

Crab Cakes

Description

The perfect Crab Cake recipe that turns out amazing every time! Easy and full of flavor!

Ingredients

Scale

Crab Cakes

approx. 6 oz fresh crab leg meat (about 3 clusters of legs or 2 cups)
12 oz lump crab meat (might have to ask at the deli)
1/3 cup crushed saltine crackers OR breadcrumbs (or combination)
1 egg, beaten
2 tablespoons mayo
1 tablespoon Dijon mustard
1 teaspoon worcestershire sauce
1/2 teaspoon garlic, minced
1 tablespoon fresh cilantro, chopped (sub parsley)
1 1/4 teaspoon Old Bay Seasoning
1 teaspoon baking powder
pinch of kosher salt
2–3 teaspoons extra virgin olive oil or butter
Additional breadcrumbs to sprinkle on top of cakes

Spicy Mayo

4 tablespoons mayo
1 1/2 tablespoons yellow mustard
1/2 teaspoon Dijon mustard
1/2 teaspoon stone ground mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika

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Instructions

Boil the fresh crab legs in a large pot of hot water on medium-high heat for approx. 8 minutes or until fully cooked. Let cool and remove crab meat from the shells.
Combine crab leg meat and lump crab meat in a large bowl with the breadcrumb/saltine mixture. Toss to combine and set aside.
In separate bowl, whisk the egg. Add mayo, Dijon mustard, worcestershire, garlic, cilantro, Old Bay seasoning, baking powder, and salt to the beaten egg. Whisk to combine.
Add the egg mixture to the bowl of crab and slowly fold together, careful not to break up the crab chunks.
Cover with plastic wrap and let cool in fridge for 1 hour.
Take approximately 1/2 cup of the crab mixture and form a ball in your hand. Then gently press into a small cake. Place on a plate and repeat until all of the crab mixture has been used. Sprinkle breadcrumbs on top of the cakes – just enough to have a thin layer (this will help hold the cakes together as they sear).
Preheat oven to 350 degrees F. Bring a cast iron skillet to a medium high heat and add a teaspoon or so of oil or butter, just enough to coat the bottom of the pan. Sear crab cakes in the hot skillet, breadcrumb side down, and cook for 3 minutes. Before turning over, sprinkle some more breadcrumbs on the other side before flipping over. Cook for an additional 3 minutes on the other side. Move skillet to the oven and let cook another 10 minutes to ensure the cakes are warmed through.
Meanwhile, in a bowl combine the Spicy Mayo ingredients. Taste and add additional mayo or mustard, as desired.
Serve crab cakes immediately and garnish with fresh cilantro; serve with spicy mayo mustard OR if you would prefer, homemade tartar sauce, and some fresh lemon wedges.

Notes

Fresh Crab Meat: I have tested these with and without fresh crab meat and they just taste better with some fresh crab in the mix – of course if you would prefer to use all lump crab meat, go for it.
Storage: leftover crab cakes can be stored in an airtight container in the fridge for 1-2 days. Highly recommend reheating them in a hot skillet or warm oven.

Nutrition

Serving Size: 1 crab cake
Calories: 108
Sugar: 0.1 g
Sodium: 707.2 mg
Fat: 5.2 g
Carbohydrates: 1.2 g
Protein: 12.8 g
Cholesterol: 59.3 mg