Crab Cake Recipe
The perfect Crab Cake recipe that turns out amazing every time! Easy and full of flavor!
Ingredients
Crab Cakes:
- 6 ounces fresh crab leg meat about 3 clusters of legs or 2 cups
- 12 ounces lump crab meat might have to ask at the deli
- ⅓ cup crushed saltine crackers sub breadcrumbs or use a combination (plus additional for topping)
- 1 egg beaten
- 2 tablespoons mayo
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh cilantro chopped + more for serving (sub parsley)
- 1¼ teaspoons Old Bay Seasoning
- 1 teaspoon baking powder
- 1 teaspoon worcestershire sauce
- ½ teaspoon garlic minced
- pinch kosher salt
- 2-3 teaspoons extra virgin olive oil sub butter
Spicy Mayo:
- 4 tablespoons mayo
- 1½ tablespoons yellow mustard
- ½ teaspoon Dijon mustard
- ½ teaspoon stone ground mustard
- ½ teaspoon cayenne pepper
- ½ teaspoon smoked paprika
Instructions
- Crab Meat: 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 6 ounces fresh crab leg meat and 12 ounces lump crab meat in a large bowl with ⅓ cup crushed saltine crackers (or breadcrumbs or combination). Toss to combine and set aside.
- Egg Mixture: In a separate bowl, whisk 1 egg. Add 2 tablespoons mayo, 1 tablespoon Dijon mustard, 1 tablespoon fresh cilantro, 1¼ teaspoons Old Bay Seasoning, 1 teaspoon baking powder, 1 teaspoon worcestershire sauce, ½ teaspoon garlic, and a pinch kosher salt to the beaten egg. Whisk to combine.
- Combine: Add the egg mixture to the bowl of crab and slowly fold together, careful not to break up the crab chunks.
- Chill: Cover with plastic wrap and let cool in fridge for 1 hour.
- Prep: Preheat oven to 350℉.
- Form Cakes: Take approximately ½ 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 extra breadcrumbs on top of the cakes - just enough to have a thin layer (this will help hold the cakes together as they sear).
- Cook Crab Cakes: Bring a cast iron skillet to a medium high heat and add 2-3 teaspoons extra virgin olive 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.
- Spicy Mayo: Meanwhile, in a small bowl combine 4 tablespoons mayo, 1½ tablespoons yellow mustard, ½ teaspoon Dijon mustard, ½ teaspoon stone ground mustard, ½ teaspoon cayenne pepper, and ½ teaspoon smoked paprika. Taste and add additional mayo or mustard, as desired.
- Serve: Enjoy 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
Calories: 114kcal | Carbohydrates: 4g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 49mg | Sodium: 777mg | Potassium: 168mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 182IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 1mg
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