Crab Cakes are a sumptuous and elegant appetizer or main dish, celebrated for their rich, savory flavor and delicate texture. Made with fresh, succulent crab meat, these cakes are lightly seasoned and bound with a mixture of breadcrumbs or crackers, mayonnaise, and eggs, then formed into patties and pan-fried or baked to golden perfection. Often served with a side of tangy remoulade or a squeeze of fresh lemon, crab cakes are a versatile dish that can be enjoyed on their own or as part of a more elaborate meal.
Whether you’re hosting a dinner party, enjoying a special occasion, or simply indulging in a seafood feast, crab cakes offer a taste of coastal cuisine that’s sure to impress.
AuthorJulia ForesekCategoryAmerican, Appetizers & Starters, Seafood, Seafood & ShellfishDifficultyIntermediateCombine the Ingredients:
In a large bowl, gently mix the crab meat, mayonnaise, bell pepper, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, breadcrumbs, and beaten egg until well combined. Season with salt and pepper. Be careful not to break up the crab meat too much.
Form the Crab Cakes:
Shape the mixture into patties, about 1/2 inch thick. If the mixture is too loose, you can refrigerate it for 30 minutes to firm up.
Coat the Crab Cakes:
Spread additional breadcrumbs on a plate. Gently coat each crab cake in the breadcrumbs, shaking off any excess.
Fry the Crab Cakes:
Heat the vegetable oil in a large skillet over medium heat. Fry the crab cakes for about 4-5 minutes per side or until they are golden brown and heated through.
Serve:
Serve the crab cakes hot with lemon wedges and a dipping sauce, like tartar sauce or remoulade.
Ingredients
Directions
Combine the Ingredients:
In a large bowl, gently mix the crab meat, mayonnaise, bell pepper, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, breadcrumbs, and beaten egg until well combined. Season with salt and pepper. Be careful not to break up the crab meat too much.
Form the Crab Cakes:
Shape the mixture into patties, about 1/2 inch thick. If the mixture is too loose, you can refrigerate it for 30 minutes to firm up.
Coat the Crab Cakes:
Spread additional breadcrumbs on a plate. Gently coat each crab cake in the breadcrumbs, shaking off any excess.
Fry the Crab Cakes:
Heat the vegetable oil in a large skillet over medium heat. Fry the crab cakes for about 4-5 minutes per side or until they are golden brown and heated through.
Serve:
Serve the crab cakes hot with lemon wedges and a dipping sauce, like tartar sauce or remoulade.
Notes
Perfect Wine Pairing:
- Chardonnay: A buttery, oaked Chardonnay complements the richness of the crab cakes and can balance the spices used in the seasoning.
- Alternative: A crisp Sauvignon Blanc or a light Pinot Noir can also pair nicely, offering a refreshing contrast to the dish’s flavors.
