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crab cake recipe
recipemaker

Delicious Crab Cake Recipes

This crab cake is a delicious, nutritious and easy-to-prepare dish. When added to a dish, these crab cakes enhance the delicacy of the dish.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 43 minutes
Servings: 6 large crab cakes
Course: Breakfast, Main Course
Cuisine: American, French, Mexican
Calories: 299
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 eggs
  • 2½ tbsp mayonnaise best quality such as Hellmann's or Duke's
  • 1½ tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • ¼ tsp salt
  • ¼ cup finely diced celery
  • 2 tsp hopped fresh parsley
  • 1 pound lump crab meat 
  • ½ cup panko
  • canola oil
  • 1 cup mayonnaise  Tartar Sauce
  • 1½ tsp sweet pickle relish  Tartar Sauce
  • 1 tsp Dijon mustard  Tartar Sauce
  • 1 tsp minced red onion  Tartar Sauce
  • 1-2 tsp lemon juice  Tartar Sauce
  • Salt and freshly ground black pepper  Tartar Sauce

Equipment

  • Mixing Bowl
  • Spatula / Spoon
  • Measuring Cups & Spoons
  • Frying Pan / Skillet
  • Fish Spatula (or Regular Turner)

Method
 

  1. Line a baking sheet with aluminum foil for easy clean-up.
  2. In a large bowl, mix together the eggs, mayonnaise, Worcestershire, Old Bay, Dijon mustard, salt, celery, and parsley. Using a rubber spatula, carefully fold the panko and crab meat together until just combined, being careful not to shred the meat. Make sure to check the meat for any hard, sharp cartilage. Place the six cakes, each about ½ cup in size, on the baking sheet that has been prepared. Refrigerate, covered, for a minimum of one hour. This aids in their setting.
  3. Oil a large nonstick pan and preheat it over medium heat. Place the crab cakes in the pan with hot oil and cook for 3 to 5 minutes on each side, or until golden brown. Oil may splash, so use caution. Serve the tartar sauce alongside the warm crab cakes.
For the Quick Tartar Sauce
  1. In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice. Season with salt and pepper, to taste. Cover and chill until ready to serve.
  2. Instructions: One day before cooking, the crab cakes can be prepared, covered, and chilled. You can prepare and chill the tartar sauce up to two days ahead of time.

Video

Notes

You might need to break up the pieces a little if the only crab flesh you can get is jumbo lump crab. The crab cakes won't stay together nicely if the clumps are too big.