Crab cakes are a popular seafood dish enjoyed by many around the world. These delicious cakes are made with succulent crab meat combined with a variety of flavorful ingredients. Whether you're hosting a dinner party, preparing a family meal, or simply craving a taste of the sea, crab cakes are a fantastic choice.
Why do people love crab cakes so much? Well, for starters, the star of the dish is undoubtedly the crab meat. With its delicate sweetness and tender texture, crab meat adds an unmistakable flavor that seafood enthusiasts adore. The combination of ingredients in the crab cake mixture, including the zing of Worcestershire sauce, the tanginess of lemon juice, and the slight heat from the hot sauce, creates a symphony of flavors that perfectly complements the crab.
Homemade Crab Cakes Recipe
Crab cakes are versatile and can be enjoyed in various ways. They make a delightful appetizer, served with a zesty tartar sauce or a squeeze of fresh lemon. As a main course, they pair wonderfully with a crisp salad, roasted vegetables, or even a side of creamy coleslaw. For a more indulgent feast, serve them on a soft, buttered brioche bun with a dollop of aioli or remoulade sauce.
With their enticing taste and elegant presentation, crab cakes are a culinary delight that's worth mastering in your own kitchen. So, gather the ingredients, follow the recipe, and get ready to savor the incredible flavors of these delectable seafood treats. Whether you're cooking for yourself, family, or friends, crab cakes are sure to be a hit that will leave everyone asking for seconds.
- Worcestershire sauce
- Lemon juice
- Dijon mustard
- Green onions
- Hot sauce
- Crab meat
- Saltine crackers
Keep scrolling to find a full, printable recipe with a detailed ingredient list.
- In a large bowl, whisk together eggs, mayonnaise, Worcestershire sauce, lemon juice, Dijon mustard, green onions, hot sauce, salt, pepper, and paprika.
- Add crab meat to the bowl and toss to combine. crushed saltine crackers to the mixture and toss again. Cover and chill in the refrigerator for 30 minutes.
- In a separate small bowl, combine the remaining cracker crumbs and paprika. Set aside.
- After chilling, scoop the crab mixture and shape it into balls slightly larger than golf balls.
- Coat each crab cake with the cracker crumb mixture, gently pressing the coating onto the surface. Place the coated crab cakes on a parchment-lined plate. Repeat with the remaining crab mixture.
- Heat oil and butter in a large skillet over medium heat. Add the crab cakes to the skillet, ensuring enough space between them for even browning. Cook over low heat for 3-5 minutes.
- Flip the crab cakes and flatten them slightly with a spatula. Cook for an additional 3-5 minutes until they turn golden brown.
Frequently Asked Questions
Lump crab meat is generally considered the best choice for crab cakes. It consists of large, whole pieces of crab meat, often from the backfin and jumbo lump sections of the crab.
While fresh crab meat is ideal, you can use canned crab meat as a substitute if fresh is not readily available. Just make sure to drain the canned crab meat well and carefully pick through it to remove any shells or cartilage.
If you have leftover cooked crab cakes, allow them to cool, then store them in an airtight container in the refrigerator. They should be consumed within 2-3 days for the best taste and quality. Reheating them in a skillet or oven can help restore their crispness.
Can I freeze crab cakes?
Crab cakes are often served with sauces that complement their flavors. Some popular options include tartar sauce, remoulade sauce, aioli, cocktail sauce, or a squeeze of fresh lemon juice. Experiment with different sauces to find your favorite pairing.
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- 2 large eggs
- 3 Tablespoons mayonnaise
- 1 ½ teaspoons Worcestershire sauce
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon dijon mustard
- 3 green onions sliced
- 1 teaspoon hot sauce
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 pound lump crab meat
- 1 ½ cups crushed saltine crackers divided (about 40 crackers or 1 whole sleeve)
- 2 Tablespoons oil
- 2 Tablespoons salted butter
- Whisk together eggs, mayonnaise, Worcestershire sauce, lemon juice, Dijon mustard, green onions, hot sauce, salt, pepper, and paprika in a large bowl.
- Add crab meat and toss to combine.
- Add ¾ cup of the saltine crackers. Toss to combine. Cover and chill in the refrigerator for 30 minutes.
- Add the remaining ¾ cup of cracker crumbs to a small, shallow bowl. Add paprika and stir to combine. Set aside.
- After chilling, scoop the crab mixture and form a ball slightly larger than a golf ball.
- Place the crab cake in the dish of cracker crumbs and gently coat it with bread crumbs. Place on a parchment-lined plate. Repeat with the remaining crab mixture.
- Add the oil and butter to a large skillet and heat over medium heat.
- Add crab cakes allowing for space between to ensure even browning. Cook over low heat for 3-5 minutes. Flip the crab cake and flatten slightly. Cook for an additional 3-5 minutes until golden brown.
The next time you find yourself craving the taste of the sea, consider preparing homemade Crab Cakes. With their delicate flavors, crispy exteriors, and tender interiors, these seafood delights are sure to please even the most discerning palate.