🦀 Golden Pan-Seared Crab Cakes Recipe
Description:
These crab cakes are a family favorite — crispy on the outside, moist and flavorful inside, bursting with sweet crab meat, peppers, and just the right blend of spices. When my husband took his first bite, he stomped his foot and said, “WOW!!” The kids didn’t even pause between bites. These crab cakes are that good — perfect for dinner, parties, or as a seafood treat any day.
🧾 Ingredients (Makes 8 Crab Cakes)
- 1 lb (450g) lump crab meat (or imitation crab if preferred)
- ½ cup finely chopped green bell pepper
- ¼ cup finely chopped onion
- ¼ cup finely chopped celery
- ½ cup breadcrumbs (panko or regular)
- ¼ cup mayonnaise
- 1 large egg, lightly beaten
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp lemon juice
- ½ tsp Old Bay seasoning (or paprika + cayenne mix)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 2 tbsp butter + 1 tbsp olive oil (for frying)
👩🍳 Instructions
- Prep the Crab Mix:
- In a large bowl, combine crab meat, chopped vegetables, and breadcrumbs.
- In a small bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, and seasonings.
- Combine:
- Pour the wet mixture into the crab mixture and gently fold until well combined. Do not overmix — you want chunks of crab.
- Shape:
- Form into 8 equal patties (about ½ inch thick).
- Chill for 30 minutes in the fridge — this helps them stay firm when cooking.
- Cook:
- Heat butter and oil in a skillet over medium heat.
- Add crab cakes and cook for about 4–5 minutes per side, until golden brown and crispy.
- Serve:
- Serve warm with tartar sauce, lemon wedges, or a creamy garlic aioli.
🍋 Notes & Tips
- Crab Choice: Use real lump crab for the best flavor, but imitation crab works for a budget-friendly option.
- Breadcrumbs: Panko gives extra crunch; regular gives a denser texture.
- Make Ahead: Form patties and refrigerate up to 24 hours before cooking.
- Freezing: Freeze uncooked patties on a tray, then store in a freezer bag for up to 2 months.
- Reheating: Reheat in an oven at 350°F (175°C) for 10–12 minutes — keeps them crisp.
🍽️ Servings
Serves 4 people (2 crab cakes each)
🧮 Nutritional Info (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~260 kcal |
| Protein | 22 g |
| Fat | 14 g |
| Carbohydrates | 10 g |
| Fiber | 1 g |
| Sodium | 520 mg |
| Sugar | 1 g |
(Values are approximate and may vary by ingredients used.)
🌿 Health Benefits
- High in Protein: Excellent source of lean protein from crab.
- Omega-3 Fatty Acids: Great for heart and brain health.
- Low Carb Option: Can be made keto-friendly using almond flour instead of breadcrumbs.
- Rich in Minerals: Crab is packed with zinc, selenium, and vitamin B12.
❓ Q&A Section
Q1: Can I bake these instead of frying?
Yes! Bake at 400°F (200°C) for 15–18 minutes, flipping halfway for even browning.
Q2: What sauce goes best with crab cakes?
Classic tartar sauce, remoulade, lemon aioli, or a spicy mayo pair beautifully.
Q3: How do I keep crab cakes from falling apart?
Chilling before cooking helps, as does using enough binder (egg + mayo + breadcrumbs).
Q4: Can I use canned crab meat?
Yes! Drain it well and gently squeeze out excess liquid before mixing.
Q5: What sides go best with crab cakes?
Coleslaw, roasted vegetables, fries, salad, or corn on the cob.