The Ultimate Crab Cake Recipe

The Ultimate Crab Cake Recipe

These crab cakes are packed with flavor and hold their shape beautifully. Here’s what you’ll need:

Ingredients:

• 16 oz lump crabmeat
• 1 red bell pepper, diced small
• 1 shallot or ¼ red onion, finely chopped
• 1 jalapeño, finely chopped (optional)
• 3 garlic cloves, minced
• ¼ cup chopped fresh parsley, plus more for garnish
• ¼ cup thinly sliced scallions, plus more for garnish
• ⅓ cup mayonnaise
• 2 tbsp Dijon mustard




• 1/2 tsp Old Bay seasoning




• 1/2 tsp paprika




• 1 tsp Worcestershire sauce




• 1 large egg, beaten




• ¾ cup panko breadcrumbs




• Juice from ½ a lemon
• ¾ tsp kosher salt
• 1½ tsp ground black pepper
• Neutral oil for frying
• Lemon wedges for serving

Cooking Guide:

1. Prep the filling: In a large bowl, whisk together the mayonnaise, Dijon mustard, Old Bay seasoning, paprika, Worcestershire sauce, egg, lemon juice, salt, and pepper.
2. Sauté the aromatics: Heat a pan with a drizzle of oil over medium heat. Sauté the red bell pepper, shallot (or onion), and jalapeño (if using) for 5-7 minutes, until softened. Let cool slightly.
3. Assemble the crab cakes: Add the cooled vegetables, crabmeat, panko breadcrumbs, and parsley to the wet ingredients. Gently fold everything together until just combined. Be careful not to overmix, or the crab cakes will become mushy.
4. Form and chill: Shape the mixture into 6-8 patties, depending on your desired size. Cover and refrigerate for at least 30 minutes, or up to overnight, to allow the flavors to meld and the crab cakes to firm up.
5. Cook the crab cakes: Heat a thin layer of oil in a large skillet over medium heat. Carefully add the crab cakes and cook for 3-4 minutes per side, or until golden brown and cooked through.
6. Serve and enjoy: Garnish with fresh parsley and scallions. Serve with lemon wedges and your favorite dipping sauce, like tartar sauce or remoulade.

Tips:

• Use high-quality, fresh lump crabmeat for the best flavor and texture.
• For a richer flavor, substitute half of the mayonnaise with sour cream.
• If the mixture seems too wet, add a bit more panko breadcrumbs until it holds its shape.
• Don’t press down on the crab cakes when forming them, as this will compact the crabmeat and make them dense.
• Don’t overcrowd the pan when cooking the crab cakes. Cook them in batches if necessary to avoid them from steaming instead of searing.
• Leftover crab cakes can be stored in the refrigerator for up to 2 days or frozen for up to 3 months. Reheat gently in a pan or oven until warmed through.