crab cakes

Crab cakes are always in the appetizers sections of fancy seafood restaurants. So a lot of people are intimidated to make them at home. DON'T BE. They're so easy—literally anyone can do it. Here's everything you need to know. 

Best-Ever Crab Cakes

mayonnaise

egg,

Dijon mustard

Worcestershire sauce

hot sauce

Kosher salt

black pepper

lb. jumbo lump crabmeat, picked over for shells

c. panko bread crumbs (or saltines)

Canola oil,

Lemon wedges,

Tartar sauce,

I just made these! I also added the Old Bay seasoning. I chilled before frying. They turned out perfect and delicious!

Very delicious recipe! Added some Old Bay Seasoning to the mixture and made remoulade sauce to go with it. Thank you for this simple and yummy recipe.

Super easy recipe and delicious results! Thank you

This was a great recipe.  My crab cakes were delicious! Thanks

Very good recipe for a quick crab cake! My only adjustment was instead of hot sauce, I used a dry Cajun spice, and I didn't have fresh parsley so I used dried.

So good! All the flavors come together beautifully  and the texture is great. Easy and quick recipe.

I’m not an adventurous cook and I made these. Delicious!

Made these for the first time yesterday for my son’s birthday celebration. I followed all ingredients but used Old Bay seasoning as mentioned in one of the other reviews. My family and friends enjoyed. I can’t wait until our next function to treat them again with such a tasty dish!

I made these last night with the recipe above and added: green onions, old bay, and mozzarella pearls. Cooked in the airfryer for about 15 minutes (turning cooked for 3 more) to make sure it was crispy on both sides. My first time and the came out great!

I made a lemon garlic aioli in place of tartar sauce. The crab cakes are delicious!

I generally followed this recipe. When I saw 2 TBSP of Dijon, I knew immediately I wasn’t going to like that;, only added 1 TBSP and I think that was a bit too much. I also added some finely chopped green onion and grated Parmesan to the crab mixture and a big squeeze of lemon juice to the liquids.  My husband &amp; I liked the recipe after my adjustments, but as I said probably would cut back even more on the mustard. I saw the suggestions on the Old Bay, but with the Worcestershire, mustard, and hot sauce, I was thinking that could over power the crab so I didn’t add that, which I think was a good decision.

The recipe is very easy. I used 1 tablespoon of Dijon mustard 1 tablespoon of Old Bay seasoning along with saute onions take this dish to another level for me. The crab cakes were moist and full of favor. Thanks for sharing this recipe.

I made this and added a pinch of old bay. Also put in the oven on 350 for 5 mins after done cooking. Perfect recipe !

Best recipe so delicious added some roasted garlic

Excellent recipe. Since I serve mine with rémoulade sauce, I’m delighted not to have Old Bay fighting with it.  I have successfully subbed crushed saltines when I was out of Pablo.

Absolutely perfect!  Thanks for such a great recipe!

Best Ever is correct!
This is my second attempt at making crab cakes. First attempt left a LOT to be desired. This recipe is a definite keeper! 
  I do not like mayonnaise but my husband does, so I used it. I must say that I think it adds great flavor and moistness. 
  Unfortunately, my Dijon mustard had spoiled, so I used 2 tsp. dry mustard. The other problem was we don't ever use hot sauce, so I decided to substitute 1 tsp. Old Bay. Other than that, I stayed true to the recipe. 
   My husband loved them. He very rarely compliment s my cooking , but one bite and he said  they were good.
    This is a definite keeper recipe. All I need to do is boot up my computer so I can print it!

Nice recipe I used honey mustard and added old bay crab cakes was awesome

By far this is the best crab cake recipe - I have tried many but this is the one I always go to . My husband and friends agree . I’m actually making them tonight !

https://streaming.hearstdigitalstudios.com/33b5a17f-a904-420b-9b98-b1e935918315/video_rover_16x9_1080p_hd_1550268420_27446.mp4

Crab cakes may seem like a fancy restaurant dish, but they're crazy easy to make at home. Our recipe uses panko bread crumbs and is seasoned simply with Dijon mustard, Worcestershire, and a little hot sauce.

How To Make The Best-Ever Crab Cakes

Most seafood cakes contain wheat flour. But this easy recipe will delight your taste buds without the unnecessary gluten and carbs.&nbsp;

Easy Keto Crab Cakes with Pork Rinds

crab meat (boiled fresh crabs or can)

egg yolk (see note)

pork

avocado mayonnaise

½ teaspoon Old Bay Seasoning

lemon juice (divided)

salt and ground black pepper (to taste)

olive oil or coconut oil (for frying)

parsley & lemon slices (for garnishing)

&nbsp;In a bowl, combine cooked crab meat, egg yolk, pork rinds, mayonnaise, seasoning, worcestershire sauce, 1 tablespoon lemon juice, salt and ground pepper. Do not over mix.

Form crab meat mixture into patties.

&nbsp;In a skillet or non-stick pan with low to medium heat, lay crab meat patties gently and fry for 3 to 4  minutes on each side or until golden in color.

Drain crab cakes, drizzle the remaining lemon juice, garnish with fresh parsley and serve.

https://content.jwplatform.com/videos/Wb7pX2cS.mp4

Easy Keto Crab Cakes Recipe with Pork Rinds

Easy recipe, using a minimal amount of ingredients to make delicious crab cakes with canned crab meat.

How To Make Crab Cakes With Canned Crab

lbs canned, refrigerated crab meat

saltine crackers, finely crushed (about 20 crackers)

lg eggs

tbsp dijon mustard

tsp tabasco, Crystal, or other hot sauce

vegetable oil

How To Make Crab Cakes with Canned Crab

Mix together the crab meat and cracker crumbs in a large bowl folding gently to not break up the larger crab pieces.

In a small bowl, mix the wet ingredients, (not the oil), together well.

Pour the mayonnaise sauce into the crab meat and fold to combine. Cover and refrigerate for at least 60 minutes or up to overnight if desired.

Use a #12 scoop to portion out 8 balls of crab mixture. Then use a large skillet and add the oil on medium high heat until shimmering. Place 4 of the crab balls into the oil, then press down with a fork to form a patty. Cook each side for 2 1/2 to 3 minutes until browned, flip and cook the second side 2/12 to 3 minutes. Repeat with the remaining 4 crab balls.

Serve hot with a side sauce if desired.

Tender, succulent crab cakes with no starchy binders at all.

The Best Crab Cakes Recipe

lump

eggs, divided

bread crumbs

unsalted butter

recipe Extra Tangy Tartar Sauce

Combine crab, mayonnaise, herbs (if using), and 1 egg in a large bowl and fold gently with a spatula until combined, being careful not to break up the large lumps of crab.

Place a sheet of aluminum foil roughly 12- by 18-inches on a work surface with the short end parallel to the edges of the table. Transfer crab mixture to the foil, forming it into a rough log about 6 inches wide, starting about 4-inches from bottom of foil.

Carefully lift bottom edge of foil and lift it over the crab log. Roll the log away from you until it is completely wrapped in foil, then twist the ends to form a tight roll 6- to 8-inches wide and 3- to 4-inches in diameter. Place log on a tray or plate and transfer to the freezer until lightly stiffened, 20 to 25 minutes. 

Remove the log from the freezer and using a sharp chef's knife, slice off one of the twisted ends. Remove crab mixture from inside twisted end and reserve. Slice the log into 4 to 6 individual disks about 1 1/2-inch thick each. Transfer the disks (with their foil) to a rimmed baking sheet cut-side down. Combine any crab mixture removed from twisted ends and form into a free-form crab cake and place on tray along with foil-wrapped disks. Transfer to freezer until disks are relatively stiff, about 20 to 25 minutes longer.

Place remaining egg in a small bowl and beat until homogenous. Place bread crumbs in a second small bowl. Working one crab disk at a time, lift by grasping the foil-lined edges. Dip one cut surface in egg, then in bread crumbs, pressing down gently to adhere. Return to baking sheet, cut-side down and repeat with remaining disks (including free-form disk).

Adjust oven rack to 6 inches below broiler element and preheat broiler to high. Heat oil and butter in a large cast iron skillet over medium heat until foaming subsides. Add crab cakes, breaded side down and cook, swirling occasionally, for 3 minutes. Carefully peel off foil from each cake using your fingertips, without lifting the cakes. Discard the foil. Continue cooking, swirling pan occasionally until underside of crab cakes is light golden brown, about 2 minutes longer (check underneath with a thin flexible metal spatula, but be careful not to break crab cakes, they will be fragile)

Grasp the handle of the pan and tilt it towards you so the fat collects in the bottom. Use a spoon to baste each cake with fat, making sure that it is completely coated, then transfer skillet to broiler. Broil until light golden brown on top and crab cakes are cooked through (an instant read thermometer inserted into their center should register 145 to 160°F), about 5 minutes. Remove from oven. Transfer the crab cakes breaded-side-down to a paper towel-lined plate. Flip crab cakes and season with salt. Serve immediately with Extra Tangy Tartar Sauce or lemon wedges.

Crabcakes made from lions mane or Hericium mushrooms are a fantastic way to use these mushrooms. 
Makes 4-6 hefty cakes

Lions Mane or Hericium Mushroom Crabcakes

lb lions mane or other Hericium mushrooms

salt

water

scallion

red bell pepper

panko breadcrumbs

¼ cup high fat mayonnaise

herbs

Old Bay Seasoning (optional, a mix of paprika, cayenne, and extra salt can be substituted)

All purpose flour (for dredging)

Flavorless oil (for cooking the cakes)

green salad

Dollop of spicy mayonnaise (optional)

Fresh cut chives (optional)

Lemon wedges

Pick the lions mane mushrooms into pieces to resemble crab meat. Put the mushrooms in a pan with the water and salt, cover and bring to a simmer, stir, cover, and cook for a few minutes until the mushrooms are wilted and have given up their juice.

Allow the mushrooms to cool, then squeeze out as much water as you possibly can. This step is important as mushrooms, unlike crab, contain lots of water.

Wilt the mushrooms and remove the water

Combine the mushrooms with the cake ingredients and mix well. Taste a bit of the mixture (you can cook it if raw egg weirds you out) adjust the seasoning for salt and anything else you’re looking for, then allow the crab cake mix to rest for at least 15 minutes to allow the breadcrumbs to hydrate, which will make forming the cakes easier. In a perfect world, you’ll let it sit overnight.

Mix with the crab cake mix

To cook the cakes, form 4 oz patties of the mixture (it will be delicate, don’t worry—the egg will set as they cook). For the most refined look, form the cakes using a ring mold.

Heat a pan with a few tablespoons of oil.

Heat an oven to 350F. Meanwhile, gently dredge the cakes in flour on both sides, tap off the excess, and brown gently on medium heat. When one side of the cakes are golden brown, gently flip the cakes and transfer the pan to the oven and cook until hot throughout, about 10 minutes.

Cooking

Remove the cakes to a plate with a fresh green salad, top with a dollop of spicy mayonnaise or aioli if using, sprinkle with chives and serve with lemon wedges on the side. The cakes are also excellent served on a bun like you would a burger.

Serving

https://www.youtube.com/watch?v=ye7apNecQkU

You requested it, so here it is: one of the most popular mushroom recipes on my website. The "secret" I use in making them is good with other mushrooms, too. I'm using Hericium erinaceous but I like them even better made with h. corralloides. Full recipe: https://foragerchef.com/hericium-crabcakes/

Lions Mane Mushroom Crab Cakes

Mini crab cakes made ideal, impressive party food or make them larger as a special lunch or as the centerpiece of an incredible version of Eggs Benedict at a weekend brunch. Serves: Makes about 18 mini crab cakes or about 6 larger fullsized crab cakes.

Mini Crab Cakes with Lime Chive Mayonnaise

crab meat

cracker crumbs, divided

eggs, lightly beaten

lime

Worcestershire Sauce

½ tsp pepper

sugar

cayenne pepper

extra virgin olive oil

tbsp chopped garlic chives.

In a blender, combine the egg yolks, salt,...

In a blender, combine the egg yolks, salt, sugar cayenne pepper and lime zest on medium high speed until thick and pale in color.

With the blender still on, through the hole...

With the blender still on, through the hole in the lid, add the oil alternately with lime juice in three parts, adding the oil very slowly in a thin continuous stream.

This will produce a thick mayonnaise. Fold in...

This will produce a thick mayonnaise. Fold in two tablespoons chopped garlic chives by hand at the end.

Refrigerate immediately until ready to serve.

Toss all of the ingredients together well. This...

Toss all of the ingredients together well. This does produce quite a loose mixture which takes a bit of a gentle touch to form into cakes.

Form into cakes by hand to whatever size...

Form into cakes by hand to whatever size you prefer. (Small cakes make great hors d’oeuvres). Roll the cakes in the second cup of Ritz cracker crumbs you prepared earlier.

Place the prepared crab cakes on a parchment...

Place the prepared crab cakes on a parchment lined try until ready to fry.

Heat ½ inch canola oil over medium low...

Heat ½ inch canola oil over medium low flame in the bottom of a heavy skillet and fry until golden brown on both sides.

Drain on paper towels and serve immediately with...

Drain on paper towels and serve immediately with the homemade mayonnaise.

Here's what you need: sea scallop, fine sea salt, black pepper, extra virgin olive oil, unsalted butter, garlic, dry white wine, fresh chives

Seared Scallops Recipe by Tasty

lb sea scallop,

fine sea salt

black pepper,

unsalted butter,

garlic, grated

dry white wine

chives,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a large skillet set over medium-high heat, add the oil.

When the oil is hot, add the scallops and cook until golden brown on one side, 2-3 minutes.

Gently turn the scallops, and add the butter and garlic to the pan.

Continue to cook, spooning the butter over the scallops until they are cooked through, about 3 minutes more.

Add the white wine, cook another 10 seconds.

https://vid.tasty.co/output/99245/landscape_480/1529441653

Homemade fresh salmon burgers topped with a slightly spicy cajun style remoulade sauce. These burgers are hearty, filling, and easy to make. Serve them in hamburger buns or with a salad!

Salmon Burgers with Cajun Remoulade Sauce

shallot, minced

red bell pepper, minced

celery, minced

parsley, chopped

capers, roughly chopped

EACH minced garlic and lemon juice

panko breadcrumbs + more (see notes)

½ teaspoon EACH seafood seasoning AND cayenne

oil,

scallion, chopped

garlic

creole mustard (or dijon)

EACH hot sauce AND lemon juice

horseradish

CAJUN REMOULADE SAUCE: In a small bowl, combine...

CAJUN REMOULADE SAUCE: In a small bowl, combine all the ingredients for the sauce. Stir and season with salt and pepper to taste. Refrigerate until ready to use.

SALMON BURGERS: In a medium skillet heat 1...

SALMON BURGERS: In a medium skillet heat 1 tablespoon of olive oil over medium heat. Add the minced shallots, red bell peppers, and celery and cook for 3-5 minutes. You want to just soften the veggies. Remove the veggies to a small plate or bowl, allow to cool for several minutes.

Add the salmon to a food processor and...

Add the salmon to a food processor and pulse 2-3 times or until the salmon is well chopped and slightly sticky. Remove the salmon to a medium bowl, stir in the cooled shallot mixture, parsley, capers, garlic, lemon juice, mayo, panko, seafood seasoning, cayenne, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Combine until the mixture is evenly mixed. Divide the mixture into 6 patties. Place 2 tablespoons panko on a plate and place the patties on top. Sprinkle with another tablespoon of panko and press the patties gently.

Heat a small amount (about 1-2 tablespoons) of...

Heat a small amount (about 1-2 tablespoons) of oil in a skillet over medium-high heat. Fry the salmon patties 3 at a time (or 1-2 depending on the size of your skillet), flipping once after 3-5 minutes. The patties should be golden and crispy on the outside and cooked to preference on the inside. Feel for firmness if you prefer a fully cooked patty.

Serve the burgers in burger buns with your...

Serve the burgers in burger buns with your favorite fixings and the cajun remoulade sauce OR over a bed of greens for a fresco style burger!

Perfect Crab Cakes are super easy to make. Use real lump or imitation crab and put together a gourmet crab cake in under 15 minutes. No restaurant required!

Crab Cakes

panko bread crumbs

mustard

lemon juice

worcestershire sauce

bay seasoning

garlic powder

all-purpose flour

onions

Pick through crab meat and make sure there are no shells. Place into a medium-sized mixing bowl.

Stir in bread crumbs, mayo, egg, mustard, lemon juice, worcestershire sauce, old bay, garlic powder, and salt. Stir until ingredients are evenly distributed.

Take about 1/4 cup of the crab mixture and shape into a patty. Repeat with remaining crab mixture. Spread flour out onto a plate. Dip crab cake into flour on both sides to coat and gently brush off excess.

Pour enough oil into a large skillet to cover the bottom and heat over medium high heat. Working in batches as needed, fry crab cakes in hot oil until golden brown 3 to 5 minutes on each side, adding more oil between batches.

Transfer fried crab cakes to a paper towel lined plate to drain before serving hot. Garnish with green onions.

Maryland born and bred, these Maryland Baked Crab Cakes are my husband&#039;s secret recipe -- and obviously the best around!

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Top Tags

Best-Ever Crab Cakes

Easy Keto Crab Cakes with Pork Rind...

How To Make Crab Cakes With Canned ...

The Best Crab Cakes Recipe

Lions Mane or Hericium Mushroom Cra...

Mini Crab Cakes with Lime Chive May...

Seared Scallops Recipe by Tasty

Salmon Burgers with Cajun Remoulade...

Crab Cakes

John's Maryland Baked Crab Cakes

Crab Cakes

How To Make Crab Cakes Better Than ...

Best Crab Cakes Recipe - Baltimore ...

Ina Garten Crab Cakes

Easiest Crab Cakes

Spicy Mango Crab Cakes

Easy Crab Cakes

Instant Pot Crab Cakes

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