homemade crab cakes

These Maryland Crab Cakes are filled with tender, sweet lump crab meat and held together by a smidge of mayo and panko bread crumbs, and flavored with hints of dijon, chives, lemon zest and Old Bay seasoning. Perfect as a side to a larger feast or as a main course.

Crab Cakes

crab meat

panko bread crumbs

mayonnaise

chives (, chopped fine)

lemon zest

bay seasoning

salt

Worcestershire

dijon mustard

Lemon wedges (, for serving)

Remoulade (or Tartar Sauce, for serving)

Pick through the crab meat and remove any shell pieces that may have been missed by the packaging process. Set aside.

In a medium bowl mix together the rest of the ingredients, then gently fold in the crab meat until fully combined. The mixture should still be mostly crab, and should barely hold together. Gently form these into 12 crab cakes (or 8 larger ones.)

Heat a large nonstick skillet over medium high heat. Add in a few tablespoons of olive or vegetable oil, just enough to coat the bottom of the pan; swirl to coat.

In 2 batches, gently place the crab cakes in the hot oil and pan fry for about 4 minutes, flip cakes over and fry for another 4 minutes (adjusting your heat if they&#39;re over-browning too fast.)

Transfer crab cakes to a plate and serve while still warm. Enjoy with lemon wedges, remoulade sauce or tartar sauce.

The BEST Crab Cakes recipe couldn&#39;t be more delicious or easy, made with fresh lump crab meat, bell pepper, cilantro, mayo and spices. Serve them as an appetizer or main dish, topped with our crab cakes sauce.

lump crab meat*

bell pepper ((yellow, red,

eggs (, separated)

Old Bay Seasoning

garlic (, minced)

Tablespoon fresh cilantro (, chopped)

salt and black pepper (, to taste)

cornstarch

olive oil

Tablespoons chives (, finely chopped)

lime juice

chipotle chili powder

salt and black pepper

Make the sauce by combining the ingredients until smooth. Refrigerate, covered, until ready to serve. (Can be made several days in advance).

Mix crab and seasonings: In a mixing bowl add the crab meat, bell peppers, one beaten egg, Old Bay seasoning, mayo, garlic, cilantro and salt and pepper. Gently stir just until blended. 

Refrigerate for at least one hour, or up to 5 hours.

Form Crab Cakes: Beat the remaining egg and add to a shallow dish. Add the panko bread crumbs to another dish. Spoon about 1/3 cup of the mixture into your palm and flatten into a small disc, about 3 inches in diameter. Sprinkle the outsides of the crab cake patties with a tiny bit of cornstarch. 

Dip each patty lightly in the beaten egg, and then coat them lightly with panko bread crumbs. I try to avoid doing a thick coating of crumbs because I like the crab flavor to shine through as much as possible.&nbsp;

Cook: Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 3-4 minutes on one side, until golden brown on bottom. Gently flip to the other side and cook for another 3 minutes, or until golden. Remove to a plate.

Serve warm with chipotle mayo sauce for dipping.

https://content.jwplatform.com/videos/a3dqdd3l.mp4

This homemade Crab Cakes recipe couldn't be more delicious or easy, made with fresh lump crab meat, bell pepper, cilantro, mayo and spices. Serve them as an appetizer or main dish, topped with our crab cakes sauce.

These Homemade Crab Cakes deliver restaurant-quality flavor right from your kitchen with minimal effort and maximum taste. You&#039;ll fall in love with how the sweet lump crab meat pairs perfectly with zesty seasonings and a golden, crispy exterior.

Easy Homemade Crab Cakes with Golden Crispy Crust

eggs

Worcestershire sauce

lemon juice

Tablespoon dijon mustard

green onions (sliced)

hot sauce

black pepper

paprika

½ cups crushed saltine crackers

Tablespoons oil

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.

Excellent crab cakes.  My discerning husband said they were great.

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Top 3 homemade crab cakes recipes from across the web

The most viewed homemade crab cakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Crab Cakes

Crab Cakes

Easy Homemade Crab Cakes with Golde...

The most viewed homemade crab cakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine