This authentic crab cakes recipe contains flaky fresh crabmeat, just a little panko texture and zesty citrus, Dijon and Old Bay seasonings with a hint of spice. This is the best thing you will try and it will keep you coming back time and time again!
Is it better to pan fry or bake crab cakes?
Both pan frying and baking can be good methods for cooking crab cakes, and which one is better may depend on your personal preference. Here are some things to consider when deciding between the two:
- Pan frying: This method involves cooking the crab cakes in a small amount of oil or butter in a pan on the stovetop. This can give the crab cakes a crispy, golden brown exterior and a moist interior. Pan frying is generally quick and easy, and it allows you to control the heat and cooking time more precisely. However, it does require the use of oil or butter, which can add fat and calories to the finished dish.
- Baking: This method involves cooking the crab cakes in the oven. Baking can give the crab cakes a crisp exterior and a moist interior, similar to pan frying, but without the added fat. Baking is generally a healthier option, as it does not require the use of oil or butter. However, it may take longer to cook the crab cakes in the oven, and it may be more difficult to achieve a perfectly golden brown exterior.
What keeps crab cakes from falling apart?
- Use a binding agent: In order to hold the crab meat and other ingredients together, you will need to use a binding agent such as mayonnaise, egg, or breadcrumbs. These ingredients help to hold the crab cakes together and give them a more cohesive texture.
- Be gentle when handling the mixture: Be careful not to overmix the crab cake mixture, as this can cause the crab cakes to become too dense and fall apart when cooked. Gently mix the ingredients together until they are just combined.
- Chill the mixture before cooking: Allowing the mixture to rest in the refrigerator for a few hours or overnight can help the ingredients bind together and make the crab cakes easier to shape and handle.
- Use a light touch when shaping the cakes: Use a spoon or your hands to gently shape the crab cake mixture into patties. Be careful not to press too hard or handle the mixture too much, as this can cause the crab cakes to become too dense and fall apart when cooked.
- Cook the crab cakes over medium-high heat: High heat can cause the crab cakes to cook too quickly and fall apart. To prevent this, cook the crab cakes over medium-high heat until they are golden brown and crisp on the outside.
What kind of sauce goes with crab cakes?
- Tartar sauce: This creamy sauce is made with mayonnaise, pickles, and seasonings and is a classic accompaniment to seafood dishes.
- Remoulade sauce: This sauce is similar to tartar sauce but has a slightly spicier flavor. It is often made with mayonnaise, mustard, paprika, and hot sauce.
- Lemon butter sauce: This simple sauce is made with butter, lemon juice, and seasonings and is a great way to add some bright, citrus flavor to crab cakes.
- Cocktail sauce: This sauce is made with tomato ketchup, horseradish, and seasonings and has a slightly spicy, tangy flavor.
- Caper mayonnaise: This sauce is made with mayonnaise, capers, and seasonings and has a tangy, briny flavor that pairs well with seafood.
What are the two types of crab cakes?
- Traditional crab cakes: These crab cakes are made with a mixture of lump crab meat, mayonnaise, breadcrumbs, and seasonings, and they are typically shaped into patties and fried or baked.
- Maryland-style crab cakes: These crab cakes are a type of traditional crab cake that originated in Maryland and are known for their large, meaty chunks of crab meat. Maryland-style crab cakes are usually made with a mixture of lump crab meat, mayonnaise, egg, and Old Bay seasoning, and they are typically shaped into patties and fried.
Both types of crab cakes can be served as an appetizer, a main course, or as part of a larger meal. They are often served with a variety of sauces or dips, such as tartar sauce, remoulade sauce, or lemon butter sauce.
Ingredients for Crab Cakes Recipe
These crab cakes take just 15 minutes and are packed with sweet and mild seafood flavour!
1/4 cup mayonnaise
2 large egg yolks
1 tbsp chopped parsley
1 tbsp Dijon mustard
1 tsp fresh lemon juice
1 tsp Old Bay seasoning
1/4 tsp cayenne pepper can go up to 1/2 tsp if you want more spice
Drain 1 kg fresh crabmeat, flake off and remove cartilage
3/4 cup panko breadcrumbs
1 tbsp. canola, vegetable or olive oil is best
1 tablespoon butter
In a large bowl, whisk together the mayonnaise, egg yolks, parsley, mustard, lemon juice, Old Bay and cayenne pepper.
Then fold in the crabmeat and breadcrumbs and shape into 6-8 crab cakes. Place in the fridge for about 30 minutes.
Place butter and olive oil in a frying pan over medium heat.
Bake crab cakes for 4-5 minutes on each side until golden brown.
Drain on paper towels and serve with lemon slices and a side of this remoulade sauce.
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