Easy Crab Cakes Recipe

These Easy Crab Cakes are a seafood lover’s dream! Made with simple, fresh ingredients, these crab cakes are bursting with flavor and have a wonderfully crispy exterior. They’re perfect as an appetizer, light lunch, or even a main course. Get ready to impress your taste buds with these delectable crab cakes!

Ingredients

• Crab meat: The star of the show! Use fresh lump crab meat for the best flavor and texture.
• Large egg: Binds the ingredients together and helps the crab cakes hold their shape.
• Lemon juice: Adds a bright, citrusy flavor that complements the crab meat beautifully.
• Mayonnaise: Adds richness and creaminess to the crab cakes.
• Sriracha sauce: Adds a subtle kick of heat and a touch of sweetness. Adjust the amount to your liking.
• Fresh parsley: Chopped parsley adds a fresh, herbaceous flavor and a pop of color.
• Green onions: Chopped green onions add a mild onion flavor and another layer of freshness.
• Breadcrumbs: Use panko breadcrumbs for a light and crispy texture.
• Salt: Enhances the overall flavor of the crab cakes.
• Pepper: Adds a touch of heat and depth.
• Olive oil: Used for frying the crab cakes to golden brown perfection.

How to Make Easy Crab Cakes

Step 1: Combine the Ingredients

In a medium bowl, gently combine the crab meat, egg, lemon juice, mayonnaise, sriracha sauce, parsley, green onions, breadcrumbs, salt, and pepper. Be careful not to overmix, as this can make the crab cakes tough.

Step 2: Shape the Patties

Form the crab mixture into patties, about ½-inch thick. The number of patties you get will depend on the size you make them. This recipe yields about 12 patties.

Step 3: Fry the Crab Cakes

Heat the olive oil in a large skillet over medium-high heat. Add the crab cakes to the skillet in batches, making sure not to overcrowd them. Cook for about 5 minutes per side, or until golden brown and crispy.

Step 4: Serve

Once the crab cakes are cooked through and golden brown, remove them from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve immediately with your favorite dipping sauce, such as tartar sauce, lemon garlic aioli, or cocktail sauce.

How to Serve

These Easy Crab Cakes are delicious served with:

• Tartar Sauce: A classic pairing for crab cakes.
• Lemon Garlic Aioli: Adds a creamy and garlicky flavor.
• Cocktail Sauce: A tangy and slightly spicy option.
• Side Salad: A fresh green salad with a light vinaigrette complements the richness of the crab cakes.

Make Ahead and Storage

Storing Leftovers

Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days.

Freezing

You can freeze uncooked crab cakes for up to 2 months. Arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container.

Reheating

Reheat leftover crab cakes in a preheated oven at 375°F for about 10-15 minutes, or until heated through. You can also reheat them in the air fryer or on the stovetop over medium heat.

FAQs

1. Can I use canned crab meat?

While fresh lump crab meat is recommended for the best flavor and texture, you can use canned crab meat in a pinch. Make sure to drain it well and remove any shell fragments.

2. Can I bake the crab cakes instead of frying them?

Yes, you can bake the crab cakes in a preheated oven at 400°F for about 20-25 minutes, or until golden brown and cooked through.

3. Can I make these crab cakes gluten-free?

Yes, you can use gluten-free breadcrumbs to make this recipe gluten-free.

4. How do I prevent the crab cakes from falling apart?

Make sure to handle the crab mixture gently and avoid overmixing. Chilling the mixture before forming the patties also helps them hold their shape better.

Print