If you love seafood, let me put you on to these homemade crab cakes. They’re crispy on the outside, tender on the inside, and seasoned just right. Honestly, once you make them this way, you’ll never go back to store-bought. The best part? They come together in under 30 minutes—perfect for a weeknight dinner or even as an appetizer for your next get-together.
Why You’ll Love This Recipe
Crispy perfection – Golden brown crust with juicy crab in every bite. Simple ingredients – Nothing fancy, just pantry staples plus good crab meat. Quick & easy – Mix, shape, and pan-sear. Dinner’s done.
Ingredients You’ll Need
1 pound lump crab meat (drained well) 1 egg (for binding) ¼ cup mayonnaise 1 tablespoon Dijon mustard 1 teaspoon hot sauce 1 teaspoon Worcestershire sauce 2 tablespoons shallots (finely chopped) 2 tablespoons fresh parsley (chopped) 1 tablespoon fresh chives (optional) Juice of ½ lemon ½ cup breadcrumbs Salt and pepper, to taste 2–3 tablespoons oil (for frying)
Step-by-Step Instructions
Prep the Crab: Start by patting your crab meat dry with a paper towel. The less water, the better your crab cakes will hold together. Mix the Base: In a large bowl, combine the mayo, Dijon mustard, hot sauce, Worcestershire sauce, shallots, parsley, chives, and lemon juice. Stir until everything is smooth. Bring it Together: Add in your crab meat and breadcrumbs. Gently fold so you don’t break up the crab too much. Crack in the egg, mix again, and season with a pinch of salt and pepper. Form the Cakes: Use your hands to shape the mixture into patties. Think burger patty size, but smaller if you want appetizer-style. Cook ‘Em Up: Heat oil in a skillet over medium-high heat. Place your crab cakes in and let them cook about 5 minutes per side, until golden and crispy. Serve & Enjoy: Squeeze a little fresh lemon over the top, maybe serve with tartar sauce or a spicy aioli, and dig in.
Tips for Success
Dry your crab meat – Extra moisture makes them fall apart. Don’t overmix – Keep the crab chunky for the best texture. Chill before frying – If you have time, pop the patties in the fridge for 15 minutes to help them set.
Final Thoughts
These crab cakes are restaurant-level delicious, but easy enough to whip up at home. Whether you’re serving them with a side salad, mashed potatoes, or on a bun as a crab cake sandwich, they’re always a hit.
Trust me—make them once, and they’ll become a regular in your kitchen.
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