Best Crab Cakes Ever
Want those absolutely amazing restaurant quality crab cakes without all the filler and fluff? This recipe is here to help!
Servings
3-4
Prep Time:
10 mins
Cook Time:
10 mins
About this Recipe
I love love love crab cakes! But there are two things about them that I don’t care for:
A.) the hefty price that always comes along with them when eating out
B.) they usually come with tons of filler like peppers and too many breadcrumbs to make it more profitable for the restaurant
Due to these two reasons, I just prefer to make them at home. It may seem daunting, but I promise that it is much easier than you think! Even people who say they can’t cook can tackle this recipe.
My favorite crab cakes have that nice, crispy crust on them. I think the crunch of a good crust really adds dimension to them. My biggest tip for these is to make sure you mix the crab gently so you don’t break up the lumps. Trust me, you’re going to want those giant pieces of crab! Serve them with a roasted red pepper sauce for some acidity and watch these crab cakes really shine!
- 12 ounces lump crab
- 1/3 cup panko bread crumbs
- 1 large egg
- 3 Tbsp mayonnaise
- 1/2 tsp garlic
- 1 tsp Old Bay
Step by Step Instructions
Step 1
Mix the egg, mayo, and seasonings in a bowl. Add the crab and panko bread crumbs and gently mix as to not break up the lumps of crab.
Step 2
Form the mixture into 6-8 patties and chill in the refrigerator for 5-10 minutes.
Step 3
Melt butter in a nonstick pan on medium high heat. Place four crab cakes at a time in the pan and cook about 3-4 minutes on each side or until they develop a crispy brown crust. Sprinkle with salt to finish.