A tasty old fashioned recipe with simple ingredients this Crab Cake Recipe takes minimal prep and time to whip together for the perfect appetizer or side.
Being a southern girl, I’m in love with anything that is seafood and that absolutely includes this Crab Cake Recipe! One recipe that we make over and over and never get sick of.
Crab Cakes have been a huge part of my life for the longest time and this is the recipe that I learned from the beginning and have not strayed from it!
You know that once you find that one recipe that you absolutely love and you just don’t to make them any other way, well this recipe is that way.
Crab is one of my favorite things to work with and this recipe uses lump crab so it is easily available in pretty much any major grocery store!
This Crab Cake Recipe makes the perfect appetizer or side dish for any of your favorite cookout or seafood dinners, and they are the first to disappear.
Some of my other favorite seafood recipes we have on our site include: Lobster Rolls, Blackened Shrimp and Salt and Pepper Shrimp.
WHY THIS RECIPE WORKS:
- With minimal and easy-to-find ingredients these come together quickly.
- You can easily double this recipe to serve more people.
- This is a great recipe to build off of and create your own favorite flavors.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Lump crab meat
Egg
All-purpose flour
Fine sea salt
Paprika
Pepper
Butter
Parsley for garnish, optional
Lemon wedges for serving
Tartar sauce for serving
HOW TO MAKE A CRAB CAKE RECIPE:
- Pick through the crab meat checking for shells, try to not break up any lumps as best you can.
- Add the crab meat to a medium-sized bowl. Add the beaten egg, 1 tablespoon of flour, salt, paprika, and black pepper.
- Stir gently until combined, again we want to try and not break up the crab lumps.
- Form the mixture into 8 even-sized patties, packing them firmly. Place on a plate or sheet tray. Place into the fridge to set for 30 minutes, this helps the crab cakes keep their shape while cooking.
- Add the remaining ¼ cup flour on a plate. Very carefully place the crab cakes one at a time onto the flour and lightly dust them on both sides. Place them back onto the plate or sheet tray.
- Place a skillet over medium heat. Once hot, melt the butter. Fry and crab cakes in two batches for 3-4 minutes per side until lightly golden brown.
- Serve with parsley garnish, optional, lemon wedges, and tartar sauce.
WHAT IS THE BEST CRAB MEAT TO USE FOR THESE?
We usually go with lump crab or jumbo lump crab but you can also use claw crab meat for these. One meat I do NOT suggest that you use is imitation crab.
If you use imitation crab the texture will not be right and you will not have that true crab flavor hence the “imitation” name.
WHAT DOES THE FLOUR DO TO THE OUTSIDE?
The flour on the outside of the crab cakes makes a lovely crust. Lightly seasoned, tender, crab cakes, what’s not to love!
DO I HAVE TO USE TARTAR SAUCE FOR DIPPING?
No, this is just a traditional seafood dipping sauce and we love it with this Crab Cake Recipe but others can be used as well.
Some of our other favorites include: cocktail sauce, remoulade, or garlic aioli.
HOW LONG SHOULD THESE CHILL?
You’ll want to make sure that these chill for at least 30 minutes. This helps the Crab Cakes keep their texture when you are frying them up.
HOW TO STORE:
These can be stored in an airtight container in the refrigerator where they will keep for up to 2 days.
They can also be frozen, to do that place them individually wrapped in plastic wrap and then placed in a freezer bag or container and they will keep frozen for up to 3 months.
Let defrost in the refrigerator overnight and then I suggest reheating in a skillet with a little more butter over medium-low until warmed through.
TIPS AND TRICKS:
- Different crab meat can be used, see my tips above.
- This recipe can easily be doubled.
- Make sure you chill these for at least 30 minutes.
- Serve with various dipping sauce, see my tips above for different options.
- These can be frozen, see above on how to do that.
Are you a lover of seafood, appetizers, and easy recipes? If you answered yes to those then you have to make this Crab Cake Recipe!
If you like this recipe you might also like:
If you’ve tried this CRAB CAKE RECIPE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Crab Cake Recipe
Ingredients
- 16 ounces lump crab meat
- 1 large egg beaten
- ¼ cup + 1 tablespoon all-purpose flour divided
- ½ teaspoon fine sea salt
- ¼ teaspoon paprika
- ⅛ teaspoon black pepper
- 4 tablespoons butter
- fresh chopped parsley for garnish optional
- Lemon wedges for serving
- tartar sauce for serving
Instructions
- Pick through the crab meat checking for shells, try to not break up any lumps as best you can.
- Add the crab meat to a medium-sized bowl. Add the beaten egg, 1 tablespoon of flour, salt, paprika, and black pepper.
- Stir gently until combined, again we want to try and not break up the crab lumps.
- Form the mixture into 8 even-sized patties, packing them firmly. Place on a plate or sheet tray. Place into the fridge to set for 30 minutes, this helps the crab cakes keep their shape while cooking.
- Place the remaining ¼ cup flour on a plate. Very carefully place the crab cakes one at a time onto the flour and lightly dust them on both sides. Place them back onto the plate or sheet tray.
- Place a skillet over medium heat. Once hot, melt the butter. Fry and crab cakes in two batches for 3-4 minutes per side until lightly golden brown.
- Serve with parsley garnish, optional, lemon wedges, and tartar sauce.
Notes
- Different crab meat can be used, see my tips above.
- This recipe can easily be doubled.
- Make sure you chill these for at least 30 minutes.
- Serve with various dipping sauce, see my tips above for different options.
- These can be frozen, see above on how to do that.
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