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.
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.