Steaming or frying, crab cakes have found their way into the hearts of seafood lovers across the globe. These delectable patties, known for their unique combination of sweet crab meat and savory spices, are a versatile treat that can be enjoyed at a high-end restaurant or from the comfort of your home. If you're looking to try your hand at crafting these delightful bites, we've curated a list of 10 Best Crab Cake Recipes You Must Try to guide you through the crabby maze.
Crab Cakes with Remoulade Sauce
These crab cakes are crisp on the outside with a soft, tender inside, making them an irresistible appetizer or main course. The remoulade sauce adds a tangy, creamy element that perfectly complements the richness of the crab.
- 1 pound jumbo lump crab meat
- 1⁄4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 large egg
- 1 tablespoon Old Bay seasoning
- 1 tablespoon lemon juice
- 1⁄4 cup finely chopped red bell pepper
- 1⁄4 cup chopped parsley
- 1⁄4 cup panko bread crumbs
- Oil for frying
To make the crab cakes, combine the ingredients except for the panko and oil. Gently fold in the panko crumbs, form the mixture into patties, and chill in the fridge for an hour to firm up. Fry in hot oil until golden brown on both sides.
🔍 Note: Chilling the crab cake mixture helps it hold its shape better during cooking.
Crab Cakes with Lemon Butter
Indulge in the luscious taste of crab cakes that are simply drizzled with a lemony, buttery sauce.
Ingredients:
- 1 pound lump crab meat
- 1⁄3 cup heavy cream
- 1 egg
- 1⁄2 teaspoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 2 teaspoons Old Bay seasoning
- 1⁄2 cup crushed butter crackers
- Butter for cooking and sauce
Instructions:
- Mix the ingredients gently to preserve the integrity of the crab meat.
- Shape into patties and refrigerate for 30 minutes.
- Cook in a skillet with melted butter until crispy and golden.
- Serve with a drizzle of melted butter mixed with a squeeze of lemon.
Maryland Crab Cakes
Get a taste of the Chesapeake Bay with these authentic Maryland-style crab cakes, known for their simplicity and the large chunks of crab meat.
Ingredients:
- 1 pound jumbo lump crab meat
- 1⁄4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1 egg
- 1 tablespoon Worcestershire sauce
- 1⁄4 cup finely diced green onion
- Panko breadcrumbs as needed
- Oil for frying
Preparation:
- Gently fold all ingredients together, being careful not to break up the crab lumps.
- Form the mixture into patties, dredge in panko crumbs if you want extra crunch.
- Fry until golden brown and crispy on the outside, yet tender inside.
Thai-Inspired Crab Cakes
Infuse some Asian flair into your crab cakes with a Thai-inspired twist, featuring lemongrass, ginger, and cilantro.
| Ingredient | Quantity |
|---|---|
| Lump crab meat | 1 pound |
| Red curry paste | 1 tablespoon |
| Fish sauce | 1 tablespoon |
| Fresh lemongrass (minced) | 1 tablespoon |
| Ginger (grated) | 1 teaspoon |
| Cilantro (chopped) | 1⁄4 cup |
| Coconut milk | 1⁄4 cup |
| Panko bread crumbs | 1⁄2 cup |
| Oil for frying | As needed |
To create this fusion:
- Combine all ingredients in a bowl, ensuring that the flavors are evenly distributed.
- Shape into small cakes and refrigerate for 30 minutes.
- Fry until they have a golden crust.
- Serve with a side of cucumber salad for a refreshing contrast.
🌶️ Note: Adjust the red curry paste to control the heat level in your Thai crab cakes.
Crab Cakes with Avocado Lime Sauce
Bring in the coolness of avocado and the zest of lime with these creamy crab cakes.
Ingredients:
- 1 pound jumbo lump crab meat
- 1 ripe avocado
- Juice from 2 limes
- 1 tablespoon of cilantro, finely chopped
- Mayonnaise
- Mustard
- Egg
- Old Bay seasoning
- Panko bread crumbs
- Oil for frying
Instructions:
- Start by preparing the avocado lime sauce: blend avocado, lime juice, and cilantro until smooth. Set aside.
- Mix crab with the other ingredients, being gentle not to overmix.
- Shape into cakes and fry until golden.
- Top with the avocado lime sauce when serving.
Crab Cakes with Mango Salsa
Make your crab cakes sing with the sweet and tangy salsa made with fresh mango.
Ingredients for Salsa:
- 1 ripe mango, diced
- 1/2 red bell pepper, diced
- 1 jalapeño, seeded and finely chopped
- 1/4 red onion, finely chopped
- Lime juice, cilantro, and salt
Crab Cakes:
- 1 pound lump crab meat
- Mayonnaise, mustard, egg, lemon juice
- Seasoning and breadcrumbs
Preparation:
- Mix ingredients for mango salsa and refrigerate to meld flavors.
- Combine crab cake ingredients, shape patties, and chill.
- Pan-fry until golden and crispy.
- Serve with a generous scoop of the fresh mango salsa.
🌴 Note: Mango salsa adds a tropical twist that elevates the crab cakes.
Herbed Crab Cakes
For a herby delight, try this recipe that celebrates a bouquet of fresh herbs mixed with succulent crab.
- 1 pound lump crab meat
- 1⁄3 cup breadcrumbs
- 1⁄4 cup finely chopped herbs (parsley, dill, chives, etc.)
- 1 egg
- Mayonnaise and mustard
- Seasonings of your choice
To make:
- Combine all ingredients, taking care with the crab meat.
- Form into cakes and chill to set.
- Fry to perfection, ensuring a crisp exterior.
To recap, crab cakes are not just a dish; they're an experience. Each recipe brings its unique twist to the classic, from the creamy avocado lime sauce to the bold Thai spices. Whether you prefer the traditional Maryland style, a zesty remoulade, or an exotic fusion, there's a crab cake recipe for everyone. Embrace the simplicity of the ingredients, celebrate the flavors, and make these delicious treats part of your culinary repertoire.
How do I store leftover crab cakes?
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Refrigerate leftovers in an airtight container for up to 2 days. To reheat, place in the oven at a low temperature until warmed through to maintain the crispy exterior.
Can I use imitation crab meat for these recipes?
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You can substitute with imitation crab meat, although the flavor and texture won’t be as rich as real crab. If you do, be mindful of the sodium content, as it tends to be higher.
What’s the best type of crab meat for crab cakes?
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Jumbo lump crab meat is ideal due to its large, sweet pieces that give the best texture, but claw or backfin crab meat can also work if lump is not available.
