Best Crab Cakes
User Reviews
4.9
Best Crab Cakes
Description
The Best Crab Cakes recipe involves blending eggs, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, and salt to create a flavorful base. Lump crab meat, almond flour, finely diced shallots, and fresh chopped parsley are mixed in to form a cohesive mixture. The cakes are then pan-fried in olive oil, achieving a golden, crispy exterior while maintaining a moist interior.
The cooking method of frying yields a satisfying contrast between crunch and softness. The seasoning blend adds subtle heat and brightness, complemented by fresh herbs and lemon juice. Almond flour replaces traditional breadcrumbs, likely contributing a lighter texture and suitable for specific diets.
These crab cakes are served with tartar sauce to enhance their taste and provide a creamy complement. They can be enjoyed as snacks, appetizers, or plated within a full meal.
Notes include options for baking as an alternative to frying, seasoning substitutions if Old Bay is unavailable, and detailed storage instructions. Freezing is possible with proper separation between cakes, and reheating is best done in a pan with some oil to restore crispness.
Ingredients
For the crab cakes
- 2 egg large
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon kosher salt
- 1 pound crab meat lump
- ½ cup almond flour
- ¼ cup shallot finely diced
- ¼ cup parsley finely chopped, fresh
- 2 tablespoons olive oil
Optional tartar sauce for serving (highly recommended!)
- 1 recipe tartar sauce
Instructions
- Whisk the sauce. To a large mixing bowl, add the eggs, mayonnaise, mustard, Worcestershire sauce, lemon juice, and seasoning, and salt. Whisk together until blended and smooth.
- Mix with crab. Add the crab meat, almond flour, shallot, and parsley on top of the sauce, then stir together until well combined.
- Fry the crab cakes. Heat the oil in a large non-stick pan over medium heat. Measure out ¼ cup of the crab mixture and form it into a patty with your hands, then place it in the pan. Add four more patties and cook on each side for 2 to 3 minutes, until golden. Remove those to a plate and repeat this process with the remaining mixture.
- Serve. Serve the crab cakes with a side of tartar sauce.
Notes
- For baking, cook crab cakes at 400°F (200°C) for 10–15 minutes per side with parchment or greased baking sheets to prevent sticking.
- Old Bay seasoning can be replaced with Cajun seasoning or a mix of celery salt and paprika for a spicier or simpler flavor.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days to enjoy throughout the week.
- Freeze fully cooled crab cakes with parchment between layers in a freezer-safe container for up to 3 months.
- Reheat in a pan with a small amount of oil to restore crispiness; microwave reheating should use a damp paper towel or added water to maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10crab cakes
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 3g | 1% |
| Protein | 11g | 22% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 52mg | 17% |
| Sodium | 493mg | 21% |
| Potassium | 142mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 192IU | 4% |
| Vitamin C | 6mg | 7% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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