Perfect Crab Cake Recipe: Crispy, Flavorful, and Easy to Make
Make the ultimate crab cake recipe with crispy edges and tender centers. Includes gluten free crab cakes, tasty sauces, and expert tips for perfect results.
Ingredients
- 1 lb lump crab meat, carefully checked for shell fragments
- 1 large egg
- ¼ cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Old Bay seasoning
- ½ cup breadcrumbs (or gluten-free alternative for gluten free crab cakes)
- 2 tbsp chopped parsley
- 1 tsp lemon zest for extra freshness
- Salt and pepper to taste
- Olive oil or butter for pan-frying
Instructions
- Prepare the Crab Meat: Gently pick through the crab meat to remove any shells. Avoid over-mixing to keep the lumps intact. Using fresh lump crab meat gives the best texture.
- Mix Wet Ingredients: In a bowl, whisk together egg, mayonnaise, Dijon mustard, and Old Bay seasoning. Add a splash of lemon juice for brightness.
- Combine Ingredients: Carefully fold in the crab meat, breadcrumbs, parsley, and lemon zest. For a gluten free crab cake, use almond flour or crushed gluten-free crackers. Handle gently to maintain the shape.
- Form Patties: Divide the mixture into 8 small or 4 large patties. Place on a plate and chill for 20–30 minutes to firm up. Chilling prevents the patties from falling apart during cooking.
- Cook the Crab Cakes: Heat oil or butter in a skillet over medium heat. Cook the patties 3–4 minutes per side until golden brown. Brush lightly with additional butter or oil for extra crispiness.
- Serve with Style: Remove from the skillet and rest for 2 minutes. Serve with a squeeze of lemon, your favorite sauce for crab cakes, or as part of a seafood platter.
Notes
- Golden Crispy Edges: Don’t overcrowd the pan, cook in batches if necessary.
- Extra Flavor: Add a pinch of paprika or cayenne for a smoky, spicy kick.
- Make Ahead: You can shape patties a day in advance and refrigerate them.
- Vegan Option: Substitute crab meat with hearts of palm or chickpeas mixed with seaweed flakes for flavor.