Description
This recipe for Best Crab Cakes offers a delicious and easy way to enjoy lump crab meat in crisp, golden patties. Made with fresh ingredients including shallots, parsley, and a flavorful blend of seasonings, these crab cakes are pan-fried to perfection and served with a creamy, tangy homemade tartar sauce. Perfect for a quick dinner or appetizer, these crab cakes balance tender crab meat with a perfectly crunchy exterior.
Ingredients
Scale
Crab Cakes
- 2 large eggs
- 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 lump crab meat
- ½ cup almond flour
- ¼ cup finely diced shallot
- ¼ cup finely chopped fresh parsley
- 2 tablespoons olive oil
Tartar Sauce
- 1 recipe tartar sauce (prepared separately)
Instructions
- Whisk the sauce mixture: In a large mixing bowl, combine the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, and kosher salt. Whisk thoroughly until the ingredients are completely blended and the mixture is smooth.
- Mix with crab: Gently fold the lump crab meat, almond flour, diced shallot, and chopped parsley into the sauce mixture. Stir together carefully until all ingredients are well combined, avoiding breaking up the crab too much to keep a good texture.
- Fry the crab cakes: Heat the olive oil in a large non-stick skillet over medium heat. Using approximately ¼ cup of the crab mixture, form it with your hands into a patty shape and place it into the hot pan. Repeat to add four more patties, cooking them for 2 to 3 minutes on each side, or until each side is golden brown and crisp. Remove the cooked crab cakes to a plate and repeat this process with the remaining mixture.
- Serve: Serve the golden crab cakes hot with a side of the prepared tartar sauce for dipping, making a perfect appetizer or main dish that highlights the delicate flavors of the crab.
Notes
- Use lump crab meat for the best texture and flavor in your crab cakes.
- Be gentle when mixing the crab meat to keep the patties tender and not mushy.
- Form crab cakes with ¼ cup of mixture each to maintain uniform size and ensure even cooking.
- The homemade tartar sauce adds a creamy, tangy complement that enhances the crab cakes.
- Watch a kitchen video tutorial to see the step-by-step preparation and frying process for perfect results.
Nutrition
- Serving Size: 1 crab cake
- Calories: 116 kcal
- Sugar: 1 g
- Sodium: 493 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.003 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 52 mg
