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Pan Seared Crab Cakes Recipe

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4.2 from 2 reviews

This Pan Seared Crab Cakes recipe features a delightful combination of fresh jumbo lump crab meat and shredded crab, seasoned with classic Old Bay, Dijon mustard, and lemon juice. Crispy on the outside and tender on the inside, these crab cakes are quick to prepare and perfect for a delicious appetizer or main course.

Ingredients

Crab Cake Mixture

  • 8 ounces fresh jumbo lump crab meat (drained well)
  • 8 ounces fresh shredded crab meat (drained well)
  • ½ cup crushed saltine crackers (or 1/3 cup panko breadcrumbs)
  • ¼ cup mayonnaise
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh chopped parsley (or 1 teaspoon fresh dill)
  • 2 teaspoons Old Bay seasoning

Cooking Fat

  • 3 tablespoons butter

Instructions

  1. Prepare the mixing area: Set out a large mixing bowl and a rimmed baking sheet lined with parchment paper to assemble the crab cakes.
  2. Mix ingredients: In the bowl, combine the jumbo lump crab meat, shredded crab meat, crushed crackers, mayonnaise, egg, Dijon mustard, lemon juice, fresh herbs, and Old Bay seasoning. Gently mix until everything is well incorporated without breaking up the crab too much.
  3. Form patties and chill: Using a 1/3 cup measure, scoop out six equal portions of the mixture. Gently press each portion into a large patty about 1 ½ inches thick. Place the patties on the prepared baking sheet and cover. Chill for at least 30 minutes to help them set, or up to 4 hours.
  4. Cook on stovetop: Heat a large skillet over medium heat and melt the butter. Carefully place the crab cakes in the skillet and cook for 4 to 5 minutes per side until golden-brown and cooked through.
  5. Alternatively bake: To bake, preheat the oven to 450°F. Melt the butter and drizzle it around the crab cakes on the baking sheet. Bake for 10 to 12 minutes, flipping the crab cakes once after 5 minutes, until they are golden and cooked through.

Notes

  • Use fresh crab meat when possible for the best flavor and texture.
  • Be gentle when mixing to keep lump crab pieces intact for a better presentation.
  • Chilling the crab cakes before cooking helps them hold together during cooking.
  • For extra crispiness, panko breadcrumbs can be used instead of crushed saltines.
  • Serve immediately with lemon wedges and tartar sauce or a remoulade.

Find it online: https://glowcooks.com/pan-seared-crab-cakes-recipe/