These easy pan fried crab cakes are seriously delicious. Be sure to use real crab meat and not imitation to ensure maximum deliciousness. You can find real crab meat in the refrigerated seafood section usually next to the butcher. It usually comes in half pound containers which makes the perfect amount for four substantial cakes!
How do you make crab cakes from scratch?
Crab cakes are surprisingly simple to make while looking very impressive. First, mix together your fresh crab meat, Panko bread crumbs, some green onion, egg, some mayonnaise (our favorite brand is Duke's), Old Bay seasoning and pepper.
Then form four patties and cover the patties with more Panko bread crumbs.
Then pan fry each cake in olive oil for 4-5 minutes on each side. I used a ten inch skillet, so I fried my cakes in two batches. The second batch didn't take nearly as long as the first batch so be sure to keep an eye on them while they are frying.
What kind of crab meat is best for crab cakes?
To save a little money I used special crab meat for this recipe. Special grade crabmeat consists of small flakes of white crabmeat. It's very versatile and gives a dish good color and delicate flavor. Lump, backfin or claw crab meat would work just as well. Stay away from that imitation crab meat!
How do you keep crab cakes from falling apart?
I used an egg as a binder for this recipe and it helps keep the cakes together.
Is it better to fry or bake crab cakes?
I prefer pan frying my crab cakes to get an extra crispy crust! I find (as with most things) frying always tastes better.
What is the best sauce for crab cakes?
Tartar sauce all the way! You could also serve them with hollandaise for brunch too. Oh man would that be delicious.
Need a good homemade tartar sauce for crab cakes? Check out my Homemade Tartar Sauce recipe.
How do you reheat crab cakes?
We reheat our crab cakes in the oven on a sheet pan with a wire rack at 350 for 8-10 minutes until the cake is warmed through.
Can you freeze crab cakes?
Yes, it's recommended you freeze already cooked crab cakes rather than raw to preserve the texture. Wait until the crab cake has cooled completely, then wrap in plastic wrap and place in a freezer friendly storage bag. Crab cakes can be frozen up to 3 months. To reheat, thaw in the fridge first, then re-sear in a pan to get the bread crumbs crispy.
If you love this recipe, I would love to know! You can rate it, leave a comment, or both! I love hearing from you. Also, you could tag a photo on Instagram @hungrywaitress and I?ll be sure to share it!Print