Best Crab Cakes
These crab cakes are the best way to enjoy crab in an easy, delicious dinner. The patties are crisp and golden, perfectly tender, and taste even better paired with my creamy and tangy tartar sauce. Watch how I make them in my kitchen in the video below!
Servings: 10 crab cakes
Equipment
- Staub Cast Iron Fry Pan My favorite skillet for making seafood cakes!
- Enamelware Roaster Pan The best roaster pan for serving mains with a sauce.
Ingredients
For the 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
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.
Video
Notes
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- To oven bake them: I prefer to pan fry crab cakes for a super golden outer layer. But if you want to bake them, you can bake them at 400°F (200°C) for 10 to 15 minutes, then flip, and cook another 10 to 15 minutes, until they're cooked through. Make sure to use parchment paper or brush butter or oil on your baking sheet so they don't stick.
- Old Bay Seasoning substitute: You can swap in my Cajun seasoning, for a similar, yet slightly spicier seasoning. Or you can use a really simple mix of celery salt and paprika.
- To store for the week: Leftover crab cakes can be stored in an airtight container in the refrigerator for 3 to 4 days. This makes them perfect for enjoying throughout the week.
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- To freeze for later: Allow the crab cakes to cool completely before transferring them to a freezer-safe container. Place a sheet of parchment paper between each crab cake to prevent sticking, and store them for up to 3 months.
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- Tips for reheating: Reheating in a pan with a small amount of oil is the best way to restore their crispy outer layer. If using a microwave, cover them with a damp paper towel or add a splash of water to help retain their moisture.
Nutrition
Calories: 116kcal | Carbohydrates: 3g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 52mg | Sodium: 493mg | Potassium: 142mg | Fiber: 1g | Sugar: 1g | Vitamin A: 192IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 1mg