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    Easy Delicious Crab Cakes Recipe

    February 10, 2021 by Jurga 1 Comment

    Crab Cakes are always a hit, whether you are serving them as an appetizer or main course. We have the best recipe right here!

    Want to impress your family and friends? These Easy Crab Cakes are DELICIOUS and will definitely be a hit at your next dinner party.

    Whether served as a main course or mini appetizers, these can be prepared in advance, frozen and cooked right before your guests arrive.

    Crab Cakes served as a main course or as an appetizer.

    For a casual summer meal, pair them with Anna's fresh pineapple sesame slaw.

    Don't you just hate it when you order crab cakes at a restaurant and all they are full of is filler but no crab?!

    With this recipe, you can be assured that you will really taste the sweet, clean flavor of the crab.

    Chicken of the Sea Crab used for Crab Cakes.

    It's best to use fresh crab meat (especially when it is in season) but I occasionally use the Chicken of the Sea "lump" crab meat in a can from Costco; it is meaty and reasonably priced.  

    Uncooked Crab Cakes in mounds on a board, not yet flattened for cooking. An ice cream scoop on the side.

    To make the crab cakes uniform, use a 2" ice cream scoop. This keeps the mess to a minimum and you should get exactly ten cakes.

    Make This an Appetizer!

    These delicious crab cakes also make a Gr8 bite-sized appetizer. Use a 1" scoop to make these finger food; and be sure to cook for less time, as the smaller size will cook faster.

    Serve these with a Classic Remoulade Sauce for a delicious meal or appetizer!

    More Crab Recipes

    • Crab Salad with Watermelon Gazpacho
    • Layered Crab Dip
    • California Roll
    Crab Cakes served as a main dish or an appetizer
    Print Recipe Pin Recipe Save this RecipeSaved!

    Please leave a rating!

    5 from 2 votes

    Crab Cakes

    Crab Cakes are an easy appetizer or main course. And they can be made in advance! Note that the crab cakes need to be chilled for an hour before cooking.
    Prep Time30 mins
    Cook Time10 mins
    Chilling1 hr
    Total Time1 hr 40 mins
    Course: Appetizer, Fish
    Cuisine: American
    Keyword: Crab, Crab Cakes
    Servings: 10 Crab Cakes (1-inch thick)
    Calories: 176kcal
    Author: Jurga

    Ingredients

    • 2 Tablespoons butter
    • ⅓ cup celery, finely chopped
    • ⅓ cup yellow onion, finely chopped
    • 1 large egg, lightly beaten
    • ¼ cup mayonnaise
    • 1 Tablespoon minced chives
    • 2 Tablespoons minced parsley
    • 1 Tablespoon dijon mustard
    • 2 teaspoons fresh lemon juice
    • 1 ½ teaspoons Old Bay Seasoning
    • ¼ teaspoon Tabasco sauce
    • 1 teaspoon Worcestershire sauce
    • ¼ teaspoon kosher salt
    • ¼ teaspoon fresh ground pepper
    • 1 pound lump crabmeat, picked over for shells or cartilage
    • 1 ¼ cups panko (Japanese breadcrumbs), divided
    • 3 Tablespoons extra virgin olive oil
    • lemon wedges and parsley, for garnish
    Prevent your screen from going dark

    Instructions

    • Saute the chopped celery and onion in the butter until tender. Set aside to cool.
    • In a medium bowl, whisk all ingredients EXCEPT the crabmeat and panko.
    • Add celery and onion to the mixture.
    • Add the crabmeat; using your hands, mix in gently to blend.
    • Add ¾ cup of panko. Mix well.
    • Using a 2-inch ice cream scoop, measure out 10 portions.
    • Shape the mixture into patties, about 1-inch thick.
    • Carefully dredge the crab cakes in the remaining panko crumbs.
    • Chill in the refrigerator for at least an hour.
    • Heat the oil in a large skillet over medium heat.
    • Fry the crab cakes a few at a time until golden on both sides, about 3 - 4 minutes per side.
    • Place on a platter and garnish with lemon and parsley.

    Notes

    Gr8 Do-Ahead Tip:
    You can save time by preparing the crab cakes in advance and freeze them either uncooked or cooked.  Crab Cakes can be kept in the freezer for up to 2 months.
    Uncooked Crab Cakes: Wrap each crab cake individually in plastic wrap and place in a plastic freezer bag and then into the freezer. When ready to serve, defrost the crab cakes in the refrigerator before cooking. I prefer to cook them slightly frozen as it helps to keep the crab cakes from falling apart. Cook the crab cakes in a little oil 4-5 minutes per side, until golden brown and thoroughly heated through.
    Cooked Crab Cakes: Wrap each crab cake individually in plastic wrap and place in a plastic freezer bag and then into the freezer. When ready to serve, arrange the crab cakes either frozen or thawed on a lightly greased baking pan. Using a pastry brush, top each crab cake with a little olive oil or melted butter. If thawed, bake for about 10-12 minutes at 400°F. If frozen, increase heat to 425° F, bake for 13-14 minutes, then using a spatula, gently flip over and bake for an extra 10 minutes.
    Gr8 Tip:
    • For crab cake appetizers, roll the crab cake mixture into 1-inch balls, then roll in breadcrumbs. Slightly flatten before frying.
    • Crab cakes are delicious served with your favorite remoulade or tartar sauce.

    Nutrition Information

    Calories: 176kcal | Carbohydrates: 7g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 584mg | Potassium: 149mg | Fiber: 1g | Sugar: 1g | Vitamin A: 217IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 1mg
    Tried this recipe?Mention @Great8Friends or tag #gr8food!
    sm 6/25/19

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    « Pork Cutlets with Onion Applesauce
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    1. Claudia Kerns

      October 28, 2015 at 11:14 am

      They are beautiful!! Will share with friends.

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