Description
My crab cake recipe is all about the fresh crab meat, minimal filler, and a whole lot of flavor! My recipe is inspired by classic Maryland-style crab cakes and features juicy jumbo lump crab meat, a touch of lemon, and cayenne pepper. The crabcakes are pan-fried in just 10 minutes (25 minutes total with prep) with a simple baked option and a homemade remoulade included.
Ingredients
Scale
- 1 lb lump crab meat
- 1/2 cup Panko bread crumbs (use gluten free if needed)
- 1 egg
- 3 tbsp mayonnaise
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tbsp fresh minced parsley
- 1/2 lemon zest
- 1 small lemon – juice only
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 2–3 tbsp canola oil (for cooking)
- 1/2 cup mayonnaise
- 1 tbsp spicy mustard
- 2 tsp lemon juice
- 1 tsp pickle juice (preferably from sweet pickles)
- 1 tsp horseradish
- 1 garlic clove
- 2 tsp paprika
- 1 tsp Cajun seasoning
Instructions
- Check every lump of meat by carefully feeling around for any leftover shell fragments. You dont need to break it apart, just check around the lumps.
- Mix all ingredients for crab cakes except for the crab meat in a bowl and whisk well.
- Add crab meat and mix it well. Break up some of the lumps and leave others in chunks.
- Use an ice cream scoop to spoon out equal amounts of crab mixture. Shape the patties but dont press them tight, just enough to form the shape of a patty.
- Place them all on a parchment paper covered baking sheet and cover with plastic wrap or aluminum foil. Refrigerate for 30 minutes to a couple of hours, to help firm up the binding so the crab cakes don't fall apart. (You can even refrigerate overnight)
- Preheat the pan first over medium to medium-high heat and add the oil.
- Let oil heat up until hot and add crab cakes. Do not move them after you place them in the pan until ready to flip. Cook crab cakes for 4-5 minutes per side.
- Mix all the ingredients for Remoulade sauce and serve it on the side of crab cakes. Alternatively, you can also serve them with tartar sauce or cocktail sauce.
- Preheat the oven to 425 and line a large baking sheet with parchment paper.
- Place crab cakes on the prepared baking sheet, giving them a little space in between each one. Bake the crab cakes for 15-20 minutes, depending on thickness, until golden brown.
- I highly recommend lining the air fryer basket with specialized parchment paper liners (they are perforated). Or grease it before adding the crab cakes.
- Place crab cakes into the basket in one single layer, with a little space between each one. Cook at 375 for 10-12 minutes, flipping half way through.
Nutrition
- Calories: 480 kcal
- Sugar: 2 g
- Fat: 38 g
- Carbohydrates: 9 g
- Protein: 24 g