Crab cakes are always in the appetizers sections of fancy seafood restaurants. So a lot of people are intimidated to make them at home. DON’T BE. They’re so easy—literally anyone can do it. Here’s everything you need to know.
You should use the mayo.
It’s the perfect binder, and its subtle creaminess won’t compete with the crab. In fact, it lets the crab meat shine! Mayo haters, we promise that you won’t be able to identify and taste the mayo here. But if you’re seriously stubborn and just can’t get yourself to do it, you can use Greek yogurt instead.
Hot sauce + Worcestershire + Dijon = MAJOR upgrades.
The taste of crab isn’t particularly strong. It needs a little oomph to wake it up. Enter this trio of bold condiments. A little bit goes a long way.
Which kind of crab meat should I use?
Jumbo lump if you can! This meat comes from two large muscles and is known for its bright white color and superior taste. It’s also made up of bigger chunks, instead of shredded smaller bits. If you can’t find jumbo (or don’t want to splurge on it), use lump crabmeat. It’s usually a blend of broken jumbo pieces. Backfin meat is often used in Maryland-style crab cakes.
Panko = the best bread crumb.
We love the airy crispiness that panko bread crumbs add. But if you only have regular bread crumbs, that works too.
Pan-frying is the way to go.
Although you could probably bake these crab cakes, we really recommend searing them in a hot skillet with neutral oil. That crunchy golden crust is half of what makes crab cakes so amazing.
You can make this recipe ahead of time.
We definitely recommend cooking them right before serving, but shaped patties hold well in the fridge 1 to 2 days when covered well. If you have leftovers (which seems unlikely), they’d make bomb Crab Cake Burgers. Also, don’t forget to pick through the crab meat to ensure there are no pieces of the shell!
1/3 c. mayonnaise
1 large egg, beaten
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1/2 tsp. hot sauce
Freshly ground black pepper
1 lb. jumbo lump crabmeat, picked over for shells
3/4 c. panko bread crumbs (or saltines)
2 tbsp. Freshly Chopped Parsley
Canola oil, for frying
Lemon wedges, for serving
Tartar sauce, for serving
In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper.
In a medium bowl, stir together crabmeat, panko, and parsley. Fold in mayo mixture, then form into 8 patties.
In a large skillet over medium-high heat, coat the pan with oil and heat until shimmering. Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side.
Serve with lemon and tartar sauce.
MILLIONS OF RED CRABS SWARM CHRISTMAS ISLAND EVERY
Tied to the lunar calendar, this massive migration usually begins during the island’s
wet season, when millions of crustaceans travel from the rain forest to seaside
breeding grounds to mate.
When the wet season returns, red crabs begin a legendary mass migration to their
seaside breeding grounds on Christmas Island, Australia.