Easy Crab Cakes Recipe (+ Video) - A Family Feast® (2024)

FAQs

What keeps crab cakes from falling apart? ›

There's actually a pretty easy fix for this common problem. Simply stick your crab cakes in the refrigerator for at least 30 minutes. The time they spend there will allow the crab cakes to solidify their shape. It also helps to bring out their flavors more, so there's more benefits to be reaped here!

Maryland Crab Cakes

Restaurant style cakes are more gourmet and are made with large chunks of crab meat so it the crab is the main focus. Boardwalk style cakes are filled with smaller chunks of crab, egg, breadcrumbs, and seasoning- Old Bay, of course.

Remove crabcakes from refrigeration and allow to come to room temperature. Place crabcakes on a cookie sheet. Bring oven to 350° temperature.

Ultimately, it is your decision how you choose to fry your crab cakes, as both oil and butter will work equally well depending on your taste and cooking preferences.

Ingredients You'll Need

Fresh crab meat will also work. I would not recommend using imitation crab. Egg – The egg will act as a binder for the cakes, so the patties don't break apart. Mayonnaise – Not only will this mayo add some tang to our cakes but it will also help bind them together.

Two Styles of Crab Cake

These are the boardwalk style and restaurant style. The restaurant style is also known as the gourmet style and does not rely on breading; at the very least, it's not supposed to. Instead, they are broiled over open flames or cooked in a buttered pan.

Whisk the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold together. You don't want to break up that crab meat.

Combine 1 1/4 cups mayonnaise, 1/4 cup Dijon (or Creole mustard), 1 tablespoon smoked paprika, 1 teaspoon Creole seasoning, 1 tablespoon granulated sugar, 1/2 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon capers, 1 clove garlic, and 1 teaspoon fresh lemon juice in a food processor or high-speed blender.

Sauté the onion, bell pepper and 1 clove garlic until the pepper is limp, approximately 3 minutes. Add the cream, mustard, 1 egg, 1/2 teaspoon parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well. Gently fold in the crabmeat. Form the mixture into 8 patties, about 1/2-inch thick.

Pappas Restaurant and Sports Bar

It's a favorite of celebs, including Oprah, who regularly has the cakes shipped to her. Executive chef Wilson Rodriguez has been working in the kitchen for 27 years. Consistency is one of the things the restaurant credits for such great crab cakes.

Which crab meat is better for crab cakes? ›

Ultimately, lump crab meat is the best option for crab cakes; it has great texture and flavor, and while it is still somewhat pricey, it's not nearly as expensive as jumbo crab meat. One pound of crab meat will yield cakes to serve about 4-6 people.

Nothing complements the sweet and savory flavors of tender crab meat better than grilled vegetables, so if you're making crab cakes, go ahead and serve them with some grilled corn, asparagus, or onions for a splash of color and nice smokey and charred taste.

I prefer baking because you don't add additional calories via the cooking oil. Baking crab cakes with little filler is also easier and they are less likely to fall apart.

While egg is a popular choice, it alone is not enough to make crab cakes retain their shape. A starch binder is also required. The key here is maintaining the proper balance, as too little binder means your crab cakes will fall apart, but too much will give your crab cakes an unfortunate texture.

Purees like applesauce are able to add moisture to the cake and prevent it from drying and crumbling, while also offering fewer calories than oil.

Using canned crab meat that hasn't been fully drained may lead to extra liquid in the mixture, making the cakes mushy. Using low-quality crab meat may also lead to mushy cakes, which is why I recommend using lump crab meat.