Crab Cake Recipe Cake Crab Recipe Sauce Bread Cake Crab Crumb Recipe

Crab cakes are a beloved dish, whether you enjoy them as an appetizer, a main course, or a gourmet sandwich filling. From crispy fried versions to light and flaky baked options, there's a crab cake recipe to suit every taste. We've gathered a collection of tried-and-true crab cake recipes, each with its unique twist, to help you create delicious seafood at home.

Classic Crab Cakes (John Ewasco's Recipe)

This recipe from John Ewasco offers a rich, flavorful crab cake that's broiled to perfection.

Ingredients:

• 2 lbs. lump crabmeat, picked over for shells
• 1 small onion, finely chopped
• 1 large celery stalk, finely chopped
• 4 tbsp. unsalted butter
• 1/4 cup sour cream
• 2 eggs, beaten
• 1 cup shredded Monterey Jack cheese
• 1/4 cup fresh parsley, chopped
• 2 tbsp. Worcestershire sauce
• 1 lb. large shrimp, pureed
• Salt and pepper to taste

Instructions:

1. In a skillet over medium heat, melt the butter. Add the onion and celery and sauté until soft.
2. Transfer the sautéed vegetables to a large bowl to cool.
3. Once cooled, add the beaten eggs and sour cream to the bowl and mix well.
4. To the bowl, add the cheese, parsley, Worcestershire sauce, pureed shrimp, salt, and pepper. Mix thoroughly.
5. Gently fold in the lump crabmeat.
6. Shape the mixture into cakes.
7. Place the cakes on a baking sheet sprayed with a non-fat cooking spray.
8. Broil for 5 to 10 minutes per side, or until golden brown and cooked through. Enjoy!

Simple Pan-Fried Crab Cakes

This straightforward recipe focuses on the natural sweetness of crab, with a crispy exterior from pan-frying.

Ingredients:

• 1 lb. crab meat, picked over for shells
• 1 egg, beaten
• 1/2 cup Saltine crackers, crushed
• 1/3 cup fresh parsley, minced
• 2 tablespoons mayonnaise
• 1/2 teaspoon paprika or Old Bay seasoning
• Cayenne pepper or Morton's Hot Salt, for sprinkling
• Onion powder, for sprinkling
• Butter or olive oil, for frying

Instructions:

1. In a medium bowl, gently toss together the crushed Saltine cracker crumbs, beaten egg, minced parsley, and mayonnaise until just moistened. Be careful not to overmix.
2. Add salt and pepper to taste.
3. Form the mixture into five or six cakes, about 1/2 to 3/4 inches thick.
4. Place the formed cakes on a cookie sheet and refrigerate for at least one hour to allow them to set.
5. Lightly sprinkle the chilled crab cakes with cayenne pepper (or Morton's Hot Salt) and onion powder.
6. In a heavy skillet, heat butter or olive oil over medium heat.
7. Fry the crab cakes, turning once, until both sides are nicely browned and cooked through (approximately 10 minutes total).

Crab Cakes with Fresh Basil Mayonnaise

Elevate your crab cakes with a vibrant, homemade basil mayonnaise in this sophisticated recipe.

Crab Cakes Ingredients:

• 2 tablespoons olive oil
• 2 celery stalks, very finely chopped
• 2/3 cup finely chopped onion
• 1 pound lump crabmeat, picked over for shells
• 2 2/3 cups dry white bread crumbs (divided)
• 1/4 cup chopped fresh chives
• 2 tablespoons chopped fresh parsley
• 6 tablespoons all-purpose flour
• 3 large eggs
• Salt and pepper to taste

Basil Mayonnaise Ingredients:

• 20 whole fresh basil leaves
• 1 1/2 cups real mayonnaise
• 2 teaspoons Dijon mustard
• 1 teaspoon lemon juice
• Pinch of cayenne pepper

Instructions for Crab Cakes:

1. Heat 2 tablespoons of olive oil in a heavy large skillet over medium heat. Add the celery and onion and sauté until tender, about 5 minutes.
2. Transfer the sautéed vegetables to a large bowl.
3. Stir in the crabmeat, 2/3 cup of the bread crumbs, chopped chives, parsley, and 1/2 cup of the prepared basil mayonnaise (set aside from the mayonnaise recipe below).
4. Season the mixture to taste with salt and pepper. Mix very gently to avoid crushing the crab meat; you want nice, chunky pieces.
5. Using a scant 1/3 cup of mixture for each cake, form into twelve 2 1/2-inch diameter cakes.
6. Arrange the cakes on a baking sheet and chill for at least one hour.
7. Prepare for cooking by dredging each chilled crab cake in flour, then dipping in beaten egg, and finally coating with the remaining bread crumbs.
8. Pan-fry or bake the crab cakes until golden brown and heated through. Serve with the remaining basil mayonnaise.

Instructions for Basil Mayonnaise:

1. Blanch the basil leaves in a saucepan of boiling water for 30 seconds, then drain immediately.
2. Transfer the blanched leaves to a medium bowl filled with ice water to cool them rapidly. Drain and pat the leaves dry.
3. Finely chop the basil leaves.
4. In a medium bowl, mix together the mayonnaise, Dijon mustard, lemon juice, and cayenne pepper.
5. Set aside 1/2 cup of this mayonnaise mixture to be used in the crab cakes themselves.
6. Mix the finely chopped basil into the remaining mayonnaise.

Fantastic Spicy Crab Cakes

For those who enjoy a little kick, these crab cakes feature jalapeño and red pepper for a delightful spice.

Ingredients:

• 1 lb. lump crab meat, picked over for shells
• 1 jalapeño pepper, seeded and finely diced
• 1/2 small red bell pepper, finely diced
• 2 tablespoons Grey Poupon mustard
• 1 tablespoon mayonnaise
• 1/2 teaspoon crab seasoning (e.g., Old Bay)
• Dash of hot sauce
• Bread crumbs (amount varies based on desired consistency)
• Vegetable oil or olive oil, for frying or broiling

Instructions:

1. Empty the crab meat into a large bowl and gently sort through it, removing any pieces of shell.
2. Add the diced jalapeño, red pepper, mustard, mayonnaise, crab seasoning, and hot sauce to the bowl.
3. Gently mix the ingredients, being careful not to break up the crab lumps too much.
4. Gradually add enough bread crumbs to help the mixture hold together. The goal is a mixture that isn't too wet or too dry.
5. Form the mixture into cakes.
6. If you plan to fry the crab cakes, roll the finished cakes in additional bread crumbs for a crispier coating. If you plan to broil them, skip the extra bread crumbs and optionally spray lightly with olive oil before broiling.
7. Either fry in vegetable oil until golden brown, or broil until brown and cooked through.

Traditional Fried Crab Cakes

A classic recipe for crispy, golden-brown fried crab cakes, perfect as an appetizer or a light meal.

Ingredients:

• 1 lb. crab meat, picked over for shells
• 1 egg yolk
• 1 1/2 tsp. salt
• Healthy dash of black pepper
• 1 tsp. dry mustard
• 2 tsp. Worcestershire sauce
• 1 tbsp. mayonnaise
• 1 tbsp. chopped parsley
• 1/2 tsp. paprika
• 1 tbsp. melted butter
• Italian bread crumbs, for coating cakes
• Corn oil, for frying

Instructions:

1. In a bowl, lightly toss the crab meat with all ingredients listed (except the bread crumbs and corn oil).
2. Mix until well-blended, then shape the mixture into cakes.
3. Roll each cake in Italian bread crumbs until evenly coated on all sides.
4. Heat corn oil (or other shortening) in a skillet over medium-high heat.
5. Fry the crab cakes quickly in the hot fat until golden brown on both sides.

Yields 4-6 servings.

Virginia-Style Baked Crab Cakes

These baked crab cakes offer a lighter alternative to fried versions, featuring Old Bay seasoning for an authentic taste.

Ingredients:

• 1 cup cubed, trimmed soft white bread
• 1 tbsp. pimento, finely chopped
• 2 tsp. fresh parsley, minced
• 1 1/2 tsp. Old Bay Seasoning
• 2 lbs. backfin crabmeat, cooked and picked over for shells
• 1/3 cup mayonnaise
• 1 tbsp. prepared mustard
• 1 tsp. Worcestershire sauce
• Paprika, for sprinkling
• 2 tbsp. butter, melted

Instructions:

1. Lightly grease a baking sheet.
2. In a large bowl, mix the cubed bread, finely chopped pimento, minced parsley, and Old Bay Seasoning.
3. Gently fold in the backfin crabmeat.
4. In a small separate bowl, blend the mayonnaise, prepared mustard, and Worcestershire sauce.
5. Gently fold the mayonnaise mixture into the crab mixture until just combined.
6. Pat the mixture into 8 cakes and arrange them on the prepared baking sheet.
7. Sprinkle the tops of the cakes with paprika.
8. Brush each crab cake with melted butter.
9. Bake at 400 degrees Fahrenheit for 10 to 12 minutes, or until golden brown and heated through.