Deviled Crab Cakes Recipe

Crab meat: The main ingredient, providing the rich seafood flavor and texture.

Breadcrumbs: Used to bind the mixture and give the crab cakes their structure.

Mayonnaise: Adds moisture and a creamy texture to the mixture.

Dijon mustard: Provides a tangy, slightly spicy flavor that complements the crab.

Worcestershire sauce: Adds a depth of umami flavor to the crab cakes.

Old Bay seasoning: A classic seafood seasoning that enhances the overall taste.

Lemon juice: Freshly squeezed to add a bright, acidic note.

Egg: Acts as a binder to hold the mixture together.

Butter: Used for frying the patties to a golden brown.

When forming the crab cakes, make sure to handle the mixture gently to avoid breaking up the delicate crab meat. Use a light touch to shape the patties, and if the mixture feels too wet, you can add a bit more breadcrumbs to help bind it together. Chilling the patties in the refrigerator for about 30 minutes before frying can also help them hold their shape better during cooking.

• fresh or canned crab meat - Substitute with imitation crab meat: Imitation crab meat is a budget-friendly alternative that mimics the texture and flavor of real crab.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs provide a lighter, crunchier texture compared to regular breadcrumbs.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a similar creamy texture with fewer calories and added protein.

• dijon mustard - Substitute with yellow mustard: Yellow mustard has a milder flavor but can still provide the necessary tanginess.

• worcestershire sauce - Substitute with soy sauce: Soy sauce adds a similar umami flavor, though it is slightly saltier.

• old bay seasoning - Substitute with cajun seasoning: Cajun seasoning offers a similar blend of spices with a bit more heat.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidic brightness to the dish.

• large beaten egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) works as a vegan binder.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and works well for frying.

• To store your deviled crab cakes, first allow them to cool completely at room temperature. This helps prevent condensation, which can make them soggy.

• Once cooled, place the crab cakes in an airtight container. If stacking them, separate each layer with parchment paper to avoid sticking.

• Store the container in the refrigerator for up to 3 days. For best results, reheat in a 350°F oven for about 10 minutes to maintain their crispy texture.

• For freezing, arrange the cooled crab cakes on a baking sheet lined with parchment paper. Ensure they are not touching each other.

• Place the baking sheet in the freezer for about 1-2 hours, or until the crab cakes are frozen solid. This prevents them from sticking together.

• Transfer the frozen crab cakes to a freezer-safe bag or airtight container. Label with the date and store for up to 3 months.

• When ready to enjoy, thaw the crab cakes in the refrigerator overnight. Reheat in a 350°F oven for 15-20 minutes, or until heated through and crispy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the crab cakes on a baking sheet lined with parchment paper.
  3. Lightly brush the tops with a bit of butter or olive oil to keep them moist.
  4. Bake for 10-15 minutes, or until heated through and crispy on the outside.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the pan.
  3. Place the crab cakes in the skillet and cook for 3-4 minutes per side, or until heated through and golden brown.

• Microwave Method:

  1. Place the crab cakes on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly spray the crab cakes with cooking spray.
  3. Place them in the air fryer basket in a single layer.
  4. Cook for 5-7 minutes, or until heated through and crispy.

• Mixing bowl: A large container used to combine all the ingredients together.

• Frying pan: A flat-bottomed pan used to fry the crab cakes until they are golden brown.

• Spatula: A tool used to flip the crab cakes in the frying pan.

• Measuring cups: Used to measure out the breadcrumbs, mayonnaise, and other ingredients accurately.

• Measuring spoons: Used to measure out the dijon mustard, worcestershire sauce, old bay seasoning, and lemon juice.

• Whisk: Used to beat the egg before adding it to the mixture.

• Plate: Used to place the shaped patties before frying them.

• Paper towels: Used to drain excess oil from the crab cakes after frying.

• Tongs: Used to handle the crab cakes while frying and transferring them to the plate.

Use pre-cooked crab meat: Opt for pre-cooked crab meat to save time on preparation and ensure consistent texture.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the mixing process.

Use a food processor: Quickly combine breadcrumbs, mayonnaise, and other ingredients using a food processor for a smoother mixture.

Shape patties in advance: Form the crab cakes ahead of time and refrigerate them until ready to cook.

Cook in batches: Fry multiple patties at once to reduce overall cooking time.