Fried Crab Cakes Recipe

Crab meat: The star of the dish, providing a sweet and delicate seafood flavor.

Breadcrumbs: Helps bind the mixture and adds a crispy texture to the cakes.

Egg: Acts as a binder to hold the crab cakes together.

Mayonnaise: Adds moisture and richness to the mixture.

Dijon mustard: Provides a tangy flavor that complements the sweetness of the crab.

Old Bay seasoning: A blend of spices that enhances the overall flavor with a hint of heat.

Parsley: Adds freshness and a pop of color to the crab cakes.

Butter: Used for frying, adds a rich, buttery flavor.

Olive oil: Combined with butter for frying, helps achieve a crispy exterior.

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 loose, 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.

• crab meat - Substitute with imitation crab meat: Imitation crab meat is a more affordable option and has a similar texture and flavor.

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

• beaten egg - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a vegan binding agent.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt is a healthier alternative that adds creaminess without the extra fat.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor and adds a bit of texture.

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

• fresh chopped parsley - Substitute with fresh chopped cilantro: Cilantro offers a fresh, slightly citrusy flavor that complements seafood well.

• butter - Substitute with ghee: Ghee has a higher smoke point and a richer flavor, making it ideal for frying.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for frying.

• Allow the crab cakes to cool completely after frying. This helps prevent condensation, which can make them soggy.
• Place the cooled crab cakes on a baking sheet lined with parchment paper, ensuring they are not touching each other.
• Transfer the baking sheet to the refrigerator and chill the crab cakes for about 1-2 hours. This firms them up, making them easier to handle.
• Once chilled, wrap each crab cake individually in plastic wrap or aluminum foil. This prevents freezer burn and keeps them fresh.
• For added protection, place the wrapped crab cakes in a resealable freezer bag or an airtight container. Label the bag or container with the date.
• Store the crab cakes in the freezer for up to 3 months. When ready to enjoy, thaw them in the refrigerator overnight.
• To reheat, preheat your oven to 375°F (190°C). Place the crab cakes on a baking sheet and bake for 10-15 minutes, or until heated through and crispy. Alternatively, you can reheat them in a skillet with a bit of olive oil over medium heat until warmed and golden brown.

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

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of butter or olive oil. Place the crab cakes in the skillet and cook for 3-4 minutes on each side, until they are warmed through and have a nice, crispy exterior.

• Microwave Method: Place the crab cakes on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly. Note that this method may not retain the crispiness as well as the oven or stovetop methods.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the crab cakes in the air fryer basket in a single layer. Air fry for about 5-7 minutes, flipping halfway through, until they are heated through and crispy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the crab cakes on the toaster oven tray and heat for 10-12 minutes, or until they are warmed through and have a crispy exterior.

• Mixing bowl: Use this to combine the crab meat, breadcrumbs, beaten egg, mayonnaise, dijon mustard, old bay seasoning, and chopped parsley.

• Measuring cups: These are essential for accurately measuring the breadcrumbs, mayonnaise, and other ingredients.

• Measuring spoons: Use these to measure out the dijon mustard and old bay seasoning.

• Whisk: This will help you beat the egg before adding it to the mixture.

• Spatula: Use this to mix the ingredients thoroughly in the mixing bowl.

• Frying pan: This is where you will fry the crab cakes to a golden brown.

• Stove: You'll need this to heat the frying pan and cook the crab cakes.

• Tongs: These will help you flip the crab cakes without breaking them.

• Paper towels: Use these to drain the excess oil from the fried crab cakes.

• Plate: This is where you'll place the crab cakes after frying and draining them.

• Knife: Use this to chop the fresh parsley.

• Cutting board: This provides a surface for chopping the parsley.

Use pre-cooked crab meat: Opt for fresh or canned crab meat that's already cooked to save time on preparation.

Pre-mix dry ingredients: Combine breadcrumbs, old bay seasoning, and chopped parsley in advance.

Shape in advance: Form the crab cakes into small patties and refrigerate them until ready to cook.

Use a non-stick pan: A non-stick frying pan ensures easy flipping and less cleanup.

Batch cooking: Fry multiple crab cakes at once to reduce cooking time.