Crab Cakes

5 from 5 votes

If there is a crab cake recipe posted on FB and it has 200 comments, you better believe 120 of them are people from the DMV giving their critiques, lol. All jokes aside, I love my DMV people AND I love crab cakes… if you love them too, there’s no way you won’t enjoy this recipe.

Prep Time15

Cook Time5

Forming Crab Cakes10

Total Time30

Course: Favorites, Seafood Recipes, Side Dish, Snack

Cuisine: Louisiana

Servings: Crab Cakes

Author: Matt Price

Equipment

1 Large Mixing Bowl
1 Small-Med Mixing Bowls
Baking Sheet with Foil

Ingredients

1 lb Lump and/or Jumbo Lump Crab Meat
½ cup mayo
1 egg
1 tbs dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1 lemon
1 tbs sweet pickle juice
1 pinch of sugar as needed
Old Bay to taste
chopped parsley
15-25 saltine crackers crushed into crumbs - 1 sleeve of crackers
AP Seasoning
Bacon Lettuce, Tomato (optional for slider)

Remoulade:

½ cup mayo
¼ cup sweet relish
¼ cup ketchup
½ shallot diced optional
1-2 tsps old bay
2 tbsps creole mustard
AP Seasoning

Instructions

Prep:

Preheat oven to 450 degrees.
Crush your crackers into bread crumbs.

Make Your Remoulade:

In a large mixing bowl, make your "sauce" by combining the mayo, worcestershire sauce, hot sauce, lemon juice, sweet pickle juice, dijon mustard, and seasoning. Mix to combine and season to taste.
After tasting and adjusting, whisk in 1 egg.
Next, fold in your crab meat carefully, so that you do not break apart the large chunks of crab meat.
Then, begin to fold in the bread crumbs a little at a time.
Once the crab cake mixture holds together, place it in the fridge for 30 minutes.
Add foil to a baking sheet and spray with cooking spray.
Melt ½ stick of butter in the microwave.
Form crab mixture into desired size crab cakes and place on the baking sheet.
Top with old bay and place into the oven for 12-15 minutes.
Remove from the oven and baste with melted butter.
Place under the broiler for 2-5 minutes to finish and brown the top. (Keep an eye on it so it doesn't brown too much)

Notes

Crab Meat: Use lump or jumbo lump crab meat for the best texture. Pick through carefully to remove any shell fragments.

Chilling: Chill formed crab cakes for at least 30 minutes before cooking. This helps them hold together in the pan.

Pan Frying: Use a mix of butter and oil over medium-high heat. Do not flip until a golden crust forms, about 3-4 minutes per side.

Make Ahead: Form crab cakes up to 24 hours ahead and refrigerate on a parchment-lined sheet pan.

Nutrition