Description
These easy homemade crab cakes are crispy on the outside and tender inside, made with lump or backfin crab meat and a flavorful blend of seasonings. Served with a tangy homemade tartar sauce, they make a perfect appetizer or main dish for seafood lovers.
Ingredients
Scale
Crab Cakes
- 1 pound Crab Meat (Use lump or backfin crab meat for best flavor.)
- 1 cup Breadcrumbs (Seasoned or plain breadcrumbs can be used.)
- 1/4 cup Mayonnaise (Opt for quality mayonnaise for better taste.)
- 1 large Egg (Essential for binding the mixture.)
- 1 tablespoon Dijon Mustard (Adds a subtle tang.)
- 1 dash Worcestershire Sauce (Enhances flavor with umami notes.)
- 1 teaspoon Salt (Adjust to taste.)
- 1/2 teaspoon Pepper (Adjust to taste.)
- 1/4 cup Oil (For frying, use vegetable or canola oil.)
Tartar Sauce
- 1/4 cup Mayonnaise (Use from crab cake ingredients or fresh if preferred.)
- 2 tablespoons Pickles or Relish (For tartar sauce.)
- 1 teaspoon Lemon Juice (For tartar sauce.)
- Salt and Pepper to taste
Instructions
- Prepare Ingredients: Gather all ingredients and prepare your workspace. Place crab meat in a large mixing bowl and check carefully for any shell fragments to avoid unpleasant bites.
- Add Breadcrumbs: Add the cup of breadcrumbs to the crab meat and mix gently to combine without breaking up the crab too much.
- Mix Wet Ingredients: Incorporate mayonnaise, egg, Dijon mustard, and Worcestershire sauce into the crumb and crab mixture. Mix just until combined to keep the texture light.
- Season: Add salt and pepper to taste and any chopped herbs if desired. Gently fold to evenly distribute the seasoning without smashing the crab meat.
- Form Patties: Using about 1/4 cup of the mixture per patty, form evenly sized crab cakes that will cook uniformly.
- Heat Oil & Fry: Heat oil in a skillet over medium heat. Fry the crab cakes for 4-5 minutes on each side until they turn golden brown and crispy.
- Drain Excess Oil: Transfer the cooked crab cakes to a plate lined with paper towels to remove excess oil and keep them crisp.
- Make Tartar Sauce: In a small bowl, mix mayonnaise, chopped pickles or relish, lemon juice, and a pinch of salt and pepper until smooth to create a fresh tartar sauce.
- Serve: Plate the crab cakes with a generous dollop of tartar sauce and lemon wedges on the side for squeezing. Enjoy immediately for best taste and texture.
Notes
- Use lump or backfin crab meat for best flavor and texture.
- Be gentle when mixing to keep crab meat chunky and tender.
- Adjust seasoning to your preference before forming patties.
- Use oil with a high smoke point like vegetable or canola for frying.
- Drain fried crab cakes well on paper towels to keep them crisp.
- The tartar sauce can be prepared ahead and refrigerated in an airtight container for up to 2 days.
- Serve with fresh lemon wedges to brighten the flavors.
