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Pan Fried Crab Cakes

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Ingredients

  • 1 pound jumbo lump crabmeat, picked over to remove cartilage or shell
  • 4 scallions, green part only, minced (about 1/2 cup)
  • 1 tablespoon chopped fresh herb, such as cilantro, dill, basil, or parsley
  • 1 1/2 teaspoons Old Bay Seasoning
  • 2-4 tablespoons plain dry bread crumbs
  • 1/4 cup mayonnaise
  • Salt and white pepper
  • 1 large egg
  • 1/2 cups all-purpose flour
  • 4 tablespoons vegetable oil

Details

Servings 4

Preparation

Step 1

Crab Info: The best crab to use for crab cakes is FRESH blue crab meat, preferably “jumbo lump,” which indicates the largest pieces and highest grade. Fresh pasteurized crabmeat is watery and bland. Frozen crabmeat is stringy and wet.

NOTE: The amount of breadcrumbs you will add will depend on the crab meat’s juiciness. Start with the smallest amount, adjust the seasonings, then add the egg. IF the cakes won’t bind at the point, then add more breadcrumbs, one tablespoon at a time.


1. Gently mix the crabmeat, scallions, herbs, Old Bay, 2 tablespoons breadcrumbs, and mayonnaise in medium bowl, being careful not to break up crab lumps. Season with salt and white pepper to taste. Carefully fold in egg with rubber spatula until mixture just clings together. Add more crumbs if necessary.

2. Divide crab mixture into four portions and shape each into a fat, round cake, about 3 inches across and 1 ½ inches high. Arrange on a baking sheet lined with waxed paper; cover with plastic wrap and chill for at least 30 minutes. (Can be refrigerated up to 24 hours)'

3. Put flour on plate or in pie tin. Lightly dredge crab cakes. Heat oil in large, preferably non-stick skillet over medium-high heat until hot by not smoking. Gently lay chilled crab cakes in skillet; pan-fry until outsides are crisp and browned, 4 to 5 minutes per side. Serve hot, with Tartar Sauce or Creamy Dipping sauce.

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