Crispy & Crunchy Crab Cakes

So much flavor in such a little cake! We absolutely love our crab cakes here in the south and to be able to make them at home is the best! This recipe is super easy and quick. You'll have your hearty and delicious appetizers in no time!

Crab cakes are great any time of the year, but I figured since Memorial Day is around the corner, protein filled appetizers would be particularly popular now!

This recipe pairs well with my Fried Mac & Cheese Balls and my Spicy Margarita recipe for those hot BBQ days!

Ingredients Overview

*See recipe card for quantities*

• Crab meat
• Mayonnaise 
• Egg
• Dijon mustard
• Onion powder
• Garlic powder
• Garlic salt
• Cayenne pepper
• Seafood seasoning - I used Chef Paul's
• Lemon, squeezed
• Breadcrumbs
• All-purpose flour

Instructions

Here's what the process will look like!

Step 1: Combine all ingredients in mixing bowl.

Step 2: Form contents into ball shape with your hands

Step 3: Press gently into patties and fry each side for 4 minutes.

Step 4: Remove and let cool. Optional choice to garnish with parsley.

Hint: don't press too hard on your patties before frying! You don't want them to be too thin! We like our patties thick!

Substitutions

• Gluten Free - instead of regular all purpose flour and regular bread crumbs, use gluten free versions of both. Ratio should be 1:1.
• Vegetarian - if you want a vegetarian alternative to seafood, use shredded lions mane or chickpeas & artichoke as an alternative!

Variations

• Spicy - remove cayenne pepper if you don't want a slight kick!
• Fancy - sprinkle with parsley before serving.

Equipment

• 1 Medium/Large Mixing Bowl
• 1 Spoon
• 1 Cast Iron Skillet or Stovetop Pan
• 1 Spatula

Storage

1. Refrigeration: For short-term storage, place the crab cakes in an airtight container or wrap them tightly in plastic wrap or aluminum foil. Store them in the refrigerator. They can stay fresh for up to 3 days.
2. Freezing: For longer-term storage, you can freeze the crab cakes. Frozen crab cakes can be stored for up to 2-3 months.
   • Flash Freeze: Place the cooked or uncooked crab cakes on a baking sheet lined with parchment paper in a single layer. Put the baking sheet in the freezer for 1-2 hours until the crab cakes are solid. This prevents them from sticking together.
   • Wrap and Store: Once frozen, wrap each crab cake individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or airtight container.
3. Reheating (for refrigerated crab cakes):
   • Oven: Preheat your oven to 350°F (175°C). Place the crab cakes on a baking sheet and bake for about 10-15 minutes, or until heated through and crispy.
   • Stovetop: Heat a small amount of oil in a skillet over medium heat. Add the crab cakes and cook for 3-4 minutes per side, or until heated through and crispy.
4. Reheating (for frozen crab cakes):
   • Thaw First: For best results, thaw frozen crab cakes in the refrigerator overnight before reheating using one of the methods above.
   • Direct Cooking: If you’re in a hurry, you can cook them directly from frozen. Increase the cooking time by a few minutes to ensure they are heated through.

FAQ