Best 3 Ultimate Crab Cakes Recipes

Crab cakes are a delightful seafood dish featuring succulent crab meat, savory seasonings, and a crispy golden-brown crust. These delectable cakes are often served as an appetizer or main course, offering a burst of flavors in every bite. Our collection of crab cake recipes provides a variety of options to suit your taste and cooking preferences. From classic Maryland-style crab cakes with a blend of spices and herbs to more modern variations incorporating unique ingredients like avocado, mango, and roasted red peppers, our recipes guarantee an unforgettable culinary experience. Whether you prefer pan-frying, baking, or air-frying your crab cakes, we have the perfect recipe for you. Get ready to savor the delicate sweetness of crab meat enveloped in a crispy, flavorful crust.

Check out the recipes below so you can choose the best recipe for yourself!

THE ULTIMATE CRAB CAKES

The Ultimate Crab Cakes image

Provided by Tyler Florence

Categories appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 22

Ingredients

Extra-virgin olive oil
1 onion, finely minced
4 garlic cloves, finely minced
1 1/2 pounds jumbo lump crabmeat
1 1/2 cups fresh bread crumbs (made from 4 or 5 slices white bread with the crusts removed and processed in food processor)
2 tablespoons mayonnaise, plus more if needed
1 large egg white
1/2 lime, juiced
1/4 cup freshly chopped cilantro leaves, plus whole leaves, for garnish
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
1 recipe Garlic Aioli with Celery Root, for serving, recipe follows
Lemon wedges, for garnish
2 cloves garlic
1/2 cup sour cream
1 cup mayonnaise
1 tablespoon celery seed
1 lemon, juiced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
About 2 cups shredded celery root, shredded using the grater attachment of a food processor or a mandoline
2 tablespoons freshly chopped chives

Steps:

Make the crab cakes first so they have time to firm up in the refrigerator before you cook them.
Heat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill.
To serve, heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and Garlic Aioli with Celery Root.
Mince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife.
Place the paste in a large bowl and add: the sour cream, mayonnaise, celery seed, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the shredded celery root and chives. Give it a final taste and adjust seasoning, if necessary.

ULTIMATE CRAB CAKES WITH A SIMPLE REMOULADE SAUCE

Ultimate Crab Cakes With a Simple Remoulade Sauce image

I used this in a basic crab cake recipe to get rid of some left over veggies, It came out with a good twist to traditional crab cakes

Provided by Sourgirlt

Categories Crab

Time 35m

Yield 8 patties, 4 serving(s)

Number Of Ingredients 16

Ingredients

1/2 lb lump crabmeat
1/2 cup small red pepper, finely chopped
1/2 cup red onion, finely chopped
2 tablespoons olive oil
1 -2 teaspoon Old Bay Seasoning
1 teaspoon hot pepper sauce
1/4 cup parsley
2 eggs
1 cup Italian seasoned breadcrumbs (add more to get a good texture and hold if needed)
salt and pepper (to season)
1/4 cup olive oil
2 tablespoons butter
1 tablespoon Dijon mustard
1 cup catsup
1 -2 tablespoon grated horseradish
mayonnaise

Steps:

Crab cakes:.
Heat olive oil in pan and add peppers, onions, hot pepper sauce, old bay and parsley. Cook until veggies are tender.
Break up lump crab meat and check for shells and remove.
Add veggie mixture, crab, eggs and bread crumb and mix well. Mixture should just stick together and not be too wet, you can add more bread crumbs a little at a time.
Refrigerate for a 1/2 hour, shape into patty's and heat butter and olive oil over medium high heat. Cook 4 to 5 minutes on each side until golden brown.
Remoulade sauce
Mix all ingredients together and chill until ready to serve.

Nutrition Facts : Calories 521.1, Fat 31.3, SaturatedFat 7.8, Cholesterol 164.3, Sodium 1574.4, Carbohydrate 40.5, Fiber 2.7, Sugar 17.7, Protein 21.8

ULTIMATE CRAB CAKES

Ultimate Crab Cakes image

We combined lump crab meat with Swiss cheese, red bell pepper, mayo and Dijon mustard for pub-worthy crab cakes that can be ready in just 35 minutes.

Provided by Arlene Cummings

Categories Entree

Time 35m

Yield 8

Number Of Ingredients 13

Ingredients

2 eggs, beaten
1/2 medium red bell pepper, seeded, finely chopped (1/2 cup)
2 medium green onions, finely chopped (2 tablespoons)
2 tablespoons chopped fresh parsley
2 tablespoons mayonnaise
2 teaspoons seafood seasoning (from 6-oz container)
1 teaspoon Dijon mustard
1 lb lump crab meat
1 cup shredded Swiss cheese (4 oz)
Salt and pepper to taste
1 1/2 cups Progresso™ lemon pepper panko crispy bread crumbs
Vegetable oil for frying
Tartar sauce

Steps:

Line cookie sheet with waxed paper. In large bowl, mix egg, bell pepper, green onions, parsley, mayonnaise, seafood seasoning and mustard. Gently stir in crab meat and Swiss cheese. Season to taste with salt and pepper. Shape into 8 patties.
Dip both sides of each crab cake into bread crumbs, pressing crumbs into cake with hands to completely cover; place on cookie sheet. Refrigerate about 20 minutes to firm up crab cakes.
In 12-inch skillet, heat oil over medium heat. Add patties; cook until golden brown on both sides, being very careful when flipping so patties do not fall apart. Serve warm with tartar sauce.

Nutrition Facts : ServingSize 1 Serving

Tips:

Use fresh crab meat. Fresh crab meat is essential for making the best crab cakes. If you can't find fresh crab meat, you can use frozen crab meat, but it's important to thaw it properly before using it.
Don't overmix the crab cakes. Overmixing the crab cakes will make them tough. Mix them just until the ingredients are combined.
Use a light hand when shaping the crab cakes. Don't pack the crab cakes too tightly, or they will be dense and heavy. Just gently shape them into patties.
Pan-fry the crab cakes over medium heat. This will help them cook evenly and prevent them from burning.
Serve the crab cakes with your favorite dipping sauce. Some popular dipping sauces for crab cakes include tartar sauce, cocktail sauce, and remoulade.

Conclusion:

Crab cakes are a delicious and versatile dish that can be enjoyed for lunch, dinner, or as an appetizer. They are easy to make and can be customized to your own taste. With a few simple tips, you can make the best crab cakes that will impress your family and friends.