Recipes

Easy Crab Cakes

Making crab cakes at home couldn’t be easier with this straightforward recipe, even though they’re a popular in restaurants. Just prep and fry in the pan! The “Best Ever” Easy Crab Cakes recipe includes either fresh or canned crab meat, so you won’t need to go to the store every time you get a craving.

This dish is perfect if you’re looking for a quick and mouthwatering crab cake recipe to wow your visitors!

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients:

For The Crab Meat Filling:

  • 1 lb white crab meat
  • 3 onions
  • ½ cup panko bread crumbs
  • ½ cup mayonnaise
  • 3 tbsp Fresh Lemon Juice
  • 2 tbsp chives chopped
  • 2 tbsp fresh parsley leaves finely chopped
  • salt and pepper to taste

For The Breadcrumb Coating:

  • ¼ cup all-purpose flour
  • 1½ cups breadcrumbs
  • 2 eggs for egg wash
  • ½ cup vegetable oil
  • 1 tbsp water
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • ½ tsp pepper
  • ½ tsp salt

 

Instructions:

  1. Crabmeat, mayonnaise, green onions, chives, parsley, and lemon juice should all be combined in a sizable bowl. Panko breadcrumbs should be added and combined with the crab mixture.
  2. Form the batter into six equal thick circular cakes by dividing it into equal portions (see photos and video in the post)
  3. Refrigerate for at least 30 minutes after placing on a plate and wrapping in plastic. This hardens and sets the cakes, making them manageable for breading and preventing flattening during frying.
  4. Add the flour to a small bowl and season with salt and pepper.
  5. Whisk the eggs and the water in another basin.
  6. Put the bread crumbs, paprika, dried oregano, garlic powder, salt, and pepper in a third bowl.
  7. Dredge the crab cakes first in egg wash, letting excess run off, then in seasoned flour, tapping off extra. Dress cakes uniformly by dredging them through seasoned bread crumbs. Place until required on a platter.
  8. Heat the oil in a large saute pan, then pan fry the food for about 4 minutes on each side until nicely golden. After adding salt to taste, place the cakes on paper towels to absorb any remaining oil. Serve warm.

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