Crabby Crab Cakes
- Total Time
- 1 hour, largely unattended
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 crab cakes
- 1pound fresh lump crab meat
- 1egg
- 1tablespoon Dijon mustard (optional)
- Salt and freshly ground black pepper to taste
- 2tablespoons flour, more for dredging
- 2tablespoons extra-virgin olive oil or neutral oil, like canola or grape-seed
- 4tablespoons butter (or use a total of 4 tablespoons oil)
- Lemon wedges
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
291 calories; 21 grams fat; 8 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 22 grams protein; 698 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Gently combine crab, egg, mustard, salt, pepper and 2 tablespoons flour. Cover mixture, and put in freezer for 5 minutes. Shape mixture into 4 hamburger-shaped patties. Line plate with plastic wrap, and put crab cakes on it. Cover crab cakes with more plastic wrap, and refrigerate them for about 30 minutes (or as long as 1 day), or freeze for 15 minutes.
- Step 2
Put flour for dredging in a bowl. Combine oil and butter in 12-inch skillet, and turn heat to medium. When butter melts and its foam subsides, gently dredge a crab cake in the flour. Gently tap off excess flour, and add crab cake to pan; repeat with remaining crab cakes, and then turn heat to medium-high.
- Step 3
Cook, rotating cakes in pan as necessary to brown the first side, 5 to 8 minutes. Turn, and brown the other side (it will take slightly less time). Serve cakes hot, with lemon wedges.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Ed Curcio
There was an identical recipe for “crabby crab cakes” in the Washington Post about 35 years ago and I have been making them ever since. I have found they stick together more firmly with two eggs and four tablespoons of flour. I will also add two or three tablespoons of panko breadcrumbs if the crab is a bit wet. I also freeze them for 10 minutes before frying. All in all a classic recipe!
Reuel
I suggest Panko crumbs instead of flour. Otherwise this is spot on.
laura
This is my hands-down, go-to recipe for Dungeness crab cakes.
islaygirl
These were perfect. Followed another commenter’s suggestion and added panko. Family ate every bite.
easydoesit
Very nice 'minimalist' recipe and heavy on the crab, low on filler.
C Norris
Yes, a thousand times yes. This recipe is perfect for very fresh crab that you are trying to highlight. The simplicity let’s the crab sing. I used very fresh Dungeness crab and was exceedingly happy with the result. I used the sub of a little panko in the crab mixture itself and all panko on the outside. Totally worth the hour plus of harvesting meat from a stabby crab carcass!
timing
Brown about 5 min per side Cover pan Into 325 oven Internal temperature 165
Mari
Made a mustard-based vinaigrette for the cakes as I didn’t have a lemon wedge and the acidity worked perfectly with these cakes.
Mike
Made exactly per recipe. Served on a bed of greens with a drizzle of garlic aioli. Simple and delicious!
Eleanor
Lucked into a bunch of crab caught by a neighbor. After we ate all we could, we picked the meat out and froze it, then weren’t sure what to do with it. Enter this recipe. A pound made eight 3” patties. We added chopped parsley to the crab mix, a bit of smoked paprika, and then dredged in panko. Really excellent use for our crab - felt very indulgent.
michael
love it!
Licia
These were perfect. I added some Cobanero chile flakes for heat.
Deb
I made a 1/2 batch with smaller cakes, #4. I used panko crumbs for dredging. Perfection!
AComstock
Made this on Christmas day with fresh Dungeness Crab. I made 8 smaller cakes and used 1 1/2 eggs and 3T of gluten free flour in the mixture and used a combo of gluten free flour and gluten free bread crumbs for dredging. (I'm having to "re-learn" to cook gluten-free for my Celiac daughter). Delicious!! This was my first attempt at crab cakes, and I don't feel the need to look any further for a recipe. I believe that proper chilling of the mixture and the cakes is key to a good result.
dcohenla
I make smaller cakes, this recipe makes around 9. I use the panko crumbs too and added some minced serrano chii pepper. All oil instead of the butter is quite fine.
notes from 11/24
The flavors in this recipe were spot on. My only difficulty was there wasn’t enough binder. Should have read the notes first! Definitely want to try again and follow the suggestion for doubling up flou and egg. I also did panko on the outside and it was the perfect crunch.
C Norris
Yes, a thousand times yes. This recipe is perfect for very fresh crab that you are trying to highlight. The simplicity let’s the crab sing. I used very fresh Dungeness crab and was exceedingly happy with the result. I used the sub of a little panko in the crab mixture itself and all panko on the outside. Totally worth the hour plus of harvesting meat from a stabby crab carcass!
easydoesit
Very nice 'minimalist' recipe and heavy on the crab, low on filler.
Elaine
I used 1.5 pounds of Dungeness crab meat, 2 eggs, 4 TB flour, and added 2 TB grated onion and 2 TB minced parsley. Dredged in panko. Held together nicely during dredging and cooking. Delicious!!
Lisa Kirschenbaum
i love these!i use matzoh meal instead of flour
SBTabas
Made the exactly recipe but added a teaspoon of “Fin and Feather Schmacker” from VSpicery (Tampa) and topped with a sauce of yogurt, Dijon and F&F, topped w chopped chives and with a side of lemon wedges. Heavenly.
Private notes are only visible to you.
Advertisement
