This Crab Cake Recipe is incredibly easy and absolutely delicious! There’s nothing better than fresh, crispy crab cakes, and these Baltimore-style crab cakes truly hit the mark. Paired with a tangy homemade tartar sauce, these crab cakes are irresistible.
Why We Love This Crab Cake Recipe
- Crispy: Cooking these crab cakes in a cast iron pan ensures a perfectly crunchy exterior.
- Fluffy: The addition of baking powder keeps them light and moist, and minimal mixing preserves their delicate texture.
- Flavorful: Worcestershire sauce and Old Bay Seasoning add bold, classic flavors to these cakes.
Variations on Baltimore Crab Cakes
You can easily put your own spin on these crab cakes:
- Add extra herbs like dill, tarragon, or chives for a fresh twist.
- Create a Southwest-inspired version with corn, diced bell peppers, jalapeños, cilantro, cumin, and chili powder.
- Try an Asian-inspired version by using Panko breadcrumbs, green onions, grated ginger, soy sauce, sesame oil, and sriracha.
Storage and Reheating Tips
- Refrigerate: Store leftover crab cakes in an airtight container for up to 4 days. Reheat them in a 350°F oven, topped with a cold slice of butter, for 10-20 minutes until crispy and browned.
- Freeze: Freeze in a single layer on a baking sheet for 1-2 hours, then transfer to an airtight container or Ziplock bag for up to 3 months. Thaw in the fridge overnight before reheating.
Serving Suggestions
These crab cakes pair perfectly with homemade tartar sauce, made with dill pickle, mayonnaise, Dijon mustard, lemon juice, chives, and green onion. For sides, try dishes like coleslaw, potato salad, shoestring fries, clam chowder, grilled lemon butter asparagus, or cheesy garlic cornbread biscuits.
FAQs
- How long can you store uncooked crab cakes?
You can refrigerate the crab mixture for up to 3 days. When ready, shape the mixture into patties and cook. - Should you fry or bake crab cakes?
Pan-frying is our favorite method for achieving a crispy crust. - How do you keep crab cakes from falling apart?
Chill the patties in the fridge for 30 minutes before frying to help them firm up. - What’s a good substitute for mayonnaise in crab cakes?
Plain Greek yogurt works well as a replacement.
Ingredients
- 20 saltine crackers, finely crushed
- 1 pound lump crab meat (jumbo lump preferred)
- ½ cup mayonnaise
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 tablespoon baking powder
- 1 teaspoon Old Bay Seasoning or ½ teaspoon hot sauce
- 1 tablespoon minced fresh parsley (optional)
- Fresh dill and lemon wedges (optional, for garnish)
- Homemade tartar sauce for serving (click for recipe)
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