Q: Why are my crab cakes falling apart?

A: You likely didn't chill them long enough, overmixed the crab, or the mixture was too wet. Always chill for at least 30 minutes, and handle the crab meat gently.

Q: Why are my crab cakes mushy?

A: Too much binder or filler, or the crab meat wasn't drained well. Use just enough binding ingredients to hold everything together, and pat crab meat dry before using.

Q: Is it possible to prepare crab cakes in advance?

A: Absolutely! Shape the patties and chill them in the refrigerator for up to 24 hours before cooking.This actually improves the texture as it gives the ingredients time to meld together.

Q: Can I freeze crab cakes?

A: Yes! For uncooked patties, freeze on a baking sheet, then transfer to freezer bags for up to 3 months. No need to thaw—just cook frozen, adding 2–3 minutes to each side. Cooked crab cakes can be frozen for up to 2 months and reheated in the oven.

Incredible crab cake recipe That'll Make You Famous at Parties

Description

These restaurant-quality crab cakes feature jumbo lump crab meat with minimal filler for maximum flavor. Golden crispy exterior with a tender, flaky interior that never falls apart. The secret is in the gentle handling and proper chilling technique.

Ingredients

For the Crab Cakes:

– 1 lb Jumbo Lump Crab Meat, picked over for shells

– 1/3 cup panko breadcrumbs

– 1/4 cup mayonnaise

– 1 large egg, lightly beaten

– 1 tablespoon Dijon mustard

– 1 tablespoon fresh lemon juice

– 1 teaspoon Worcestershire sauce

– 1/2 teaspoon Old Bay seasoning

– 2 green onions, finely chopped

– 2 tablespoons fresh parsley, minced

– Salt and white pepper to taste

For Cooking:

– 2 tablespoons vegetable oil

– 2 tablespoons butter

Instructions

1. Gently pick through crab meat to remove any remaining shell pieces. Place in a large bowl, being careful not to break up the lumps.

2. In a separate bowl, whisk together mayonnaise, egg, Dijon mustard, lemon juice, Worcestershire sauce, and Old Bay seasoning until smooth.

3. Pour the binding mixture over the crab meat. Add panko breadcrumbs, green onions, and parsley. Using a fork, gently fold ingredients together until just combined. Don’t overmix!

4. Divide mixture into 6 portions and gently shape into patties about 3/4 inch thick. Place on a baking sheet lined with parchment paper.

5. Refrigerate for at least 30 minutes. This prevents the crab cakes from falling apart during cooking.

6. Heat oil and butter in a large skillet over medium-high heat. Cook crab cakes for 3-4 minutes per side until golden brown and crispy.

Notes

– Don’t skip the chilling step – it’s crucial for keeping crab cakes intact

– Use the highest quality crab meat you can afford for best results

– Gently fold ingredients to maintain crab texture

– Can be made ahead and chilled up to 24 hours before cooking

– For baking: 425°F for 12-15 minutes

– For air frying: 375°F for 8-10 minutes, flip halfway

Prep Time: 15 minutes
Cook Time: 8 minutes
Category: Main Course, Seafood, Appetizer
Method: Pan-Fried
Cuisine: American, Maryland, Coastal

Nutrition

Serving Size: 1 large crab cake (1/6 of recipe)
Calories: 185
Sugar: 1g
Sodium: 420mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 18g
Cholesterol: 85mg

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