Southern Crab Cakes recipe is an easy and tasty meal. Today I am taking a new recipe. If you cook then visit my articles. It is my mother’s favourite recipe and my family’s best recipe. These southern crab cakes are simple to whip up and are so delicious that everyone will be begging for more.
This dish is popular on so many seafood and fine dining restaurant menus around the world but this is especially in the New England region of the U.S. and in Louisiana. This dish has a little bit of kick, but not too much, and is truly crab forward. This dish is absolutely delicious, insanely good and an absolute star.
This recipe is truly something special. It is served with some jalapeno remoulade and you will not believe how incredible these are. So this recipe follows all instructions below the pang and completes the read this recipe.
| Prep Time | Cook Time | Chill Time | Total Time |
| 10 minutes | 10 minutes | 1 hour | 1 hour 20 minutes |
About of crab recipe
I recommend a new tasty recipe for you and how to make this recipe. These are the best tips and tricks here. These southern crab cakes are one of those recipes that everyone knows by heart in that region. It is like a simple recipe but it is meant to really make the flavour of the crab shine.
This recipe serve these as a meal an appetizer or as a side dish and below I give some great ideas on how to serve crab cakes and what to serve them with –
I like to crab meat using lump or jumbo lump crab meat for this recipe if you can. It is one of the best dinner recipes. So, this recipe serves them with potato salad, macaroni salad, roasted vegetables, broccoli salad or some other option if you want.
If you want to eat this recipe then I tell you to use tartar sauce but if you are not a fan of tartar sauce then I Suggest that you can also use cocktail sauce, remoulade or garlic aioli.
There are two types of crab cakes. First- restaurant style cakes are more gourmet and are made with large chunks of crab meat so the crab is the main focus.
Boardwalk style cakes are filled with smaller chunks of crab, egg, breadcrumbs and seasoning.
When making this crab cake then topping you need the base of sauce- mayonnaise, mustard, lemon juice, Worcestershire and most importantly creole seasoning and hot sauce.
Recipe of History
Crab cakes are likely to have originated in Native American cuisine in the Chesapeake region, where blue crabs were plentiful. Blue crabs were abundant in the Chesapeake Bay and soon became a staple food in the Maryland region. As blue crabs continued to grow in popularity and were made in various recipes, the crab cake was born. The term Crab cake was first used in the 1930 cookbook called New York World’s Fair CookBook by Crosby Gaige.
Recipe equipment
Large cast iron skillet
Circular measuring cup or even a lid from a jar
Main Ingredients
Lump crab meat– It’s from the Gulf of Mexico and is sweet and not overly crabby testing. It is a bit pricey but so worth it. Any type of regular lump crab meat will work. We do not recommend jumbo lump crab meat. So, we recommend seeking our Blue Crab.
Salted butter– You use unsalted butter in this recipe.
Eggs– We use 2-4 eggs in this recipe but you do not use this recipe.
Salt and black pepper– This is a food tasty with its ingredients.
Paprika or Old bay seasoning– This recipe uses paprika or old bay seasoning.
All purpose flour– You use all purpose flour in this recipe so you can try any flour.
Onion- finely chopped onion.
Lemon juice– You preferably fresh, from half of one lemon.
Oil– We use vegetables that are perfect for lightly frying the cakes, but canola and peanut oil will work wonderfully as well.
Parsley– fresh Italian parsley chopped
Right amount of Ingredients
- 16 ounces lump crab meat
- 1 large egg beaten
- ¼ cup + 1 tablespoon all purpose flour
- ½ teaspoon salt
- ½ teaspoon paprika
- ⅛ teaspoon black pepper
- 4 tablespoon butter
- Fresh chopped parsley for garnish
- Lemon wedges for serving
- Tartar sauce for serving
- ½ teaspoon chili powder
- ¼ cup onion finely chopped
- Juice of 1 lime
How to pick over crab meat?
First you pour the meat out on a clean sheet pan or plate and pick through it with your fingers to remove any training small pieces of shell. Carefully and try not to break up the lumps. It is hard to see the bits of the shell but you can feel them with your fingers.
How to make crab cakes?
When making the recipe then I suggested the best and easiest process of how to make this recipe and this recipe making process step by step below the page –
Step- 1: First you pick through the crab meat checking for leftover pieces of shell. You try not to break up the lump crab meat too much as you do so you like smaller chunks of meat. Then you add the crab meat to a bowl then add the beaten egg, 1 teaspoon of flour, salt, paprika and black pepper and stir gently until combined.
Step- 2: Then from the mixture into 8-10 sized patties, packing them firmly. Now you place it on a plate or sheet tray. Put the tray into the refrigerator to set for 30 minutes.
Step- 3: Now you add remaining ¼ cup flour on a plate and very carefully place the crab cakes one at a time onto the flour and lightly coat them on both sides. Place them back onto the plate or sheet tray.
Step- 4: Place a large skillet over medium heat and once the skillet is hot then add the light oil or butter and allow to melt. Now fry the crab cakes for 3-4 minutes per side until lightly golden brown. Do not overcrowd the pan and fry in batches if necessary.
Step- 5: Then you serve the recipe topped with chopped parsley, lemon wedges, and tartar sauce. Enjoy eating with all your family.
Health of benefits
Crab is packed with protein, which is important for building and maintaining muscle. Crab also contains high levels of omega-3 fatty acids, vitamin B12, selenium. These nutrients play vital roles in improving general health while helping prevent a variety of chronic conditions.
The omega-3 fatty acids in crab provide many benefits related to heart health. These important nutrients may help lower triglycerides, reduce blood clotting and make it less likely that you will develop an irregular heartbeat.
Many of the nutrients found in crab include vitamin B12 and folate that help reduce the risk of vitamin deficiency anemia.
People who eat seafood such as crab at least once per week have a reduced risk of dementia and Alzheimer’s disease.
Crab may be lower in mercury than many other kinds of seafood, but it can still be a concern depending on how it is cooked and prepared. Brown crab meat can also have high levels of cadmium, which is toxic if you take in too much. Crab also has a good bit of sodium.
So crab cakes are a great source of omega-3 fatty acids and lean meat you can eat any mealtime. Lean meat like crab meat helps prevent damage to the arteries and reduce your risks of cardiovascular disease.
Notes:
Lump crab, jumbo lump crab and claw crab meat can all be used.
You can add a tad bit of oil to the butter. This will help the butter to not burn at a higher temperature.
Some other optional seasonings include- lemon pepper seasoning, Lawry’s seasoning salt or even a little minced onion.
If you can find old bay seasoning but you use that in this recipe instead of paprika.
This recipe for Imitation crab is not recommended.
These can be frozen, see tips above on how to do that.
These crab cakes are intentionally somewhat loose. There is not a ton of breadcrumbs or flour or mayo. They have a tendency to come apart while frying and flip them gently and use a spatula to press them together while cooking. The taste is well worth it.
You use breadcrumbs however store bought will work too. Regular or Panko are both fine choices.
You will likely need to fry up the crab cakes in a couple of batches. Simply place the first batch on a baking sheet lined with parchment or wax paper and place it in a 275 degrees F oven while you prepare the remaining batch.
Be sure to pick the crab over and remove any extra shells or cartilage.
Uncooked crab cake mixture freezes beautifully for up to 2 months.
These crab cakes are definitely best served right off the griddle but leftovers will keep covered in the fridge for a couple of days. Reheat in a low temp oven or in a skillet.
Nutrition
- Calories: 410 kcal
- Carbohydrates: 20g
- Protein: 25g
- Fat: 18g
- Saturated Fat: 8g
- Polyunsaturated Fat: 12g
- Monounsaturated Fat: 9g
- Trans Fat: 0.3g
- Cholesterol: 125 mg
- Sodium: 965 mg
- Potassium: 405 mg
- Fiber: 2g
- Sugar: 3g
- Calcium: 124 mg
- Iron: 3 mg
- Vitamin A: 250 IU
- Vitamin C: 25 mg
How to serve this recipe?
These recipes are definitely best served fresh off the griddle. You can form the cakes up to 2 or 3 hours before cooking them but wait until just before serving to fry them up.
When it’s frying them in batches may be necessary. If that’s the case keep cooked cakes on a baking sheet lined with parchment paper in an oven that has been preheated to 275 degree F.
Serve them with the traditional accompaniments. When you serve this recipe then sliced lemon is a must and hot sauce is strongly recommended. A good remoulade or sauce puts them over the top. Our favourite is the Jalapeno Remoulade. Simply mix the following together in a bowl and chili for 30 minutes.
Storing suggestion
Place your cooled southern crab cakes in an airtight container and they will keep in the refrigerator for up to 2 days. They can also be frozen. Then place cooled crab cakes in a freezer bag or freezer safe container and they will keep in the freezer for up to 3 months. To defrost take out and leaf in the refrigerator overnight.
If you want to make them ahead, prepare them up to the step of forming the patties then cover and refrigerate for up to 24 hours. Then cook as directed.
Fresh crab meat will keep in your refrigerator for 7-10 days.
To prevent drying out I would suggest placing a pad of butter on each cake or tenting the pan with additional foil.
Avoid the microwave at all costs. A microwave will render your cakes rubbery and tough. Such a waste.
FAQ
Is it better to fry crab cakes or bake them?
You will get the best crust on the outside if you fry them. You can do this in butter or a little ouil lard or bacon grease. You can bake them but frying gives the crab cakes a slightly crunchy exterior with a tender interior.
What kind of dipping sauce is good with crab cakes?
Tartar sauce is my choice. But if you are not a fan of tartar sauce then I suggest that you can also use cocktail sauce, remoulade or garlic aioli.
What goes with crab cakes for dinner?
My favourites are some potato salad, macaroni salad or coleslaw. Some other options are roasted vegetables, broccoli salad.
What kind of carb meat is best for crab cakes?
I suggest using lump or jumbo lump crab meat for this recipe if you can but claw crab meat can also be used. I do not suggest using imitation crab.
How do I store leftover crab cakes?
When you cooled crab cakes in an airtight container they will keep in the refrigerator for up to 3 days. They can also be frozen. Place cooled crab cakes in a freezer bag or freezer safe container and they will keep in the freezer for up to 3 months. To defrost then take out and leave in the refrigerator overnight.
Prawn and Salmon Burgers with spicy mayo recipe
Conclusion
So if you like crab cakes then you will love my easy recipe for blue crab cakes. It is a simple delicious combination of fresh blue crab lump crab meat and just enough mayonnaise, egg and cracker crumbs to bind it together. So, this is the best you will try and it will keep you coming back time and time again.
Then try your easy recipe best tips and best cooking knowledge here so, this recipe making time 1 hour 10 minutes. Today you will try this recipe and I am sure that you must do this recipe this time. Now you take the best knowledge then visit my website page.
