The Best Crab Cakes
Recipe Overview
Overview
Crab cakes are a classic seafood dish that can be both elegant and comforting. This recipe highlights the natural sweetness of lump crab meat, allowing it to shine through with minimal fillers. The addition of shallots and fresh parsley adds a nice touch of flavor and color, making these cakes not only delicious but visually appealing as well.
The homemade tartar sauce is a game changer, combining mayonnaise with dill pickles and a hint of lemon juice for a refreshing dip that complements the crab cakes perfectly. It’s easy to whip up and can be made ahead of time, allowing the flavors to meld together beautifully.
Cooking the crab cakes is straightforward; whether you choose to fry them for a crispy exterior or bake them for a healthier option, they come out golden and delicious. The recipe is flexible, allowing for substitutions based on what you have on hand, making it accessible for any home cook. These crab cakes are sure to impress at any gathering, especially during the holiday season when seafood is a popular choice.
Recipe Details
Steps & Tips
Combine 1 cup of mayonnaise, 1/2 cup of pickle relish, 2 tablespoons of finely diced shallot, 1 tablespoon of fresh lemon juice, and kosher salt and black pepper to taste. Stir until combined and refrigerate.
Tip: Use kosher salt or sea salt and ground black pepper to taste for better seasoning.
In a mixing bowl, add 2 large eggs, 2 tablespoons of mayonnaise, 2 teaspoons of Dijon mustard, 1 teaspoon of Worcestershire sauce, 1 teaspoon of fresh lemon juice, 1 teaspoon of Old Bay seasoning, and 1/4 teaspoon of kosher salt. Whisk until emulsified.
Tip: If you don't have Old Bay seasoning, check my blog for swap tips.
Add 1 pound of lump crab meat, 1/2 cup of almond flour, 1/4 cup of finely diced shallot, and 1/4 cup of freshly chopped parsley to the bowl. Mix until well combined.
Tip: You can substitute parsley with chives if you have them on hand.
Heat 2 tablespoons of olive oil in a pan over medium heat. Take about 1/4 cup of the mixture and form it into a patty with your hands. Place it in the pan.
Cook the crab cakes for about 2 to 3 minutes on each side until golden brown. Flip gently.
Remove cooked crab cakes to a plate and repeat the process with the remaining mixture.
Tip: For baking, place crab cakes on a parchment lined baking tray at 400°F for 10 to 15 minutes.
For baking, place crab cakes on a parchment lined baking tray in a 400°F oven for 10 to 15 minutes, flipping halfway.
Serve the crab cakes with a generous amount of tartar sauce and garnish with fresh parsley and lemon slices.
Tip: Garnish your platter with fresh parsley and lemon slices for a nice presentation.
Tip: Using almond flour keeps the recipe high protein and low carb.
Tip: Squeeze fresh lemon juice on the crab cakes for added flavor.
Tip: Store leftovers in an airtight container in the fridge for 4 to 5 days or freeze for up to 3 months.
Ingredients
Ingredient: Shellfish
→ Substitution: Use a different type of fish or seafood.
Ingredient: Eggs
→ Substitution: Chia egg or flaxseed meal mixed with water.
Ingredient: Gluten
→ Substitution: Use gluten-free breadcrumbs.
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Using lump crab meat ensures a fresh and flavorful crab cake.
- •Almond flour can be used as a gluten-free alternative to breadcrumbs.
- •Tartar sauce can be customized with different types of pickles.
- •These crab cakes can be baked or fried, depending on your preference.
