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They are amazing. These crab cake patties are moist and full of flavor. You can prepare them ahead of time or serve them straight away. Want to learn how to make crab cakes? Let’s get started!
What You Need For This Recipe
To make this fish recipe you need quite several ingredients but that doesn’t mean it is a difficult recipe. Have the following ready when you start:
- Crab meat – you can use canned meat or buy fresh crab
- Bread crumbs – I use Panko bread crumbs as they are a little bigger compared to regular bread crumbs
- Mayonnaise – keep the cakes moist
- Egg – use a large egg
- Dijon mustard – adds moisture and flavor
- Worcestershire sauce – powerful umami flavor
- Sriracha/hot sauce – gives the crab cakes a nice kick
- Dried parsley – an aromatic herb with a slightly peppery and earthy taste
- Salt – to taste
- Black pepper – freshly ground black pepper to taste
- Vegetable oil – for pan frying the cakes
Note that the full ingredients list, including measurements, can be found in the recipe card below.
How To Make Crab Cakes
- To make this recipe take a medium bowl and add mayonnaise, egg, Dijon mustard, Worcestershire, Sriracha, aalt, and pepper. Put them together and whisk to combine all the ingredients.
- Set the bowl aside. Take another slightly bigger bowl and stir the panic and parsley together with the crab meat.
- Now add the mayonnaise mixture and fold it into the crabmeat until the Panko and crab absorb the mayo mixture. Then shape the crabmeat mixture into 5 equal-size patties.
- Preheat a large Cast Iron Skillet to medium-high heat. Add two tablespoons of vegetable oil to the pan and coat the bottom of the skillet with the oil.
- Now add the crab cakes to the skillet. Depending on how big the patties are you can cook them all in one go or in batches. Cook until the crab cakes are golden and crispy, which takes about 3 to 5 minutes per side.
Canned Crab Cakes Recipe
If you can get fresh crab, I recommend it but it is more expensive than canned crab. So if you only have canned crab that will work just fine as well.
It took me a while to find some canned crab because a lot of brands that used to sell it took it off the shelves in the supermarket.
But fortunately, I found the shelves stacked again a couple of weeks ago so I instantly bought a couple of cans in case they run out again.
Crab can get dry very fast but not with this recipe. These crab cakes stay moist. I make them quite small but you can shape them into two crab patties and have dinner right there.
Can You Make Crab Patties Ahead Of Time?
Yes, you can make these crab cakes ahead of time. I like the cakes when they are fresh but they still have a great taste if you reheat them.
How To Reheat Crab Cakes?
You can reheat your crab patties in a skillet like you would make them fresh. Preheat our skillet and add a bit of oil before you add the crab cakes. Let them warm through for 2-3 minutes before serving.
If you have frozen cakes let them thaw completely before reheating.
How To Store Crab Cakes
You have several ways to store your crab patties. I like mine fresh as they taste sensational. However, if you have leftover crab cakes you can store them:
- Refrigerator – you can store your crab patties in the fridge. Wrap them with aluminum foil or cling film. Put them in the fridge for a maximum of 2 days
- Freezer – want to keep these patties longer than a couple of days you can store them in the freezer. Put them in a ziplock bag or an airtight container
Serve Crab Cakes With
You can serve these crab patties all on their own and you have a great snack but you can make them taste even better if you serve them together with:
More Crab Meat Recipes
If you like crab cakes take a look at these crab meat recipes as well:
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Crab Cakes
These crab cakes are they way to go. Super easy to make, moist and tender in the middle. Cooked in a skillet so done in no time. Try it!
Ingredients
- 1 can crabmeat (6 oz.)
- 1/2 cup panko bread crumbs
- 2 tablespoons mayonnaise
- 1 egg, beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 tsp hot sauce
- 1 tablespoon dried parsley
- Salt to taste
- Freshly ground black pepper
- Vegetable oil, for frying
Instructions
- Take a small bowl and add mayonnaise, egg, Dijon mustard, Worcestershire sauce, and hot sauce. Season with salt and pepper and whisk together
- Take a second bowl and stir together crabmeat, panko bread crumbs, and parsley. Fold in mayonnaise mixture
- Shape into 5 equal-size patties
- Preheat a large skillet to medium-high heat. Add a bit of vegetable oil to coat the bottom of the pan. Add crab cakes and cook until golden and crispy. This takes 3 to 5 minutes per side
- Serve immediately
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Nutrition facts
Calories: 143; Fat: 9g; Carbs: 9g; Protein: 7g;
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