Description
Deliciously crispy and tender crab cakes made with lump crab meat, seasoned with Old Bay and fresh herbs, and lightly pan-fried to golden perfection. Served best with a tangy homemade tartar sauce, these crab cakes are perfect for an elegant appetizer or a light main course.
Ingredients
Scale
Crab Cakes
- 2 large eggs
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon kosher salt
- 1 pound lump crab meat
- ½ cup almond flour
- ¼ cup finely diced shallot
- ¼ cup finely chopped fresh parsley
- 2 tablespoons olive oil
Optional
- 1 recipe tartar sauce (for serving, highly recommended)
Instructions
- Prepare the crab cake mixture: In a large mixing bowl, whisk together the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, and kosher salt until fully combined into a smooth dressing.
- Add crab and dry ingredients: Gently fold the lump crab meat into the egg mixture, being careful not to break up the crab too much. Then add the almond flour, finely diced shallot, and chopped fresh parsley, folding everything together just until incorporated.
- Form crab cakes: Using your hands or a spoon, shape the mixture into evenly sized patties, approximately 8 to 10 crab cakes depending on preferred size. Place them on a tray and refrigerate for at least 30 minutes to help them set.
- Heat the skillet: In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering but not smoking.
- Cook the crab cakes: Carefully place the crab cakes in the hot skillet without crowding. Cook for about 4 to 5 minutes on each side, or until they develop a firm, golden-brown crust and are heated through. Handle gently to prevent breaking.
- Serve: Remove crab cakes from the skillet and place on a paper towel-lined plate to absorb any excess oil. Serve immediately with optional tartar sauce on the side for dipping.
Notes
- Using lump crab meat ensures the best texture and flavor.
- Almond flour is used instead of traditional breadcrumbs for a gluten-free option.
- Refrigerating the formed crab cakes helps them hold together during cooking.
- Handle crab cakes gently when turning to avoid them falling apart.
- Serve with a homemade or high-quality tartar sauce for enhanced flavor.
