Description
These Best Crab Cakes are crisp and golden on the outside, tender and flavorful on the inside, made with lump crab meat, almond flour, and a blend of seasonings. Pan-fried to perfection and served with a creamy, tangy tartar sauce, they make an easy and delicious dinner or appetizer.
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
Tartar Sauce
- 1 recipe tartar sauce (prepared separately or store-bought)
Instructions
- Whisk the sauce: In a large mixing bowl, combine the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, and kosher salt. Whisk them together thoroughly until the mixture is smooth and well blended.
- Mix with crab: Add the lump crab meat, almond flour, finely diced shallot, and chopped fresh parsley into the bowl on top of the sauce mixture. Gently fold everything together until the ingredients are evenly combined without breaking up the crab meat.
- Fry the crab cakes: Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Measure out ¼ cup portions of the crab mixture and shape each into a firm patty using your hands. Carefully place the patties into the hot pan without overcrowding it, cooking about 4 to 5 patties at a time. Fry each side for 2 to 3 minutes until they turn golden brown and crisp. Remove the cooked crab cakes to a plate and repeat with the remaining mixture, adding more oil if needed.
- Serve: Arrange the freshly cooked crab cakes on a serving platter and serve them warm alongside a side of creamy tartar sauce for dipping.
Notes
- These crab cakes are best enjoyed fresh and hot from the pan to maintain their crisp texture.
- Using lump crab meat ensures the best texture and flavor with minimal fillers.
- If you prefer, you can make the tartar sauce from scratch or use your favorite store-bought version.
- Be gentle when mixing to keep the crab meat chunky and avoid overhandling the mixture.
- These crab cakes freeze well—freeze before frying, then cook straight from frozen, adding a couple extra minutes to cooking time.
- Watch a video tutorial to see the step-by-step preparation and cooking process.
Nutrition
- Serving Size: 1 crab cake
- Calories: 116
- Sugar: 1 g
- Sodium: 493 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.003 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 52 mg
