Crab Cakes
I love making crab cakes! They’re easy and burst with flavor. To start, mix lump crab meat, eggs, mayonnaise, Dijon mustard, and almond flour. Form the mixture into patties. Heat oil in a pan over medium heat and fry each patty for 2 to 3 minutes on both sides until golden brown. Serve with tartar sauce or a fresh salad. For extra tips on cooking and storing them, just keep going.
Why You’ll Love this Recipe
If you’re looking for a recipe that’s both simple and delicious, you’ll love these crab cakes. They’re easy to make and require minimal ingredients.
The use of almond flour instead of breadcrumbs highlights the crab meat’s sweetness and texture. Plus, you’ll enjoy the crispy edges and tender center that remind you of coastal dining.
Here’s why you’ll appreciate this recipe:
- Quick preparation and cooking time.
- No complicated steps or hard-to-find ingredients.
- Gluten-free option available.
- Fresh flavors from shallots and parsley.
These crab cakes are perfect for any occasion, whether it’s a casual dinner or a special gathering.
Recipe
Ingredients
- 1 pound lump crab meat
- 2 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 tablespoon Old Bay seasoning
- 1/2 cup almond flour
- 1/4 cup diced shallots
- 1/4 cup fresh parsley, chopped
- Oil for frying
Cooking Instructions
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In a large mixing bowl, whisk together the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning until smooth.
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Gently fold in the lump crab meat, almond flour, diced shallots, and chopped parsley until the mixture is well combined. Be careful not to break up the crab meat too much.
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Heat a generous amount of oil in a non-stick pan over medium heat. You want enough oil to coat the bottom of the pan for frying.
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Form the crab mixture into patties, about 2 to 3 inches in diameter. Carefully place the patties in the hot oil.
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Fry the crab cakes for 2 to 3 minutes on each side, or until they’re golden brown and crispy. Use a spatula to gently flip them, taking care to maintain their shape.
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Once cooked, transfer the crab cakes to a paper towel-lined plate to drain excess oil before serving.
For best results, be sure to use lump crab meat for its superior flavor and texture.
If you’re preparing these in advance, consider chilling the formed patties in the refrigerator for about 30 minutes before frying; this helps them hold their shape better.
Serve with the homemade tartar sauce and enjoy!
Final Thoughts
After preparing your crab cakes using the recipe, it’s important to think about how to enjoy them fully.
Consider serving them with homemade tartar sauce for added flavor. You can pair your crab cakes with a fresh green salad or crispy fries to create a satisfying meal.
If you have leftovers, store them in an airtight container for up to four days in the fridge. For longer storage, freeze them with parchment paper between layers for up to three months.
Reheat in a pan with oil to keep them crispy. Enjoy your delicious creation and share with friends!
Frequently Asked Questions
Can I Use Imitation Crab Meat Instead of Lump Crab Meat?
I’ve found that imitation crab meat can work in some recipes, but it lacks the sweetness and texture of real crab. For the best flavor, I recommend sticking with lump crab meat whenever possible.
How Long Do Crab Cakes Take to Cook in an Air Fryer?
When using an air fryer, I find that cooking times for patties usually range from 10 to 12 minutes. Just flip them halfway through to guarantee they cook evenly and get that nice crispiness!
Can I Make Crab Cakes Ahead of Time?
I love making things ahead of time. You can prepare the mixture and refrigerate it for a few hours or even overnight, ensuring the flavors meld beautifully before cooking. It saves time later!
What Dipping Sauces Pair Well With Crab Cakes?
When it comes to dipping sauces, I love pairing crab cakes with a tangy homemade tartar sauce or a zesty lemon aioli. They really enhance the flavors and add that extra delicious touch!
Can I Bake Crab Cakes Instead of Frying Them?
Absolutely, you can bake them instead of frying! I recommend preheating your oven to 375°F and baking for about 15-20 minutes, flipping halfway through for even cooking. It’s a healthier option that still tastes great!
