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Best Crab Cakes Recipe

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4 from 7 reviews

  • Author: Sara
  • Total Time: 35 minutes
  • Yield: 10 servings
  • Diet: Gluten Free

Description

These best crab cakes are crispy on the outside, tender on the inside, and bursting with fresh lump crab meat seasoned perfectly with Old Bay and herbs. Made with almond flour for a gluten-free twist and pan-fried to golden perfection, these crab cakes come together quickly and serve beautifully with a tangy homemade tartar sauce, making them an ideal appetizer or main dish for seafood lovers.

Ingredients

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)

Instructions

  1. 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 thoroughly until the mixture is smooth and well blended, ensuring all the seasonings are incorporated.
  2. Mix with crab. Gently fold in the lump crab meat, almond flour, finely diced shallot, and freshly chopped parsley into the sauce mixture. Stir carefully until all ingredients are evenly combined, taking care not to break up the crab meat too much.
  3. Fry the crab cakes. Heat the olive oil in a large non-stick skillet over medium heat. Using approximately ¼ cup of the crab mixture for each, form the mixture into patties with your hands. Place five patties in the hot pan and cook for 2 to 3 minutes on each side, or until they develop a golden-brown crust. Remove the cooked crab cakes to a plate and repeat the process with the remaining mixture.
  4. Serve. Plate the crab cakes and serve them warm alongside the prepared tartar sauce for dipping, enhancing the flavors of the dish.

Notes

  • Use lump crab meat for the best texture and flavor.
  • Almond flour is used instead of traditional breadcrumbs to keep the recipe gluten-free.
  • Be gentle when folding crab meat to keep chunks intact for a better texture.
  • Adjust Old Bay seasoning based on your spice preference.
  • Tartar sauce can be homemade or store-bought based on convenience.
  • If you prefer baking, crab cakes can be baked at 375°F for 12-15 minutes, flipping halfway through.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Find it online: https://sarabaking.com/best-crab-cakes-recipe/