Crab Cakes Recipe

1. 1

   Check every lump of meat by carefully feeling around for any leftover shell fragments. You don’t need to break it apart, just check around the lumps.

2. 2

   Mix all ingredients for crab cakes except for the crab meat in a bowl and whisk well.

3. 3

   Add crab meat and mix it well. Break up some of the lumps and leave others in chunks.

4. 4

   Use an ice cream scoop to spoon out equal amounts of crab mixture. Shape the patties but don’t press them tight, just enough to form the shape of a patty.

5. 5

   Place them all on a parchment paper covered baking sheet and cover with plastic wrap or aluminum foil. Refrigerate for 30 minutes to a couple of hours, to help firm up the binding so the crab cakes don't fall apart. (You can even refrigerate overnight)

Cooking Crab Cakes:

1. 6

   Preheat the pan first over medium to medium-high heat and add the oil.

2. 7

   Let oil heat up until hot and add crab cakes. Do not move them after you place them in the pan until ready to flip. Cook crab cakes for 4-5 minutes per side.

   4 min
3. 8

   Mix all the ingredients for Remoulade sauce and serve it on the side of crab cakes. Alternatively, you can also serve them with tartar sauce or cocktail sauce.

Alternate Baking Method:

1. 9

   Preheat the oven to 425℉ and line a large baking sheet with parchment paper.

2. 10

   Place crab cakes on the prepared baking sheet, giving them a little space in between each one. Bake the crab cakes for 15-20 minutes, depending on thickness, until golden brown.

   15 min

Alternate Air-Fryer Method:

1. 11

   I highly recommend lining the air fryer basket with specialized parchment paper liners (they are perforated). Or grease it before adding the crab cakes.

2. 12

   Place crab cakes into the basket in one single layer, with a little space between each one. Cook at 375℉ for 10-12 minutes, flipping half way through.

   10 min