Crab cakes make a delicious appetizer for your parties or a perfect dinner, served with a side salad! The most delicious part of the cakes is the crab itself! Helped a bit by the lemon!
Crab cakes are a staple food in the Chesapeake Bay region of Maryland. You can not walk in to a restaurant and not see them on the menu. Since we rarely get down to that area, we make them at home a few times a year, to treat ourselves.
What you need
- lump crab meat
- lemon juice
- panko bread crumbs
How to make crab cakes
- Chop up some of the crab, leaving about a third of it in large chunks.
- Chop vegetables.
- place all ingredients in large mixing bowl.
- Mix gently, but thoroughly.
- Form patties. Press into panko.
- Let cakes set up for at least 30 minutes, lightly covered in refrigerator.
- Fry in shallow oil until golden brown.
If you don’t want to dip these in a hot and spicy sauce, I suggest adding some heat to the crab mix. 1-2 tsp of hot sauce, 1/2-1 tsp of cayenne or chili powder, or Old Bay seasoning.
What sauces to use for crab cakes
Bold or spicy sauces really compliment the crab cakes.
Other Delicious Appetizers
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That’s how easy it is to make these easy Crab Cakes. Thanks for stopping by today!
Enjoy! And have fun cooking!
Super Easy Crab Cakes
- Chop 2/3 of the crab into medium chunks. Leave 1/3 in large chunks.
- Chop herbs and vegetables, finely.
- Add all ingredients to mixing bowl.
- Gently, but thoroughly mix.
- Make cakes in whatever size you like. Mine were about 3 ounces each.
- Press each cake into panko so that the panko sticks.
- Place on a plate. Refrigerate for at least 2 hours to let the panko soak up the liquids and bind, and for the flavors to meld.
- Shallow fry in cast iron pan in oil.
Originally published 3/19/20