Crispy Crab Cakes

Prep Time: 15 minutes / Sit Time: 15-30 minutes / Cook Time: 20 minutes = ~1 hour

Serving Size: Makes 5-6 Large Crab Cakes

Crab Cake Ingredients

• 1 medium shallot, finely diced

• 2 tbsp fresh parsley, finely chopped

• 1 tbsp fresh chives, finely chopped

• 2 eggs, separated

• 2-3 tbsp homemade mayonnaise

• 2 tsp Dijon mustard

• Juice from ½ of a lemon

• 1 tsp Worcestershire sauce

• 1 tsp old bay seasoning

• 1lb fresh lump crab meat

• Salt and fresh-cracked pepper

• ¼ cup all-purpose (AP) flour

• 1 ½ cups panko breadcrumbs, separated

• 2-3 tbsp of a neutral, high-heat oil (vegetable, canola, olive oil, etc.)

  
  

Tartar Sauce Ingredients

• ¾ cup homemade mayonnaise

• 1 medium shallot, finely minced

• 3 tbsp capers, finely minced

• 3 tbsp sweet pickle relish (you can substitute sweet pickle relish for finely diced dill pickles if you prefer it less sweet)

• 2 tbsp fresh parsley, finely chopped

• 1 tbsp freshly squeezed lemon juice

• Salt and fresh-cracked pepper to taste

  
  

Steps

1. Mix all the tartar sauce ingredients in a bowl, cover, and place in the refrigerator until needed. Will keep up to one week.

2. In a large bowl, whisk together the shallot, parsley, chives, one egg, mayonnaise, mustard, lemon juice, Worcestershire sauce, old bay, salt, and pepper.

3. Add crab meat and gently mix so as not to break up the meat too much.

4. Add ½ cup of the breadcrumbs and mix again.

5. Form 5-6 cakes. Place on a baking sheet or a plate and chill in the refrigerator for 15-30 minutes.

6. Using three separate bowls create your coating station – one will have the AP flour, whisk the remaining egg and 1 tbsp of water in the other, and add the remaining 1 cup of breadcrumbs in the last. To the Breadcrumbs, season with 1 tsp salt, 1 tsp pepper, and ½ tsp old bay seasoning.

7. Once your cakes have chilled, heat the oil in a large cast iron skillet over medium heat.

8. While the skillet is heating, transfer each cake from the flour, to the egg, and then the breadcrumbs, making sure to coat the entire cake and shaking off any excess.

9. Fry the cakes in the skillet until golden brown and crispy, about 4-5 minutes per side. 

10. Transfer to a paper towel-lined plate or a rack and season immediately with a touch of salt.

11. Serve with the tartar sauce and a lemon wedge. I like to serve these with a fresh arugula salad tossed with your favorite dressing.

12. Enjoy!