Best Crab Cake Recipe

I detest crab cakes that are mostly bread crumbs. 

To me, the crab should be the star of the cake, with others ingredients to simply compliment. 

This is the best crab cake recipe I've prepared, very little filler and seasoned just right. A nice crunch on the outside, these crab cakes are moist, flavorful, and loaded with crab meat inside.

Crab Cake Recipe

Ingredients:

1/2 red bell pepper, finely diced

1/2 medium sweet onion, 1 cup, finely diced

3 Tbsp olive oil, divided

2 Tbsp butter, divided

2 large eggs

3 Tbsp mayo

1 tsp Worcestershire sauce

1 tsp cajun seasoning or 1 1/2 tsp old bay seasoning 

1 tsp garlic powder

1/4 tsp salt

1/2 tsp black pepper

1 lb crab meat (I used claw meat)

1/2 cup seasoned bread crumbs

1/4 cup fresh parsley, finely chopped 

Recipe Method:

Prepare the veggies, I pulsed in my food processor a few times. Pick over the crab to make sure there aren’t any stray shells. 

In a large skillet over medium heat, add 1 Tbsp oil and sautee bell pepper and onion until soft.  Set aside to cool. 

In a large mixing bowl, whisk together 2 eggs, mayo, Worcestershire sauce, cajun seasoning, garlic powder, salt, and  black pepper. 

Add the crab to egg mixture. Next add the cooled bell pepper and onion, bread crumbs, and fresh parsley. Gently fold until combined and moistened. Cover and refrigerate 30 minutes. 

I used a 1/2 C. measuring cup to divide the mixture into about 6 to 8 cakes. Wet your hands and shape into 1/2” thick patties. 

In a large non-stick pan add 1 Tbsp oil and 1 Tbsp butter. Sautee crab cakes over medium heat in batches for 4-5 minutes per side (reduce heat if browning too quickly). Transfer to a serving plate and cook remaining crab cakes adding more oil and butter. 

Serve warm with your favorite seafood sauce or aioli.