Crab Cakes

Recipe Date: February 4, 2025
Difficulty: Easy
Measurements: Imperial (US)

These subtly spicy cakes are delicious served with coleslaw or a green salad. They’re also great tucked into a soft egg bun. Serves 2 to 4

Ingredients

  • ½ pound crabmeat, picked to remove shells
  • 1 cup soft white bread crumbs
  • ¼ cup mayonnaise
  • 1 tablespoon freshly squeezed lemon juice
  • ½ teaspoon seafood seasoning (Old Bay, etc)
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon unsalted butter or oil
  • Watercress to garnish

Directions

1. Place the crabmeat in a bowl and gently shuffle through it with your fingers to pull out bits of shell and cartilage. Try not to break up the chunks of meat.

2. Add the breadcrumbs, mayo, lemon juice and seafood seasoning and mix gently until all the ingredients are well distributed. Taste for seasoning and add salt and pepper to taste if needed.

3. Shape into 4 large or 6 medium crab cakes and place them on a plate. Let them rest in the refrigerator for 10 minutes to overnight to allow the juices and mayo to soak into the bread.

4. Heat a 10-inch sauté pan over medium high heat. Add the oil, heat for a moment, then add the crab cakes to the pan and cook until golden on one side, 3 to 4 minutes. Flip the cake over with a thin metal spatula and cook on the other side until golden. Lower the heat if the crab cakes brown too quickly before warmed through.

5. Remove the crab cakes from the pan to a serving plate and garnish with watercress.