These succulent pan-fried crab cakes are fast, easy to make, and oh so delicious. And are you ready for the best part? They won’t crumble!
I like to use my homemade mayo, and I’ve even been known to combine equal parts crab and tuna (e.g. 1 cup each) for the same yummy outcome. If you really want to go all in by making everything from scratch, try my delicious homemade ketchup to create your seafood sauce.
Crab Cakes
Recipe type: Fish/Seafood
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 4 servings
Ingredients
- 2 cups crab meat
- 1 egg, whisked
- 2 tbsp mayonnaise
- ¼ cup shallots or onions, minced
- Salt and pepper to taste
- Seafood Sauce (3 parts ketchup to 1 part horseradish, add lemon juice to taste)
- Optional garnish: chopped parsley/chives and/or lemon
Instructions
- In a large mixing bowl, combine all ingredients except seafood sauce, parsley/chives, and lemon.
- Form mixture into patties about the size of your palm.
- Place cakes into greased pan over medium heat and cook for 5-7 minutes per side.
- Top with seafood sauce, garnish with parsley, fresh chives or a lemon wedge.