Description
These homemade crab cakes are crispy, golden brown, and pac
Ingredients
Scale
- 1 lb lump crab meat
- ½ red bell pepper, finely diced
- 1 cup onion, finely diced
- 3 tbsp mayonnaise
- 2 large eggs, beaten
- 1 tsp Old Bay seasoning
- ½ tsp garlic salt
- ½ tsp black pepper
- ½ cup panko bread crumbs
- ¼ cup fresh parsley, chopped
- 2 tbsp olive oil (for frying)
- 2 tbsp butter (for frying)
Instructions
- Sauté the aromatics: Cook the red bell pepper and onion in 1 tbsp olive oil over medium heat for 7-9 minutes until soft. Let cool.
- Prepare the crab mixture: In a bowl, whisk together eggs, mayo, Old Bay seasoning, garlic salt, and black pepper. Gently fold in crab meat, cooled veggies, panko, and parsley.
- Refrigerate: Cover and chill for 30 minutes to help the mixture hold together.
- Form the crab cakes: Shape into 8 patties, about ½-inch thick.
- Cook: Heat butter and olive oil in a skillet over medium heat. Cook crab cakes for 4-5 minutes per side until golden brown and crispy.
- Serve: Enjoy warm with lemon aioli, tartar sauce, or a squeeze of fresh lemon juice.
Notes
- For a healthier option, bake at 400°F for 12-15 minutes, flipping once.
- Make ahead: Store uncooked patties in the fridge for up to 24 hours before cooking.
- To freeze, place uncooked patties on a baking sheet, freeze until solid, then store in a freezer bag for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course, Appetizer
- Method: Pan-Fried
- Cuisine: American, Seafood