One of my favorite things to get when I go out to eat is Crab Cakes. They are absolutely delicious and not something I typically think to make at home. But this homemade recipe for them is so easy, and it is far better than any I’ve had in restaurants. These delicious seafood bites are filled to the brim with crab meat and delicious flavor from my homemade Old Bay Seasoning.
Panko breadcrumbs: Helps the crab cake crisp up and gives the binders something to stick to. Panko breadcrumbs provide a bit more crunch than regular breadcrumbs. Mayonnaise: Adds some creaminess and moisture to the crab cakes while also acting as a binder. Dijon mustard: Adds some tang and moisture to the mixture. I do not recommend using yellow mustard. Old Bay Seasoning: Adds a flavor profile that compliments the crab perfectly. It is easy to make your own old bay seasoning to keep on hand. Worcestershire sauce: A little goes a long way and adds great flavor. Egg: Helps to bind the ingredients together when baking. Lump crab meat: The star of the recipe, see my note below for what crab meat to use.
Combine the crab cake ingredients. In a large bowl, mix together the panko breadcrumbs, mayonnaise, mustard, Old Bay seasoning, Worcestershire sauce, egg, salt, and crab meat. This is easiest to do with clean hands. Form into patties. Form the mixture into four patties using your hands, then put them in the freezer for 30 minutes. Bake the crab cakes. Put the crab cakes on a baking sheet lined with foil and oil and broil them for 10 minutes. While they are baking, make your remoulade sauce. Enjoy!
Using the broil setting, your oven gets hot to achieve the crispy outside of the crab cakes and keeps the cooking time low at around 10 minutes. By lining a baking sheet with foil and brushing it with oil, the bottoms as well as the tops of these delicious crab cakes crisp up. Baking them also helps the cakes keep their shape and plumpness. As far as how long to bake crab cakes, if they are about an inch thick I would plan on 10 minutes on the middle rack of your oven. Keep a close eye on your crab cakes so they do not burn. You need 12.75 ounces lump crab meat for this recipe. This is the dry weight after it has been drained. This typically translates to 18 ounces of canned crab meat. Be sure to drain it and then comb through the meat to remove any shells. If real crab isn’t in your budget, use the fake crab. It will work in this recipe and still be delicious. With a mayonnaise base, the unique flavors of pickle relish, sugar, hot sauce, lemon juice, and more make this the perfect crab cake sauce. Not only is this a delicious sauce for crab cakes, but it can also be enjoyed with Blackened Shrimp and even dipping for Air Fryer Potato Wedges. Store the sauce in the refrigerator and use within four days of making it. Enjoy the sauce cold. For either way you prepare them ahead of time, I recommend baking them only when you are ready to eat them.
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