If you’re looking for a delicious seafood dish that’s easy to make and perfect for any occasion, then look no further than these crispy crab cakes. Packed with flavor and a crispy exterior, these crab cakes are sure to be a hit at your next meal.
Why You’ll Love This Recipe?
- Great flavors: The combination of lump crab meat, mozzarella, and seasonings creates a flavorful bite.
- Quick prep time: With just a few simple steps, you can have these crab cakes ready to fry in no time.
- Perfect for meal prep: These crab cakes can be made ahead of time and frozen until you’re ready to fry them up.
Ingredient Notes:
Crab Cakes:
- Sour cream and mayo add creaminess.
- Egg binds everything together.
- Lemon juice adds a hint of freshness.
- Old Bay seasoning gives that classic seafood flavor.
- Lump crab meat is the star of the show.
- Mozzarella adds a cheesy touch.
- Garlic and green onions provide flavor.
- Panko bread crumbs give a crispy coating.
- Salt and pepper for seasoning.
- Vegetable oil for frying.
Lemon Aioli:
- Mayonnaise and Greek yogurt create a creamy dip.
- Green onions and dill add freshness.
Step-by-Step Instructions:
Crab Cakes:
- In a bowl, mix sour cream, mayo, beaten egg, Old Bay seasoning, and lemon juice.
- Add crab meat, mozzarella, garlic, green onions, and panko crumbs. Season with salt and pepper.
- Shape into patties and coat with panko crumbs.
- Freeze for 30 minutes.
- Fry in hot oil until golden brown.
Lemon Aioli:
- Mix all ingredients in a bowl.
Helpful Tips:
- Make sure to freeze the crab cakes before frying to help them hold their shape.
- Be gentle when flipping the crab cakes to avoid them falling apart.
- Serve with lemon wedges and the lemon aioli for a burst of flavor.
Expert Tips for the Best Results:
- Use fresh lump crab meat for the best flavor.
- Don’t overmix the ingredients to keep the crab cakes light and fluffy.
- Fry the crab cakes in batches to ensure they cook evenly.
Serving Suggestions:
These crispy crab cakes pair perfectly with a side salad, coleslaw, or a light pasta dish. Serve with a refreshing lemonade or a crisp white wine for a complete meal.
Storage and Reheating Tips:
Store any leftover crab cakes in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven at 350°F for 10-15 minutes until heated through.
Frequently Asked Questions:
- Can I use canned crab meat instead of fresh? Yes, but fresh lump crab meat will give you the best flavor.
- Can I bake the crab cakes instead of frying them? Yes, you can bake them in a preheated oven at 400°F for 20-25 minutes.
- Can I make the crab cakes ahead of time? Yes, you can freeze the crab cakes before frying for up to 3 months.
Conclusion:
These crispy crab cakes are a must-try for any seafood lover. With their crispy exterior and flavorful interior, they are sure to impress your family and friends. Give this recipe a try and let us know how it turns out! Enjoy!
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Crispy Crab Cakes Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 10 servings 1x
- Category: Appetizers
- Method: Frying
- Cuisine: American
Description
These crispy crab cakes are packed with flavor and texture, featuring lump crab meat, mozzarella, and a hint of lemon. Serve them with a zesty lemon aioli for the perfect appetizer or main course.
Ingredients
Crab Cakes:
- 2 tablespoons sour cream
- 2 tablespoons mayo
- 1 egg lightly beaten
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1 lb. lump crab meat
- 1/2 cup shredded mozzarella
- 3 cloves garlic minced
- 2 tablespoons finely chopped green onions
- 2 cups panko bread crumbs divided
- 1/4 teaspoon salt and pepper
- Vegetable oil for frying
Lemon Aioli:
- 1/4 cup mayonnaise
- 1/4 cup full-fat Greek yogurt
- 1 tablespoon finely chopped green onions
- 1 tablespoon finely chopped dill
Instructions
- Crab Cakes: Add 1 cup of Panko bread crumbs to a shallow bowl and set aside.
- In a large bowl, combine sour cream, mayonnaise, beaten egg, Old Bay seasoning, and lemon juice. Stir until fully mixed.
- Add crab meat, mozzarella, garlic, 1 cup of panko bread crumbs, and chopped green onions. Season with salt and pepper, then stir until fully combined.
- Portion the mixture and shape into patties, then coat with panko bread crumbs.
- Freeze patties for 30 minutes, then fry in hot oil until golden brown.
- Lemon Aioli: Combine all ingredients in a bowl and mix well.
- Serve crab cakes with lemon wedges and Lemon Aioli for dipping.
Notes
- For best results, freeze crab cakes before frying to help them hold their shape.
- You can customize the seasoning in the crab cakes to suit your taste preferences.
Nutrition
- Serving Size: 1 crab cake
- Calories: 280 kcal
- Sugar: 1 g
- Sodium: 570 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 100 mg