Description
These Crab Cakes are crispy on the outside and tender on the inside, packed with fresh lump crab meat and seasoned with a blend of Dijon mustard, Worcestershire sauce, and Old Bay seasoning. Perfect as an appetizer or main dish, served with optional homemade tartar sauce for an added tangy complement.
Ingredients
Scale
Crab Cakes
- 2 large eggs
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon kosher salt
- 1 pound lump crab meat
- ½ cup almond flour
- ¼ cup finely diced shallot
- ¼ cup finely chopped fresh parsley
- 2 tablespoons olive oil
Optional
- 1 recipe tartar sauce (for serving)
Instructions
- Prepare the crab mixture: In a large bowl, whisk together the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, and kosher salt until well combined.
- Add crab and dry ingredients: Gently fold in the lump crab meat, almond flour, finely diced shallot, and chopped fresh parsley, being careful not to break up the crab meat too much. Mix until the ingredients are evenly distributed.
- Form the crab cakes: Shape the mixture into 6 to 8 equal-sized patties, about 3 inches in diameter. Place them on a platter or baking sheet and refrigerate for 20-30 minutes to help them firm up and hold their shape during cooking.
- Heat the oil: In a large skillet, heat the olive oil over medium heat until shimmering but not smoking.
- Cook the crab cakes: Carefully place the crab cakes into the hot skillet, being careful not to overcrowd the pan. Cook for about 4-5 minutes on each side or until they are golden brown and cooked through.
- Drain and serve: Transfer the cooked crab cakes to a paper towel-lined plate to drain any excess oil. Serve warm with optional tartar sauce for dipping.
Notes
- Gently folding the crab meat helps keep the lumps intact for better texture.
- Refrigerating the formed crab cakes before cooking helps them hold their shape.
- Almond flour is used instead of breadcrumbs for a gluten-free option; you may substitute with regular breadcrumbs if preferred.
- The tartar sauce pairs wonderfully with the crab cakes and adds a creamy, tangy flavor.
Keywords: crab cakes, seafood appetizer, gluten-free crab cakes, easy crab cakes, homemade crab cakes, Old Bay seasoning crab cakes