An easy and tasty meal or appetizer, these Southern Crab Cakes are simple to whip up and are so delicious that everyone will be begging for more!
A TASTY CRAB RECIPE
Growing up on the Chesapeake Bay, we always had access to some of the freshest crabs around. These Southern Crab Cakes are one of those recipes that everyone knows by heart in that region. It may seem like a simple recipe but it’s meant to really make the flavor of the crab shine. Serve these as a meal, an appetizer or as a side dish. Below I give some great ideas on how to serve crab cakes and what to serve them with!
FREQUENTLY ASKED QUESTIONS:
I suggest using lump or jumbo lump crab meat for this recipe if you can. However, claw crabmeat can also be used. I do not suggest using imitation crab.
My personal favorites are some macaroni salad, potato salad and/or cole slaw. Some other options include: grilled or roasted vegetables, broccoli salad or even a corn and sausage chowder.
You will get the best crust on the outside if you fry them. You can do this in butter or a little oil, lard or bacon grease. You can bake them but frying gives the crab cakes a slightly crunchy exterior with a tender interior.
Tartar sauce is the obvious choice. However, if you are not a fan of tartar sauce then I suggest that you can also use cocktail sauce, remoulade, or garlic aioli.
Place your cooled Southern Crab Cakes in an airtight container and they will keep in the refrigerator for up to 2 days. They can also be frozen. Place cooled crab cakes in a freezer bag or freezer-safe container and they will keep in the freezer for up to 3 months. To defrost, take out and leave in the refrigerator overnight.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- lump crab meat
- egg
- all-purpose flour
- salt and pepper
- paprika
- salted butter
HOW TO MAKE SOUTHERN CRAB CAKES:
Pick through the crab meat checking for leftover pieces of shell. Try not to break up the lump crab meat too much as you do so (unless you like smaller chunks of meat). Add the crab meat to a bowl then add the beaten egg, 1 tablespoon of flour, salt, paprika, and black pepper. Stir gently until combined.
Form the mixture into 8 even-sized patties, packing them firmly. Place on a plate or sheet tray. Put the tray into the refrigerator to set for 30 minutes (this helps the crab cakes keep their shape while cooking).
Add the remaining ¼ cup flour on a plate. Very carefully place the crab cakes one at a time onto the flour and lightly coat them on both sides. Place them back onto the plate or sheet tray.
Place a large skillet over medium heat. Once the skillet is hot, add the butter and allow to melt. Fry the crab cakes for 3-4 minutes per side until lightly golden brown. Don’t overcrowd the pan and fry in batches if necessary.
Optional: serve topped with chopped parsley, lemon wedges, and tartar sauce.
Enjoy!
WANT MORE DELICIOUS RECIPES?
Southern Crab Cakes
Ingredients
- 16 ounces lump crab meat
- 1 large egg beaten
- ¼ cup + 1 tablespoon all-purpose flour divided
- ½ teaspoon salt
- ¼ teaspoon paprika
- ⅛ teaspoon black pepper
- 4 tablespoons butter
- fresh chopped parsley, for garnish optional
- Lemon wedges, for serving optional
- tartar sauce, for serving
Instructions
-
Pick through the crab meat checking for any leftover small bits of shell. Try not to break up any lumps too much (unless you like much smaller pieces of crab.)
-
Add the crab meat to a bowl then add the beaten egg, 1 tablespoon of flour, salt, paprika, and black pepper. Stir gently until combined.
-
Form the mixture into 8 even-sized patties, packing them firmly. Place on a plate or sheet tray.
-
Place the tray into the refrigerator to set for 30 minutes (doing this helps the crab cakes keep their shape while cooking).
-
Place the remaining ¼ cup flour on a plate. Very carefully place the crab cakes, one at a time, onto the flour and lightly coat them on both sides. Place them back onto the sheet tray.
-
Place a large skillet over medium heat. Once the skillet is hot, melt the butter.
-
Fry the crab cakes for about 3-4 minutes per side until lightly golden brown. Do not overcrowd the pan (you may have to dry in batches).
-
Optional: serve with chopped parsley, lemon wedges, and tartar sauce.
Notes
- Lump crab, jumbo lump crab and claw crab meat can all be used.
- Some other optional seasonings include: lemon pepper seasoning, Lawry’s seasoning salt or even a little minced onion.
- Imitation crab is not recommended.
- These can be frozen, see tips above on how to do that.
- Serve with tartar sauce, cocktail sauce, remoulade, or garlic aioli.
Nutrition
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