Southern Crab Cakes

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!

Close up of Southern Crab Cakes stacked on white plate with lettuce.

FREQUENTLY ASKED QUESTIONS:

What kind of crab meat is best for crab cakes?

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.

What goes with crab cakes for dinner?

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.

Is it better to fry crab cakes or bake them?

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.

What kind of dipping sauces are good with crab cakes?

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.

How do I store leftover crab cakes?

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.

Pinterest image of stacked Southern Crab Cakes on lettuce on white plate.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • lump crab meat
  • egg
  • all-purpose flour
  • salt and pepper
  • paprika
  • salted butter
Ingredients needed: lump crab meat, egg, all-purpose flour, fine sea salt, paprika, pepper, butter, parsley, lemon wedges and tartar sauce.

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.

Crab mean, egg, flour, salt, paprika, and black pepper mixed together in bowl.

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).

Crab Cakes formed and placed on a sheet tray.

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.

Remaining flour added to plate and patties being dredged in it.

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.

Crab Cakes being browned in a skillet.

Optional: serve topped with chopped parsley, lemon wedges, and tartar sauce.

Overhead of stacked Southern Crab Cakes on plate with lettuce and lemon slices.

Enjoy!

Close up one one Southern Crab Cake broken in half showing the inside.

WANT MORE DELICIOUS RECIPES?

Square image close up of Southern Crab Cakes stacked on lettuce.

Print

Southern Crab Cakes

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!
Course Appetizer, Side Dish
Cuisine American
Keyword Crab Cakes, Southern Crab Cake Recipe, Southern Crab Cakes
Prep Time 10 minutes
Cook Time 8 minutes
Chill Time: 30 minutes
Servings 8
Calories 120kcal

Ingredients

  • 16 ounces lump crab meat
  • 1 large egg beaten
  • ¼ cup + 1 tablespoon all-purpose flour divided
  • ½ teaspoon salt
  • ¼ teaspoon paprika
  • 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

Calories: 120kcal | Carbohydrates: 3g | Protein: 12g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 672mg | Potassium: 131mg | Fiber: 1g | Sugar: 1g | Vitamin A: 249IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg

The post Southern Crab Cakes appeared first on The Country Cook.