Deviled Crab Cakes
Tender lump crab meat gets a zesty kick from Dijon mustard, Worcestershire, and a hint of hot sauce. These pan-fried cakes are perfectly crispy on the outside, moist and flavorful inside, making them an ideal appetizer or main course for a special occasion.
For 4 servings
7 steps. 10 minutes total.
- 1
Step 1
- a.In a large bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, hot sauce, Old Bay seasoning, chopped parsley, salt, and pepper until smooth. This forms your flavorful binding mixture.
- 2
Gently fold the panko breadcrumbs into the wet mixture
- a.Add the lump crab meat and use a spatula to fold it in with extreme care. The goal is to coat the crab meat without breaking up the precious lumps.
- 3
Step 3
- a.Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes, or up to 1 hour. This crucial step allows the breadcrumbs to hydrate and helps the cakes bind together, preventing them from falling apart during cooking.
- 4
Remove the chilled mixture from the refrigerator
- a.Scoop out about 1/2 cup of the mixture and gently form it into a patty about 1-inch thick. Repeat with the remaining mixture to create 8 equal-sized cakes. Place them on a baking sheet lined with parchment paper.
- 5
Step 5
- a.Heat the butter and olive oil in a large non-stick skillet over medium-high heat. Once the butter is melted and begins to foam, carefully place 4 crab cakes in the pan, ensuring they are not overcrowded.
- 6
Step 6
- a.Pan-fry the crab cakes for 4-5 minutes per side, until they are a deep golden brown and crispy. Use a thin spatula to flip them gently. Transfer the cooked cakes to a wire rack to drain any excess oil. Repeat with the remaining 4 cakes.
- 7
Serve the deviled crab cakes immediately while hot and crisp
- a.Garnish with extra parsley and serve with lemon wedges and a side of remoulade or tartar sauce.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Be gentle! The key to great crab cakes is preserving the large lumps of crab meat. Avoid overmixing at all costs.
- 2Don't skip the chilling step. It is essential for binding the ingredients and preventing the cakes from disintegrating in the pan.
- 3Use high-quality lump crab meat for the best flavor and texture. It's the star of the dish.
- 4Ensure your skillet is properly heated before adding the cakes to achieve a perfect, golden-brown crust.
- 5For a clean release, use a thin, flexible fish spatula to flip the crab cakes.
- 6Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to restore crispiness.
Adapt it for your goals.
Healthier Option
For a lower-fat version, bake the crab cakes. Place them on a lightly oiled baking sheet and bake at 400°F (200°C) for 12-15 minutes, flipping halfway through, until golden brown.
Extra SpicyExtra Spicy
Add 1 finely minced jalapeño or a pinch of cayenne pepper to the binding mixture for an extra kick of heat.
Herbaceous TwistHerbaceous Twist
Incorporate other fresh herbs like finely chopped chives or dill along with the parsley for a more complex flavor profile.
Why this is on our healthy list.
Excellent Source of Lean Protein
Crab meat is packed with high-quality protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining a healthy metabolism.
Rich in Omega-3 Fatty Acids
Crab contains omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels, as well as promoting brain function.
Provides Key Minerals
This dish is a good source of essential minerals like zinc, copper, and selenium, which play vital roles in supporting a strong immune system and protecting cells from damage.
Frequently asked questions
Deviled Crab Cakes can be part of a healthy diet. Crab meat is an excellent source of lean protein and omega-3 fatty acids. However, this recipe involves pan-frying in butter and oil, which adds fat and calories. For a healthier alternative, you can bake them as suggested in the variations.