Fresh jumbo lump crab or a mixture with the claws is great when available. However, jumbo lump crab meat tends to be more expensive. Canned or pasteurized and refrigerated crab is a great option year-round or if short on time. For this recipe, I use fresh pasteurized canned crab meat. I found it in the refrigerated section at my local Asian market, however, it’s sold at most large grocery stores.
Using a canned product works well because it’s a mix of meat from different parts of the crab and still has a tender texture and sweet taste. It’s much more affordable too, it cost about $14 for a pound. Make sure to drain the crab meat before using, and lightly chop it into smaller pieces if needed.
How to make crab cakes
You’ll need half a pound of crab meat that is broken down into smaller pieces. This makes it easier to bond together with the other ingredients. Add the crab meat to a mixture of breadcrumbs, egg, mayonnaise, Dijon mustard, chopped red bell pepper, red onion, chives, salt, and pepper.
Form the patties
Use your hands to shape the crab mixture into four equally sized round patties, flattened to about 1 inch thick. Coat each one withpanko breadcrumbs on all sides for consistent crunchiness.
Cook the crab cakes
I recommend using a large nonstick pan to cook the crab cakes. It prevents the delicate coating from sticking, making it much easier to pan-fry. Heat the vegetable oil until it’s nice and hot, but not smoking. Fry the crab cakes until golden brown and crispy on both sides. The process takes about 5 minutes per side.
What kind of sauce goes with crab cakes?
A classic pairing is crab cakes and tartar sauce. However, I’m a fan of making homemade mayonnaise, and roasted garlic to make the aioli. If you’re looking for a bit of heat, a French remoulade provides creaminess plus Cajun seasoning, most often served in Louisiana.