Southern Crab Cakes (Printer-Friendly)
Tender crab patties seasoned with Old Bay and fried to a golden crust, perfect for any meal or appetizer.
# What You’ll Need:
→ Seafood
01 -
1 pound lump crab meat
→ Produce
02 -
2 tablespoons fresh lemon juice (from lemon wedges)
03 -
1 tablespoon chopped fresh parsley (optional, for garnish)
→ Dry Ingredients
04 -
1/4 cup all-purpose flour, divided
05 -
1/2 teaspoon fine sea salt
06 -
1/2 teaspoon paprika or Old Bay seasoning
07 -
1/4 teaspoon black pepper
→ Dairy & Eggs
08 -
1 large egg, beaten
09 -
2 tablespoons salted butter
→ Condiments
10 -
Tartar sauce, for serving
# Steps to Follow:
01 -
Inspect lump crab meat thoroughly to remove any shell fragments, handling gently to preserve large chunks.
02 -
In a mixing bowl, lightly combine crab meat with beaten egg, 1 tablespoon of flour, sea salt, paprika, and black pepper, stirring gently until just mixed.
03 -
Shape mixture into eight equal-sized patties, pressing firmly to ensure cohesion, then arrange on a plate or baking sheet.
04 -
Refrigerate patties for 30 minutes to help them maintain shape during cooking.
05 -
Place remaining 1/4 cup flour on a plate and lightly dredge each patty on both sides, shaking off excess flour before returning to plate or tray.
06 -
Heat a large skillet over medium heat and melt butter. Fry patties in batches for 3 to 4 minutes per side until golden brown and crisp. Avoid overcrowding the pan.
07 -
Optional: garnish with chopped parsley and lemon wedges. Serve warm with tartar sauce on the side.
# Helpful Hints:
01 -
Frying imparts a crisp crust and tender interior; baking is an alternative but may not yield the same texture.
02 -
Use lump or jumbo lump crab meat for best texture; avoid imitation crab.