Pan Fried Crab Cakes
Pan Fried Crab Cakes are easy homemade crab cakes cooked in a cast iron skillet. A simple crab cake recipe made with fresh lump crabmeat. The crab patties are mixed with egg and saltine cracker crumbs and pan-seared.
Servings: 4 servings
Calories: 228kcal
Cost: 24
Equipment
Ingredients
- 8 ounces jumbo lump or lump crabmeat
- 1 medium or large egg
- 2 tablespoons mayonnaise
- 1 teaspoon dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh lemon juice or 1/2 teaspoon zest
- 1/2 teaspoon Old Bay seasoning
- 11 saltine crackers, crushed (about 1/3 cup)
- 3 tablespoons butter or olive oil
Instructions
- Carefully look through crabmeat to remove any pieces of shell.
- Whisk the egg in a medium bowl until lightly beaten. Add mayonnaise, mustard, Worcestershire sauce, lemon juice and Old Bay seasoning and stir well.
- Add crabmeat and cracker crumbs. Very gently, fold the crab and crackers into the egg mixture, keeping the lumps of crab intact.
- Cover and chill at least 30 minutes up to 2 hours. This helps hold the patties together when cooking.
- Gently shape crab mixture into 4 patties. Melt butter in a large skillet. Cook the patties in butter over medium heat for 5 minutes or until golden. Turn the patties and cook 4 minutes on the other side or until golden.
Notes
Air Fryer Crab Cakes: To cook crab cakes in the air fryer, follow the directions for Pan Fried Crab Cakes through shaping the crab patties. Preheat the air fryer to 390 degrees. Coat both the air fryer rack and both side of the crab cakes with an oil sprayer. I don't recommend an aerosol cooking spray. Air fry for 7 minutes or until both sides are golden brown.
Nutrition
Serving: 1crab cake | Calories: 228kcal