Southern Crab Cakes (Printer-Friendly Version)
Tender crab cakes seasoned with paprika and Old Bay, pan-fried in butter for a crispy golden crust.
# Ingredients Needed:
→ Seafood
01 -
8 ounces lump crab meat, checked for shell fragments
→ Binding and Coating
02 -
1 large egg, beaten
03 -
5 tablespoons all-purpose flour, divided
→ Seasonings
04 -
1/2 teaspoon fine sea salt
05 -
1/4 teaspoon paprika
06 -
1/4 teaspoon freshly ground black pepper
→ Frying
07 -
4 tablespoons salted butter
→ Garnish and Serving
08 -
Chopped fresh parsley (optional)
09 -
Lemon wedges
10 -
Tartar sauce
# Step-by-Step Directions:
01 -
Gently pick through crab meat to remove any shell pieces, being careful not to break up the lumps excessively. In a mixing bowl, combine crab meat with beaten egg, 1 tablespoon of flour, salt, paprika, and pepper. Stir lightly to integrate ingredients without destroying crab texture.
02 -
Divide the mixture into eight equal portions. Form each portion into a firm patty and arrange them on a tray. Refrigerate for 30 minutes to help maintain shape during cooking.
03 -
Place the remaining 4 tablespoons of flour on a plate. Carefully dredge each patty in the flour, coating both sides lightly. Return coated patties to the tray.
04 -
Heat a large skillet over medium heat. Add butter and allow it to melt. Fry crab cakes in batches, cooking for 3–4 minutes per side until golden brown and crisp. Avoid overcrowding the pan to ensure even cooking.
05 -
Optionally garnish crab cakes with chopped parsley and lemon wedges. Serve with tartar sauce alongside as desired.
# Helpful Hints:
01 -
Refrigerating the patties before frying helps them hold their shape and prevents them from falling apart.
02 -
For the best crust, frying in butter is preferred over baking.
03 -
Lump or jumbo lump crab meat is recommended to maintain texture and flavor.