These crab cakes are my personal favorite recipe for this tasty seafood appetizer. We are pretty picky about our seafood, it can’t be too fishy tasting and it definitely needs to have good flavors to compliment the natural flavor of the crab. Please do not use imitation crab or crab from a can! It will not be as good. I found some amazing crab meat in a container at Costco in the refrigerated section. It was so good and fresh tasting, a little spendy, but well worth the money.
I would recommend serving these crab cakes with with our homemade tartar sauce (recipe HERE) or our spicy remoulade sauce (recipe HERE). Or both! Both sauces are super tasty and go great with these.
- 1/2 c. mayo I like Best Foods
- 2 eggs
- 2 Tbsp butter melted
- 1/2 tsp. Worcestershire sauce
- 1/2 tsp. lemon juice
- 1/2 tsp. dried dill weed
- 1/4 tsp. salt
- a few dashes of cayenne pepper
- 1/2 tsp. Old Bay seasoning
- 1 lb. 16 oz refrigerated lump crabmeat or fresh crabmeat
- 1 1/2 cups Panko bread crumbs divided
- vegetable oil for frying
- Mix together everything except the crab, breadcrumbs, and oil in a medium size bowl. Mix together until thoroughly blended, then stir in the crabmeat and half of the breadcrumbs.
- Heat vegetable oil in a fry pan over medium heat. There should be about 1/2 inch of oil in the bottom of the fry pan.
- Using about 1/2 cup of the mixture make flat patties, then pat in remaining bread crumbs.
- When oil is hot, fry until each side is nice and lightly browned. Remove from pan onto a plate lined with paper towels to catch excess grease.
- Serve with tartar sauce or spicy remoulade sauce.