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Joe’s Crab Snack Crab Cakes

Enjoy these delightful crab cakes that offer restaurant-quality taste at home, ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 pieces
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 200
Ingredients Method Notes

Ingredients
  

Crab Cake Mixture
  • 1 lb Fresh lump crab meat Refrigerated for best flavor and texture.
  • 1/2 cup Mayonnaise Use high-quality mayonnaise.
  • 2 large Egg yolks Ensure freshness for optimal results.
  • 1 tbsp Blackened seasoning Adjust to taste.
  • 1/4 cup Chopped parsley Adds a fresh touch.
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp Lemon juice
  • 1 cup Breadcrumbs
  • to taste Salt and pepper For seasoning.
For Frying
  • vegetable oil Vegetable oil For frying, about 1 inch deep.

Method
 

Preparation
  1. In a large mixing bowl, combine the crab meat, mayonnaise, egg yolks, Worcestershire sauce, Dijon mustard, lemon juice, blackened seasoning, parsley, and breadcrumbs. Season lightly with salt and pepper and mix gently to maintain the crab's texture.
  2. Divide the mixture into 8 evenly sized patties, pressing lightly so they hold together.
Cooking
  1. In a deep-sided skillet, heat about 1 inch of vegetable oil over medium-high heat until shimmering but not smoking.
  2. Carefully add the crab cakes to the hot oil without overcrowding the pan. Fry for 5–8 minutes on each side, or until they turn golden brown and are cooked through.
  3. Remove the crab cakes from the skillet and drain on a paper towel-lined plate. Serve warm with lemon wedges, tartar sauce, or your favorite dipping sauce.

Notes

Allow mixture to rest before frying for better texture. Customize with additional ingredients like jalapeños or cheese if desired.