Southern Crab Cakes (Printer-Friendly)
Tasty Southern crab cakes with lump meat, seasoned and fried for a crispy, golden finish.
# What You'll Need:
→ Main
01 -
1 lb lump crab meat
02 -
1 large egg, beaten
03 -
1/4 cup all-purpose flour, divided
→ Seasonings
04 -
1/2 teaspoon fine sea salt
05 -
1/2 teaspoon paprika or Old Bay Seasoning
06 -
1/4 teaspoon freshly ground black pepper
→ Cooking
07 -
2 tablespoons salted butter
→ Garnish
08 -
Chopped fresh parsley, for serving
09 -
Lemon wedges, for serving
10 -
Tartar sauce, for serving
# Steps to Follow:
01 -
Pick through crab meat to remove any shell fragments, keeping lumps intact. Combine crab meat, beaten egg, 1 tablespoon flour, salt, paprika, and black pepper in a mixing bowl. Stir gently until evenly incorporated.
02 -
Shape mixture into 8 evenly sized patties, pressing firmly to maintain shape. Arrange on a plate or sheet tray and refrigerate for 30 minutes to set.
03 -
Place remaining 1/4 cup flour on a plate. Lightly dredge each patty on both sides in flour, then return to the plate or tray.
04 -
Heat butter in a large skillet over medium heat until melted and sizzling. Fry crab cakes in batches for 3 to 4 minutes per side until golden brown and crispy. Avoid overcrowding the pan.
05 -
Optionally garnish with chopped parsley, lemon wedges, and tartar sauce. Serve warm.
# Extra Suggestions:
01 -
Refrigerating the patties before cooking helps them hold their shape for a better crust.
02 -
For best texture, fry crab cakes in butter or oil to achieve a crispy exterior while maintaining a tender interior.