Making crabcakes with my recipe is really easy and makes any night into a special occasion. Whether you pan fry them or broil them your family is sure to love them.
You can make restaurant-style crabcakes in your own home with my World Famous Crabcakes Recipe. Not only will you amaze your friends with this delicious and easy recipe, but you’ll also be able to bring the taste of the Eastern Shore to your table whenever you like.
Over the years I have made more crabcakes than I care to remember, I’ve used claw, special, lump, jumbo lump and a mixture of two or more types of crab meat. It all depends on what I could charge for the crabcakes and what was available in the markets.
At home my crabcake of choice is usually made with claw, its got a lot of flavor and is the least expensive type of crab meat to buy. The only problem with claw or any crabmeat for that matter is finding a wild caught product from U.S. waters or the gulf down to South America. If you buy crabmeat from other any waters, let the buyer beware!!
Lately, I’ve been able to find pasteurized crabmeat from the Gulf of Mexico in my Sam’s Club store. It’s a lot better alternative to crabmeat from other regions of the world. Not only does this taste like the crabmeat we are used to, it’s also more trustworthy.
My recipe for crab cakes is pretty simple, it uses my standard imperial sauce as the binder with just enough breadcrumbs to bind them. You can also eliminate the breading step and broil these beauties and they are every bit as good, without the added calories of frying them.
If you enjoyed this recipe you may also like these:
- Crab Imperial
- Lobster Stuffed with Crab Imperial
- Shrimp and Mushrooms Stuffed with Crab Imperial
- Salmon Stuffed with Crabmeat and Cream Cheese
My Famous Crabcakes
- 1 lb crab meat jumbo lump, lump or claw, wild caught
- 1 tablespoon Italian parsley
- 1 tablespoon roasted red peppers or fresh red peppers finely chopped finely chopped
- 1 tablespoon onions finely chopped
- 1/4 cup seasoned bread crumbs
- 1/2 cup Hellman’s Mayonnaise
- 1 large egg
- 1 teaspoon sugar
- 1 teaspoon Old Bay Seasoning
- 1 dash Worcestershire sauce
- 1 squeeze fresh lemon juice
- Mix crab meat, chopped parsley, onion, and peppers together. Gently mix them do not break up lump crabmeat.
- In another bowl add the mayonnaise, and egg and mix together, then add the sugar, Old Bay, Worcestershire and lemon juice, mix well.
- Add the imperial sauce to the crabmeat and mix together gently, add the bread crumbs and work them into the mixture.
- Allow this mixture to sit for about 10 minutes, the bread crumbs will soak up any extra liquid so you can easily form the crab cakes
- Divide the crabmeat mixture into 8 small or 4 large crabcake
- If you are frying the crab cakes, lightly coat the crabcake in panko bread crumbs, and sauté in olive oil until golden brown on both sides. Place in a baking dish and bake at 350 degrees for 15 minutes.If you'd prefer you can also bake them in a 350-degree oven for about 20 minutes. With or without the panko bread crumb exterior.