Savory Lump Crab Cakes with very little filler and bursting with flavor are pan-fried in butter to golden perfection.
Lump Crab Cakes
We live in the Midwest where the beef is king. So seafood is a special and kind or rare treat for us, and when we have it, we make sure it's good. These Lump Crab Cakes are moist and soft without a lot of filler, just enough to hold the crab cakes together.
We usually forego the classic remoulade and serve them with my Homemade Tartar Sauce, which is essentially a marriage between the two anyway, with the combination of both sweet and savory pickles and a touch of mustard.
Lump Crab Cakes Recipe
Lump Crab Cakes
- 1 pound lump crab meat
- ½ cup crushed butter crackers
- 3 green onions finely sliced
- ¼ cup mayo
- 1 egg beaten
- 1 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 teaspoon dry ground mustard
- 1 teaspoon salt
- 1 teaspoon red pepper flakes
- ¼ teaspoon garlic powder
- Pinch of cayenne pepper
- ½ cup butter
- Flour for dusting
- In a large mixing bowl, add crab, crackers, and green onions. Stir with a fork to combine.
- Add remaining ingredients except butter and flour, and stir again to combine.
- Scoop about ¼ cup of crab mixture to form a ball, and flatten. Repeat to use all of the remaining crab mixture.
- In a large skillet over medium high heat, melt butter. Make sure butter is hot enough before frying. You can test it by adding a pinch of flour. If it bubbles, then it's ready for frying.
- In batches, dust crab cakes with a little flour, then place in the skillet with butter.
- Cook on each side for 2-3 minutes, or until golden on the outside and cooked through.
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