Classic Crab Cakes
Ingredients
- 1 lb crab meat
- 1 onion, chopped fine
- 2 stalks celery, finely diced
- 1 heaping tbsp mayonnaise
- 1 tsp mustard
- 1 tbsp Worcestershire sauce
- 1 egg
- Breadcrumbs (as needed for filler)
- Parsley to taste, chopped fine
- Flour (for dredging)
- Oil for deep frying
Step-by-Step Instructions
- Mix the crab meat, chopped onion, diced celery, mayonnaise, mustard, Worcestershire sauce, egg, and parsley together in a large bowl.
- Add breadcrumbs gradually, mixing gently, until the mixture is thick enough to hold together and be formed into patties (like a hamburger). Be careful not to overmix or you’ll break up the crab meat.
- Form the mixture into 6-8 patties, about 3-4 inches in diameter.
- Coat each patty lightly in flour, shaking off any excess.
- Heat oil in a deep fryer or heavy pot to 350-375°F.
- Deep fry the crab cakes in batches for 3-5 minutes per side until golden brown. Don’t crowd the pan.
- Drain on paper towels and serve hot.
Common Problems and Solutions
Q: Why are my crab cakes falling apart?
A: You need to add more breadcrumbs to help bind the mixture. Add them gradually until the mixture holds together when you form a patty. Also, make sure you're not being too rough when mixing—you want to keep those nice lumps of crab intact.
Q: Can I pan-fry instead of deep-frying?
A: Absolutely. Heat about 1/4 inch of oil in a skillet over medium-high heat and pan-fry the cakes for 3-4 minutes per side until golden brown. They'll have a slightly different texture but still be delicious.
Q: How do I keep them from being greasy?
A: Make sure your oil is hot enough (350-375°F) before adding the crab cakes. If the oil is too cool, they'll absorb more oil. Also, drain them well on paper towels after frying.
Tips and Techniques
Use lump crab meat if you can get it—the big pieces make for a better texture. And go easy on the breadcrumbs; you want just enough to hold the cakes together, not so much that you lose that delicate crab flavor.
Ingredient Substitutions
- crab meat: crawfish tails (chopped) or shrimp (chopped)
- mayonnaise: Greek yogurt or sour cream
- breadcrumbs: crushed saltine crackers or panko
Equipment Needed
- Deep fryer or heavy pot for frying
- Mixing bowl
- Thermometer for oil temperature
Historical Context
Crab cakes are found all along the Louisiana coast where blue crabs are plentiful. The Louisiana version tends to be lighter on the filler than Maryland-style cakes, letting the sweet Gulf crab take center stage.
