I love me some Crab Cakes! The Ivy By The Shore is my favorite LA restaurant to grab Crab Cakes at. But, I too make delicious Crab Cakes, so here’s one of my favorite recipes. This recipe is a great appetizer or a main dish for dinner, lunch, or for parties. Add a bit of lemon juice and dill, serve with fresh tartar sauce and enjoy!
The right amount of crunchy Panko breadcrumbs is the secret to these classic crab cakes. The succulent crab meat is mixed with just the right amount of breading.
The right kind of crab meat is important as well and with the addition of sweet roasted red peppers this dish is sure to become a favorite in your home. I found this old school recipe on the back of the Old Bay Seasoning can years ago. But it’s a classic nonetheless. I’ve made it my own by adding roasted red peppers and green onions to give it a little extra sweet flavor. Adding the baking powder to the recipe helps the patties stay formed while cooking. It also keeps them light and flaky.
A tip – a half an hour in the fridge before cooking keeps them from breaking apart in the pan when flipping.
This crab cake recipe is so simple and tasty! I love fresh, crispy crab cakes, and these Old Bay Crab Cakes are really hit the spot. This is the BEST crab cake recipe, and once we add on the homemade tartar sauce…YUM! I can’t get enough of these things.
If you try a recipe, please use the hashtag #Aliinthevalley on INSTAGRAM for a chance to be featured! FOLLOW ME ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.
Classic Crab Cakes
–
servings15
minutes15
minutes–
kcalIngredients
½ cup Panko breadcrumbs Parmesan and herb flavored
½ red pepper roasted and diced
4 green onions diced
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon baking powder
1 tablespoon parsley flakes
1 teaspoon Old Bay seasoning
¼ teaspoon salt
1 egg beaten
1 pound lump crab meat
1 tablespoon olive oil
Directions
- Mix together all the ingredients well, using your hands if necessary. Shape into eight patties. Be sure to refrigerate the crab cakes for about 30 minutes before cooking. It helps to keep them together while cooking.
- Using a cast iron skillet, heat 1 tablespoon of olive oil over medium heat and add the carb cakes to the pan when hot. Fry them flipping once until golden brown on each side, for a total about 5 to 6 minutes.
- Serve with lemon wedges.