Having grown up in San Francisco, which is known for its sweet Dungeness crab, I’d say that crab ranks at the very top of my favorite foods. My husband start making these crab cakes early in our relationship and after tweaking the recipes over the years, I truly think we perfected it!
Unlike many other crab cakes (and I’ve tried many!) this one isn’t packed with breadcrumbs or other fillers, the crab itself remains the star of the show. This recipe uses just enough breadcrumbs to give it a crisp outside (and almond for additional texture), and they’re meaty and juicy on the inside. It’s one of my very favorite dishes that my husband makes, so I hope you’ll enjoy it too!
Crab Cakes
Ingredients
1 lb cleaned, cooked crab meat (can also use canned lump crab meat)
1 egg
2 tablespoons mustard
2 teaspoons Worcestershire sauce
1 tablespoon mayonnaise
1/2 lemon, juiced
2 teaspoons seafood seasoning (e.g. Old Bay)
1/2 teaspoon chili powder
1/2 cup almonds, crushed
1/2 cup Panko bread crumbs
2 tablespoons olive oil
Directions
- Combine crabmeat, egg, mustard, Worcestershire, mayonnaise, and lemon juice in a bowl.
- In a separate bowl, combine dry ingredients – seafood seasoning, chili powder, almonds, and bread crumbs.
- Add dry ingredients to wet ingredients and mix well.
- Form crab mixture into patties and set aside.
- Heat olive oil in a frying pan over medium heat. When oil is hot, cook patties in the olive oil until golden brown (about 2 mins on each side).
