The Best Crab Cakes Recipe
These zesty crab cakes are the best! Made with fresh crab, lime zest, cilantro and jalapeño, served up with a red pepper vinaigrette. Feel free to use lemon and parsley instead. Makes 6 large crab cakes, or 12 small appetizer crab cakes.
How to Make the Best The Best Crab Cakes
These crab cakes are everything you want in a perfect seafood dish—crispy on the outside, tender and flavorful on the inside, and packed with fresh, zesty flavors. The combination of lime zest, cilantro, and a touch of jalapeño gives these crab cakes a bright, vibrant twist on the classic recipe, while the high-quality crab meat remains the star of the show.
The key to exceptional crab cakes is starting with the freshest crab you can find and being careful not to overmix the ingredients. You want those beautiful lumps of crab to stay intact, giving each bite that satisfying texture. The chilling time is essential too—it helps the mixture firm up so the cakes hold together beautifully when you sear them.
Serve these golden beauties with a drizzle of red pepper vinaigrette or a dollop of chipotle aioli for a restaurant-quality meal that’s surprisingly simple to make at home. Whether you’re hosting a dinner party or treating yourself to a special weeknight meal, these crab cakes are sure to impress.
The Best Crab Cakes
These zesty crab cakes are the best! Made with fresh crab, lime zest, cilantro and jalapeño, served up with a red pepper vinaigrette. Feel free to use lemon and parsley instead. Makes 6 large crab cakes, or 12 small appetizer crab cakes.
Ingredients
Crab Cake Mixture
For Coating and Cooking
Instructions
Prepare the Crab
- Place the crab in a strainer over a bowl and let it drain, pressing out any excess liquid. Feel for shells or cartilage and discard. Tear any extra-large pieces into smaller pieces so crab cakes hold together better. The crab should smell fresh and taste sweet and like the ocean.
Make the Crab Cake Mixture
- In a medium bowl, whisk the egg, mayo, lime zest, lime juice, jalapeño, mustard, salt and pepper until smooth. Stir in the cilantro and red bell pepper. Fold in the crab. Then stir in the 1/2 cup panko. Refrigerate in the bowl for 30-60 minutes.
- Make the Red Pepper Vinaigrette or Chipotle Mayo while the mixture chills.
Form and Cook the Crab Cakes
- Preheat the oven to 350°F.
- Place a piece of parchment paper on a small sheet pan. Place 1/2-1 cup panko in a bowl or on a plate for dredging. Divide crab mixture into equal portions (6 x 1/2-cup portions for entrée-sized, 12 x 1/4-cup portions for appetizer-sized) and then compress with your palms into balls, about 1 1/2 to 2 inches thick, slightly flattening them. Carefully dredge the balls into the panko, again pressing them together.
- Heat ghee in a large skillet over medium heat. Using a delicate hand, working in small batches, carefully sear each side for 3 minutes, or until perfectly golden, and place on the sheet pan in the oven to keep warm and cook the egg all the way through.
- Bake for 10-15 minutes, or until puffed and internal temp is 145°F.
- Plate and serve with the Red Pepper Vinaigrette or Chipotle aioli, a wedge of lime, and a cilantro sprig.
Notes
- Use GF panko for a gluten-free version.
- A small thin metal spatula works wonders for flipping the delicate crab cakes.
- You can substitute lemon zest and parsley for the lime and cilantro if preferred.
