Pan Fried Crab Cakes That Don't Fall Apart
Pan Fried Crab Cakes That Don't Fall ApartI’m here to help you skip the frustration. This is the method I use to make pan-fried crab cakes that come out golden, crispy on the outside, and moist and tender on the inside.
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Pan Fried Crab Cakes That Don't Fall Apart
Equipment
- Skillet or cast iron skillet
- Mixing bowl
- Medium-sized spoon for mixing
- Chopping board
- Chef's knife
- Spatula preferably a fish spatula
Ingredients
- 16 oz claw or lump canned crab meat (I usually use 2 cans, so I can make large-sized crab cakes.)
- ½ cup celery
- ½ cup green bell pepper
- 2 tablespoon green onion
- 4 tablespoon mayo (Use a quality mayo for best results. I use the Chosen Foods brand.)
- 2 eggs (lightly beaten)
- ⅔ cup panko crumbs
- ½ tablespoon Cajun seasoning
- 1 teaspoon kosher salt
- ¼ cup avocado oil (or grapeseed oil for pan-frying )
- 2 tablespoon avocado oil (for sautéing bell pepper, celery, and green onion)
Instructions
- Dice the bell pepper, celery, and green onion. Warm a large skillet over medium heat, add the cooking oil, then sauté the vegetables until they’ve softened, about 1–3 minutes. Remove from heat and set aside to cool slightly.
- Drain the canned crab meat well to remove any excess liquid, then add it to a large mixing bowl. Once the sautéed vegetables have cooled slightly, add them to the bowl. Stir in the mayonnaise, beaten egg, panko breadcrumbs, Cajun seasoning, and kosher salt until everything is evenly combined.
- Gently fold all ingredients together using a medium-sized spoon just until combined. Avoid overmixing, which can break up the crab. Scoop a portion of the mixture into your hand and form it into a firm, tightly packed patty, shaping each one to be roughly the same size for even cooking. Note: Using two cans of crab, you should get about 10 evenly nice-sized crab cakes.
- Reheat the same skillet over medium-heat for a couple of minutes, add the cooking oil, then add the crab cakes. Do not overcrowd the skillet (cook in batches if necessary. Pan fry the patties for 6 to 8 minutes or until a crispy coating forms, then flip and pan fry for another 4 to 6 minutes or until a crispy coating forms. Note: I like to use a spoon in my left hand and a fish spatula in my right hand to gently flip the cake over. Then, spoon some of the cooking oil from the skillet on top of each cake.
- Once golden and crisp on both sides, remove the crab cakes from the skillet and transfer them to a plate. Serve them hot with your favorite sides and dipping sauces like my Remoulade Dipping Sauce or Smoky Jalapeño Tartar Sauce.
Notes
Don’t Overmix the Crab: Fold the mixture gently.
Use Just Enough Binder: Too much panko or breadcrumbs = dry crab cakes. Add just enough to hold. The mixture should feel moist but not wet.
Let the Crust Form: Once you place the crab cakes in the pan, resist the urge to flip them over too early. Let them cook undisturbed until a crust forms.
Fry Over Medium Heat: High heat can burn the outside before the inside warms through. Stick to medium or medium-high and adjust as needed.
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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