Crab cakes are a delicious way to enjoy sweet, succulent crab meat in a convenient mess-free form. Whether enjoying crab cakes at a restaurant or making them at home no one wants to end up with a crumbly, seafood disaster on their plate. So what’s the key to getting crab cakes just right and keeping them from falling apart? Here we’ll explore the secrets to perfect crab cakes that hold together beautifully.
Choosing the Right Crab Meat
The star of any good crab cake is the crab meat itself. Opt for fresh lump crab meat, which comes from the body of the crab. The chunks are large enough to deliver great texture without falling apart. Other types of crab, like claw meat, are finer and flakier. While they provide moisture, too much can make crab cakes mushy. The crab you choose impacts texture and flavor. High-quality lump crab meat provides sweetness to balance other ingredients.
Binding Agents That Hold It All Together
Crab cakes need a binder to absorb moisture and give structure so they don’t crumble Breadcrumbs are a classic choice. Panko breadcrumbs provide a lighter, crispier texture Finely ground breadcrumbs make denser cakes. In addition to breadcrumbs, mayonnaise adds moisture and richness to help bind the crab meat. Eggs also bind and provide richness. Mustard and lemon juice add flavor and help emulsify. But use binding agents in moderation. Too much, and cakes will taste more like filler than crab.
Adding Flavor and Texture
While crab and binders are key, supporting ingredients like sautéed onions, peppers, and fresh herbs complement the crab. A bit of Old Bay seasoning can add complexity. But let the crab flavor shine through by using these judiciously.
Handling Crab Cakes Gently
Gentle handling is crucial for tender crab cakes. Avoid overmixing, just combine until evenly distributed. When shaping cakes, don’t over pack. Chilling before cooking helps cakes firm up so they don’t fall apart while cooking.
Choosing the Right Cooking Method
Pan-frying, baking, and broiling all yield delicious crab cakes with a crispy exterior and moist interior. Pan-frying provides a beautiful crust but can be tricky. Baking is easy and consistent. Broiling is quick but requires close watching. Avoid overcrowding the cooking surface which lowers temperature and causes sogginess.
Helpful Tips and Tricks
- Use about 1 pound crab meat for 4-6 servings
- Gently check for any remaining shells
- Add about 1 large egg and 1⁄4 cup mayonnaise per pound of crab
- Use crumbs from saltines or bread – saltines provide great texture
- Fold wet and dry ingredients together gently to keep lump pieces intact
- Refrigerate 30 minutes up to a day before cooking
- Bake at 450°F for 15 minutes until lightly browned
- Brush with melted butter before baking for richness and browning
- Let rest 5 minutes before serving with lemon wedges and herbs
The key is finding the right balance of ingredients and techniques to let the crab flavor shine. With high-quality crab, binders, and supporting ingredients in moderation, gentle handling, and the right cooking method, you’ll be rewarded with crab cakes that hold their shape beautifully. Mastering the basics means you can skip the restaurant and enjoy fantastic crab cakes anytime.
Easy Crab Cakes Recipe – How To Make Crab Cakes That Don’t Fall ApartThis foolproof crab cakes recipe is easy enough for a beginner. These delicious crab cakes cook perfectly golden-brown and don’t fall apart! You can taste delicious crab meat in every bite!
- 1 lb lump crab meat preferably fresh, but you can use canned drained crab meat
- 1 egg
- 1/4 cup mayo
- 1 tbsp freshly squeezed lemon juice
- 5 green onion stalks
- 1/2 cup Ritz or saltine crackers crushed (approximately 15 Ritz crackers)
- 1/4 cup flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp oil
- Use the food processor fitted with a steel blade to crush the Ritz crackers and turn them into crumbs.
- Mince the green onions in a food processor.
- In a large bowl, combine the crab meat, crushed crackers, flour, minced green onion, egg, mayo, lemon juice, salt and pepper, and mix with your hands until combined.
- Heat the oil in a large non-stick frying pan over medium heat.
- Shape the crab mixture into patties, put the patties on a frying pan (make sure they are not touching) and cook on one side for 4 minutes.
- Carefully flip the crab cakes with a spatula, and cook for another 4 minutes (or until golden-brown on both sides).
Guy Fieri’s Baked Crabcakes with Old Bay Remoulade | Guy’s Big Bite | Food Network
FAQ
How do you keep crab cakes from falling apart?
Add the Crab and Filler – Every crab cake needs some sort of starchy component to soak in some of the liquid binder and keep the cake from falling apart.Nov 15, 2021
What are the binding agents for crab cakes?
The purpose of breadcrumbs is to be a binding agent and hold the crab cake together—not to add flavor—so you can experiment with alternatives, such as panko, saltine crackers, or other crushed, buttery cracker crumbs.
How to bind crab cakes without eggs?
Eggless mayonnaise: Or you can purchase a store-bought vegan mayonnaise. Dijon mustard: NOT regular yellow mustard. Old Bay Seasoning: Trust me, it adds so much delicious flavor. Panko breadcrumbs: This helps bind the crab cakes.
What is the secret to the best crab cake?
The key to making the best crab cakes is proper draining of the meat. I put it in a strainer lined with about 4 paper towels and then put something heavier on top of the crab to press the water out. I also recommend using the Old Bay crab cake mix in the packet. Follow the directions exactly.