Delicious and Easy Crab Cakes that are simple to make, ready in no time, crispy on the outside and tender on the inside. These succulent pan-fried crab cakes are fast, easy, loaded with flavor and won't crumble when you fry them.
Combine ingredients. Add all the ingredients (except the olive oil) to a bowl and gently mix it all together.
Shape into patties. Form the crab mixture into patties, depending on how big you want the patties, I got 12 patties out of my mixture.
Fry the cakes. In a skillet heat the olive oil over medium-high heat heat. Place the patties in the skillet, a few at a time, I did 6 at a time, and cook until golden brown, about 5 min per side. Gently flip them over and cook for another 5 minutes until golden brown. Repeat with remaining patties.
Serve. Serve with your favorite dipping sauce such as tartar sauce, lemon garlic aioli or side dish.
Make ahead tip. You can make your patties ahead of time and simply refrigerate them for up to a day before frying.
You can refrigerate the crab mixture for 30 minutes in the fridge before forming into patties. This will not only give the crab meat a chance to meld together with all the other flavors, but it will also hold together better when shaping into cakes.
Use a non-stick pan, this will help a lot with the cakes not sticking to the pan and make it so much easier for you to flip them over.
Nutritional information is per 1 patty based on 10 crab cakes for this recipe.