Ingredients

The following ingredients have 4 Servings
  • 16 ounces lump crab meat
  • 1 large egg (beaten)
  • ¼ cup + 1 tablespoon all-purpose flour (divided)
  • ½ teaspoon salt
  • ½ teaspoon paprika (or Old Bay seasoning)
  • ⅛ teaspoon black pepper
  • 4 tablespoons butter
  • fresh chopped parsley, for garnish (optional)
  • Lemon wedges, for serving (optional)
  • tartar sauce, for serving

Instruction

  • Pick through the crab meat checking for any leftover small bits of shell. Try not to break up any lumps too much (unless you like much smaller pieces of crab.)
  • Add the crab meat to a bowl then add the beaten egg, 1 tablespoon of flour, salt, paprika (or Old Bay seasoning), and black pepper. Stir gently until combined.
  • Form the mixture into 8 even-sized patties, packing them firmly. Place on a plate or sheet tray.
  • Place the tray into the refrigerator to set for 30 minutes (doing this helps the crab cakes keep their shape while cooking).
  • Place the remaining ¼ cup flour on a plate. Very carefully place the crab cakes, one at a time, onto the flour and lightly coat them on both sides. Place them back onto the sheet tray.
  • Place a large skillet over medium heat. Once the skillet is hot, melt the butter.
  • Fry the crab cakes for about 3-4 minutes per side until lightly golden brown. Do not overcrowd the pan (you may have to dry in batches).
  • Optional: serve with chopped parsley, lemon wedges, and tartar sauce.