Pan-Fried Crab Cakes Recipe

We enjoy seafood in our home a few times a month. We like steamed crabs, shrimp (steamed or tossed into a stir-fry) and my dad’s homemade crab cakes. His recipe is easy-to-make and taste delicious! They’re fried on the stove-top or you can grill them. I don’t recommend baking as that tends to dry them out.

* Complimentary products were used in this recipe.

Before I get to the recipe I want to introduce you to Selefina, the spice shop through Adagio Teas. Selefina sells your classic spices like parsley and oregano…along with chili powder, crystallized ginger root, Cacao nibs, and everything in between. You can purchase samples sizes, regular sizes, refills, and empty spice jars if you need those! High quality, fresh spices and seasonings shipped straight to your door.

For this recipe I used the Selefina Parsley Flakes and the Selefina Premium Garlic Powder. I’m a HUGE fan of the Selefina spices because they’re flavorful and high-quality. They’re so much better than the stuff you typically find in the grocery store.

Pan-Fried Crab Cakes Recipe

2 (14.75 oz) Cans Crab Meat, Drained and Flakes
3/4 cup Italian Seasoned Bread Crumbs
1 Tbsp. Selefina Parsley Flakes
2 Large Eggs, Beaten
1 Small Green Onion, Finely Chopped
2 tsp. Old Bay Seasoning
1 1/2 tsp. Ground Black Pepper
1/4 tsp. Salt
1 1/2 tsp. Selefina Premium Garlic Powder
3 Tbsp. Worcestershire Sauce
3 Tbsp. Grated Parmesan Cheese
1 Tbsp. Dijon Mustard
2 Tbsp. Reduced-Fat Mayonnaise
1 Tbsp. Olive Oil

Drain and flake the canned crab meat using a fork. Set Aside.

In a large mixing bowl combined together the bread crumbs, Selefina Parsley Flakes, large eggs, green onion, Old Bay seasoning, ground black pepper, salt, Selefina Premium Garlic Powder, Worcestershire Sauce, Parmesan cheese, Dijon mustard, and the reduced-fat mayonnaise. Stir until it’s all combined. Stir in the flaked crab meat until the mixtures is combined and crumbly.

Place olive oil in a large skillet and heat over medium heat. It should be hot but not yet bubbling.

Use your hands to form the crab meat mixture into burger-sized patties. You should get 6-8 nice sized patties.

Place the patties into the simmering olive oil, turn up the heat a little bit more. Simmer for 5-7 minutes or until lightly golden brown. Flip the pattie over and simmer the other side for an additional 5-7 minutes. Remove from heat and serve immediately.

Tips: You can serve them on a toasted bun or eat all on their own. While pan frying you’ll get some that break off into crumbs or pieces. I save those little pieces and place into a small container. Refrigerate. The next day I like to toss them onto the top of a salad. If you like them spicy you can add additional Old Bay Seasoning. To keep the olive oil from splattering and making a mess…I pan-fry in my wok. It’s perfect for making this type of a recipe.

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