This Maryland-style crab cake recipe with tartar sauce features jumbo lump crabmeat and very little filler – just enough so they don’t fall apart in the pan.

Perfect crab cakes are crispy on the outside with a moist interior that tastes of crab and little else. We use fresh breadcrumbs as the binder, adding just enough to hold the mixture together.

Aug 19, 2024 · These crab cake recipes from Food Network make it easy to whip up a batch at home whenever the craving strikes.

Divide the crab cake mix into 12 portions and form into cakes. Heat a skillet over high heat. Add 2 tablespoons of the oil and sear half of the crab cakes until golden brown, 2 to 3 minutes per side.

Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill. To serve, heat a 3-count of olive oil in a large saute pan over medium heat.

Form 8 crab cakes by pressing them into shape with a 1/3-cup measure. Place on a buttered baking sheet. Place an oven rack 8 inches from the broiler element. Heat the broiler to a high …

Shape into bite-sized crab cakes. Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned.

Cook the crab cakes in batches, adding more oil if needed, until golden brown, about 3 minutes per side. Serve atop salad greens with a drizzle of Remoulade Sauce.

Add the crab cakes and cook until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.

Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli. Lemon Aioli: In a medium bowl, mix all the ingredients together.