Easy Skillet Fried Crab Cakes

Indulge in the delightful flavors of our Easy Skillet-Fried Crab Cakes, a perfect blend of fresh lump crabmeat, zesty seasonings, and a crispy golden crust. This simple yet elegant dish brings the taste of the coast to your kitchen, making it an ideal choice for seafood lovers seeking a quick and satisfying meal.

Ingredients

1 (16 oz) can crab meat (we used Crab Meat – Premium Lump)

15 Saltine crackers

1 egg

2 Tbsp Mayo

1 tsp Dijon mustard

1 tsp Worcestershire sauce

1 tsp hot sauce (Sriracha, Tabasco or similar)

Salt and pepper, to taste

3 Tbsp oil for frying (i.e. vegetable, peanut, avocado)

Kitchen Equipment you will need

1 large mixing bowl

1 medium mixing bowl

Rubber spatula or mixing spoon

Fish spatula or wide spatula

Cutting board

Large heavy bottom skillet (cast iron or stainless steel)

Sheet Pan

Cookie Rack

1 Quart Ziploc type bag

Directions

Line a sheet pan with paper towels, place a cooling rack on top, and set aside near where you’ll be cooking.

In your large mixing bowl add the crab meat, checking for any shells that may have been overlooked during processing.

Place the crackers in the Ziplock bag and gently crush with meat mallet, or small pan or rolling pin. You want medium crumbs, not fine dust.

In your medium mixing bowl, add the egg, mayo, Dijon, Worcestershire, hot sauce, salt and pepper. Whisk to combine.

Add the whisked mixture to the crab, followed by the cracker crumbs. Using a spoon or rubber spatula, fold everything together until incorporated into a wet batter.

Using your hands, form 5-6 baseball-sized balls out of the crab mixture and set aside on a cutting board.

In a large heavy bottom skillet, heat oil over high heat until it begins to shimmer. (You can test if the oil is ready by dropping in a little piece of batter. If it sizzles and puffs immediately, the oil is ready.)

Using a fish spatula or wide spatula, gently place three crab balls into the oil and press down on them with the back of the spatula.

Let cook over medium high heat for about 2-3 minutes or until golden brown, gently flip, and cook another 2-3 minutes.

Transfer to a cookie rack over a sheet pan to cool.

Repeat steps 7-9 with remaining crab cakes.

Plate and serve with lemon wedges and/or your favorite tartar, remoulade, or other dipping sauce. Alternatively, once cooled, crab cakes may be served atop dressed salad greens.