Classic Crab Cakes
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The following recipe and photography were provided by Chef Billy Parisi.
Take your taste buds on a decadent journey with these restaurant-quality crab cakes!
These simple-to-prepare crab cakes are coated in butter crackers and pan-fried until golden brown. You will love how quickly they come together and how easy they are to make! In this recipe, they are served with a delicious homemade mustard aioli, which adds the perfect pop of tangy flavor.
Why You’ll Love this Recipe
- Ocean’s Legacy lump crab meat is premium quality. Available in Heinen’s Seafood Department, Ocean’s Legacy lump crab meat offers a sturdy consistency for cooking but maintains the tender, flaky texture that makes crab meat so delicious. Not only is it great in this recipe, but it can be added to salads, dips, pastas, and so much more!
- You can serve these crab cakes as an appetizer or a meal. Serve these crab cakes as an appetizer for a crowd, or create a crave-worthy crab cake sandwich for a meal by stacking them on a bun with fresh lettuce, tomato, and aioli. You can also enjoy them on their own with a side of aioli and lemon for a more traditional presentation. Either way, they’ll be gone in no time!
- It’s restaurant-quality food made at home. Crispy on the outside and tender on the inside, these buttery crab cakes are nothing short of mouthwatering. If you’re looking to bring restaurant-style flavor to your dinner table, this is the recipe for you.
Classic Crab Cakes
Cook time: 10min Prep time: 15min Total time: 25min
Servings: 6
Ingredients
For the Crab Cakes
- 1 lb. Ocean's Legacy lump crab meat
- 1/4 cup red onion, minced
- 1/4 cup celery, minced
- 2 Tbsp. fresh parsley, minced
- 1 tsp. Two Brother's blackened seasoning
- 3/4 cup crushed butter crackers or panko bread crumbs
- 3 Tbsp. mayonnaise
- 2 large Heinen's cage free eggs
- 1 Tbsp. Heinen's Dijon mustard
- 1/4 cup Heinen's avocado oil
- Salt, to taste
For the Mustard Aioli
- 1/2 cup mayonnaise
- Juice of 1/2 lemon
- 1 garlic clove, finely minced
- 1 1/2 Tbsp. Heinen's Dijon mustard
- Salt, to taste
Instructions
For the Crab Cakes
- In a large bowl, gently fold together the crab meat, red onion, celery, parsley, blackened seasoning, butter crackers, mayonnaise, eggs, mustard, and salt until just combined.
- Form them into six individual cakes and briefly set them to the side.
- Prep the Mustard Aioli (see below). Set aside.
- Pour the avocado oil into a large non-stick skillet over medium-high heat and add the crab cakes. Cook them for 4-5 minutes per side, or until golden brown and cooked throughout.
For the Mustard Aioli
- In a separate small bowl, whisk together the mayonnaise, lemon juice, garlic, mustard, and salt until combined. Set aside.
- Serve alongside crab cakes.
