Ingredients

Ingredients

​Crab Cakes

• 32 oz. (about 6 cups) fresh Alaskan crab meat, fully thawed and picked (shell removed)

• ¼ cup red onion, minced

• 2 garlic cloves, minced

• 2 tablespoons mayonnaise

• 2 tablespoons parsley, minced

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 egg

• ½ cup panko breadcrumbs

• 2 tablespoons vegetable oil, for frying

​

Zesty Horse Radish Sauce

• ½ cup mayonnaise

• 1 tablespoon spicy brown mustard

• 1 teaspoon sweet paprika

• 1 teaspoon Cajun or Creole seasoning

• 1 tablespoon prepared horseradish

• 1 tablespoon lemon juice

• 1 garlic clove, finely grated

Chef Notes

​Because No One Wants

a Mushy Crab Cake...

• Chill the patties. This is the biggest secret for crispy cakes. Cold cakes hold their shape and fry into a firm crust.

• Don’t overmix. Overworked crab turns mushy. Fold gently.

• Use enough panko to hold things together, but not so much that the cakes turn dense. Light hands make light crab cakes.

• Hot oil is non-negotiable. If the pan isn’t hot enough, the cakes absorb oil instead of crisping.

• No overcrowding. Crab cakes need personal space just like the rest of us. More space equals more browning. Fry in batches if needed.

• Drain well. Let them rest on paper towels so they stay crisp, not oily.

1. Bring it all together.

In a medium bowl, add the onion, garlic, mayo, parsley, salt, pepper, egg, and panko breadcrumbs. Stir until everything is evenly combined.

Add the crab meat last. Before adding, give it a quick check for any stray shell pieces.

Gently mix the crab in, folding it through the mixture so the big flakes stay intact. Avoid stirring too aggressively. Keeping those flaky pieces whole is the secret to tender, not-mushy crab cakes.

In a separate bowl, whisk all the sauce ingredients until smooth and creamy. Set aside.

2. Shape and chill.

Divide the mixture into six portions and press into firm patties. If the mixture feels too soft, add a small handful of extra panko.

Refrigerate for at least 30 minutes. This helps the patties firm up so they behave in the pan. No one wants rebellious crab cakes.

3. Time to sizzle

Warm oil makes sad crab cakes. Hot oil makes heroes. Heat the oil in a large skillet over medium-high heat. When a tiny crumb gives a confident sizzle, it’s ready.

Add the crab cakes carefully, giving them plenty of room so they brown properly.

4. Go for the golden crust

Cook for 3 to 4 minutes per side until crisp and deeply golden. Transfer to a paper towel-lined plate.

5. Serve and enjoy

Serve immediately with the zesty horseradish sauce. Add lemon wedges and enjoy that perfect flaky texture you protected so carefully. Then pat yourself on the back. You just made Alaska proud.

How to Bake Instead of Fry