Classic Pan-Fried Crab Cakes
Lump crab meat is bound with just enough filler to hold together, then pan-fried until crisp and served with a squeeze of lemon and tartar sauce.
The measure of a good crab cake is how little it needs to taste right, so this version leans hard on the crab itself and keeps the breadcrumbs light. Chilling the patties before they hit the pan is what keeps them from falling apart. A quick pan-fry in butter gives a crust worth the extra care.
Prep
20 min
Cook
10 min
Total
30 min
Serves
4
Level
Medium
Calories
310 / serving
Ingredients
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