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Simple and delicious fried crab cakes on newspaper

The best simple crab cake recipe ever? Well there’s a lot of tough competition out there and every family seems to have ‘the best’ recipe passed down through generations.

But, everyone knows you can’t even make a judgement on crab cakes unless you have eaten a lot of crab cakes. I have eaten A LOT of crab cakes and I still have a hard time picking my favorite recipe.

A good sign that your crab cake is a winner -when every single person around your table takes their first bite and claims this is their favorite out of all the crab cakes in the land. (Even if there is just one person around your table, it still counts!)

For now, this delicious crab cake holds the winner of the best crab cake in our household.

As the compliments came pouring in I didn’t tell the single person (Davis the Crab Tasting Fairy) how easy this was to make. It’s the simplest recipe I’ve made in a long time. It really should be called ‘The Less is More Crab Cake’.

Davis started inquiring about ingredients, to which I responded:

Me: The proof is in the pudding. If the pudding includes the zest of a lemon and doesn’t represent any sort of desert qualities.

If you ever wanted to jazz up a crab cake – do it with lemon zest. It works like a charm every time. Saffron and Tarragon work wonders as well but everyone has their favorites.

* I usually make these when I have left over baked potatoes but I have also used defrosted shredded hashbrowns (2/3 cup) or if I didn’t have either I shredded the potato and microwaved it in water for 2 1/2 minutes on high then strained them.

Ingredients:

  • 1 Russet potato peeled, baked and shredded
  • 2 cloves garlic, minced
  • 2 heaping Tablespoons of mayonnaise
  • 1 large egg beaten
  • zest of one lemon
  • a dash of cayenne
  • salt and pepper to taste
  • 1 pound of crab meat
  • Panko bread crumbs
  • 2 Tablespoons of butter for frying
  • 2 Tablespoons of canola oil for frying

 

Method to the Rad-ness:

Preheat the oven to 375*.

In a medium size bowl mix the potato, garlic, mayonnaise, egg and lemon zest until it is well blended. Add cayenne, salt and pepper to your liking.

Gently fold the crab into your mixture using your hands. Form into eight equal patties.

Spread the bread crumbs into a pie plate or something similar. Dip the patties into the bread crumbs.

In a large oven safe skillet, heat the butter and oil on medium high heat and add all of the crab cakes. Flip the crab cakes once after two minutes and put the skillet in the oven for 8 minutes.

Simple Crab Cake Recipe
 
 
A good sign that your crab cake is a winner -when every single person around your table takes their first bite and claims this is their favorite out of all the crab cakes in the land.
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Ingredients
  • 1 Russet potato peeled, baked and shredded
  • 2 cloves garlic, minced
  • 2 heaping Tablespoons of mayonnaise
  • 1 large egg beaten
  • zest of one lemon
  • a dash of cayenne
  • salt and pepper to taste
  • 1 pound of crab meat
  • Panko bread crumbs
  • 2 Tablespoons of butter for frying
  • 2 Tablespoons of canola oil for frying
Method to the Rad-ness
  1. Preheat the oven to 375*.
  2. In a medium size bowl mix the potato, garlic, mayonnaise, egg and lemon zest until it is well blended. Add cayenne, salt and pepper to your liking.
  3. Gently fold the crab into your mixture using your hands. Form into eight equal patties.
  4. Spread the bread crumbs into a pie plate or something similar. Dip the patties into the bread crumbs.
  5. In a large oven safe skillet, heat the butter and oil on medium high heat and add all of the crab cakes. Flip the crab cakes once after two minutes and put the skillet in the oven for 8 minutes.