Deviled Crab Cakes
Crispy deviled crab cakes with saltine crust and easy pan-fry steps. Includes tips for binding, substitutes, and serving ideas.
These savory little cakes are an excellent appetizer, but could also be served on French bread for a po' boy sandwich.
Submitted by: Rick from milwaukee, wi
- Use jumbo lump or backfin crab, bind with egg, sour cream, and crushed saltines, then coat and pan-fry until golden.
- Prevent falling apart by not overmixing, chilling patties before frying, and using the crumb-inside/crumb-outside method.
- Swap saltines for panko or gluten free crackers, bake instead of fry for a lighter option, and serve with tartar or thousand island.
Spices
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Preparation Instructions:
Melt the butter in a saute pan, saute the onion, bell pepper and celery until tender and translucent. Remove from pan and cool to room temperature.
In a large bowl, whisk together the egg, sour cream and spices.
Stir in the crab meat, sauteed vegetables, green onion and 1/2 of the saltine crumbs. Mix thoroughly.
Form into 2 inch patties and coat with the remaining saltine crumbs.
Fry patties in vegetable oil until golden brown on each side.
Serve with tartar sauce or thousand island dressing and fresh lemon wedges.
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Frequently Asked Questions
What type of crab is best for deviled crab cakes?
Jumbo lump or backfin are best for texture and flavor. Jumbo lump gives large sweet pieces. Backfin is easier to fold in and a little more affordable. If using canned, drain well and pick out any shells.
How do I keep the crab cakes from falling apart?
Use the egg and sour cream as binder and mix in half the crushed saltines. Handle gently and avoid overmixing. Form patties, chill them 15 to 30 minutes to set, then coat with the remaining crumbs before frying.
Can I bake the crab cakes instead of frying?
Yes. Brush or spray patties with oil, place on a sheet pan, and bake at 400 F for about 12 to 15 minutes, flipping once. Baking yields a lighter cake but may be less crispy than pan frying.
What can I use instead of saltines or to make them gluten free?
Panko gives extra crunch. Crushed Ritz or oyster crackers add richness. For gluten free, use crushed gluten free crackers or gluten free panko. Almond flour works for low carb but changes texture and browning.
Can I use canned crab or imitation crab meat?
Canned lump crab works if fresh is not available. Drain and gently flake it. Imitation crab will work but has a different texture and milder flavor. Adjust seasoning if using different crab types.
What oil and temperature should I use for frying?
Use a neutral oil like vegetable or canola. Heat to roughly 350 to 375 F. If you do not have a thermometer, test with a pinch of crumbs; they should sizzle immediately but not burn. Fry until golden, about 3 to 4 minutes per side.
Can I make the crab cakes ahead or freeze them?
Yes. Form patties and refrigerate up to 24 hours before frying. For longer storage, freeze patties on a tray until firm, then transfer to a bag for up to 3 months. Thaw overnight in the fridge before cooking or cook from frozen with extra time.
How should I serve and store leftovers?
Serve with tartar sauce, thousand island, or lemon wedges. They also work on French bread for a po' boy. Store leftovers in the fridge up to 3 days. Reheat in a 350 F oven for 8 to 10 minutes to keep them crisp.
What type of crab is best for deviled crab cakes?
Jumbo lump or backfin are best for texture and flavor. Jumbo lump gives large sweet pieces. Backfin is easier to fold in and a little more affordable. If using canned, drain well and pick out any shells.
How do I keep the crab cakes from falling apart?
Use the egg and sour cream as binder and mix in half the crushed saltines. Handle gently and avoid overmixing. Form patties, chill them 15 to 30 minutes to set, then coat with the remaining crumbs before frying.
Can I bake the crab cakes instead of frying?
Yes. Brush or spray patties with oil, place on a sheet pan, and bake at 400 F for about 12 to 15 minutes, flipping once. Baking yields a lighter cake but may be less crispy than pan frying.
What can I use instead of saltines or to make them gluten free?
Panko gives extra crunch. Crushed Ritz or oyster crackers add richness. For gluten free, use crushed gluten free crackers or gluten free panko. Almond flour works for low carb but changes texture and browning.
Can I use canned crab or imitation crab meat?
Canned lump crab works if fresh is not available. Drain and gently flake it. Imitation crab will work but has a different texture and milder flavor. Adjust seasoning if using different crab types.
What oil and temperature should I use for frying?
Use a neutral oil like vegetable or canola. Heat to roughly 350 to 375 F. If you do not have a thermometer, test with a pinch of crumbs; they should sizzle immediately but not burn. Fry until golden, about 3 to 4 minutes per side.
Can I make the crab cakes ahead or freeze them?
Yes. Form patties and refrigerate up to 24 hours before frying. For longer storage, freeze patties on a tray until firm, then transfer to a bag for up to 3 months. Thaw overnight in the fridge before cooking or cook from frozen with extra time.
How should I serve and store leftovers?
Serve with tartar sauce, thousand island, or lemon wedges. They also work on French bread for a po' boy. Store leftovers in the fridge up to 3 days. Reheat in a 350 F oven for 8 to 10 minutes to keep them crisp.
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