These Pioneer Woman Crab Cakes will become your go-to, time-saving seafood meal of choice for serving as an appetizer, a main course, or even just to amaze your guests and family! They are the right combination of meaty, juicy, tangy, and savory flavors, and they are cooked to perfection.

Why You’ll Love This Recipe

• Lump Crab. Don’t even bother with anything other than lump crab flesh, in my opinion. It’s more pricey than some other options, but it’s definitely money well spent. Big, meaty pieces of crab are what you’re after, not a bean patty imitation, right? Don’t even think of eating fake crab. No, it won’t work like that.
• Tartar Sauce. If you want to make a truly memorable meal out of these crab cakes, I highly recommend serving them with my homemade tartar sauce. The fish patties are drenched in a tart, creamy sauce with a salty, herby flavor. There is no way to top it.
• Easy. This crab cake dish takes less than 20 minutes to prepare and cook.
• Versatile. Crab cakes are delicious on their own, in sliders or sandwiches, with a splash of tartar sauce, or on some crisp slaw.

Pioneer Woman Crab Cakes Ingredients

• Lump Crab Meat. You may use any kind of crab flesh you desire; I prefer blue crabs or giant lumps. Be sure to get a real lump crab instead of a fake. You can also use claw meat, or a combination of several kinds of flesh, successfully.
• Mayo. You may use regular mayonnaise if you prefer, but I chose low-fat olive oil mayo.
• Egg. Big eggs of any variety will do.
• White Of An Egg. Any large egg’s white will do, though.
• Dijon Mustard. When it comes to dijon, I like to select a well-known brand.
• Worcestershire Sauce. These crab cakes would be bland without the salt and umami provided by the worcestershire sauce.
• Crushed Red Pepper Flakes. A few red pepper flakes will give it some heat. As an alternative, you might use your preferred fiery condiment.
• Panko Bread Crumbs. You may use whichever type of panko you choose since they all work well here to add a satisfying crunch.
• Parsley And Baby Dill. Baby dill and fresh parsley are ideal. For optimal results, finely chop them.
• Black Pepper, Roughly Cracked. I just use standard table salt and pepper that has been finely powdered.
• Olive Oil. The finest cooking oil to use when pan-frying these crab cakes is EVOO.
• Tartar Sauce/Crab Cake Sauce. This tartar sauce recipe is the greatest you’ll find. It’s really revitalizing, with a zingy lemony flavor and freshness. (If you like a stronger lemon taste, provide some lemon wedges on the side.)

The Best Crabs for Crab Cakes

Crabs must be sold alive or pre-cooked and will be frozen or defrosted from frozen. Crab cakes are simple to make since you need just extract the cooked flesh using a crab cracker. Crab legs, claws, and even the stuffed compartments within the crab’s body are all put to good use in my kitchen. You can use any kind of crab you choose, so long as you can obtain lump crab flesh from it.

• Blue Crab. Gulf and Atlantic coast residents. Blue crab flesh is a common ingredient in classic Maryland crab cakes.
• Stone Crab. from the Sunshine State, where crab cakes are a staple.
• Snow Crab. Originating in the colder waters of the north Atlantic and north Pacific, where they are often sold in clusters of legs despite their higher prices.
• King Crab. Originating in the seas of the northwestern Pacific. The most costly part of the crab, but also the easiest to harvest off the leg.
• Dungeness Crabs. Originating on the Pacific coast, they are the cheapest per pound and easiest to come by here on the mainland, so I use those. I always ask the fish counter to clean the crab for me, and they are really accommodating.

Can I Use Canned Crab Meat?

It’s best to use crab meat as fresh as possible from the crab, and lump crab meat is essential. If the crab meat is already pre-packaged, it has to be purchased from the chilled area of the shop. It was a huge letdown when I attempted to use crab flesh that came from an aluminum can since it turned out to be very salty and smelled fishy despite my best efforts.

How To Make Pioneer Woman Crab Cakes

• In a medium mixing bowl, combine all of the ingredients except the tartar sauce. Stir everything together completely.
• Heat a small amount of olive oil in a pan over medium heat.
• Using an ice cream scoop, scoop the crab mixture. Form into patties (about 1/2 inch thick) and place in an oiled pan.
• Cook for 4-5 minutes on each side or until the outsides are browned and crisp. (If the exterior is getting too brown before the center is cooked through, reduce the heat slightly.) Repeat with the remaining crab mixture.
• Serve heated with tartar sauce on the side.

What To Serve With Crab Cakes?

• Roasted Veggies
• Herbed Potatoes
• Corn Salad
• Green Salad
• Colorful Slaw
• Grilled Avocados
• Chickpea Salad
• Gazpacho

Is It Better To Fry Crab Cakes Or Bake Them?

Crab cakes, fried or baked, are delicious in my book. I want the outside of the crab cakes to be crispy and browned when I bite into them, so frying them seemed the obvious choice for this recipe. The crab cakes will still taste great if baked, but they won’t get quite as browned or crispy.

You may bake these burgers by preheating the oven to 450 degrees and continuing with the procedure up until you form the patties. Then, prepare a baking sheet by lining it with parchment paper or spraying it with cooking spray to prevent sticking.

Cook the patties for 12 to 14 minutes, or until they are gently browned on top, in a preheated oven.

How To Store Crab Cakes?

• In The Fridge. Cooked crab cakes may be stored in the refrigerator for up to three days if they are placed in an airtight container. This is true regardless of whether you plan to make the crab cakes in advance or you simply find yourself with leftovers.
• In The Freezer. Cooked crab cakes can be frozen for up to three months if they are placed in a container that seals tightly and is placed in the freezer in a single layer.
• To Reheat. Before you may reheat crab cakes that have been frozen, you must first defrost them in the refrigerator overnight. After that, take the crab cakes that have been defrosted and place them on a baking pan before placing them in the oven at 350 degrees for around 10 to 15 minutes.

The Best Crab Cake Dip

• Lemon Aioli. Mix 1/2 cup of mayonnaise with 1 teaspoon of lemon zest, 2 tablespoons of lemon juice, and 1 crushed garlic clove for a simple yet delicious spread. Same as the one we adore with shrimp cakes.
• Tartar Sauce. This tasty tartar sauce recipe is a great complement to any fish dish.
• Cocktail Sauce. If you like somewhat spicy tastes, this red sauce is perfect with crab cakes. It is also commonly used over a shrimp cocktail ring

How Do You Keep Crab Cakes From Crumbling?

Is it difficult to maintain the shape of your crab cakes while you cook them? Here’s a tip: refrigerate the patties before cooking for maximum flavor. They should be refrigerated for at least an hour before being fried, so wrap them in a plate or dish and put them in the fridge. Using eggs as a binder will ensure the patties don’t fall apart during cooking.

Recipe Tips & Variations

• If the patties are browning too quickly on the exterior before the inside is done cooking, reduce the heat on the stove and keep an eye on them while they cook.
• Panko can be substituted with ordinary breadcrumbs or Italian breadcrumbs if you don’t have any on hand.
• After removing the patties from the oven, you may give them an additional burst of flavor by squeezing a slice of lemon over them before applying a coating of tartar sauce.
• Green onions, rather than parsley, are recommended for a more robust onion flavor (or in addition to).
• You don’t like tartar sauce, do you? Furthermore, chipotle sauce, cocktail sauce, or remoulade sauce are also wonderful additions to crab cakes. It’s not uncommon for me to use homemade ranch dressing or creamy honey mustard to complement my crab cakes.
• Bites of crab cake may be made by rolling twice as many patties (12). Turning often, heat for another 3–4 minutes until both sides are browned.
• Add a teaspoon or two of Old Bay seasoning to the crab cake mixture for more seafood flavor.

Try More Recipes:

• Ina Garten Crab Salad
• Potato Pancakes
• Ina Garten Zucchini Bread

Pioneer Woman Crab Cakes Nutrition Facts

Amount Per Serving

• Calories 242
• Total Fat 15g
• Saturated Fat 2.4g
• Trans Fat 0.3g
• Cholesterol 105mg
• Sodium 858mg
• Potassium 286mg
• Total Carbohydrate 10g
• Dietary Fiber 0.8g
• Sugars 2g
• Protein 16g
• Vitamin A 4%
• Vitamin C 31%
• Calcium 10%

Nutrition Facts Source: Source