Atlanta Fish Market Crab Cakes

Name: Atlanta Fish Market Crab Cakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 teaspoon cayenne pepper; 2 teaspoons white pepper; 4 teaspoons kosher salt; 2 teaspoons dry mustard; 4 teaspoons Worcestershire sauce; 4 teaspoons fresh lemon juice; 2 teaspoons seafood seasoning (Old Bay recommended); 1 1/3 cups mayonnaise; 2 cups soft white bread crumbs; 4 large eggs; 4 pounds jumbo lump crabmeat, picked clean of shells; 2 tablespoons olive oil; 4 fresh lemon wedges for serving; Tartar sauce for serving, optional

Recipe GLPRb40433f434c7d3

American

Appetizer

25 min

951 cal

Servings: 4

Oven

Stovetop

SNAP eligible

Succulent jumbo lump crabmeat combined with a seasoned breadcrumb and egg base, pan-seared until golden and finished in the oven. These crab cakes deliver a perfect balance of tender crab with a subtle crust, enhanced by aromatic spices and a touch of lemon brightness. Serve with fresh lemon wedges and tartar sauce for an elegant main course.

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Ingredients

1 teaspoon cayenne pepper

2 teaspoons white pepper

4 teaspoons kosher salt

2 teaspoons dry mustard

4 teaspoons Worcestershire sauce

4 teaspoons fresh lemon juice

2 teaspoons seafood seasoning (Old Bay recommended)

1 1/3 cups mayonnaise

2 cups soft white bread crumbs

4 large eggs

4 pounds jumbo lump crabmeat, picked clean of shells

2 tablespoons olive oil

4 fresh lemon wedges for serving

Tartar sauce for serving, optional

Directions

Preheat your oven to 350°F.
In a large mixing bowl, combine the cayenne pepper, white pepper, kosher salt, dry mustard, Worcestershire sauce, fresh lemon juice, seafood seasoning, mayonnaise, bread crumbs, and eggs. Stir together until all ingredients are evenly distributed and the mixture is uniform.
Place the cleaned crabmeat in another large bowl. Carefully fold the egg and breadcrumb mixture into the crabmeat, working gently to preserve the large, tender lumps of crab. Divide the mixture into 4 equal portions and shape each into a compact cake.
Heat the olive oil in a large skillet over medium-high heat. Once hot, carefully add the crab cakes and sear for approximately 1 minute on each side until lightly golden and browned. Work in batches if the cakes do not fit comfortably in a single layer.
Transfer the seared crab cakes to a baking sheet or, if your skillet is oven-safe, place it directly in the preheated 350°F oven. Bake for approximately 5-8 minutes until the cakes are heated through completely.
Serve the warm crab cakes immediately with fresh lemon wedges and tartar sauce on the side, if desired.

Comments

Grocery List Plus Editorial Staff4.75

This is a straightforward crab cake recipe that works beautifully for a Charlotte weeknight, with all ingredients readily available at Harris Teeter, Food Lion, or Walmart. The 25-minute claim is honest—mix and chill takes ten minutes, frying another ten to twelve—and the real payoff is cost per serving, which lands around $4 to $5 depending on whether you buy lump crab at a premium or backfin at a discount. The only caveat is that fresh lump crabmeat costs $12 to $16 per pound, so your grocery bill will feel it; this is a special-occasion dish or a splurge meal, not a budget staple. Leftovers reheat poorly (the exterior toughens), so plan to eat them same-night or cold the next morning, and this recipe feeds four as a main only if you add sides."