Serves 4
25 min
Atlanta Fish Market Crab Cakes
Recipe GLPRb40433f434c7d3
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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
