Crab Cakes

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Pan fried Crab Cakes with succulent lump crab meat and fresh herbs.
Pan fried Crab Cakes with succulent lump crab meat and fresh herbs.

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Pan fried Crab Cakes with succulent lump crab meat and fresh herbs.

Pan fried Crab Cakes with succulent lump crab meat and fresh herbs.
With summer in full swing, we take advantage of the late sunsets and warm summer evenings by dining outdoors and entertaining as much as we can. We just love spending time with my loved ones while enjoying the warm summer breeze.

Pan fried Crab Cakes with succulent lump crab meat and fresh herbs.
The last dinner we hosted, I greeted our guests with Crab Cakes and glasses of Clos du Bois Chardonnay and Clos du Bois Pinot Grigio. We enjoyed catching up over the appetizers and wine outside on the deck right around twilight.  

Pan fried Crab Cakes with succulent lump crab meat and fresh herbs.
Crab Cakes have been coined something fancy at restaurants, but they’re incredibly easy to make at home for a fraction of the cost, while yielding so many more cakes! It’s as simple as mixing the ingredients, forming patties and lightly frying them stove top.

Pan fried Crab Cakes with succulent lump crab meat and fresh herbs.
Needless to say, the most important ingredient is the crab. Make sure you use fresh crab meat or at the very least, lump crab meat found in the refrigerated section. DO NOT use canned crab meat.  

Pan fried Crab Cakes with succulent lump crab meat and fresh herbs.
Serve the cakes with lemon wedges (it’s amazing what a little squeeze can do!) and tartar sauce. Completely addicting!

Pan fried Crab Cakes with succulent lump crab meat and fresh herbs.
When it came time for me to choose a drink to serve, I turned to a tried and true favoriteClos du Bois. I chose only whites because I was pairing it with seafood, but if you’re more of a reds fan, there’s always Clos du Bois Cabernet Sauvignon.

Pan fried Crab Cakes with succulent lump crab meat and fresh herbs.
If you’re a Clos du Bois fan too, you may have noticed that the packaging has changed. Fear not, my friends, for it still holds the same great taste. For those who have yet to become fans, know that Clos du Bois wines offer complete versatility. They’re perfect for cooking AND drinking, whether you’re entertaining or relaxing.  

Pan fried Crab Cakes with succulent lump crab meat and fresh herbs.

Pan fried Crab Cakes with succulent lump crab meat and fresh herbs.
Print
Crab Cakes
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Course: Appetizer
Cuisine: American
Serving Size: 20 cakes
Calories per Serving: 974 kcal
Ingredients
  • 2 eggs
  • 1 tablespoon mayonaise
  • 1/4 teaspoon crushed red pepper
  • 2 teaspoons chopped green onions
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped dill
  • 1 cup bread crumbs
  • 1/4 cup shredded Parmesan cheese
  • 1/2 pound lump crab meat
  • 1 tablespoon vegetable oil
  • Tartar sauce for serving
Instructions
  1. In a large bowl, beat the egg until scrambled. Add the mayonaise, red pepper, green onions, parsley, dill, bread crumbs, and cheese.
  2. Gently stir in the crab meat until combined. With damp hands, form 2-inch patties using about 2 tablespoons of the mixture.

  3. Heat the oil in a large skillet over medium-high heat. Once shimmering, add as many patties as the skillet will hold with about 1/2-inch space between each pattie. Cook until golden brown. Flip and continue cooking until golden brown.

Pan fried Crab Cakes with succulent lump crab meat and fresh herbs.

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