Ingredients
Method
- Preheat oven to 400°F (200°C) if baking, or heat a skillet with olive oil for pan-frying.
- In a bowl, combine crab meat, cream cheese, mayonnaise, Dijon mustard, Old Bay seasoning, garlic powder, and paprika. Gently mix to avoid breaking the crab meat into small pieces.
- In a shallow dish, place the flour. In another dish, place the beaten egg (optional for extra binding). In a third dish, place the breadcrumbs.
- Spoon out the mixture into small, even portions. Shape each into a ball, then flatten slightly to form a patty about 2 inches wide and 1 inch thick.
- Dip each patty into the flour, shaking off the excess. Optional: dip into the beaten egg for extra binding, then roll in the breadcrumbs, pressing gently to coat the patty completely.
- Place the patties on a baking sheet or into a hot skillet. Bake for 15 minutes, flipping halfway through, or until golden and crispy. Alternatively, pan-fry for 3-4 minutes per side, until golden brown and heated through.
- Serve hot with lemon wedges and a small bowl of tartar or remoulade sauce on the side.
Notes
If making ahead, store the shaped and uncooked patties in an airtight container and refrigerate for up to 24 hours before cooking.
For an extra crunch, double-coat the patties with breadcrumbs.
For a vegetarian option, skip the crab and use a combination of imitation crab or a spiced chickpea-based filling.
For an extra crunch, double-coat the patties with breadcrumbs.
For a vegetarian option, skip the crab and use a combination of imitation crab or a spiced chickpea-based filling.