A Simple Guide to Making a Restaurant-Quality Seafood Meal

How the mixture is handled matters just as much as what goes into it. Wet ingredients are combined first, followed by seasoning and binder. The crab meat is folded in gently to keep the chunks intact. Forming even patties and chilling them briefly helps the cakes hold their shape and improves texture. This resting time allows flavors to settle and reduces the risk of breaking during cooking.

Pan-frying is the classic method, creating a golden crust while keeping the inside moist. Baking is a lighter option, especially with a quick broil for color. Cook just until heated through to avoid drying them out. Served with lemon, a simple sauce, or fresh greens, crab cakes remain a timeless blend of simplicity, comfort, and coastal elegance.