Bobby Flay Crab Cakes Recipe

This Bobby Flay Crab Cakes Recipe is a golden and succulent recipe, which is made with sweet lump crab meat and savory Old Bay seasoning. It’s a restaurant-quality appetizer, ready in about 1 hour (including chilling time).

Bobby Flay Crab Cakes Recipe Ingredients

For the Crab Cakes:

• 1/2 red bell pepper, finely diced
• 1 medium onion (about 1 cup), finely diced
• 3 Tbsp olive oil, divided
• 2 Tbsp unsalted butter, divided
• 2 large eggs
• 3 Tbsp mayo
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning (or Cajun seasoning)
• 1/2 tsp garlic salt, or more to taste
• 1/2 tsp black pepper
• 1 lb lump crab meat, from 2 Dungeness crabs
• 1/2 cup panko bread crumbs
• 1/4 cup parsley, finely chopped

For the Lemon Aioli Dip:

• 1/2 cup mayo
• 1 tsp lemon zest
• 2 Tbsp lemon juice
• 1 garlic clove, pressed

How To Make Bobby Flay Crab Cakes Recipe

1. Sauté the aromatics: Add 1 tablespoon of olive oil to a large skillet set over medium-low heat. Add the finely diced onion and red bell pepper. Cook until they are soft and slightly browned, about 7 to 9 minutes. Remove the pan from the heat and let the vegetable mixture cool completely.
2. Make the binder: In a large bowl, whisk together the two eggs, 3 tablespoons of mayo, Worcestershire sauce, Old Bay seasoning (or Cajun seasoning), garlic salt, and black pepper until smooth.
3. Prep the crab: Drain the crab meat well. Gently pick through the meat to check for any stray pieces of shell or cartilage, being careful not to break up the large lump chunks too much. Add the crab to the bowl with the egg mixture.
4. Combine and chill: Add the cooled cooked bell pepper and onion, the panko bread crumbs, and the chopped parsley to the bowl. Gently fold everything together until combined and moist. Cover the bowl and refrigerate for 30 minutes. This step is crucial to help the cakes hold their shape.
5. Form and fry: Divide the mixture into about 15 small cakes. With wet hands, form them into thin patties, about 1/2 inch thick. Place 1 tablespoon of oil and 1 tablespoon of butter in a large nonstick pan over medium-low heat. Add the crab cakes (do not crowd the pan) and cook for 4 to 5 minutes on each side until golden brown. If they brown too fast, lower the heat. Repeat with remaining cakes, adding more butter and oil as needed.
6. Make the Aioli: In a small bowl, whisk together the mayo, lemon zest, lemon juice, and pressed garlic until well blended. Refrigerate until ready to serve. Serve the hot crab cakes with the cold aioli.

Recipe Tips

• Why Panko? Panko breadcrumbs are larger and airier than traditional breadcrumbs. They provide structure to the crab cake without making it dense or “bready,” allowing the texture of the crab to shine.
• The Chill Factor: Do not skip the 30-minute chill time. The breadcrumbs need time to absorb the moisture from the eggs and mayo, which acts as the glue. If you fry them immediately, they will likely crumble in the pan.
• Gentle Folding: When mixing the crab with the binder and crumbs, use a spatula and fold gently. You want to preserve those expensive nuggets of lump crab meat, not turn them into a paste.
• Heat Management: Butter adds flavor, but it burns easily. Mixing it with olive oil raises the smoke point, allowing you to fry the cakes to a golden brown without the fat burning.

What To Serve With Bobby Flay Crab Cakes

These rich, savory cakes pair perfectly with acidic and fresh sides.

• Lemon Wedges: Essential for cutting the richness.
• Arugula Salad: Peppery greens with vinaigrette.
• Corn Salad: Sweet corn complements the crab sweetness.
• Coleslaw: A crisp texture contrast.

How To Store Bobby Flay Crab Cakes Recipe

• Refrigerate: Store cooked crab cakes in an airtight container in the refrigerator for up to 2 days.
• Reheat: To restore the crispy exterior, reheat them in a skillet with a little butter over medium heat, or in an oven at 350°F for 10 minutes. Do not microwave.
• Freeze: You can freeze the uncooked formed patties. Place them on a baking sheet to freeze solid, then transfer to a bag. Thaw in the fridge before frying.

Bobby Flay Crab Cakes Recipe Nutrition Facts

• Calories: 180
• Total Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 65mg
• Sodium: 450mg
• Total Carbohydrates: 6g
• Dietary Fiber: 0.5g
• Sugar: 1g
• Protein: 12g

Nutrition information is estimated per crab cake (yields approx. 15).

FAQs

Try More Recipes:

• Bobby Flay Horseradish Sauce Recipe
• Bobby Flay Fulton Fish Market Cioppino with Sourdough Croutons Recipe
• Bobby Flay Lobster Bisque Recipe