Crab cakes are a beloved classic, and Legal Sea Foods has set the gold standard with their perfectly seasoned, tender, and flaky crab cakes. Known for using fresh, high-quality crab meat, their recipe strikes the ideal balance between rich flavor and light texture. We’re excited to share a version that brings this iconic dish right into your kitchen.
Whether you’re hosting a dinner party or craving a taste of coastal cuisine at home, these crab cakes deliver restaurant-quality results without the fuss. With simple ingredients and straightforward steps, you’ll create a dish that’s crispy on the outside and packed with succulent crab on the inside. Let’s dive into making Legal Sea Foods’ crab cake recipe that’s sure to impress every seafood lover.
Ingredients
To recreate the iconic Legal Seafood Crab Cake at home, we need fresh, quality ingredients that capture the perfect balance of flavor and texture. Let’s break down exactly what we’ll use for an authentic, restaurant-quality result.
Crab Meat
The star of our crab cakes is, without a doubt, the fresh lump crab meat. Choose high-quality crab meat that is light, moist, and free of shells.
- 1 pound fresh lump crab meat, carefully checked for shells
- Avoid canned or overly processed crab for the best flavor and texture
Binding Ingredients
To hold our crab cakes together without overpowering the delicate crab, we use gentle binders that keep them moist and tender yet firm enough to hold their shape.
| Ingredient | Amount | Preparation |
|---|---|---|
| Mayonnaise | 1/4 cup | Use a full-fat variety |
| Egg | 1 large | Lightly beaten |
| Dijon Mustard | 1 tablespoon | Adds subtle tang |
| Fresh Bread Crumbs | 1/2 cup | Preferably panko, finely ground for light binding |
Seasonings and Spices
Our goal here is subtle enhancement without masking the natural crab flavor. The seasoning must lift the dish while keeping it classic and clean.
- 1 teaspoon Old Bay seasoning (classic for crab cakes)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika (adds mild warmth and color)
Additional Flavor Enhancers
To add layers of freshness and a touch of zest, these extra ingredients brighten the crab cakes and elevate the overall eating experience.
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon fresh lemon juice (adds brightness)
- 1 small shallot, minced finely (gentle onion flavor without overpowering)
With these ingredients, we have everything to craft crab cakes that are crispy on the outside and succulent inside, just like at Legal Sea Foods. Now, let’s move forward with the method to bring this recipe to life.
Equipment Needed
To create authentic Legal Seafood Crab Cakes with the perfect texture and flavor, having the right equipment is essential. Each tool helps us achieve the delicate balance of crispiness outside and tender, juicy crab inside. Here’s what we’ll need:
- Mixing Bowl: Use a large stainless steel or glass mixing bowl to gently combine all ingredients without breaking up the crab meat.
- Rubber Spatula or Wooden Spoon: Ideal for folding the ingredients together gently while preserving the lumps of crab.
- Measuring Spoons and Cups: Precise measurements ensure the correct balance of seasonings and binders.
- Food Scale (optional): For exact crab meat weight to keep portion sizes consistent.
- Shallow Dish or Plate: To hold bread crumbs for coating the crab cakes evenly before cooking.
- 8-inch Nonstick Skillet or Cast Iron Pan: Provides even heat distribution for a crispy, golden crust on our crab cakes. Cast iron is preferred for superior searing.
- Cooking Thermometer (optional): To check the internal temperature, ensuring crab cakes reach a safe 165°F (74°C).
- Spatula: A wide, flat spatula helps flip crab cakes gently without breaking them.
- Paper Towels: To drain excess oil after frying and keep crab cakes crispy.
Summary Table of Equipment
| Equipment | Purpose | Notes |
|---|---|---|
| Mixing Bowl | Combine ingredients | Use large size for gentle mixing |
| Rubber Spatula/Wooden Spoon | Fold ingredients gently | Prevents crab meat breakage |
| Measuring Spoons & Cups | Accurate seasoning and binder measurement | Essential for recipe success |
| Food Scale | Weigh crab meat for consistent portions | Optional but recommended |
| Shallow Dish/Plate | Coat crab cakes with bread crumbs | Ensures even coating |
| 8-inch Nonstick/ Cast Iron Skillet | Pan-fry crab cakes evenly | Cast iron preferred for heat control |
| Cooking Thermometer | Check internal cooking temperature | Optional for food safety |
| Spatula | Flip crab cakes gently | Avoids breakage |
| Paper Towels | Drain excess oil after cooking | Keeps crab cakes crisp |
Having this equipment lineup ready before we start will streamline our cooking process, allowing us to focus fully on recreating those rich flavors and perfect textures found in Legal Seafood Crab Cakes.
Prep Work
Before diving into the cooking process, proper preparation sets the foundation for perfect Legal Seafood Crab Cakes. Let’s get everything ready to ensure the crab cakes turn out crispy outside and tender inside.
Preparing the Crab Meat
Start by carefully handling the fresh lump crab meat. Remove any visible shells or cartilage gently by hand, taking care not to break up the lumps. The aim is to preserve the large chunks of crab that deliver superior texture and flavor.
Drain the crab meat in a fine mesh strainer for 5 minutes. This prevents excess moisture from making the crab cakes soggy. Pat the crab meat dry with paper towels to further reduce moisture while maintaining delicate lumps.
| Step | Tip |
|---|---|
| Check for shells | Use fingertips to feel for any little shell bits |
| Drain excess liquid | Use a fine mesh strainer for 5 minutes |
| Pat dry | Use clean paper towels to gently dry |
Mixing the Ingredients
In a large mixing bowl, combine the following ingredients in this order for consistent texture and flavor:
- 1 cup fresh lump crab meat (prepared)
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1/4 cup fresh bread crumbs
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon paprika
- 1 tablespoon finely chopped parsley
- 1 tablespoon lemon juice
- 2 tablespoons minced shallots
Use a rubber spatula to fold ingredients gently. Mixing slowly avoids breaking up the crab lumps and ensures all flavors meld without overworking the mix.
“The secret to authentic crab cakes lies in delicate folding. We want the lumps to stay intact for that genuine texture.”
Once combined, chill the mixture in the refrigerator for 20-30 minutes. This firms the crab cakes, making them easier to shape and cook evenly.
| Ingredient | Measurement | Purpose |
|---|---|---|
| Lump crab meat | 1 cup | Fresh, chunky crab flavor |
| Mayonnaise | 1/4 cup | Moisture & richness |
| Egg | 1 large | Binder |
| Dijon mustard | 1 tablespoon | Tangy depth |
| Bread crumbs | 1/4 cup | Structure |
| Old Bay seasoning | 1 teaspoon | Classic seasoning |
| Kosher salt | 1/2 teaspoon | Elevates flavor |
| Paprika | 1/4 teaspoon | Color and mild spice |
| Parsley | 1 tablespoon | Fresh herbal notes |
| Lemon juice | 1 tablespoon | Brightness |
| Shallots | 2 tablespoons | Mild onion flavor |
Directions
Follow these clear steps to transform our Legal Seafood Crab Cake recipe ingredients into perfectly formed and cooked crab cakes, delivering that signature crispy exterior and tender, savory interior.
Forming the Crab Cakes
- Chill the Crab Mixture
After gently folding all the ingredients together, cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes. This step firms up the mixture for easier handling and helps the flavors meld.
- Prepare Your Work Surface
Lightly grease a clean plate or shallow dish to prevent sticking. Set out a shallow dish with additional bread crumbs nearby for coating.
- Shape the Crab Cakes
Using your hands or a scoop, portion out approximately 4 ounces (about 1/4 cup) of crab mixture per cake. Shape each portion gently into a round disc roughly 3 inches in diameter and about 1 inch thick. Avoid compacting too tightly to maintain the lumps of crab.
- Coat with Bread Crumbs
Lightly dredge each shaped cake in the bread crumbs, coating evenly without pressing too hard. This thin layer creates the desired crispy crust during cooking.
| Step | Action | Purpose |
|---|---|---|
| Chill | Refrigerate mixture 30 minutes | Firms mixture, melds flavors |
| Shape | Form 4-ounce patties | Maintain crab lumps, consistent size |
| Coat | Lightly bread crumb | Creates crispy exterior |
Cooking the Crab Cakes
- Preheat the Skillet
Heat an 8-inch nonstick or cast iron skillet over medium heat. Add 2 tablespoons of vegetable oil or clarified butter. Allow the oil to shimmer but not smoke.
- Cook the Cakes
Gently place 3-4 crab cakes into the skillet, leaving space between them. Cook undisturbed for 3-4 minutes until the underside turns golden brown and crispy.
- Flip and Finish Cooking
Carefully flip each cake using a spatula. Cook the second side for an additional 3-4 minutes, ensuring even browning and heated through. The internal temperature should reach 145°F for safe consumption.
- Drain and Rest
Transfer the cooked crab cakes to a wire rack or paper towel-lined plate to drain excess oil. Let them rest for 2 minutes before serving to enhance texture.
“Perfectly cooked crab cakes have a golden crisp crust while the inside remains moist and tender enough to melt in your mouth.”
| Cooking Step | Time | Heat Level | Notes |
|---|---|---|---|
| First side | 3-4 minutes | Medium | Golden and crisp |
| Second side | 3-4 minutes | Medium | Even browning, internal 145°F |
| Resting | 2 minutes | Off heat | Drain oil, texture sets |
Using this method guarantees that our Legal Seafood Crab Cakes deliver the authentic restaurant-quality experience right in our own kitchen.
Serving Suggestions
To fully enjoy our Legal Seafood Crab Cake Recipe, pairing the crab cakes with complementary sauces and sides elevates the dining experience. Let’s explore ideal accompaniments that enhance their flavor and texture.
Recommended Dips and Sauces
The perfect sauce brings out the delicate sweetness of the crab while adding moisture and a burst of flavor. Consider these classic and flavorful options:
- Lemon Garlic Aioli: A creamy blend of mayonnaise, fresh lemon juice, minced garlic, and a touch of Dijon mustard. This adds a zesty richness that cuts through the crispy crust.
- Classic Tartar Sauce: Mayonnaise base with pickles, capers, lemon juice, and fresh herbs like dill or parsley. Its tangy bite complements the crab’s natural sweetness.
- Spicy Remoulade: A vibrant sauce with mayonnaise, Creole mustard, hot sauce, paprika, and chopped scallions. It offers a smoky, mildly spicy kick.
- Old Bay Butter Sauce: Melted butter infused with Old Bay seasoning, perfect for dipping or drizzling for an extra burst of savory flavor.
For enhanced flavor balance, we recommend serving crab cakes with a dollop of one or two sauces on the side.
Side Dishes to Complement Crab Cakes
To create a well-rounded meal, include sides that provide contrast in texture and freshness without overpowering the crab cakes:
| Side Dish | Description | Flavor Profile |
|---|---|---|
| Fresh Garden Salad | Mixed greens with cherry tomatoes, cucumbers, and vinaigrette | Light, crisp, refreshing |
| Roasted Asparagus | Asparagus spears oven-roasted with olive oil and garlic | Earthy, tender, aromatic |
| Coleslaw | Creamy cabbage slaw with a vinegar or mayo base | Crunchy, tangy, creamy |
| Corn on the Cob | Steamed or grilled with butter and a sprinkle of Old Bay | Sweet, juicy, buttery |
| Herbed Rice Pilaf | Fluffy rice cooked with herbs and vegetable broth | Mild, fragrant, savory |
Adding these sides creates a balance between the crispy, flavorful crab cakes and mild accompaniments that brighten the plate. Pairing with a chilled white wine or a crisp lager also enhances the meal’s appeal.
By combining our Legal Seafood Crab Cake Recipe with these sauces and sides, we guarantee a memorable dish that mirrors the quality and delight of the original.
Make-Ahead and Storage Tips
To ensure our Legal Seafood Crab Cakes retain their restaurant-quality taste and texture, proper make-ahead and storage methods are essential. Following these steps helps us save time while preserving the freshness and crispness of the crab cakes.
Make-Ahead Preparation
- Form the crab cakes as directed, shaping them into 4-ounce patties and lightly coating them with bread crumbs.
- Place the shaped crab cakes on a baking sheet lined with parchment paper.
- Cover tightly with plastic wrap or transfer them to an airtight container.
- Refrigerate for up to 24 hours before cooking. This resting period allows the flavors to meld and the cakes to firm up, making them easier to handle during cooking.
Cooking from Refrigerated State
- When ready to cook, remove the crab cakes from the fridge 10 minutes before cooking to take off the chill.
- Cook directly in a preheated skillet as per the recipe instructions, adjusting the cooking time slightly if needed to ensure an even golden crust and internal warmth.
Freezing for Longer Storage
- For longer storage, we can freeze formed crab cakes prior to cooking.
- Arrange crab cakes on a baking sheet and freeze uncovered for 1-2 hours until firm.
- Transfer the frozen crab cakes to a freezer-safe container or zip-top bags, separating layers with parchment paper.
- Label with the date and freeze for up to 1 month to maintain optimal quality.
| Storage Method | Preparation | Storage Time | Notes |
|---|---|---|---|
| Refrigeration (uncooked) | Formed crab cakes, covered tightly | Up to 24 hours | Best for same-day or next-day cooking |
| Freezing (uncooked) | Formed crab cakes, frozen firm | Up to 1 month | Thaw overnight in fridge before cooking |
| Refrigeration (cooked) | Store cooled crab cakes in airtight container | 3-4 days | Reheat gently to preserve crispness |
Reheating Tips
- To retain the crisp exterior and tender interior, reheat cooked crab cakes in a preheated 350°F oven for 10-12 minutes instead of microwaving.
- Alternatively, reheat in a nonstick skillet over medium heat for 3-4 minutes per side, using a splash of oil or butter to restore crispness.
Pro Tip: Avoid stacking crab cakes during storage to keep their delicate shape intact and prevent sogginess.
By following these Make-Ahead and Storage Tips, we can effortlessly enjoy delicious, flaky, and crispy Legal Seafood Crab Cakes anytime, whether for a quick weeknight meal or entertaining guests.
Conclusion
Mastering the Legal Seafood crab cake recipe opens the door to a delicious seafood experience right in our own kitchens. With simple ingredients and straightforward steps, we can create crab cakes that impress with their crispy exterior and tender, flavorful interior.
By following the tips on preparation, cooking, and storage, we ensure every bite delivers that authentic taste we love. Whether for a casual dinner or special occasion, these crab cakes bring a touch of gourmet quality to any meal. Let’s get cooking and enjoy the rich flavors of the coast whenever we want.
Frequently Asked Questions
What ingredients do I need to make authentic Legal Seafood crab cakes at home?
You need fresh lump crab meat, mayonnaise, egg, Dijon mustard, fresh bread crumbs, Old Bay seasoning, kosher salt, paprika, parsley, lemon juice, and shallots for an authentic taste.
What equipment is essential for making perfect crab cakes?
A large mixing bowl, rubber spatula or wooden spoon, measuring spoons and cups, shallow dish for bread crumbs, and an 8-inch nonstick or cast iron skillet are recommended.
How do I prepare the crab meat for the best crab cakes?
Handle the fresh lump crab meat gently, mix it carefully with other ingredients, then chill the mixture before shaping to ensure tenderness and flavor.
How should I cook the crab cakes for the perfect texture?
Shape the chilled mixture into discs, coat with bread crumbs, and cook in a hot skillet until golden brown and crisp on the outside, with tender crab inside.
Can I make crab cakes ahead of time and store them?
Yes, you can refrigerate crab cakes for up to 24 hours or freeze them for longer storage without losing quality.
What’s the best way to reheat cooked crab cakes?
Reheat crab cakes in a skillet over medium heat or in the oven to keep the exterior crispy and the interior tender.
What sauces and sides pair well with Legal Seafood crab cakes?
Tartar sauce, remoulade, or aioli complement crab cakes, along with sides like coleslaw, salad, or roasted vegetables.
How can I ensure my crab cakes taste like the ones from Legal Sea Foods?
Use fresh, high-quality lump crab meat, the right seasonings, chill the mixture before cooking, and cook them until golden brown for the best flavor and texture.