Drool-worthy Fried Crab Cakes

While there are many notable and talented chefs out there, none compare to my mom.

I grew up having dinner at the family table every night. My mom cooked dinner the majority of the week for our family of five. Occasionally, we’d order out. While most kids, myself included, look forward to ordering out and view it as a “treat,” no restaurant-prepared dish or fast food meal compared to my mom’s home-cooked meals.

Every night she’d prepare a different dish so I grew up eating a variety of foods. I remember being able to smell the food from my bedroom upstairs while she cooked. She would yell, “Dinner is ready,” and I’d rush downstairs to dive in. Her presentation was, and still is, is so precise that you (almost) feel bad cutting into it.

My mom often used and still does use her own recipes. If I had to pick one of hers that is my absolutely favorite, it’s her eggplant Parmesan. Her lasagna is a very close second followed by her meatloaf and crab cakes. I’ve made her dishes, using all the right ingredients and following each step carefully, but I’ve always felt they didn’t come out like hers. They were without a doubt delicious, but I could tell that they weren’t hers. I’m convinced it’s her touch.

Creating the Perfect Fried Crab Cake Recipe

One day I was in the mood for seafood. I realized it had been quite some time since I had crab cakes. So, my husband and I decided to create our own recipe. We both enjoy cooking and being in the kitchen so we were confident these would be tasty. And, boy, were we right.

Packed with lumps of juicy crab meat and loaded with flavor, these crab cakes are delectable. You can enjoy them as a snack or appetizer in smaller portions, or as a main dish with a fresh salad or side of vegetables.

We picked some ingredients from my mom’s recipe along with other suggestions from food blogs and added some ingredients of our own. This recipe doesn’t require many ingredients, it’s easy to make, and the crab cakes are ready in no time.

Below is our crab cake recipe, which I served with baked zucchini. You can enjoy these plain or with a sauce like aioli, tartar, or remoulade.

So, how did we do? If you make this recipe, share your feedback in the comments below!