Instant Pot Crab Cakes

Here’s a recipe for Crab Cakes made in the Instant Pot. While traditional crab cakes are pan-fried, the Instant Pot can be used for a lighter, steamed version that retains the crab’s natural sweetness. After steaming, you can still give them a quick sear for added crispiness.

Ingredients:

• 1 lb lump crabmeat, picked over for shells
• ½ cup breadcrumbs (Panko or regular)
• 1 egg, beaten
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• 1 tbsp lemon juice
• 1 tbsp fresh parsley, chopped
• 1 green onion, finely chopped
• 1 garlic clove, minced (optional)
• Salt and pepper to taste
• ½ cup water (for steaming in the Instant Pot)

For serving:

• Lemon wedges
• Tartar sauce or aioli (optional)

Prepare the crab cake mixture:

• In a large bowl, gently combine the crabmeat, breadcrumbs, beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, green onion, and garlic (if using). Season with salt and pepper to taste.
• Be careful not to overmix so the crab remains chunky and doesn’t break apart too much.

Form the crab cakes:

• Divide the mixture into 6-8 equal portions and shape them into patties, about ½ to ¾ inch thick.
• Place the crab cakes on a tray and refrigerate for at least 30 minutes. This helps them firm up and hold their shape during cooking.

Prepare the Instant Pot:

• Pour ½ cup of water into the bottom of the Instant Pot.
• Place a trivet or steaming rack inside the Instant Pot.
• Lightly oil a sheet of foil and place it on top of the trivet. You can also use a silicone steamer basket instead of foil.

Steam the crab cakes:

• Place the chilled crab cakes on the prepared foil or steamer basket. Make sure they are spaced apart so they don’t stick together.
• Close the Instant Pot lid and set the valve to “Sealing.”
• Cook on High Pressure for 5 minutes.

Release pressure:

• Once the cooking time is complete, perform a quick release by carefully turning the valve to “Venting.”
• Open the lid and carefully remove the crab cakes.

Optional – Sear for crispiness:

• If you like a crispy exterior, you can sear the crab cakes after steaming. Heat a small amount of oil in a skillet over medium heat and cook the crab cakes for about 1-2 minutes per side until golden brown and crispy.

Serve:

• Serve the crab cakes hot with lemon wedges and your favorite dipping sauce like tartar sauce or a zesty aioli.

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Tips:

• Chilling the crab cakes is key to helping them hold their shape, especially when steaming.
• For an extra flavor boost, you can add a pinch of cayenne or a few dashes of hot sauce to the mixture.
• Searing the crab cakes after steaming gives them the traditional crispy crust without needing too much oil.

These Instant Pot crab cakes are a delicious, lighter alternative to fried versions, with all the classic flavors you love!

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