Crab Cakes

Why You’ll Love This Recipe

This crab cake recipe focuses on highlighting the natural sweetness of the crab, using minimal filler to keep the texture light and delicate. With a simple blend of fresh herbs, spices, and a crisp sear in the pan, these cakes are both satisfying and elegant. Perfect for entertaining or a quick seafood dinner, they can be made ahead and reheated with ease.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Lump crab meat (fresh or canned, picked over for shells)
• Mayonnaise
• Dijon mustard
• Egg
• Worcestershire sauce
• Lemon juice
• Old Bay seasoning
• Fresh parsley (chopped)
• Green onion or shallot (minced)
• Salt
• Black pepper
• Panko or regular breadcrumbs
• Olive oil or butter (for frying)

Directions

1. In a large bowl, whisk together mayonnaise, Dijon mustard, egg, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, and pepper.
2. Gently fold in the crab meat, parsley, and green onion, being careful not to break up the crab too much.
3. Add breadcrumbs a little at a time until the mixture holds together but is still moist. You may not need all of them.
4. Shape the mixture into small patties (about ½ to ¾ inch thick). Chill in the refrigerator for at least 30 minutes to help them hold their shape.
5. Heat olive oil or butter in a skillet over medium heat. Cook crab cakes for 3–4 minutes per side, or until golden brown and heated through.
6. Transfer to a paper towel-lined plate to drain, then serve hot with lemon wedges or your favorite sauce.

Servings and timing

This recipe makes 6–8 small crab cakes (or 4 larger ones), serving 2–4 people.
Prep time: 15 minutes (plus 30 minutes chilling time)
Cook time: 8–10 minutes
Total time: 45 minutes

Variations

• Spicy Crab Cakes: Add diced jalapeño or a dash of hot sauce to the mixture.
• Herb Twist: Use dill, tarragon, or chives for a different herb flavor.
• Baked Version: Bake at 400°F (200°C) for 12–15 minutes, flipping halfway through, for a lighter option.
• Mini Crab Cakes: Make bite-sized versions for appetizers or party platters.
• Gluten-Free: Use gluten-free breadcrumbs or crushed gluten-free crackers.

Storage/Reheating

Store cooked crab cakes in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a skillet over medium heat until warmed through and crispy, or reheat in a 350°F oven for 10 minutes.
Crab cakes can also be frozen. Wrap individually in plastic and freeze for up to 2 months. Thaw in the refrigerator before reheating.

FAQs

What kind of crab meat is best?

Lump crab meat is ideal for its sweet flavor and large chunks. Backfin or claw meat can be used for a more budget-friendly option.

Can I make crab cakes ahead of time?

Yes, you can shape and chill them a day in advance. Cook them fresh before serving for the best texture.

How do I keep crab cakes from falling apart?

Don’t overmix the ingredients, and be sure to chill the cakes before cooking. This helps them hold their shape during frying.

Can I bake instead of fry?

Yes, baking at 400°F produces a crisp exterior with less oil. Flip halfway through to brown both sides.

Do I need to use breadcrumbs?

Breadcrumbs help bind the mixture, but you can use crushed crackers or almond flour as an alternative.

What sauce goes best with crab cakes?

Tartar sauce, aioli, remoulade, or a simple lemon-dill yogurt sauce all work beautifully.

Are crab cakes served hot or cold?

They are best served hot or warm, but can also be enjoyed cold as part of a salad or sandwich.

Can I use imitation crab?

It’s not recommended for classic crab cakes, as imitation crab lacks the flavor and texture of real crab meat.

What sides pair well with crab cakes?

Coleslaw, green salad, roasted vegetables, or seasoned fries are excellent sides. For a Southern twist, serve with cornbread or grits.

Can I make these without eggs?

Egg helps bind the mixture, but you can try a flaxseed egg (1 tbsp flax meal + 3 tbsp water) or a bit of mashed potato as a substitute.

Conclusion

Crab Cakes are a timeless seafood dish that’s both elegant and easy to prepare. With a crispy exterior and tender, flavorful center, they’re sure to impress guests or elevate any weekday meal. Whether pan-fried, baked, or served as bite-sized appetizers, these crab cakes are always a hit — simple, satisfying, and full of flavor.

Crab Cakes

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Crab Cakes are a classic seafood favorite made with sweet lump crab meat, minimal filler, and a crispy golden crust. These tender, flavorful cakes are easy to prepare and perfect for a quick dinner, elegant appetizer, or special occasion meal.

• Author: Laura
• Prep Time: 15 minutes (plus 30 minutes chilling time)
• Cook Time: 10 minutes
• Total Time: 45 minutes
• Yield: 4 servings (6–8 small crab cakes)
• Category: Appetizer
• Method: Pan-Fried
• Cuisine: American

Ingredients

• 8 oz lump crab meat, picked over for shells
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 egg
• 1 tsp Worcestershire sauce
• 1 tbsp lemon juice
• 1 tsp Old Bay seasoning
• 1 tbsp fresh parsley, chopped
• 1 green onion or 1 small shallot, minced
• Salt and black pepper, to taste
• 1/4 cup panko or regular breadcrumbs (plus more as needed)
• 2 tbsp olive oil or butter (for frying)

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Instructions

1. In a large bowl, whisk together mayonnaise, Dijon mustard, egg, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, and pepper.
2. Gently fold in crab meat, parsley, and green onion, being careful not to break up the crab too much.
3. Add breadcrumbs gradually until the mixture holds together but remains moist.
4. Shape into 6–8 small patties (or 4 larger ones) and chill in the refrigerator for at least 30 minutes.
5. Heat olive oil or butter in a skillet over medium heat. Cook crab cakes for 3–4 minutes per side until golden and heated through.
6. Drain on a paper towel-lined plate and serve hot with lemon wedges or sauce of choice.

Notes

• Chilling helps the crab cakes hold their shape while cooking.
• Use high-quality lump crab for the best flavor and texture.
• Crab cakes can be baked at 400°F (200°C) for 12–15 minutes as a lighter option.
• Great with tartar sauce, remoulade, or lemon aioli.

Nutrition

• Serving Size: 2 crab cakes
• Calories: 240
• Sugar: 1g
• Sodium: 540mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 0g
• Protein: 18g
• Cholesterol: 105mg