Crab Cake

Why You’ll Love This Recipe

These crab cakes are packed with real crab flavor and just enough binder to hold them together without overpowering the seafood. They are easy to prepare and can be pan-fried, baked, or air-fried. The crispy outside and soft, savory inside make them irresistible.

Ingredients

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

crab meat
breadcrumbs
egg
mayonnaise
mustard
lemon juice
worcestershire sauce
old bay seasoning
salt
black pepper
parsley
oil for cooking

Directions

In a large bowl, gently mix crab meat, breadcrumbs, egg, mayonnaise, mustard, lemon juice, worcestershire sauce, old bay seasoning, salt, black pepper, and parsley.

Be careful not to break up the crab meat too much.

Form the mixture into small patties.

Place the patties in the refrigerator for about 20–30 minutes to help them hold their shape.

Heat oil in a skillet over medium heat.

Cook the crab cakes for 3–4 minutes on each side until golden brown and crispy.

Remove and place on a paper towel-lined plate to drain excess oil.

Serve warm.

Servings and timing

Servings: 4
Prep time: 15 minutes
Chill time: 20–30 minutes
Cook time: 10 minutes
Total time: about 45 minutes

Variations

Use panko breadcrumbs for extra crispiness.

Add a bit of hot sauce for a spicy kick.

Bake instead of frying for a lighter option.

Use fresh herbs like dill for a different flavor.

Serve with tartar sauce or a lemon aioli.

Storage/Reheating

Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days.

Reheat in a skillet or oven to maintain crispiness. Avoid microwaving as it can make them soft.

FAQs

What type of crab meat is best?

Lump or jumbo lump crab meat is best for texture and flavor.

Can I bake crab cakes instead of frying?

Yes, bake at 200°C (400°F) for about 12–15 minutes.

Why are my crab cakes falling apart?

They may need more binder or more chilling time.

Can I freeze crab cakes?

Yes, freeze before or after cooking for up to 2 months.

Do I need to use breadcrumbs?

Yes, they help hold the mixture together.

Can I make them ahead of time?

Yes, shape and refrigerate them before cooking.

What sauces go well with crab cakes?

Tartar sauce, remoulade, or lemon aioli.

How do I keep them crispy?

Cook in hot oil and avoid overcrowding the pan.

Can I use canned crab?

Yes, but fresh crab gives better flavor.

Are crab cakes healthy?

They can be, especially if baked instead of fried.

Conclusion

Crab cakes are a delicious and versatile seafood dish that combines crispy texture with rich, delicate flavor. Whether served as an appetizer or main dish, they are always a crowd-pleasing favorite.

Crab Cake

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Classic crab cakes made with tender crab meat, light seasoning, and a golden crispy exterior. Perfect as an appetizer or main dish with rich seafood flavor in every bite.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Pan Fry
• Cuisine: American
• Diet: Low Fat

Ingredients

• 1 pound crab meat
• 1/2 cup breadcrumbs
• 1 egg
• 1/4 cup mayonnaise
• 1 tablespoon mustard
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons parsley, chopped
• 2 tablespoons oil for cooking

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Instructions

1. In a large bowl, gently mix crab meat, breadcrumbs, egg, mayonnaise, mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, salt, black pepper, and parsley.
2. Mix carefully to avoid breaking up the crab meat too much.
3. Form the mixture into small patties.
4. Refrigerate the patties for 20–30 minutes to help them hold their shape.
5. Heat oil in a skillet over medium heat.
6. Cook crab cakes for 3–4 minutes on each side until golden brown and crispy.
7. Remove and place on a paper towel-lined plate to drain excess oil.
8. Serve warm.

Notes

• Use panko breadcrumbs for extra crispiness.
• Add hot sauce for a spicy variation.
• Bake at 200°C (400°F) for 12–15 minutes for a lighter option.
• Chill the patties well to prevent falling apart.
• Serve with tartar sauce or lemon aioli.
• Store leftovers in the refrigerator for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 280 kcal
• Sugar: 1 g
• Sodium: 520 mg
• Fat: 16 g
• Saturated Fat: 3 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 1 g
• Protein: 22 g
• Cholesterol: 95 mg