Why You’ll Love This Recipe

Packed with sweet, tender crab meat
Crispy golden exterior and moist interior
Easy to make with simple ingredients
Perfect for appetizers or main courses
Great for entertaining guests
Restaurant-quality flavor at home
Ready in under 30 minutes
Pairs well with a variety of sauces and sides

Ingredients

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

For the Crab Cakes

1 pound lump crab meat, picked over for shells
½ cup breadcrumbs
1 large egg
¼ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
2 tablespoons finely chopped parsley
2 green onions, finely sliced
½ teaspoon Old Bay seasoning
¼ teaspoon salt
¼ teaspoon black pepper

For Cooking

2 tablespoons olive oil
1 tablespoon butter

For Serving

Lemon wedges
Tartar sauce or remoulade sauce

Directions

In a large mixing bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, parsley, green onions, Old Bay seasoning, salt, and black pepper.
Gently fold in the breadcrumbs.
Add the crab meat and carefully mix until just combined, being careful not to break up the lumps too much.
Form the mixture into 8 evenly sized crab cakes.
Place the crab cakes on a baking sheet and refrigerate for 20–30 minutes to help them hold their shape.
Heat the olive oil and butter in a large skillet over medium heat.
Cook the crab cakes for 4–5 minutes per side until golden brown and heated through.
Transfer to a paper towel-lined plate briefly if desired.
Serve warm with lemon wedges and your favorite sauce.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Chill Time: 30 minutes
Cook Time: 10 minutes
Total Time: 55 minutes

Variations

Spicy Crab Cakes: Add diced jalapeños or a dash of hot sauce.
Baked Crab Cakes: Bake at 425°F (220°C) for 12–15 minutes instead of pan-frying.
Gluten-Free Crab Cakes: Use gluten-free breadcrumbs.
Herb Crab Cakes: Add fresh dill, chives, or tarragon.
Cajun Crab Cakes: Replace Old Bay seasoning with Cajun seasoning.
Mini Crab Cakes: Make smaller portions for appetizers.
Corn and Crab Cakes: Fold in fresh corn kernels for added sweetness.

Storage/Reheating

Storage

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

Freezing

Freeze uncooked or cooked crab cakes on a baking sheet, then transfer to freezer-safe containers for up to 2 months.

Reheating

Reheat in a 350°F (175°C) oven for 10–12 minutes or in a skillet over medium heat until warmed through.

FAQs

What type of crab meat is best for crab cakes?

Lump crab meat is preferred because it offers large, tender pieces and excellent flavor.

Can I use canned crab meat?

Yes, although fresh or refrigerated lump crab meat provides the best texture and taste.

Why should I chill the crab cakes before cooking?

Chilling helps them firm up and prevents them from falling apart during cooking.

Can I bake crab cakes instead of frying them?

Yes. Baking is a great alternative and produces delicious results.

What sauce goes best with crab cakes?

Tartar sauce, remoulade, lemon aioli, and spicy mayonnaise are all popular choices.

How do I keep crab cakes from falling apart?

Use the correct amount of binder and chill them before cooking.

Can I make crab cakes ahead of time?

Yes. Form the cakes and refrigerate them for up to 24 hours before cooking.

Are crab cakes gluten-free?

They can be made gluten-free by using gluten-free breadcrumbs.

What side dishes pair well with crab cakes?

Coleslaw, roasted vegetables, corn salad, rice pilaf, and green salads all pair beautifully.

Can I freeze uncooked crab cakes?

Yes. Freeze them individually and cook directly from frozen, adding a few extra minutes to the cooking time.

Conclusion

Crab Cakes are a timeless seafood dish that highlights the delicate sweetness of crab meat with a perfectly crisp exterior and tender center. Whether served as an appetizer, lunch, or elegant dinner, these flavorful cakes are easy to prepare and always impressive. With simple ingredients, versatile serving options, and restaurant-quality results, this recipe is sure to become a favorite for seafood lovers.

Crab Cakes

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These classic Crab Cakes are packed with sweet lump crab meat, lightly seasoned, and pan-fried until golden and crisp. Perfect as an appetizer or main course, they deliver restaurant-quality flavor with a tender, moist interior.

Author: Laura
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Yield: 4 servings
Category: Main Course
Method: Pan Fry
Cuisine: American
Diet: Low Calorie

Instructions

In a large mixing bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, parsley, green onions, Old Bay seasoning, salt, and black pepper.
Fold in the breadcrumbs until combined.
Add the crab meat and gently mix until just combined, taking care not to break up the crab lumps.
Form the mixture into 8 evenly sized crab cakes.
Place the crab cakes on a baking sheet and refrigerate for 20–30 minutes.
Heat the olive oil and butter in a large skillet over medium heat.
Cook the crab cakes for 4–5 minutes per side until golden brown and heated through.
Transfer to a paper towel-lined plate if desired.
Serve warm with lemon wedges and tartar sauce or remoulade.

Notes

Use lump crab meat for the best texture and flavor.
Chilling the crab cakes helps them hold together during cooking.
For a baked version, cook at 425°F (220°C) for 12–15 minutes.
Store leftovers in the refrigerator for up to 3 days.
Freeze cooked or uncooked crab cakes for up to 2 months.
Serve with coleslaw, salad, rice pilaf, or roasted vegetables.

Nutrition

Serving Size: 2 crab cakes
Calories: 340 kcal
Sugar: 2 g
Sodium: 690 mg
Fat: 20 g
Saturated Fat: 5 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 1 g
Protein: 28 g
Cholesterol: 135 mg