If you’re craving something that channels the best breezy days on the coast, Crab Cakes are a must-try. This classic seafood dish features tender, sweet crab meat held together with the gentlest touch, then crisped until golden perfection—ideal for impressing guests or elevating a weeknight at home. From their lightly crunchy exterior to the tangy brightness of lemon and fresh parsley, every bite of these Crab Cakes promises pure comfort and a little taste of seaside indulgence.
Ingredients You’ll Need
Delicious Crab Cakes start with a handful of simple, high-quality ingredients. Each component is essential: they all play a distinct role, from holding everything together to layering in subtle flavors that make this dish shine.
- Crab Meat: Use 1 pound of lump crab meat, carefully picked over for shells. This is the star—big chunks give the cakes their signature sweet flavor and delicate texture.
- Mayonnaise: ½ cup gives moisture, richness, and helps bind without weighing down the mixture.
- Egg: 1 large egg works with the mayo to hold everything together.
- Dijon Mustard: 1 tablespoon brightens and sharpens the flavor profile.
- Worcestershire Sauce: 1 tablespoon adds a subtle depth and savory umami background.
- Old Bay Seasoning: 1 teaspoon is the quintessential spice mix that makes Crab Cakes taste “just right.”
- Lemon Juice: 1 teaspoon delivers a pop of citrus that wakes up all the flavors.
- Garlic Powder: ½ teaspoon gives gentle aromatic warmth.
- Black Pepper: ¼ teaspoon for a hint of heat and depth.
- Breadcrumbs: ¾ cup of panko or regular breadcrumbs lend structure and create a delicate crisp edge.
- Fresh Parsley: 2 tablespoons chopped parsley adds a fresh, green lift and beautiful color flecks.
- Butter: 2 tablespoons for frying, giving the exterior those irresistible golden edges.
- Lemon Wedges: For serving, they offer just the right burst of zesty brightness.
How to Make Crab Cakes
Step 1: Mix the Flavor Base
Start with a large bowl and whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, garlic powder, and black pepper. This powerhouse combo infuses the Crab Cakes with tang, spice, and just enough creaminess—think of it as the flavor “glue.”
Step 2: Gently Fold in Crab and Fillings
Now comes the heart of the recipe! Add the crab meat, breadcrumbs, and parsley to the bowl. Fold them in gently with a spatula or your hands, being careful not to pulverize the delicate crab—this keeps the cakes moist and tender, with those lovely large pieces of crab in every bite.
Step 3: Chill the Mixture
Cover the bowl and let the mixture rest in the fridge for 20 to 30 minutes. This quick chill time helps the Crab Cakes hold together when you shape and cook them, making them way easier to handle and ensuring they won’t fall apart in the pan.
Step 4: Form the Patties
Shape the chilled mixture into 6 to 8 cakes, each about an inch thick. Don’t worry about perfect circles—rustic shapes add to their homemade charm. If the cakes feel a bit loose, a gentle press with your hands will help them hold their shape.
Step 5: Pan-Fry to Golden Perfection
Melt the butter in a large skillet over medium heat. When it starts to foam, add the Crab Cakes without crowding the pan. Fry each side for 3 to 4 minutes, flipping gently, until they’re golden brown and heated through. The outside should be deeply crisp while the insides stay soft and crabby.
Step 6: Drain and Serve
Transfer the cakes to a paper towel–lined plate to soak up any excess butter. Serve warm, topped with a squeeze of lemon and your favorite dipping sauce on the side. Every mouthful is pure coastal bliss!
How to Serve Crab Cakes
Garnishes
Fresh, simple garnishes let the flavor of Crab Cakes shine. Scatter plenty of chopped parsley or chives over the top for freshness, and always add lemon wedges on the side. For an extra treat, a dollop of homemade tartar sauce or a swipe of spicy remoulade goes beautifully with the cakes’ delicate sweetness.
Side Dishes
Crab Cakes are super versatile—serve them on a bed of crisp salad greens for a light meal or pair with classic sides like creamy coleslaw, roasted potatoes, or corn on the cob for a more filling spread. Lightly dressed green beans or a summery tomato salad keep things fresh and let the cakes stand out as the star.
Creative Ways to Present
Turn Crab Cakes into sliders with soft brioche buns and arugula, or make elegant appetizers by placing mini cakes atop cucumber rounds or endive leaves. For brunch, top each cake with a poached egg and drizzle with hollandaise—ultimate indulgence! There’s really no wrong way to enjoy them, so have fun with your plating.
Make Ahead and Storage
Storing Leftovers
If you find yourself with any leftover Crab Cakes (lucky you!), let them cool completely, then store in an airtight container in the fridge for up to 2 days. Their flavor actually develops as they rest, making next-day lunches a real treat.
Freezing
For longer storage, freeze uncooked or cooked Crab Cakes on a baking sheet until solid, then wrap well and transfer to a freezer bag. They’ll keep for up to 2 months. Uncooked cakes can go straight to the pan from the freezer (add an extra minute or two per side), while cooked ones should be thawed gently in the fridge first.
Reheating
To reheat, place the cakes in a 350°F oven for 10–12 minutes until warmed through and crisped on the outside. Avoid microwaving—they’ll lose their lovely crunch. If rushed, a few minutes per side in a skillet over medium heat also works wonders for reviving their outer crust.
FAQs
Can I use canned crab meat for Crab Cakes?
You can use good-quality canned crab if fresh isn’t available. Look for lump crab for best texture, and always drain it well. Fresh will have the sweetest flavor, but canned is a convenient and tasty alternative.
What type Appetizer, Main Course
Panko breadcrumbs make light, crisp Crab Cakes with a delicate bite, while regular breadcrumbs give a softer, more classic texture. Choose panko for extra crunch or use whatever you have on hand.
Can I bake Crab Cakes instead of frying?
Absolutely! Place the cakes on a parchment-lined baking sheet and bake at 400°F for 12–15 minutes, flipping halfway. You’ll get a golden exterior with a fraction of the oil—a great option for lighter meals.
How do I prevent my Crab Cakes from falling apart?
The secret is gently mixing the crab meat and giving the mixture time to chill before shaping and cooking. If your mixture feels loose, add a few extra breadcrumbs or chill a bit longer so everything holds together beautifully in the pan.
What sauces go well with Crab Cakes?
Classic tartar sauce is always a winner. Spicy remoulade, lemon aioli, or even a simple squeeze of sriracha mayo all pair marvelously. Try a few and see which becomes your signature Crab Cake accompaniment!
Final Thoughts
If you’ve never made homemade Crab Cakes, there’s no better time to dive in. They’re truly easy, endlessly rewarding, and perfect for gatherings or solo nights when you need something special. You’ll want to come back to this recipe again and again—don’t be surprised if it becomes your own special favorite too!
Print
Crab Cakes Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6–8 crab cakes
- Category: Appetizer, Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Learn how to make delicious crab cakes at home with this easy recipe. These Maryland-style crab cakes are packed with flavor and perfect as an appetizer or main course.
Ingredients
Main Ingredients:
- 1 pound lump crab meat (picked over for shells)
- ½ cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¾ cup breadcrumbs (panko or regular)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons butter (for frying)
- lemon wedges (for serving)
Instructions
- Prepare the Crab Cake Mixture: In a large bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, garlic powder, and black pepper. Gently fold in crab meat, breadcrumbs, and parsley. Chill for 20–30 minutes. Form into patties.
- Cook the Crab Cakes: Heat butter in a skillet. Fry crab cakes in batches for 3–4 minutes per side until golden brown. Drain on paper towels. Serve with lemon wedges.
Notes
- For a crispier texture, use panko breadcrumbs. Bake at 400°F for 12–15 minutes as a lighter option.
Your email address will not be published. Required fields are marked *