Crab Cakes

Crab Cakes

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If you’re craving a seafood dish that’s crispy on the outside, tender on the inside, and packed with rich crab flavor, these homemade crab cakes are just what you need. Perfect as an appetizer or a main course, crab cakes are a crowd-pleaser that you can easily make from scratch at home.

This recipe is straightforward, uses simple ingredients, and delivers restaurant-quality results without complicated steps. Whether you’re cooking for a family dinner or a special occasion, these crab cakes will impress every time.

Crab Cakes

Why You’ll Love These Crab Cakes

  • Chunky, flavorful crab meat shines in every bite — not overwhelmed by filler.

  • Simple ingredients you can find easily in most grocery stores.

  • Step-by-step instructions make it easy for cooks of all skill levels.

  • Versatile—perfect for dinner, parties, or meal prep.

  • Can be baked or pan-fried depending on your preference.

Ingredients List

For the Crab Cakes:

  • 1 pound lump crab meat, picked clean of shells

  • 1/2 cup mayonnaise

  • 1 large egg

  • 1 tablespoon Dijon mustard

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon fresh lemon juice

  • 1/2 teaspoon Old Bay seasoning

  • 1/4 teaspoon black pepper

  • 1/2 cup finely chopped celery

  • 2 tablespoons finely chopped green onions

  • 1/2 cup crushed saltine crackers or breadcrumbs

  • 2 tablespoons chopped fresh parsley (optional)

For Cooking:

  • 2 tablespoons unsalted butter

  • 2 tablespoons vegetable oil

Optional for Serving:

  • Lemon wedges

  • Tartar sauce or remoulade

  • Mixed greens or slaw

Timing

  • Prep Time: 20 minutes

  • Chill Time: 30 minutes

  • Cook Time: 10–12 minutes

  • Total Time: About 1 hour

  • Servings: 6 crab cakes

Step-by-Step Instructions to Make Crab Cakes

Step 1: Pick Through Your Crab Meat

Carefully check the crab meat for any small shell pieces and remove them. Put the crab meat in a large mixing bowl.

Step 2: Mix the Wet Ingredients

In a separate bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, and black pepper.

Step 3: Add the Veggies

Add the finely chopped celery, green onions, and parsley (if using) to the crab meat.

Step 4: Combine Everything Gently

Pour the mayo mixture into the crab meat bowl. Add the crushed crackers or breadcrumbs. Gently fold everything together with a spatula or your hands, being careful not to break up the crab lumps.

Step 5: Form Your Patties

Divide the mixture into 6 equal portions. Shape each portion into a round patty about 3 inches wide and 1 inch thick. Place them on a parchment-lined plate or baking sheet.

Step 6: Chill the Patties

Cover the patties and refrigerate for at least 30 minutes. This helps them firm up and hold together during cooking.

Step 7: Heat Your Pan

In a large skillet, heat the butter and oil over medium heat until the butter melts and begins to bubble.

Step 8: Cook the Crab Cakes

Place 3 crab cakes into the pan. Cook for 4–5 minutes on the first side until golden and crispy. Flip and cook another 4–5 minutes on the other side. Remove cooked cakes and drain on paper towels. Repeat with remaining cakes.

Step 9: Serve

Serve Your Crab Cakes.

Crab Cakes

Serving Suggestions

Serve your crab cakes with lemon wedges and tartar sauce or remoulade on the side. A fresh green salad or coleslaw pairs beautifully, and roasted veggies or simple steamed rice make a great accompaniment.

Baking Option (Healthier, Less Hands-On)

If you prefer baking: Preheat your oven to 400°F (200°C). Lightly grease a baking sheet and place the crab cakes on it. Bake for 12–15 minutes, flipping halfway, until golden brown.

Tips for the Best Crab Cakes

  • Use fresh or pasteurized lump crab meat for best texture.

  • Don’t overmix to keep those crab chunks intact.

  • Chilling the patties helps them hold together.

  • Mix butter with oil for a perfect sear without burning.

  • Adjust seasoning to your taste but keep it simple to highlight crab flavor.

Variations to Try

  • Spicy Cajun Crab Cakes: Add 1 teaspoon Cajun seasoning and a pinch of cayenne.

  • Asian-Inspired: Use soy sauce and ginger, serve with sweet chili sauce.

  • Mini Crab Cakes: Form smaller patties and cook 2–3 minutes per side for appetizers.

Make-Ahead and Storage

  • Make ahead: Form patties and refrigerate for up to 24 hours before cooking.

  • Freezing: Freeze uncooked patties on a tray, then transfer to a bag for up to 3 months. Cook from frozen, adding a few minutes per side.

  • Leftovers: Reheat in oven or skillet to keep crispy.

Nutritional Information (Per Crab Cake)

  • Calories: Approximately 420

  • Protein: 24g

  • Total Fat: 28g

  • Saturated Fat: 6g

  • Cholesterol: 125mg

  • Carbohydrates: 14g

  • Sodium: 680mg

FAQs

Can I make these gluten-free?

Yes! Use gluten-free breadcrumbs or crushed crackers, and check all your seasoning labels.

Can I bake them instead of frying?

Absolutely! Baking is healthier and easier, but pan-frying gives a crispier crust.

What’s the best crab meat to use?

Fresh lump crab meat is ideal, but pasteurized canned crab works too. Avoid imitation crab.

Can I use frozen crab meat?

Yes, just thaw it completely and drain any excess liquid before mixing.

Conclusion

These homemade crab cakes are a perfect blend of crispy, tender, and full of fresh crab flavor. With simple ingredients and easy steps, you can make a restaurant-quality dish right in your own kitchen. Whether pan-fried or baked, they’re sure to become a favorite for weeknight dinners, special occasions, or entertaining guests.

Give this recipe a try and enjoy delicious crab cakes made just the way you like them.