Hey y’all! If you love a savory crunch with a melt-in-your-mouth inside, these homemade Crab Cakes will be your new go-to recipe. Whether you’re planning a dinner party, a family meal, or just craving a taste of the seaside, these crab cakes bring restaurant-quality flavor with every bite. Golden and crispy on the outside, tender and full of rich crab flavor on the inside—what’s not to love? Let’s get cooking!
Why You’ll Love This Crab Cakes Recipe
- Quick and easy to make—ready in under 30 minutes from start to finish.
- Loaded with juicy, sweet crab meat for authentic coastal flavor.
- Perfect as an appetizer or main course for any occasion.
- Minimal filler ensures each cake is loaded with crab, not breading.
- Customizable with simple swaps to fit your taste or pantry.
Crab Cakes Ingredients List
- 8 oz (227 g) lump crab meat, picked over for shells
- 1/4 cup mayonnaise
- 1 large egg
- 1 1/2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp Old Bay or seafood seasoning
- 1/2 tsp hot sauce (optional)
- 1/4 cup finely chopped green onions
- 2 tbsp finely chopped fresh parsley
- 3/4 cup panko or regular breadcrumbs (divided)
- Salt and pepper, to taste
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- Lemon wedges, for serving
How to Make Crab Cakes: Step-by-Step Directions
1. Prep the Crab Cake Mixture
In a large bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, and hot sauce until smooth. Gently fold in the crab meat, green onions, parsley, and 1/2 cup of breadcrumbs. Season with salt and pepper. Mix until just combined—be careful not to break up the crab meat too much!
2. Shape the Crab Cakes
Divide the mixture into 6-8 even portions and gently form each into a patty about 1 inch thick. Place the remaining 1/4 cup breadcrumbs on a plate and lightly coat each side of the patties for extra crunch.
3. Chill for Best Results
Place the shaped crab cakes on a plate and refrigerate for 15-30 minutes. This helps them hold together during cooking.
4. Pan-Fry the Crab Cakes
Heat the butter and olive oil in a large skillet over medium-high heat. When hot, add the crab cakes and cook for 3-4 minutes per side, until golden brown and crispy. Work in batches if necessary—don’t crowd the pan!
5. Serve & Enjoy
Transfer cooked crab cakes to a paper towel-lined plate. Serve warm with fresh lemon wedges and your favorite dipping sauce.
Notes & Helpful Tips for Crab Cakes
- Canned lump crab meat (learn more about crab meat varieties) can work if fresh isn’t available—just drain well.
- Don’t overmix the batter; gentle folding keeps the texture light.
- Chilling the patties before frying is key for less breakage (full breakdown here).
Crab Cake Variations
- Spicy Crab Cakes: Add minced jalapeño and more hot sauce for some heat.
- Gluten-Free Crab Cakes: Swap in gluten-free breadcrumbs—same texture, no gluten.
- Baked Crab Cakes: Bake at 400°F (200°C) for 12-15 minutes, flipping halfway for a lighter alternative.
Required Equipment for Crab Cakes
- Mixing bowl
- Whisk and spatula
- Large skillet
- Measuring cups and spoons
- Plate (for shaping & chilling)
Storage Instructions for Crab Cakes
- Refrigerate leftover crab cakes in an airtight container for up to 3 days.
- To freeze, arrange cooked cakes in a single layer, freeze solid, then transfer to a freezer bag for up to 2 months.
- Reheat in a 350°F (175°C) oven for 10-12 minutes or until hot and crispy.
Suggested Pairings & Serving Recommendations for Crab Cakes
- Serve with a classic remoulade or tartar sauce.
- Pair with a crisp green salad or roasted asparagus.
- Light, citrusy white wines or cold craft beers complement the crab flavor perfectly.
Pro Tips for Perfect Crab Cakes
- Always use high-quality lump crab meat for the best texture and flavor.
- Let the pan get hot before adding cakes to achieve that signature crispy crust (details here).
- If the mixture feels too wet, add more breadcrumbs a tablespoon at a time.
Crab Cakes FAQ
- Can I use imitation crab for crab cakes?
- While real lump crab is best for flavor and texture, imitation crab can be used in a pinch—just note the flavor will differ.
- Why are my crab cakes falling apart?
- This often happens if the mixture is too dry or too wet—adjust the binder (egg/mayo) or breadcrumbs as needed and always chill before cooking.
- What is the best crab meat for crab cakes?
- Lump crab meat is preferred for its meaty texture and sweetness, but backfin or even claw meat can be used for affordability.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
- 1 pound lump crab meat
- 1/3 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup panko breadcrumbs
- 2 tablespoons freshly chopped parsley
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil, for frying
- Lemon wedges, for serving
Instructions
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1In a large bowl, gently combine the lump crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, parsley, Old Bay seasoning, salt, and pepper.
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2Add panko breadcrumbs and carefully mix until just combined, being careful not to break up the crab meat.
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3Shape the mixture into 8 equal patties and place on a baking sheet. Refrigerate for at least 15 minutes to set.
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4Heat butter and vegetable oil in a large skillet over medium heat. Fry the crab cakes for 3-4 minutes on each side, or until golden brown and cooked through.
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5Drain crab cakes on paper towels. Serve warm with lemon wedges.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Ingredients
- 1 lb lump crab meat, picked over for shells
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Old Bay seasoning
- 1/4 cup finely diced red bell pepper
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, for frying
Instructions
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1In a large bowl, combine mayonnaise, egg, Dijon mustard, lemon juice, Old Bay seasoning, and chopped parsley. Mix until well blended.
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2Gently fold in the crab meat, breadcrumbs, and red bell pepper until just combined. Be careful not to break up the crab meat too much.
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3Form the mixture into 8 equal patties. Place on a baking sheet and refrigerate for at least 15 minutes to help them hold their shape.
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4Melt butter in a large skillet over medium heat. Add the crab cakes and cook for 3-4 minutes per side, or until golden brown and heated through.
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5Remove from skillet and drain on a paper towel. Serve warm with lemon wedges and your favorite dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
