Easy Crab Cakes
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Our Crab Cake Recipe is versatile and loved by nearly everyone on the crew. This one is perfect whether you’re a beginner or a seasoned chef looking for a little dinner inspiration. You can go simple, like we do, or you can pack it full of extras.
Crab Cakes are perfect for light summer meals when you want something delicious but not heavy. They are also fancy enough for holiday spreads. Make them small for appetizers, or large and serve with a salad for a complete dinner. I recommend pairing them with my famous $30 salad.
Ingredients
Lump Crab Meat – Let’s talk about the star of the show. Whether you opt for canned, refrigerated fresh, or fresh meat from crabs you’ve steamed, the choice is yours. I admit that my quirks prevent me from cooking live crabs or lobsters. But trust me, if you can manage it, the resulting crab meat will be perfect.
Mayonnaise – my favorite brands are Hellman’s and Duke’s. It’s a Southern thing.
Worcestershire Sauce
Mustard – any mustard will work. I usually use yellow mustard, but I use Creole, stone ground, or Dijon mustard when I want something a little spicier.
Old Bay seasoning – alternatively, you could use Creole or Cajun seasoning.
Green onions – these can be substituted with chives or finely diced white onion.
Bell pepper – this is optional. We like the added flavor and color.
Fresh parsley is also optional; I think it adds a little freshness.
Bread crumbs – you can use homemade breadcrumbs, plain bread crumbs, or even panko. If you want gluten-free Crab Cakes, try using finely crushed Rice Chex.
How to Make Crab Cakes
- Pick through the crab meat and pick out any little shell pieces. Use good light so you don’t miss any. Try not to break up the meat too much.
2. Set the crab aside.
3. Combine everything except the breadcrumbs and crab in a bowl and combine.
4. Add in the picked-through crab meat and gently stir to combine.
5. Add 1/4 cup of breadcrumbs and gently stir in. Add another ¼ cup of breadcrumbs if the mixture is too loose.
6. Refrigerate for 30 minutes.
7. Form into 6 to 8 patties and place onto a plate covered with parchment paper, wax paper, or plastic wrap. Make smaller patties for appetizers.
8. Cover the crab cake patties with plastic wrap and place them in the refrigerator for at least an hour and up to all day.
9. Remove the patties from the refrigerator.
10. Add about 1/4 inch of oil to a frying pan and heat over medium-high heat.
11. Once the oil starts to shimmer, carefully add the Crab Cakes to the pan.
12. Fry until the bottom is golden brown, then gently flip the Crab Cakes over, being careful not to break them.
13. Fry until the other side is also golden brown.
14. Remove from the oil and drain on paper towels before plating.
15. Serve with tartar sauce, cocktail sauce, or remoulade if desired. Remember the lemon wedges for those who prefer a squeeze of fresh lemon juice on their seafood!
Leftovers
To store your leftover Crab Cakes, allow them to cool completely, then place them in an airtight container in the refrigerator. They can be kept for up to 2-3 days.
To reheat them bake in a preheated 375°F oven on a light-greased baking sheet for 10 to 12 minutes or until heated through.
You can also reheat them in a skillet with a small amount of oil over medium heat, cooking for 3-4 minutes per side.
I don’t recommend the microwave; it can make leftover crab a little rubbery.
Can I Bake Crab Cakes Instead of Frying Them?
Absolutely! Baked Crab Cakes are a healthier alternative than fried.
Preheat your oven to 375 degrees F. Place your formed Crab Cakes on a greased baking sheet with sides and let them bake for approximately 15 to 18 minutes or until they turn a gorgeous golden brown.
The oven’s heat works wonders. It’ll give you a crispy outside without affecting the tender interior.
Can I Use Canned Crab Meat for Crab Cakes?
Canned crab meat works well for Crab Cakes and is convenient for quick and easy preparation. It’s what I use!
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Can I Use Fresh Crab Meat Instead of Canned?
Yep! Fresh crab meat can excite the flavor of your crab cakes. You can use refrigerated fresh crab meat or steam crabs and use the meat for an even fresher taste.
Can I Make Crab Cakes Ahead of Time?
Yes, you can! Crab Cakes can be prepared and refrigerated beforehand until you’re ready to cook them. Just make sure to cover them tightly so they don’t dry out. Cook them within 24 hours, or freeze them for a later date.
How Do I Prevent Crab Cakes From Falling Apart?
Handle the mixture gently to help prevent the crab pieces from falling apart and avoid overmixing. Additionally, chilling the Crab Cake mixture in the refrigerator for 30 minutes before shaping can help them hold their shape during cooking.
These amazing Crab Cakes make an excellent addition to a seafood platter when matched up with butterflied fried shrimp, beer-boiled shrimp, and crab-stuffed mushrooms.
What To Serve With Crab Cakes
- Remoulade
- Simple salad
- Grits
- Dirty Rice
- Macaroni Salad
- Garlic Aioli
- Creamy Corn Salad
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Crab Cakes
Ingredients
- 2 pounds Lump Crab Meat
- 1/2 cup Mayonnaise
- 2 teaspoons Worcestershire sauce
- 2 tablespoons Mustard yellow spicy, or Dijon (more if you like a stronger flavor)
- 2 large Eggs slightly beaten
- 1 teaspoon Old Bay Seasoning. Add more to taste if desired
- 2 Tablespoons finely chopped green onions about 2
- 2 Tablespoons finely chopped bell pepper optional the color is interchangeable too
- 2 Tablespoons fresh Parsley Leaves finely chopped
- 1/4 – 1/2 cup dry plain Bread Crumbs
- Vegetable oil for frying
Instructions
- Drain the crab meat of any liquid and pick through for any shells.
- Set the crab aside.
- Add mayonnaise, mustard, Worcestershire sauce, Old Bay seasoning, eggs, onions, bell peppers, and parsley in a large bowl.
- Mix together until well combined.
- Add crab and gently mix to combine.
- Sprinkle bread crumbs over the mixture and mix just combined.
- Place the crab mixture in the refrigerator for at least 30 minutes.
- Form the crab mixture into patties and place on a parchment paper-lined plate.
- Place the plate in the refrigerator for an additional hour and up to 12 hours.
- When you are ready to cook, heat a skillet over medium high heat and add vegetable oil to cover the bottom of the skillet at least 1/4 of an inch.
- Allow the oil to get hot.
- Add Crab Cakes to the hot oil and leave until the bottoms turn golden brown.
- Carefully flip the Crab Cakes over and cook until the other side is medium brown.
- Remove from the skillet and place on paper towels or a draining rack.
- Serve with lemons, cocktail sauce, tartar sauce, or your favorite remoulade.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
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This recipe was written and tested by a human.
Editor: Oliver Baysinger
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.
Just 1/4 – 1/2 cup dry plain Bread Crumbs for 2lbs of lump crabmeat?
Is that correct?
Hi Sherman!
It is! We don’t want to use too much filler so the crab can shine through.
Cheers!
These crab cakes look heavenly. I’d have trouble eating only one or two of them. Mmmmm.
Hi Elaine!
Thanks for stopping by and leaving a review! If you ever make it T-Town you know I’ll make you as many as you can eat!