Dig in—it’s crab cake time! This recipe is perfect for a quick weeknight dinner or as an appetizer.
This no-fuss crab cake recipe has lots of flavor (and a lot of crab) in one bite. Crab patties are pan fried until crispy on the outside and tender inside.
- They’re easy to make with lump crabmeat or canned crab.
- Each bite is meaty and flavorful with bright herbs and a zesty citrus twist.
- These have a perfect golden brown finish with a quick pan-fry.
- These crab cakes are great as appetizers, side dishes, or the main course.
Choosing Crab for Crab Cakes
For the best flavor, choose fresh crab meat or a jar of lump crab meat, which includes both crabmeat and claws. This can usually be found near the seafood section in the grocery store. While I prefer lump crabmeat, canned crab can also be used.
Regardless of which type of meat you choose, always check for bits of shell or cartilage.
Other Ingredients
- Seasoning: Dijon mustard, a hint of Worcestershire, and Old Bay seasoning. Fresh herbs add great flavor.
- Breadcrumbs: I use very little filler, just enough to bind it together. Panko with a little bit of mayo is my favorite choice for the best texture. You can replace the breadcrumbs with crushed saltine cracker crumbs.
Variations
- Add diced red or green onions.
- Stir in a touch of cajun seasoning.
How to Make Crab Cakes
- In a large bowl, whisk mayonnaise, egg, mustard, and Old Bay seasoning.
- Add the remaining ingredients (recipe below). Toss very gently so you don’t break up the crab too much. Form into patties.
- Chill crab cakes and cook them in a large skillet until lightly browned.
Serve with a squeeze of lemon juice and your favorite dipping sauce. Try homemade tartar sauce, remoulade sauce, or garlic aioli.
Storing Leftovers
Leftover crab cakes can be kept in the refrigerator in an airtight container for up to 3 days. To make them crispy again, reheat them in a dry saute pan on medium heat or in the air fryer.
Freeze cooled crab cakes for up to 3 months. Thaw in the refrigerator before reheating. Leftover crab cakes can be chopped and added to a crab salad, or mixed into a cheesy crab dip.
More Crabby Favorites
Did you make these easy Crab Cakes? Be sure to leave a rating and a comment below!
Easy Crab Cakes
This crab cake recipe is easy to follow and makes juicy crab cakes with meaty crab in every bite!
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Check the crab meat for any hard and sharp cartilage, remove, and discard.
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In a bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, and Old Bay seasoning.
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Add crab meat, bread crumbs, parsley, lemon zest, salt, and pepper. Gently fold to combine, being careful not to break up the crab.
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Gently press to shape into 6-8 crab cakes using ⅓ cup each, then place on a plate. Cover with plastic wrap and refrigerate for at least 1 hour.
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Heat the oil in a large nonstick over medium heat. Cook the crab cakes 3-5 minutes per side or until golden brown.
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Serve immediately with tartar sauce and lemon wedges.
To bake crab cakes: Preheat oven to 450℉. Place crab cakes on a foil-lined baking tray and bake for 13-18 minutes until browned.
Leftover crab cakes can be stored in an airtight container in the fridge for up to 3 days. Reheat in a pan with a bit of oil over medium heat.
Calories: 232 | Carbohydrates: 3g | Protein: 11g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 938mg | Potassium: 153mg | Vitamin A: 145IU | Vitamin C: 6.8mg | Calcium: 42mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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