These crab cakes are elegant yet simple, made with just enough ingredients to highlight the sweet, delicate flavor of crab. They come together quickly, can be served in many ways, and are a crowd-pleasing favorite for everything from dinner parties to casual weeknight meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Lump crab meat (fresh, canned, or pasteurized)
Mayonnaise
Dijon mustard
Egg
Worcestershire sauce
Lemon juice
Old Bay seasoning
Fresh parsley
Salt and pepper
Breadcrumbs (or crushed crackers)
Olive oil or butter (for frying)
Directions
In a large bowl, gently mix crab meat with mayonnaise, Dijon mustard, egg, Worcestershire sauce, lemon juice, Old Bay seasoning, chopped parsley, salt, and pepper.
Fold in the breadcrumbs just until the mixture holds together—don’t overmix.
Shape into patties (about 6–8 depending on size) and place on a plate.
Chill in the refrigerator for 30 minutes to help them firm up.
Heat oil or butter in a skillet over medium heat.
Cook crab cakes for 3–4 minutes per side, or until golden and crisp.
Serve warm with lemon wedges, tartar sauce, or remoulade.
Servings and timing
This recipe makes 6–8 crab cakes and serves 3–4 people. Prep time: 15 minutes Chill time: 30 minutes Cook time: 10 minutes Total time: 55 minutes
Variations
Baked Crab Cakes: Bake at 400°F (200°C) for 12–15 minutes, flipping once.
Spicy: Add a dash of hot sauce or finely chopped jalapeño.
Gluten-Free: Use almond flour or gluten-free breadcrumbs.
Southern-Style: Use crushed saltine crackers instead of breadcrumbs.
Mini Crab Cakes: Form into bite-sized rounds for appetizers or party trays.
Storage/Reheating
Storage: Store cooked crab cakes in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in a skillet or toaster oven to restore crispness. Microwave for convenience, though texture may soften.
Freezing: Freeze uncooked crab cakes between parchment paper, then transfer to a container. Cook from frozen or thaw overnight in the fridge.
FAQs
What type of crab meat is best?
Lump or jumbo lump crab meat offers the best texture and flavor. Avoid imitation crab for this recipe.
Can I use canned crab?
Yes, canned or pasteurized crab meat works fine. Just be sure to drain it well and check for shells.
How do I keep crab cakes from falling apart?
Use enough binder (egg and mayo), avoid overmixing, and chill them before cooking.
Are crab cakes healthy?
They’re high in protein and can be made lighter by baking or using less mayo.
What sauce pairs best?
Tartar sauce, remoulade, or a lemon aioli all pair wonderfully with crab cakes.
Can I make them ahead of time?
Yes, form the patties and refrigerate up to 24 hours before cooking.
How do I serve crab cakes?
Serve over greens, in a bun, or alongside roasted vegetables or coleslaw.
Do I need to remove shell pieces?
Yes, even pre-picked crab meat can have bits of shell—check carefully before mixing.
What can I use instead of breadcrumbs?
Try crushed crackers, panko, or almond flour for different textures.
Can I bake instead of fry?
Yes, baking is a great alternative for a lighter option.
Conclusion
Crab cakes are a timeless seafood favorite that combine elegance with ease. With their crispy exterior and tender, flavorful center, they’re perfect for everything from dinner parties to weeknight meals. Once you master this recipe, you’ll want to keep it in your regular rotation for effortless, crowd-pleasing meals.
Crab cakes are savory seafood patties made with lump crab meat, light binders, and bold seasoning. Pan-fried or baked until golden, they’re crispy on the outside and tender inside—perfect as a main dish, appetizer, or sandwich filling.
Author:Catherine
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:55 minutes (including chill time)
Yield:6–8 crab cakes (serves 3–4)
Category:Main Dish
Method:Stovetop
Cuisine:American
Ingredients
1 lb lump crab meat (fresh, canned, or pasteurized, drained and checked for shells)
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 egg
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon Old Bay seasoning
2 tablespoons chopped fresh parsley
Salt and pepper, to taste
1/3 cup breadcrumbs or crushed crackers
2 tablespoons olive oil or butter (for frying)
Instructions
In a large bowl, gently combine crab meat with mayonnaise, Dijon mustard, egg, Worcestershire sauce, lemon juice, Old Bay seasoning, parsley, salt, and pepper.
Fold in breadcrumbs just until the mixture holds together. Do not overmix.
Form into 6–8 patties and place on a plate. Chill for 30 minutes to firm up.
Heat olive oil or butter in a skillet over medium heat.
Cook crab cakes for 3–4 minutes per side, or until golden brown and heated through.
Remove and drain on a paper towel-lined plate.
Serve warm with lemon wedges, tartar sauce, or remoulade.
Notes
Chilling the patties helps prevent them from falling apart during cooking.Bake at 400°F (200°C) for 12–15 minutes for a lighter version.Use almond flour or gluten-free breadcrumbs to make them gluten-free.Form into smaller patties for bite-sized party appetizers.Check crab meat thoroughly for any shell pieces before mixing.
