The Easiest Crab Cakes

Why You’ll Love This Recipe

These crab cakes are incredibly easy to make, yet they deliver big on flavor. They require very few ingredients and little prep time, making them perfect for when you’re craving something tasty and satisfying without a lot of work. The combination of crab meat, breadcrumbs, and seasonings ensures a tender, flavorful interior, while a light frying gives them a crispy exterior. Serve them with a tangy dipping sauce or on a bun as a sandwich—either way, they’re sure to be a hit!

Ingredients

• 1 lb lump crab meat (fresh or canned, drained and picked through for shells)

• 1/2 cup breadcrumbs (panko or regular)

• 1 large egg

• 2 tablespoons mayonnaise

• 1 tablespoon Dijon mustard

• 1 tablespoon fresh lemon juice

• 1 teaspoon Old Bay seasoning (or your favorite seasoning blend)

• 1/4 teaspoon garlic powder

• Salt and pepper, to taste

• 2 tablespoons olive oil (or vegetable oil) for frying

• Fresh parsley, chopped (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the crab mixture:

• In a large bowl, combine the crab meat, breadcrumbs, egg, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, and a pinch of salt and pepper.

• Gently mix the ingredients together until just combined. Be careful not to overmix or break up the crab too much—keeping large chunks of crab intact gives the crab cakes their signature texture.

2. Form the crab cakes:

• Using your hands, divide the mixture into 6-8 portions, depending on the size of the crab cakes you want. Gently shape each portion into a patty about 1/2 inch thick. You can make them a bit thicker or thinner depending on your preference.

3. Cook the crab cakes:

• Heat the olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the crab cakes in the skillet. Be sure not to overcrowd the pan—cook in batches if necessary.

• Cook the crab cakes for 3-4 minutes on each side, or until golden brown and crispy. Flip them carefully using a spatula to avoid breaking them apart.

4. Serve:

• Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.

• Serve the crab cakes immediately, garnished with fresh parsley and accompanied by lemon wedges or your favorite dipping sauce (like tartar sauce, aioli, or cocktail sauce).

Servings and Timing

• Servings: 4 (6-8 cakes, depending on size)

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Total Time: 20 minutes

Variations

• Add veggies: For extra flavor and texture, you can add finely diced bell peppers, green onions, or celery to the crab mixture.

• Spicy crab cakes: Add a pinch of cayenne pepper or a few dashes of hot sauce to the crab mixture if you like a bit of heat.

• Baked version: For a lighter version, you can bake the crab cakes. Preheat your oven to 375°F (190°C) and bake the crab cakes on a parchment-lined baking sheet for 12-15 minutes, flipping halfway through until golden brown.

Storage/Reheating

Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a skillet over medium heat for a few minutes on each side, or bake them in the oven at 350°F (175°C) for about 10 minutes until heated through.

FAQs

Can I use imitation crab meat for this recipe?

While real crab meat gives the best flavor and texture, you can use imitation crab meat (surimi) if that’s what you have on hand. Just be aware that the flavor and texture will be slightly different.

Can I make these crab cakes ahead of time?

Yes! You can form the crab cakes ahead of time, cover them with plastic wrap, and refrigerate them for up to 1-2 hours before cooking. This helps the cakes hold together better when frying.

Can I freeze crab cakes?

Yes, you can freeze uncooked crab cakes for up to 3 months. Place them on a baking sheet in a single layer to freeze, then transfer to a freezer-safe bag or container. When ready to cook, thaw them in the refrigerator overnight and fry as directed.

Can I bake the crab cakes instead of frying them?

Yes, you can bake the crab cakes for a lighter option. Preheat the oven to 375°F (190°C) and bake the cakes on a parchment-lined baking sheet for 12-15 minutes, flipping halfway through.

How do I know when the crab cakes are cooked through?

The crab cakes are done when they are golden brown and crispy on the outside, and the interior is heated through. You can test one by cutting it in half—it should be hot all the way through.

Conclusion

These Easiest Crab Cakes are a delicious, simple way to enjoy crab in a dish that’s easy to make and full of flavor. With minimal ingredients and a quick cooking time, you can have crispy, flavorful crab cakes ready in just 20 minutes. Whether served as an appetizer, a main course, or as part of a seafood platter, these crab cakes are sure to impress and satisfy with every bite!

---

Print