Name: Crab Cakes Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound lump crab meat (picked over for shells); 1/2 cup breadcrumbs (plus extra for coating); 1/4 cup mayonnaise; 1 large egg; 1 tablespoon Dijon mustard; 1 tablespoon Worcestershire sauce; 1 teaspoon Old Bay seasoning; 2 tablespoons fresh parsley (chopped); 1 teaspoon lemon juice; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons butter or oil (for frying)

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If you’ve got a craving for something irresistibly savory and full of coastal flair, look no further than these Crab Cakes! Think golden, crispy outsides, beautifully tender insides, and juicy, sweet crab shining through every bite. They’re as at home as a fuss-free appetizer as they are the centerpiece of a special dinner, with flavors so fresh and vibrant you’ll swear you’re seaside. Whether you’re celebrating with friends or treating yourself to a taste of the coast, give these a try and watch your table light up.

Ingredients You’ll Need

Delicious Crab Cakes don’t require a long shopping list—just a handful of standout ingredients that each play a starring role. From plump lump crab meat to bright parsley and aromatic Old Bay, every item is here for a reason, adding just the right texture, flavor, or pop of color.

1 pound lump crab meat: The heart of the dish—use the freshest, highest-quality crab meat for the best texture and that sweet, briny flavor.
1/2 cup breadcrumbs (plus extra for coating): Adds structure and keeps the Crab Cakes deliciously tender without overwhelming the delicate crab.
1/4 cup mayonnaise: Brings creaminess and helps bind everything together while keeping the patties moist.
1 large egg: The glue that holds your Crab Cakes together, without making them heavy.
1 tablespoon Dijon mustard: Lends a gentle tanginess and subtle heat for a deeper flavor profile.
1 tablespoon Worcestershire sauce: Enhances the umami and gives the Crab Cakes an unbeatable savory backbone.
1 teaspoon Old Bay seasoning: The classic Maryland spice blend adds signature warmth and just the right kick.
2 tablespoons fresh parsley (chopped): Lifts the whole dish with freshness and vibrant color.
1 teaspoon lemon juice: Brightens the flavor and balances the richness.
1/4 teaspoon salt: Season to taste—keeps all those flavors singing.
1/4 teaspoon black pepper: A touch of mellow heat that enhances the crab’s sweetness.
2 tablespoons butter or oil (for frying): Ensures a gorgeously golden crust and rich flavor, whether you prefer the richness of butter or the lightness of oil.

How to Make Crab Cakes

Step 1: Gently Mix the Crab Mixture

Start by combining the crab meat, 1/2 cup breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, lemon juice, salt, and black pepper in a large bowl. Be gentle as you fold the ingredients, so you don’t break up those beautiful lumps of crab. The goal is for every bite to deliver a big, meaty pop of crab alongside just enough binder to keep it all together.

Step 2: Shape and Chill the Crab Cakes

Using your hands, shape the mixture into 6 to 8 even-sized patties—think thick cookies or small burgers. Lay them out on a plate or baking sheet and put them in the fridge for about 20 to 30 minutes. Chilling the Crab Cakes is more than just a pause; it helps them firm up, making them much easier to handle in the skillet later, and prevents them from falling apart while frying.

Step 3: Coat with Breadcrumbs

After chilling, take each crab cake and lightly press it into a shallow dish of extra breadcrumbs, turning to coat both sides. This simple coating delivers that classic crispy exterior everyone loves, giving you a satisfying crunch when you dig in.

Step 4: Fry Until Golden

Next, heat the butter or oil in a large skillet over medium heat. Add the Crab Cakes, a few at a time so you don’t crowd the pan. Let them sizzle for 3 to 4 minutes per side, only turning once to keep their shape intact. Once they’re golden brown and crisp, transfer them to a paper towel–lined plate to drain off any excess oil.

Step 5: Serve Hot and Enjoy

Crisp and golden outside, tender and bursting with flavor inside—serve your Crab Cakes hot, right from the skillet, with lemon wedges or your favorite dipping sauce. That first bite is pure heaven!

How to Serve Crab Cakes

Garnishes

For a picture-perfect plate, top your Crab Cakes with a generous sprinkle of fresh parsley, extra lemon wedges on the side, and perhaps a dash more Old Bay. Sometimes, a few sliced green onions or a quick homemade tartar sauce can add a pop of flavor and color that makes the dish feel extra-special.

Side Dishes

Crab Cakes really shine alongside a crisp, refreshing salad—think arugula, fennel, and cherry tomatoes tossed with a lemony vinaigrette. Roasted asparagus, buttery corn on the cob, or chilled gazpacho are all stellar sides, balancing the richness of the cakes and turning dinner into a special occasion.

Creative Ways to Present

Want to wow a crowd? Try making mini Crab Cakes for appetizers or sliders, paired with mini-brioche buns and a tangy slaw. You can even serve them atop a bed of mixed greens or nestled into soft tortillas as a twist on classic fish tacos. Endless options, and every one delicious.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let the Crab Cakes cool completely before popping them into an airtight container. They’ll stay fresh in the fridge for up to 2 days—perfect for an easy lunch or snack the next day.

Freezing

To freeze, lay the cakes on a parchment-lined tray and freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep beautifully for up to a month. When you’re ready to enjoy, there’s no need to thaw—just cook them from frozen for a couple more minutes per side.

Reheating

For the crispiest results, reheat your Crab Cakes in a hot skillet or in a 375°F oven for about 8 to 10 minutes, flipping once. Microwaving will work in a pinch, but you’ll lose some of that signature crunch.

FAQs

Can I use canned crab meat instead of fresh?

While fresh lump crab meat yields the best flavor and texture, you can absolutely make Crab Cakes with high-quality canned crab—just be sure to drain it well and pick out any bits of shell for a smooth, delicious result.

What’s the best sauce to serve with Crab Cakes?

Tartar sauce is a fan favorite, but remoulade, aioli, or a simple squeeze of fresh lemon all pair wonderfully. If you like a little spice, try sriracha mayo or a jalapeño-lime crema for a fun twist.

How do I keep my Crab Cakes from falling apart?

The key is to gently mix the ingredients, chill the patties before cooking, and avoid flipping them too often in the pan. Let them develop a crust before turning, and use fresh breadcrumbs—they help bind without making the cakes dense.

Can I bake these instead of frying?

Yes! For a lighter version, bake your Crab Cakes at 400°F for 12 to 15 minutes, flipping halfway through. They won’t be quite as crisp but will still have that irresistibly golden finish and delicious flavor.

Are Crab Cakes suitable for meal prep?

Definitely! You can prepare the mixture up to a day ahead, form into patties, and keep them refrigerated until you’re ready to cook. They’re perfect for quick entertaining or a speedy weeknight meal.

Final Thoughts

If you’re searching for a crowd-pleasing dish that’s as delightful to eat as it is to make, these Crab Cakes deserve a spot on your table. Every bite is a bite of coastal comfort, and they’re sure to disappear faster than you can fry them. Give this recipe a try; you’ll be hooked!

Crab Cakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 5 reviews

Author: admin
Total Time: 30 minutes (plus chilling time)
Yield: 6–8 crab cakes 1x
Diet: Non-Vegetarian

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Description

These easy and flavorful crab cakes are a perfect appetizer or main course option. Made with lump crab meat and a blend of seasonings, these pan-fried crab cakes are crispy on the outside and moist on the inside. Serve them with your favorite dipping sauce for a delightful seafood treat.

Ingredients

Scale

Crab Cakes:

1 pound lump crab meat (picked over for shells)
1/2 cup breadcrumbs (plus extra for coating)
1/4 cup mayonnaise
1 large egg
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
2 tablespoons fresh parsley (chopped)
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter or oil (for frying)

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Instructions

Mix Ingredients: In a large mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, lemon juice, salt, and pepper.
Form Patties: Shape the mixture into 6–8 patties and refrigerate for 20–30 minutes.
Coat and Fry: Coat each patty in breadcrumbs and fry in butter or oil until golden brown and cooked through.
Serve: Drain on paper towels and serve hot with lemon wedges or dipping sauce.