If there’s one seafood dish that makes everyone’s eyes light up when it hits the table, it’s Crab Cakes. These golden, flavor-filled patties are loaded with delicate crab meat, zesty seasonings, and just the right amount of crunch. Whether enjoyed as an elegant appetizer or the star of a main course, they never fail to deliver a taste of the seaside in every bite.
Ingredients You’ll Need
Every ingredient in this recipe has a special role to play. With just a handful of essentials, you can let the natural sweetness of the crab shine, while the supporting cast brings freshness, zing, and just enough structure.
- Lump crab meat: Go for fresh or high-quality canned; this is the heart of classic Crab Cakes with succulent texture and sweet flavor.
- Mayonnaise: Adds creaminess and helps bind everything together without overpowering the delicate crab.
- Large egg: Acts as a binder to hold the patties together for easy shaping and frying.
- Dijon mustard: Delivers a subtle, tangy kick that brightens the mix.
- Worcestershire sauce: Adds savory depth and umami complexity.
- Old Bay seasoning: Essential for that classic coastal flavor and a gentle heat.
- Salt & black pepper: Essential for bringing out every flavor note.
- Lemon juice: Lifts everything with brightness and a hint of tartness.
- Celery: Finely chopped for a fresh crunch in every bite, balancing richness.
- Fresh parsley: Infuses the mix with color and herbal vibrancy.
- Breadcrumbs: Give the Crab Cakes structure and a light texture, plus a crispy exterior if used for coating.
- Unsalted butter & vegetable oil: Frying in a mix gives you deep golden color and delicious flavor, without burning.
How to Make Crab Cakes
Step 1: Mix the Binding Ingredients
Start by grabbing a large mixing bowl and whisking together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, salt, pepper, and lemon juice. This creamy mixture ensures your Crab Cakes hold together beautifully while delivering a punch of flavor in every mouthful.
Step 2: Add Crunch and Herbs
Stir in the finely chopped celery and fresh parsley. The celery provides irresistible crunch, while parsley gives your mixture lively color and a hint of fresh, herbal taste that brightens up the entire dish.
Step 3: Fold in Crab and Breadcrumbs
Now for the star of the show: gently fold in your lump crab meat and the breadcrumbs. Go slowly and use a gentle hand so those lovely chunks of crab stay intact. The breadcrumbs soak up just enough moisture to give your patties the perfect, tender structure.
Step 4: Shape and Chill
Divide the mixture and shape it into 8 equal patties. Place them on a baking sheet or plate and chill in the refrigerator for at least 30 minutes. This helps them set and makes frying a total breeze later — the Crab Cakes will keep their shape and develop a gorgeous golden crust.
Step 5: Fry to Perfection
Heat up a combination of butter and vegetable oil in a large skillet over medium heat. Once shimmering, add the Crab Cakes in batches to avoid crowding the pan. Fry them for 3 to 4 minutes per side until beautifully crisp and golden brown. Lay them out on paper towels to lose any excess oil, and prepare for the oohs and ahhs at the table!
How to Serve Crab Cakes
Garnishes
Fresh lemon wedges are a must — a quick squeeze brings everything to life. You can sprinkle on extra parsley or top with a dollop of tangy remoulade or tartar sauce for classic flair. A touch of microgreens, or even a tiny scatter of chives, can really make the presentation pop.
Side Dishes
Crab Cakes love to be surrounded by summer salads, a light coleslaw, or even tender roasted asparagus. For a heartier meal, serve alongside garlic mashed potatoes or a buttery corn succotash. Don’t forget a crisp white wine or sparkling beverage to round things out!
Creative Ways to Present
Try stacking Crab Cakes on toasted brioche as a dressed-up sandwich, miniaturizing them for cocktail party sliders, or setting them atop a fresh green salad. Another showstopper: serve them on a board with a trio of dipping sauces for a fun, interactive appetizer.
Make Ahead and Storage
Storing Leftovers
Leftover Crab Cakes keep well if you store them the right way. Place cooled patties in an airtight container, separating layers with wax paper. They’ll stay delicious in the refrigerator for up to 3 days, ready to star in another meal or snack.
Freezing
If you want to keep Crab Cakes for a rainy day, freeze them before frying for the best texture. Shape the patties, set them on a baking sheet to firm up in the freezer, then transfer to a freezer bag. They’ll stay fresh for up to three months. When ready, thaw overnight in the fridge and cook as usual.
Reheating
To maintain their crisp edges, reheat Crab Cakes in a 350°F oven for 10 to 12 minutes until warmed through and sizzling. Avoid the microwave, which can make them mushy, unless you’re in a hurry. For stovetop reheating, a quick flip in a hot skillet revives that beautiful crust.
FAQs
Can I use canned crab meat instead of fresh?
Absolutely! While fresh lump crab gives the most luxurious texture and flavor, canned crab meat (drained and picked over) works great in this recipe and still yields delicious Crab Cakes. Just look for high-quality, refrigerated canned crab for the best results.
How do I keep my Crab Cakes from falling apart?
Chilling the formed patties before cooking is the secret weapon for Crab Cake success. It firms up the mixture, so the cakes stay together when frying. Also, handle the crab gently so the meat doesn’t break down too much, and don’t skimp on the binding ingredients like egg and mayo.
What can I use instead of Old Bay seasoning?
If Old Bay isn’t handy, try a blend of celery salt, paprika, cayenne, and a pinch of ground mustard for that classic coastal kick. Though nothing quite beats the real deal, your Crab Cakes will still boast plenty of flavor.
Is it possible to bake the Crab Cakes instead of frying them?
Yes, baking is an excellent lighter option. Place the chilled patties on a parchment-lined baking sheet, spray or brush with oil, and bake at 400°F for 12 to 15 minutes, flipping halfway through for even color. You’ll still get lovely golden Crab Cakes with less oil.
Can I make the Crab Cakes mixture in advance?
Definitely! You can mix and shape the patties up to a day ahead of time, keep them covered in the refrigerator, and then fry or bake just before serving. This makes them a perfect make-ahead dish for gatherings or meal prep.
Final Thoughts
Every bite of these Crab Cakes will transport you straight to a breezy seaside evening, even if you’re enjoying them at your own kitchen table. Give this recipe a try — you’ll be amazed by how simple they are to whip up, and even more thrilled by the rave reviews. You deserve to treat yourself and your loved ones to this classic coastal favorite!
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Crab Cakes Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes (plus 30 minutes chilling time)
- Yield: 8 crab cakes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
These homemade Crab Cakes are a seafood lover’s delight, packed with sweet lump crab meat and flavorful seasonings. Perfect for a special dinner or as a party appetizer, these crab cakes are crispy on the outside and tender on the inside.
Ingredients
- 1 pound lump crab meat (picked over for shells)
- 1/2 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon lemon juice
- 1/2 cup finely chopped celery
- 2 tablespoons chopped fresh parsley
- 1/2 cup breadcrumbs (plus extra for coating if desired)
- 2 tablespoons unsalted butter (for frying)
- 2 tablespoons vegetable oil (for frying)
Crab Cakes:
Instructions
- In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, and lemon juice until smooth.
- Shape the mixture into 8 patties and chill in the refrigerator for at least 30 minutes to help them hold their shape.
- Heat the butter and oil in a large skillet over medium heat. Fry the crab cakes in batches for 3–4 minutes per side, or until golden brown and heated through.
- Transfer to a paper towel-lined plate to drain excess oil. Serve warm with lemon wedges or your favorite dipping sauce.
Stir in the celery and parsley. Gently fold in the crab meat and breadcrumbs, being careful not to break up the crab too much.
Notes
- For a crispier texture, coat the crab cakes lightly in extra breadcrumbs before frying.
- You can also bake them at 400°F for 12–15 minutes, flipping halfway through.
- Use fresh lump crab meat for best flavor, or substitute with canned if needed.
Nutrition
- Serving Size: 1 crab cake
- Calories: 190
- Sugar: 1g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 85mg
