The Best Crab Cakes Recipe (2024)

Chock full of jumbo lump crabmeat, the Very Best Crab Cakes are light on fillers for the most perfect tender bite you’ll ever take. Simple to prepare, these crab cakes are perfect for easy weeknight dinners or elegant dinner parties.

If you didn’t get your fill of seafood this summer, you’re in luck. I’m sharing my FAVORITE recipe ever with you today and it’s made the only way it should be. The Best Crab Cakes ever made have very little filler making them tender, succulent and perfect.

I’m a very picky crab cake eater so I tend to shy away from them at restaurants. A lot of places tend to keep their costs down by plumping up their crab cakes with tons of fillers…mainly breadcrumbs. Lots and lots of breadcrumbs.

Then, they dredge them in MORE breadcrumbs before frying them….and basically what you’re left with is a mealy crab dip, deep fried and coated in crusty crumbs. I’m more of a purist when it comes to my crab cakes.

Crab Cakes

If you’re a crab lover, crab cakes are like the best thing ever. Maryland crab cakes are a type of fish cake, similar to my salmon patties, made of crab meat mixed with mayonnaise, breadcrumbs, lemon, mustard and little else.

They’re usually pan fried, baked, broiled or even deep fried but this recipe we use the pan frying method because it gives the outside a nice crust but leaves the inside tender.

Some versions of crab cakes even mix in Old Bay seasoning which adds a nice eastern shore flavor but I prefer to make them without it.

How To Make Them

This easy Crab Cake comes together quickly making it ideal for a quick dinner.

I like them loaded with jumbo lump crab meat, a little mayo, a little mustard, a teensy bit of breadcrumbs, parsley, a squeeze of lemon and some seasoning. Keep it simple and you will have the best Maryland style Crab Cake in your life.

Step by Step Instructions

Whisk together the mayonnaise, hot sauce, lemon juice, Worcestershire sauce and mustard.

Pick over the crabmeat for shells.

Fold the crab meat and breadcrumbs into the sauce being careful not to break up the crab too much.

Shape the crab into 6 equal size patties and arrange on a baking sheet.

Chill the patties for 30 minutes to allow them to firm up.

Melt the butter in a skillet over medium heat.

Add the crab cakes to the pan and cook until golden. Flip and continue to cook on the other side until golden.

What Type of Crab To Use

We use jumbo lump crab only for this recipe. Jumbo lump crab comes from larger crabs and is sold in tubs or cans in your grocer’s seafood department.

It is quite expensive so you can use a less expensive lump crab for this recipe if you prefer or if Jumbo Lump is unavailable.

Pro Tips

Pick over the crab meat for shells. I guarantee you’ll find one or two and you definitely don’t want to find them when you’re eating your crab cakes.
Fold the crab meat into the sauce, carefully. You can’t to keep as much of the crab in tact as you can so don’t manhandle it when mixing the ingredients together.
CHILL your crab cakes before cooking. By chilling your crab patties, this will help them from falling apart while cooking.
Breadcrumbs matter. We use Panko Breadcrumbs, which are lighter and less dense than traditional breadcrumbs. The lighter crumb helps the crab cakes remain light and tender.

How To Freeze Crab Cakes

To freeze your Maryland Crab Cakes, arrange them on a baking sheet lined with parchment and transfer to the freezer.

Freeze until firm.

Wrap each crab cake in plastic wrap and transfer to a freezer bag or freezer safe container.

Freeze for up to 6 months.

This homemade Crab Cake recipe is great for weeknight dinners because they come together in less than 30 minutes. But they also make a great first course for entertaining or make little mini crab cakes for a passable appetizer for the holidays.

What To Serve Them With

Crab Cakes are super versatile and can be served with just about anything. We love them in a casual setting the Baltimore way with a side of coleslaw and a pile of Truffle Fries.

We also love to make the ultimate crab cake sandwich for a low key summer dinner!

Or you can serve them surf and turf style with a juicy Filet Mignon! Top them with homemade co*cktail sauce or drizzle them with hollandaise.

They’re a great addition to a buffet with this simple Shrimp co*cktail and these super amazing Tuna Sundaes (don’t let the name sway you…they’re spectacular.)

I bet you never knew how versatile and easy a crab cake can be, am I right? And this is the World’s Best Crab Cake Recipe…..for reals.

More Easy Crab Recipes

If you’re looking for something a little more along the lines of a dip….may I tempt you with this super easy, extra cheesy Hot Crab Dip?

We also love this crab dip because you just, basically, mix all the ingredients in a bowl then start the dipping. Or try these super simple Stuffed Mushrooms.…stuffed with CRAB.

This super easy Crab Salad is basically throwing a bunch of stuff in a bowl and tossing it around. OR this Maryland Style Crab Soup is healthy and packed with veggies….we make it all the time and it DOES have Old Bay in it.

If you’re in the mood for crabs in the shell, these Dungeness crabs are as easy as they are tasty!

Get the Recipe:The Very Best Crab Cakes Recipe

Yield: 6 people

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Chill time: 15 minutes mins

Total Time: 20 minutes mins

Maryland style Crab Cakes made with jumbo lump crab meat and very little filler! The BEST crab cake recipe you'll ever make.

4.91 from 66 votes

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Ingredients

▢ 1 pound jumbo lump crab meat, picked over for shells
▢ 1/2 cup mayonnaise
▢ 1 tablespoon dijon mustard
▢ 1 teaspoon worcestershire sauce
▢ 1 teaspoon hot sauce, I use Tabasco
▢ 1 large egg, lightly beaten
▢ 1 tsp fresh lemon zest
▢ 1/8 teaspoon fresh ground pepper
▢ 2 tablespoons fresh chopped parsley
▢ 1/4 cup panko bread crumbs
▢ 1 tablespoon olive oil

Instructions

In a medium bowl, carefully pick over the crab and remove any shells.
In a small bowl, stir together the mayonnaise, dijon, worcestershire sauce, hot sauce, egg, pepper, lemon zest and parsley.
Add the mayonnaise mixture to the crab and, carefully, fold together being careful not to break up the crab meat too much. Gently fold in the breadcrumbs.
Form 1/3 cup of the crab mixture into 8 patties and transfer to a baking sheet lined with parchment. Chill for 15-20 minutes.
Heat the olive oil in a large skillet over medium-high heat.
Add the crab cakes and cook over medium heat until golden, approximately 3-4 minutes. Turn the crab cakes over with a spatula. Cook until golden brown, crispy and cooked through, approximately 3 minutes.
Transfer to a serving platter and serve immediately with tartar sauce and lemon wedges, if desired.

Video

Notes

To freeze: Arrange the crab cakes in a single layer on a parchment lined baking sheet. Freeze until firm. Transfer to an airtight container and store in the freezer for up to 6 months.

To cook, thaw completely and then cook as instructed in the recipe card.

Serving: 6g, Calories: 234kcal, Carbohydrates: 2g, Protein: 15g, Fat: 17g, Saturated Fat: 2g, Cholesterol: 66mg, Sodium: 835mg, Potassium: 179mg, Fiber: 0g, Sugar: 0g, Vitamin A: 180IU, Vitamin C: 7.6mg, Calcium: 45mg, Iron: 0.9mg

Author: Kellie

Course: Seafood

Cuisine: American

FAQs

Is it best to fry or bake crab cakes? ›

I prefer baking because you don't add additional calories via the cooking oil. Baking crab cakes with little filler is also easier and they are less likely to fall apart.

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What is the difference between Maryland crab cakes and regular crab cakes? ›

The Differences In Maryland Crab Cakes

For starters, they typically use more meat and less other filling compared to regular crab cakes. Of course, every recipe is different, but Maryland's versions really allow the crab meat to shine and only use enough fillers to hold the cakes together.

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What kind of crab meat is best for crab cakes? ›

It's very important to use fresh, good-quality lump crab meat. Look for fresh-off-the-boat crab meat, which is sold in a clear plastic container, usually resting on ice in the seafood department. It's expensive, but one pound is enough to make six generous crab cakes (or 12 mini ones).

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How do you keep crab cakes from falling apart? ›

There's actually a pretty easy fix for this common problem. Simply stick your crab cakes in the refrigerator for at least 30 minutes. The time they spend there will allow the crab cakes to solidify their shape. It also helps to bring out their flavors more, so there's more benefits to be reaped here!

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Why do my crab cakes fall apart when I deep fry? ›

While egg is a popular choice, it alone is not enough to make crab cakes retain their shape. A starch binder is also required. The key here is maintaining the proper balance, as too little binder means your crab cakes will fall apart, but too much will give your crab cakes an unfortunate texture.

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Which cooking method is best for crab? ›

One of the most popular ways to cook a crab, especially in Maryland and along the eastern shore, steaming provides an even and gentle cook for the delicate meat. The extreme heat caused by the method brings exquisite flavor into it without as much of a threat of overcooking.

Does Gordon Ramsay like crab cakes? ›

When it comes to cooking seafood, Ramsay knows a thing or two. Crab cakes are often on the menu during his "Hell's Kitchen" dinner services (though he isn't always pleased with how they turn out), and he's certainly sampled enough versions of the dish during his "Kitchen Nightmares" restaurant visits through the years.

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What's in premium crab cakes? ›

INGREDIENTS: CRAB MEAT, MAYONNAISE (SOYBEAN OIL, EGG AND EGG YOLK, WATER, SUGAR, VINEGAR, SALT, MUSTARD POWDER, ACETIC ACID, XANTHAN GUM), BREAD CRUMBS (UNBLEACHED WHEAT FLOUR, SALT, YEAST), EGGS, MUSTARD (DISTILLED VINEGAR, WATER, NO.

Keep Reading ›

Do crab cakes need to be cooked all the way through? ›

When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. 3. Place in 350 degree oven until they are all the way cooked and reach the internal temperature of 165F.

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Should I rinse canned crab meat? ›

Yes, you can cook crab meat directly from the can. However, it is recommended to rinse the crab meat with cold water to remove any excess brine or salt before using it in your recipe.

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What pairs best with crab cakes? ›

You will want a starch like mashed potatoes or rice, a nice saffron rice would go very well. You may want to serve any number of veggies like asparagus, brussel sprouts, fresh garden peas or wax beans. A nice salad with cucumbers, tomatoes and sliced mozzarella cheese. The choices are limitless.

Tell Me More ›

What is the most expensive crab cake in the world? ›

At one restaurant in Columbia, it's the price of a single crab cake. Chef Lazarius Ken Leysath Walker of The Twist created the $310 dish, which he unveiled Tuesday, in order to break the Guinness World Record for Most Expensive Crab Cake.

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Why are my crab cakes mushy? ›

Why are my crabcakes mushy? Too much filler will result in mush crabcakes. You should only use just enough bread crumbs to help hold the crab cakes together.

Keep Reading ›

Can you overcook crab cakes? ›

We've had the best success with the pan method using a little bit of melted butter mixed with the same amount of olive oil in a nonstick pan. (The oil seems to keep the butter from browning and burning before your cake is browned.) DON'T OVERCOOK YOUR CRAB CAKES!

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How do I get my crab cakes to stick together? ›

What keeps crab cakes from falling apart? Refrigerating the crab cakes before cooking is essential if you don't want the crab cakes to stay together instead of fall apart. What is this? In addition to the refrigeration, the crab cakes are held together with egg, mayonnaise, and panko bread crumbs in this recipe.

Get More Info Here ›

What is the best way to cook pre made crab cakes? ›

Preheat your oven to 350 degrees F. Coat your baking sheet with spray-on oil and place your cakes on the sheet. For thawed crab cakes, bake for 15 minutes, turning them halfway through to make sure each side is golden brown. If you're cooking crab cakes that are frozen, bake for 25 minutes, flipping halfway through.

Can you bake good catch crab cakes? ›

To cook in an oven: preheat the oven to 450°F. Brush the crab cakes with a little oil then bake on a tray for 12 minutes. Flip them over and bake for another 5-7 minutes, until crispy and golden brown. Let them stand for a couple of minutes before serving then enjoy!

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How do you keep crab cakes from sticking to the pan? ›

Add a splash of water or small amount of butter on pan before placing crab cakes on the pan to prevent burning or sticking.

Learn More ›

Is it better to fry crab cakes in butter or oil? ›

You can pan fry crab cakes in both oil and butter or either one. Butter adds flavor but refined olive oil, canola oil, ghee, and peanut oil have a higher smoke points. The best of both worlds is to use half butter and half oil.

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