I prefer making crab cakes at home rather than ordering them in some fancy restaurant. I make them just how I like them: full, and I mean full of crab meat with just enough filler to pull it together. I add a little texture with panko along with tons of spice like Old bay and some citrus. Fry these babies up and serve with tartar sauce or remoulade and that’s some good eating.
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Video Tutorial
How to Make Crab Cakes
Step 1: In a large bowl, whisk together mayonnaise, eggs, parsley, mustard, lemon juice, Old Bay and cayenne until combined.
Step 2: Next fold in crabmeat and breadcrumbs.
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Step 3: Shape into 6-8 crabcakes. Place in the refrigerator for about 30 minutes.
Step 4: Add butter and olive oil to the skillet over medium heat. Cook crab cakes for 4-5 minutes on each side until golden brown. Drain on paper towels then serve.
Crab Cakes Recipe
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Ingredients
- 1/2 cup mayonnaise
- 2 large eggs
- 1 tbsp chopped parsley
- 1 tbsp dijon mustard
- 1 tsp fresh lemon juice
- 1 tsp Old Bay seasoning
- 1/4 tsp cayenne pepper can go up to 1/2 tsp if you want more spice
- 2 lbs fresh crabmeat drained, flaked and all cartilage removed
- 3/4 cup plain panko breadcrumbs
- 1 tbsp oil canola, vegetable or olive oil is best
- 1 tbsp butter
Instructions
- In a large bowl, whisk together mayonnaise, eggs, parsley, mustard, lemon juice, Old Bay and cayenne until combined.
- Next fold in crabmeat and breadcrumbs and shape into 6-8 crabcakes. Place in the refrigerator for about 30 minutes.
- Add butter and olive oil to the skillet over medium heat.
- Cook crab cakes for 4-5 minutes on each side until golden brown.
- Drain on paper towels then serve with lemon slices and a side of this remoulade sauce.
Video
Notes
How to Store and Reheat
Be sure to wrap and refrigerate your leftovers promptly after they’ve been served. I wouldn’t eat past a day or two in the fridge. To reheat: bring your crab cakes to room temp for about 30 minutes, preheat the oven to 325 degrees and lay the cakes on a foil-covered baking sheet with a pat of butter on each cake. Heat for 10-15 minutes. Don’t microwave.Nutrition
Recipe Tips
- Avoid Canned Crab if you can: Canned options are typically flavorless and rubbery. For a brand that I love that is fresh, check out Pontchartrain Blue Crab. It is imported regularly and can be found at Whole Foods Market. You will find it over ice in the seafood section so it stays fresh.
- Ask your Local Grocery Store Seafood Section Attendant: They usually have fresh crab in the back of the store and will go to their fresh deliveries and gather and weigh it for you if in stock. This guarantees you get fresh delicious crab for your crab cakes.
- Grab flaked: I highly suggest “flaked” lump crab meat which refers to smaller pieces of meat that come from the claw. The flavor is delicious and the texture melts in your mouth.
- For Frozen: be sure to properly defrost, rinse and dry off excess moisture. The result will be a bit different but nonetheless, delicious.
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Again you amaze me with your simple recipies. These were outstanding! Delicious flavors and perfectly cripy outside. Texture and flavor was amazing. Thank you
Just made these for hubby. Had leftover crab from the previous night. Kind neighbors brought over cooked crabs and corn on cob.
He said that the crab cakes were the Best he has ever had! The spice combinations, the texture, and crunchiness of the outside after cooking them in the evoo and ghee made them off the chart!
This recipe will definitely be a keeper ! Thank you for sharing it !
Just tried this recipe tonight!
I hope you enjoyed it!
Hi….with this pandemic going on, don’t want to go looking for fresh. However, I love crab cakes but will make salmon cakes if need be.
Question….. can I use the artificial crab meat?
Yes you can.
These look great! I have a few questions:
I’m having a buffet-style brunch for about 12 people and thought I’d include these. Aside from adjusting the recipe, would you suggest making the patties in advance and vs. 30 minutes, refrigerate for, say, a few hours, then make when brunch is served? If so, can I make, say, 3 batches and after each batch is cooked, place it in the oven on warm (250 degrees)? If I do that should I follow your butter/tenting instructions?
Or, would you suggest completely making these in advance, like the night before, and just reheat all of them and serve?
I’d like them to be as fresh as possible.
Thanks a lot! Love this site!
Yes you can definitely do that. You can keep them in the fridge before you cook them for a few hours in advance definitely and then warm them in the oven.
Thank you!
What a delicious recipe! Thanks for all the serving ideas as well.
Nice and crispy on the outside, and the center is so creamy and perfectly seasoned.
Oooh these look lovely and crispy. So many great flavours going on here too.
These crab cakes sound absolutely amazing, I love the mix of flavours included.
Yum! Looks like you’ve perfected a classic here. Staying away from the canned stuff is definitely good advice!