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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Thank you for the recipe for the crab cakes i will truly try it
Delicious! One of the times I made it was with imitation crab and that was even good! I replaced some of the mustard with keen’s last time u made it to give it a bit more zip
You used imitation and it was ok? The price of actual crab claw meat is way too high for me, so i have to look at other options
Sadly, I forgot where the best crab cakes recipes was and used another recipe tonight. Very salty with the saltines. This recipe is the one!!
This was the first time I ever made crab cakes and they were SO GOOD. I can’t recommend the recipe enough! Super easy and really delicious. Thank you!
This is a great recipe! I like to add a little extra lemon juice and some lemon zest, fresh dill and some Serrano peppers!!
Different cake recipe…
OMG! Our favorite crab cake recipe ever! I love the fresh ingredients list and how crispy these cakes fry up. We added diced roasted red peppers and substituted cilantro for parsley. Definitely delicious all around’
sieht richtig lecker aus aber ich esse keine Meeresfrücht.
Turned out great! Covered with a little flour before sautéing. Used I egg yolk and one whole egg.
These were delicious, we had them for Christmas Eve dinner
These sound amazing! I haven’t made crab cakes in a LONG time and this is definitely the recipe I will use next. Kewpie is always a nice sub for American mayo when you don’t like mayo. It’s pretty much all I use because American mayo HORRIFIES me. So gloopy. And Kewpie has a nice, tangy flavour that’s still rather mild, but nuanced.