Crab Cake Recipe (The BEST!)

Jocelyn (Grandbaby Cakes) Headshot By Jocelyn (Grandbaby Cakes)
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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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Perfect crab cakes on white plate with tartar sauce and lemon wedges

Video Tutorial

How to Make Crab Cakes

Liquid base for crab cakes mixed together in glass bowl

Step 1: In a large bowl, whisk together mayonnaise, eggs, parsley, mustard, lemon juice, Old Bay and cayenne until combined. 

Completed crab cake recipe mixture in glass bowl

Step 2: Next fold in crabmeat and breadcrumbs.

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Shaped crab cakes on a parchment lined sheet pan

Step 3: Shape into 6-8 crabcakes. Place in the refrigerator for about 30 minutes.

Crab cakes in a skillet frying

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.

Perfect crab cakes on white plate with tartar sauce and lemon wedges

Crab Cakes Recipe

This authentic Crab Cake recipe is packed with flaky fresh crab meat, just a little panko texture, and flavorful citrus, dijon and Old Bay seasoning with a hint of spice. This is the best you will try and it will keep you coming back time and time again! 
4.30 from 99 votes
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time in Refrigerator 30 minutes
Total Time 55 minutes
Author: Jocelyn Delk Adams
Course: Appetizer, Main Course
Servings: 6 servings

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

Calories: 280kcal | Carbohydrates: 6g | Protein: 30g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 138mg | Sodium: 1427mg | Potassium: 330mg | Fiber: 1g | Sugar: 1g | Vitamin A: 281IU | Vitamin C: 12mg | Calcium: 94mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!

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.
A close up of crab cakes ready to serve on white plates.

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Filed Under:  Appetizers, Seafood, Stovetop

Comments

    2. I made them with half crab and half imitation (because crab is EXPENSIVE here). My Cajun husband said they were pretty darn good!

    1. It’s 1 crab cake per serving, you can get 6 large crab cakes or around 8 medium sized ones.

  4. i live in southern new mexico,where crabs are rare. can i use what i call crab with a k, krab?

    Reply

  5. I’m so very impressed with your recipe, they came out perfect, definitely will make them again. We live in WA state and catch dozens of dungeoness crab on a regular basis, usually end up with several pounds of crabmeat. This definitely will be on our menu on a regular basis. Thank you for sharing!

    Reply

  7. I would give these a ten, if I could. They may be the best crab cakes I’ve ever made along with your remoulade sauce.
    Absolutely delicious.

    Reply

  9. Made these for our Christmas Eve dinner. So easy and delicious! Made just as the recipe states and made with the remoulade sauce. So yummy!

    Reply
4.30 from 99 votes (65 ratings without comment)

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