The Best Crab Cakes
Chock full of jumbo lump crabmeat, the Best Crab Cakes are light on fillers for the most perfect tender bite you’ll ever take. Simple to prepare, these golden brown crab cakes are perfect for easy weeknight dinners or elegant dinner parties.
Crab Cakes
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 a lot of filler…mainly breadcrumbs. Lots and lots of breadcrumbs.
Then, they dredge them in even more bread crumbs 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. I make my Tuna Patties much the same way.
Ingredients
- Fresh Crab Meat – I like to use jumbo lump crab meat from blue crabs because of the mild flavor and tender meat but you can replace it with less expensive lump crab meat or back fin meat, as well.
- Mayonnaise – A good quality mayonnaise is essential here.
- Dijon Mustard – I love the tanginess of the dijon, it’s milder than most mustards but gives the filling a great flavor. If you prefer, you can substitute with 1/2 the amount of dry mustard powder.
- Worcestershire Sauce – I like how it adds a salty flavor without being overly salty. You can substitute with soy sauce, fish sauce or coconut aminos.
- Hot Sauce – It doesn’t make the crab cakes spicy at all but adds a nice red pepper flavor.
- Egg – Egg is the binding agent, you can skip the egg but your crab cakes may be a little more fragile.
- Lemon – Both the lemon juice and lemon zest add fresh, light flavor.
- Seasoning – We season simply with kosher salt and black pepper. Add a pinch of celery salt for a great pop of flavor or make an authentic Maryland crab cake recipe with Old Bay Seasoning.
- Breadcrumbs – While this recipe is light on fillers, Panko Bread Crumbs help hold the crab cakes together without making them dense.
For the full list of ingredients and instructions, see the recipe card below.
How To Make Crab Cakes
These famous Crab Cakes comes together quickly making it ideal for a quick dinner.
I like them loaded with fresh 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 Cakes in your life.
- 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 mixture 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. (You can substitute the butter with ghee, olive oil, soybean oil or peanut oil.)
- Add the crab cakes to the hot skillet and cook until golden. Flip and continue to cook on the other side until golden. (If making a double batch, you can keep your crab cakes warm by transferring them to a preheated oven at 300˚F.
- Transfer to a platter and serve with lemon sprinkled with fresh chopped parsley.
What are Crab Cakes
If you’re a crab lover, crab cakes are 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 even mix in Old Bay seasoning which adds a nice eastern shore flavor but I prefer to make them without it.
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.
Tips for Perfect Crab Cakes
- 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 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 them remain light and tender.
How To Freeze Crab Cakes
- Arrange crab cakes in a single layer on a baking sheet lined with parchment and transfer to the freezer.
- Freeze until firm.
- Wrap each 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.
Leftover Crab Cakes can be transferred to an airtight container and refrigerator for up to 3 days.
Best Sides for Crab Cakes
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 cocktail sauce or drizzle them with hollandaise.
They’re a great addition to a buffet with this simple Shrimp Cocktail 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
- The Best Hot Crab Dip
- The Best Crab Stuffed Mushrooms
- The Very Best Cold Crab Dip Recipe
- Maryland Crab Soup
- Crab Imperial
If you’re in the mood for crabs in the shell, these Dungeness crabs are as easy as they are tasty!
LOOKING FOR MORE EASY DINNERS? FOLLOW US ON INSTAGRAM AND FACEBOOK FOR MORE FAMILY FAVORITE RECIPES!
Get the Recipe: The Best Crab Cakes Recipe
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
Equipment
- 1 skillet
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
151 Comments on “The Best Crab Cakes”
Can I use light mayonnaise?
Absolutely! We just like the richness of regular mayonnaise.
Born/bred Marylander, catching/eating crabs. In Md it is sacrilege to omit Old Bay . We also fried in 1/2 Crisco & 1/2 butter, so wouldn’t burn the butter. I love many of your recipes, so gonna try. We’ll see. (Don’t tell my Md kin no Old Bay!)
I won’t tell!
I noticed in the video you didn’t use lemon zest. Is this not needed?
Hi! You should definitely add it, I think it was accidentally edited out of the video.
I didn’t see you add the lemon zest in the video. Should I not use that?
You should add it, I think it was accidentally edited out.
My husband asked if I saved the recipe. Oh yeah! Made them gf with crumbled Schar saltines. Have not had a restaurant crab cake since need to go gf. Husband assured me these are better than any restaurant crab cake.
This makes me so happy! I love that you found this recipe because it is my favorite!
I am surprised to see a crab cake recipe without Old Bay seasoning? I can’t imagine making crab cakes without it.
You can add it but it doesn’t need it. Not every is a fan of old bay.
If you do it right, only use lump Blue Crab meat, as it’s flavor excels over any other, and Old Bay seasoning is traditional Maryland style, though this recipe is a great base.
Thank you, Jack! yes…blue crab is best but sometimes hard for people to get across the country. Love your suggestions!
These crab cakes are so DELICIOUS!! I make them all the time now. My husband loves crab cakes, but hates all the fillers. These have just enough bread crumb, but not too much. Thank you for sharing this recipe!!
Thank you so much for your comment! I’m so happy you liked them!
Can you make these and leave them in the refrigerator overnight?
Yes! I found that if I just assemble them and refrigerate before cooking is best. They only take a short while to cook.
Can you refrigerate the day ahead and they will hold up to cook next day? Made these many times and love them!!!
We do it all the time!
I thought this recipe was very good. I also like the fact of 1/3 cup per crab cake. So I stuck the crab meat into a third cup measure and all the crab cakes were uniform.
I will use this again, thank you!
Thank you so much! I’m happy you enjoyed it!
I’m living South of New Orleans. Love your recipe ! Best ever. And I’ve eaten a lot of crab cakes!! I know how to eat them but never found anyone to give me a great recipe! Thanks again! I think the difference in my recipe is mainly the portions of ingredients.
Thank you for your comment, Flo! I’m so happy you enjoyed the recipe!
Hi. I have the crab cakes in the fridge. I forgot the mustard. Help! If u see this in time should I start again with the mixture or any other suggestions? They look beautiful and I’ll let you know how they are. Father’s Day treat!
You can still make it without the mustard. I’m sorry I’m just getting back to your comment now. I hope you had a great Father’s Day celebration.
How much lemon juice should be in the mixture?
One lemon usually yields about 1 tablespoon depending on the size of your lemon. That’s about what I add to the recipe.
This IS the best Crabcake recipe!!
Thank you!