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    Recipes » Main Course Recipes » Fish And Seafood Recipes

    Easy Crab Cake Recipe

    Published: Feb 20, 2020 · Modified: Mar 6, 2021 by Marissa Stevens · 50 Comments

    Quick MealsPescatarian

    This post may contain affiliate links.

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    Easy Crab Cakes on a white plate with title

    I think crab should be the primary flavor in Crab Cakes - not mustard or spices or bread crumbs: crab! Well crab and a buttery crisp crust. Do you agree? If so, then this easy Crab Cake Recipe is for you!

    Easy Crab Cakes served with Remoulade Sauce on a White Plate

    In restaurants, I almost never order crab cakes (or Crab Salad). Only if I've seen them and know that they actually look like crab on the inside and not like breadcrumb patties. So often crab cakes are loaded with filler ingredients and too many other flavors.

    Jump to:
    • FAQ
    • Important Recipe Tip
    • Pair With
    • How to Make Crab Cakes
    • Recipe Video
    • Easy Crab Cakes
    • 💬 Comments

    For this crab cakes recipe, I start with fresh crab meat and add just a few simple ingredients to hold them together. Then coat them in panko breadcrumbs so they have that delicate crunch on the outside once you fry them. (I love to fry them in a mixture of oil and butter because butter and crab are made for each other! )

    This is often referred to as 'Maryland-style' (though it's not technically a Maryland crab cake unless it's made with Maryland blue crab). I love how the Detroit Free Press defines it: "A true Maryland crab cake has discernible pieces of crab. It's made with just enough filler to hold it together, and it has a sweet crab flavor."

    FAQ

    What kind of crab meat is best for crab cakes?

    Look for high-quality lump crab meat that has a mix of of large and smaller pieces. You can also use jumbo lump crab meat (without the smaller pieces), but it's more of a challenge to keep the crab cakes together when frying and is substantially more expensive.

    Is canned crab meat good for crab cakes?

    I don't recommend using canned crab for the best crab cakes. It's worth the splurge to use fresh lump crab. But if you decide to try this recipe with canned crab, keep in mind that the quality varies a lot by brand. Here is an article that reviews some of the most common.

    Crab Cakes served on a white plate with lemon slices

    I tried several recipes to come up with just the right ingredients to highlight but not overpower the taste of the crab. Most recipes call for dijon mustard, Worcestershire sauce and/or Old Bay Seasoning, ingredients that I like for some foods, but not for crab cakes as they overwhelm the crab flavor. And I skipped the bell pepper and/or celery that many recipes call for, opting for just some minced green onion. Again, crab should be the star!

    Important Recipe Tip

    There is one challenge to this lump crab cake recipe: you'll have to be gentle when flipping them - they're not little hockey pucks, so they require some finesse. But you'll also find them forgiving.

    Once you add the crab cakes to the pan, gently press down on the tops with a spatula to flatten them slightly and if they crumble a little on the flip, you can gently press them back together with your spatula. You'll get the hang of it, I promise. And the delicately crispy, buttery, crab-forward (is that a thing?) result will be totally worth the effort.

    Pair With

    Serve these crab cakes with lemon wedges (for that perfect little squeeze of lemon) and Remoulade Sauce or French Remoulade Sauce (similar to tartar sauce) for dipping. To make these a meal add a simple green salad or Wedge Salad. And, for a feast, add a wedge of skillet cornbread, a platter of Brabant Potatoes, or a bowl of Tomato Bisque. Hungry yet?

    How to Make Crab Cakes

    Step 1: Whisk together egg, mayonnaise, lemon juice, hot sauce and green onion and gently fold into crab.

    Crab Cake wet ingredients
    Folding wet ingredients into lump crab

    Step 2: Scoop out crab mixture and shape into ½-inch thick crab cakes. Gently coat each crab cake in panko breadcrumbs and transfer to parchment lined platter or baking sheet.

    Shaping Crab Cakes
    Panko Coated Crab Cakes

    Step 3: Fry crab cakes in a large, hot cast iron or nonstick skillet in a sizzling blend of butter and olive oil. cook 4-5 minutes on each side until golden brown. Serve with lemon wedges and remoulade sauce for dipping.

    Frying Crab Cakes in oil and butter
    Easy Crab Cakes served

    Recipe Video

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    Crab-Cakes-served-on-a-white-plate-with-lemon-slices

    Easy Crab Cakes

    Marissa Stevens
    An easy crab cake recipe for people who want to taste crab not fillers in their crab cakes! 
    5 from 12 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Appetizer, Main Course
    Cuisine Southern
    Servings 4 people
    Calories 326 kcal

    Ingredients
      

    • 1 cup panko breadcrumbs
    • 1 pound lump crab meat
    • 1 large egg lightly beaten
    • ¼ cup mayonnaise
    • 2 teaspoons lemon juice ideally fresh
    • 1 teaspoon hot sauce such as Tobasco original
    • 2 green onions finely chopped
    • 1 tablespoon olive oil or a high heat oil like avocado or canola oil
    • 1 tablespoon butter
    • kosher salt for finishing, optional
    • lemon wedges for serving
    • chopped fresh parsley or chives, for garnish, optional
    • 1 recipe Remoulade Sauce for serving, optional

    Instructions
     

    • Set up your breading station: Line a platter or baking sheet with parchment paper and spread panko breadcrumbs onto a medium plate.
    • Place crab in a medium bowl. In a separate small bowl, whisk together next 5 ingredients (egg through green onions). Gently fold egg mixture into crab meat until fully combined.
    • Scoop out ⅓ to ½-cup of the crab mixture and shape into a ½-inch thick crab cake. Gently coat the crab cake in panko breadcrumbs and place on prepared platter or baking sheet. Repeat with remaining mixture. 
    • Heat olive oil and butter in a heavy, large skillet (ideally cast iron) over medium heat until sizzling. Add crab cakes and cook 4-5 minutes, gently press down on the tops with a spatula to flatten them slightly. Gently flip and cook 4-5 minutes more, until golden brown; if they crumble a little on the flip, gently press them back together with your spatula.
    • Lightly sprinkle with kosher salt to finish (optional). Serve hot with lemon wedges, a sprinkle of fresh parsley or chives (optional) and Remoulade Sauce for dipping.

    Nutrition

    Calories: 326kcalCarbohydrates: 11gProtein: 24gFat: 19gSaturated Fat: 4gCholesterol: 107mgSodium: 1216mgPotassium: 294mgSugar: 1gVitamin A: 240IUVitamin C: 10.8mgCalcium: 91mgIron: 1.7mg
    Keyword Christmas, date night, easy, pescatarian, quick, Valentine's Day
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Debra says

      September 28, 2022 at 11:40 am

      5 stars
      I love, love, love all your recipes Thank you!!

      Reply
      • Marissa Stevens says

        September 28, 2022 at 2:54 pm

        You're very kind, Debra! So glad you're enjoying them.

        Reply
    2. Jose says

      March 27, 2022 at 1:17 pm

      5 stars
      Excellent easy and better than a five star restaurant! Please don’t be cheap with the crab meat! It must be lump meat!!

      Reply
      • Marissa Stevens says

        March 27, 2022 at 1:20 pm

        So glad you enjoyed these, Jose! And I agree 100% about real, lump crab meat.

        Reply
    3. Eugenia says

      August 03, 2021 at 1:36 am

      Can you make the crab mixture 1 day in advance and cooked the next day?

      Reply
      • Marissa Stevens says

        August 03, 2021 at 9:08 am

        Hi, Eugenia! Yes, absolutely. You can even form the mixture into patties a day ahead, but I recommend breading them with panko breadcrumbs just before frying for maximum crispiness.

        Reply
    4. annie@ciaochowbambina says

      February 25, 2020 at 9:01 am

      5 stars
      Anything with that gorgeous crisp gets my attention, but its the crab that will keep coming back for more! These wouldn't last long around me!!

      Reply
      • Marissa Stevens says

        February 25, 2020 at 4:36 pm

        Yes! All about the crab. Thank you, Annie!

        Reply
    5. mimi rippee says

      February 25, 2020 at 7:07 am

      Back when I catered, there was a woman who had a monthly business lunch, and she always asked for me to make my crab cakes, which were adapted from a Martha Stewart recipe. And exactly for the same reason - they did not taste like bread or potatoes. They were basically crab. A little challenging to make, but that's what she wanted. These sound spectacular. We've been to NO twice, and it's just not my city. Of course, no city is my city, but it was crazy, and it wasn't mardi gras!

      Reply
      • Marissa Stevens says

        February 25, 2020 at 8:15 am

        I bet you make some mean crab cakes, Mimi! You're right that they are more of a challenge to cook, but so worth it. 🙂

        Reply
    6. Valentina says

      February 24, 2020 at 4:45 pm

      5 stars
      Crab cakes are a family favorite. Great recipe -- I love those nice chunks of the crab meat! And sautéing them in the oil-butter blend is brilliant. 🙂 ~Valentina

      Reply
      • Marissa Stevens says

        February 25, 2020 at 8:17 am

        The oil/butter combo definitely adds to flavor! Thank you, Valentina!

        Reply
    7. Kelly | Foodtasia says

      February 21, 2020 at 7:55 am

      5 stars
      Marissa, these look just fantastic! Love their simplicity and those crispy outsides!

      Reply
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