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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!
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.
Table of Contents
What sets these crab cakes apart.
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
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.
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.
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 Little Gem Salad or Wedge Salad. And, for a feast, add a wedge of skillet cornbread, a scoop of Cheesy Mashed Potatoes or Sour Cream Mashed Potatoes, 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.
Step 2: Scoop out crab mixture and shape into 1/2-inch thick crab cakes. Gently coat each crab cake in panko breadcrumbs and transfer to parchment lined platter or baking sheet.
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.
Easy Crab Cakes
Video
Ingredients
- 1 cup panko breadcrumbs
- 1 pound lump crab meat
- 1 large egg lightly beaten
- 1/4 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 1/3 to 1/2-cup of the crab mixture and shape into a 1/2-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
Nutrition information is automatically calculated, so should only be used as an approximation.
I have not made them yet, but I’d like to know if you can make the crabcake patties the day before and then fry them the day you want to use them?
Hi Mary! Feel free to make a day in advance. Enjoy!
can I use regular bread crumbs instead of panko bread crumbs
Hi Linda! Yes, you can. Just note that the texture will be a bit heavier than with panko crumbs.
Very yummy !!!Used king crab meat and loved it !!! Served with italian spaghetti
So glad you enjoyed the recipe, Sasha!
I love, love, love all your recipes Thank you!!
You’re very kind, Debra! So glad you’re enjoying them.
Excellent easy and better than a five star restaurant! Please don’t be cheap with the crab meat! It must be lump meat!!
So glad you enjoyed these, Jose! And I agree 100% about real, lump crab meat.
Can you make the crab mixture 1 day in advance and cooked the next day?
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.
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!!
Yes! All about the crab. Thank you, Annie!
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!
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. 🙂
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
The oil/butter combo definitely adds to flavor! Thank you, Valentina!
Marissa, these look just fantastic! Love their simplicity and those crispy outsides!
These crab cakes sound fantastic, Marissa! I’m with ya on ordering crab cakes out in restaurants…they vary so much in taste that I never know what I’m going to get. Great idea to just make these at home instead. These look amazing!
I still one million % agree with you – crab cakes should be about the crab! I hate those cakes that are all filler! These are absolute PERFECTION and everything a crab cake should be! Your video is making me want to get into the kitchen and whip these up immediately!
You should never leave out the Celery. I’ts part of what makes the crab cake what it is. Sure, it shouldn’t overpower the flavor of the crab, but it’s still essential for the classic taste.Onion is also part of the the classic flavor, to say you excluded Celery in favor of onion, means that you might not have started with the right recipe. I do agree that Worcestershire in more than a tiny amount might be a problem. I never used it.It should taste like a great chicken soup without the chicken and with crab.
I should also mention that crab cakes aren’t breaded afterwords. You can, sure. But the breading should be part of the whole mixture and integral to the whole cake. You can even use stove top stuffing and add crab, mix well and fry. However, crab cakes are not normally breaded. The bread is in the mix. It’s a very even consistency, the crab is so fine that there are no “chunks” in it. Take it from a seasoned (no pun intended) chef. If you want to go fancy, use a round to make sure they are all well formed, about 4 inches around and 1/2 inch thick.
Thank you for sharing your thoughts on crab cakes, Luke. It sounds like we enjoy a really different style. To me, neither celery or onion are essential, but discernible lumps of crab are. 🙂 I don’t care for those with an even consistency as they tend to taste more like breading than crab.
Making these tonight. I’m drooling already! Oooo, I love crab cakes and your recipe is perfect. I’ll let you know what I think. Thanks!!
Fantastic, Caryn! Please come back and let me know how it goes!
Can you freeze crab cakes..if so before they are fried or after
Hi, Jackie. Great questions! Sure, you can freeze them uncooked then thaw overnight in the refrigerator before frying.
Can you use canned crab
Hi, Margie. Yes, you can use a canned crab. Since the crab flavor is the star of these crab cakes, the quality of the canned crab really matters. Here is an article that compares some of the common brands. Also, have a look at the ingredients label. Some are pretty loaded with preservatives.