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 these Easy Crab Cakes are for you!
In restaurants, I almost never order crab cakes. 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. In this easy crab cake recipe, I like to add just a few simple ingredients to hold them together and coat them in panko breadcrumbs so that they have that delicate crunch on the outside once you fry them. And I love to fry them in a mixture of oil and butter because butter and crab are made for each other!
I tried several recipes, including this one and this too, to come up with just the right ingredients to highlight but not overpower the taste of the crab. Most recipes call for Worcestershire sauce and/or Old Bay Seasoning, two 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!
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.
For a classic combination, serve these with Fried Green Tomatoes and Remoulade Sauce for dipping and, ideally, a wedge of skillet cornbread and greens stir-fried with garlic in olive oil until tender. Hungry yet?
How to Make Crab Cakes
Step 1: Whisk together lightly beaten egg, mayonnaise, lemon juice, hot sauce and green onion. Gently fold this mixture into lump crab meat.
Step 2: Scoop out 1/3 to 1/2-cup of the mixture and shape into a 1/2-inch thick crab cake. Gently coat the crab cake in panko breadcrumbs and place on a parchment lined platter or baking sheet. Repeat with remaining mixture.
Step 3: Heat olive oil and butter in a heavy skillet (ideally cast iron) until sizzling. Add crab cakes and cook 4-5 minutes; gently flip and cook 4-5 minutes more, until golden brown. Serve with remoulade, a perfect crab cake dipping sauce.
Crab Cakes Video Recipe
Easy Crab Cakes
An easy crab cake recipe for people who want to taste crab not fillers in their crab cakes!
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
- 1 tablespoon butter
- 1 recipe Remoulade Sauce for serving, optional
Instructions
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Set up your breading station: Line a platter or baking sheet with parchment paper and spread panko breadcrumbs onto a medium plate.
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Place crab in a medium bowl. In a separate bowl, whisk together first 5 ingredients (egg through green onions). Gently fold egg mixture into crab meat until fully combined.
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Scoop out 1/3 to 1/2-cup of the 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.
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Heat olive oil and butter in a heavy 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.
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Serve hot with Remoulade Sauce.
Oh my gosh, I love crab cakes! I totally agree with you; they need to taste like crab. If I want to eat breadcrumbs, I’ll make breadcrumb cakes :). These look so good!
Thank you so much, Kelsie!
I seriously could eat 10 of these in one sitting. And yes to making crab the star in crab cakes!
It’s hard to stop eating them, I’ll admit it! Thanks, Kevin!
I’m like you, there are some things in restaurants that I will not order. These would definitely be on that list and seafood chowder. I make a really good one loaded with seafood and it’s never the same in restaurants…all filla, no thrilla 😉 These look absolutely scrumptious! Love that crispy, golden brown colour. Perfection!
lol! all filla, no thrilla, that’s a new one to me. 😉 Thank you, my dear!
Amen to crab cakes actually tasting like crab! These look wonderful – the texture is SO tantalizing! And the flavor I’m sure is amazing given your high standards for crab cakes! <3
Thank you, Jessie!
I’ll be trying these for sure Marissa! We catch crabs in our trap all summer long, and I’m always looking to try out new crab cake recipes!
Are you trying to make me jealous? All that fresh crab!! 😉 I’d love to hear what you think…xo
These crab cakes look amazing! Laura loves crab, but she is very particular about her crab cakes. Like you, she is hesitant to ever order crab cakes when we go out as they are often disappointing. But these look easy and delicious! I should make her a batch of these for Valentine’s Day this year! 🙂
Oh, I hope you do that, David!! Thank you, my friend.
These are beautiful – and you make it look so easy!! I despise ordering crab cakes that come out as basically fried bread crumbs. I have got to give these a try!
They’re super easy, I promise. I hope you give them a try, Katherine! xo
This is a very unique, easy-to-prepare crab cake recipe. They brown up real nice in the pan with crispy, brown edges. The family really enjoyed them. Thank you for sharing.
So glad you enjoyed them! Thank you for coming back to let me know!
I love crab cakes but never order them at restaurants for the same reason – too much filler. Love that these are packed with crab. They look so crispy delicious! I’m totally craving crab cakes now!
Hi Marissa!
I absolutely agree that the crab and crispiness should be the stars of the show here.
I think this recipe will do really well. Good simple classics always do!
P.S. I LOVE your recipe video – you’re a natural!
I couldn’t agree more Marissa! Here in Australia they tend to fill it with mashed potato too just to extend it out so I rarely order them. These look fantastic. I made similar crab cakes and they were really luxe and delicious!
I’m with ya, girlfriend! I’m not for a ton of filler in my crab cakes… AT ALL! There is only one place near us that I will order crab cakes from, and they legit have the best crab cakes ever (well, the best restaurant crab cakes. lol). If I’m not feeling lazy, I definitely prefer to make them myself and yours look PERFECT! I can’t wait to try these and hoard them all to myself!!! Pinning! Cheers! xo
Absolutely agreed! Crab meat is so delicate that you can easily ruin crab cakes with spices or even breadcrumbs. But I’ve never made them at home. Now if I decide to try some, I know one delicious recipe;) This looks seriously amazing!