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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.
Hi, may I know if there’s any substitute for the hot sauce? I would like to make non spicy crab cakes for my kids 😉
Hi Linda! Feel free to leave the hot sauce out – the crab cakes will have plenty of flavor without it!
This looks amazing. But I have a question? Is the crab meat raw or cooked? Thanks 😁
Hi, Talia! The crab meat is cooked. 😊
Hi, does that mean I will need to cook the crab meat first b4 adding them to the mixture?
Hi Linda! If you buy lump crab meat at the grocery store it will be precooked and can be added directly to this recipe. Enjoy!
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!