A crab cake recipe is a delicious dish made with fresh crab meat, breadcrumbs, eggs, and flavorful seasonings. These cakes are shaped into patties, pan-fried, or baked until golden brown, creating a crispy outside and tender inside. Perfect as an appetizer, main dish, or party snack, crab cakes are a seafood favorite enjoyed in many coastal cuisines.
This recipe brings out the natural sweetness of crab while balancing it with herbs, spices, and creamy binders. It is simple to prepare yet feels fancy enough for special dinners. Whether you serve it with tartar sauce, aioli, or a squeeze of lemon, crab cakes offer a perfect mix of texture and flavor in every bite.
Why You’ll Love This Crab Cake Recipe
You’ll love this crab cake recipe because it’s quick and easy to make, even for beginners. With minimal prep, you can enjoy a seafood classic in under 30 minutes.
The recipe highlights fresh crab meat without too many fillers. Each bite is flavorful, light, and satisfying.
It’s versatile and works as an appetizer, sandwich filling, or main dish. You can pair it with salads, sauces, or bread.
These crab cakes are healthy yet indulgent. They’re protein-rich, lower in carbs, and packed with fresh, simple ingredients.
Pre-preparation of Crab Cake Recipe
Before cooking, pick fresh lump crab meat and check for shells. Gather all ingredients, pre-chop herbs, and prepare a clean workstation. Chill the mixture for 20 minutes to help the cakes hold shape before frying or baking.
Ingredients
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1 lb fresh lump crab meat
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1 cup breadcrumbs (panko works best)
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1 large egg
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2 tbsp mayonnaise
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1 tbsp Dijon mustard
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1 tbsp fresh lemon juice
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2 tbsp fresh parsley, chopped
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1 tsp Old Bay seasoning
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1 clove garlic, minced
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2 tbsp green onion, finely chopped
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Salt and black pepper to taste
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2 tbsp butter or oil for frying
Instructions
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In a large bowl, gently mix crab meat, breadcrumbs, egg, mayo, mustard, lemon juice, parsley, and seasonings.
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Shape the mixture into small patties, about ½ inch thick.
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Chill patties in the refrigerator for 20 minutes to firm up.
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Heat butter or oil in a skillet over medium heat.
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Cook crab cakes 3–4 minutes per side until golden brown.
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Serve warm with lemon wedges or dipping sauce.
FAQs About Crab Cake Recipe
Can I use canned crab meat?
Yes, but fresh lump crab meat gives the best flavor and texture. Drain canned crab well before use.
Can I bake crab cakes instead of frying?
Yes, bake them at 375°F for about 15 minutes until golden and firm. It’s a healthier option.
How do I keep crab cakes from falling apart?
Chilling the mixture before cooking helps. Also, avoid overmixing to keep the texture light.
What sauce goes best with crab cakes?
Tartar sauce, garlic aioli, or a simple lemon-dill sauce are classic pairings.
