The Best Crab Cakes Recipe

As a professionally trained chef, I’ve spent a long time perfecting my crab cake recipe because this is one of my absolute favorite dishes to eat. I often get disappointed by crab cakes in restaurants and they are so expensive to order. So I wanted to create a recipe that was easy, delicious, reliable, and delivers restaurant-quality results at home every time. My simple crab cakes recipe is stress-free, I’ve tested it repeatedly to ensure they don’t fall apart and that they are perfectly golden on the outside and tender on the inside.

The Secret to the Best Crab Cakes: It’s All in the Crab

For true Maryland-style crab cakes, jumbo lump crab is king because it gives you those big, luscious chunky crab cakes and sweet and delicate flavor. Lump or backfin crab will also work and are more budget-friendly, but skip imitation crab altogether if you want that classic flavor and texture.

• If possible, use jumbo lump crab meat that is refrigerated or fresh. This will give you truly a superior taste because it’s taken out of the largest muscle and kept in tact. This meat is white in color, looks like lumps of meat (hence the name), and has the best flavor. It is also the most expensive option. 
• Another option is backfin crab meat. Backfin meat is a combination of jumbo lump meat and special grade meat. It is also white in color but it comes more broken up and flaked apart. This crab meat can also be labeled a “lump” crab meat. It’s good to use in crab cakes, crab dip, crab puffs, and many other crab recipes. 
• There is also claw meat. While it’s much cheaper, it does not make superior crab cakes. It’s the meat that comes from the claws, it’s darker than the other types of crab meat. It is not as sweet but it dose have a strong flavor. Save it for soups, dips, sauces, and stews.
• AVOID: Crab meat to avoid is canned and not refrigerated. This meat will be better used in soups rather than crab cakes. If canned is the only option, use the one that has to be refrigerated. You can find it in the refrigerated section or seafood counter of your grocery store. 

Other Key Ingredients and Notes

I’ve picked each ingredient to it adds flavor to crab or contributes to the texture but doesn’t overwhelm the homemade crab cakes:

• Panko bread crumbs – their light, airy texture provides the perfect binder without weighing down the crab.
• Dijon mustard – it has a sharp, intense, and complex flavor. It is quite different from a yellow mustard so do NOT use that. If you have to substitute, I’d recommend whole grain mustard. 
• Mayonnaise – is egg based and acts best as a binder along with an egg. I don’t recommend suing sour cream or yogurt as they will alter the taste and won’t bind as well.
• Egg – Helps bind the crab mixture so it holds together without needing lots of filler.
• Lemon zest + juice – Brightens the richness of the crab and mayo.
• Fresh herbs – using fresh parsley helps add a bright and aromatic flavor but dried herbs will work as well, just use half the amount.
• Cayenne or hot sauce – Adds a gentle heat that doesn’t overpower the crab. Adjust the amount per your own tolerance but start with a pinch.
• Gluten free substitutions – Gluten-free bread crumbs are a perfect substitution for Panko because it also tends to be light and airy in texture. My favorite brand of gluten free bread crumbs is 4C Bread Crumbs.

Can I add Old Bay Seasoning?

Sure! The reason why I don’t add Old Bay Seasoning is because it is quite overpowering and it masks the natural, beautiful flavor of the crab. After you’ve spend a good amount of money on a lump crab meat, you want that flavor to shine, not be overpowered. If you do want to add some of that seasoning, you can do so!

Want to Make Homemade Remoulade Sauce?

Together, this remoulade is creamy, tangy, and lightly zesty, a perfect sauce for crab cakes that lets the crab be a star:

• Mayonnaise is a creamy, rich base for this sauce.
• Spicy mustard (or gourmet mustard) brings smooth sharpness while the whole-grain mustard adds texture and mild heat.
• Lemon juice is a nice balance between the creamy and spicy ingredients. It brightens the whole sauce.
• Garlic fresh garlic clove contributes to flavor and a little spicy bite of the sauce.
• Capers bring a pop of briny flavor that pairs beautifully with seafood and balances the creamy base.
• Hot sauce adds gentle heat and acidity, waking up the flavors without making the sauce spicy.
• Paprika rounds out the sauce with subtle warmth and color, tying all the flavors together. Use sweet of classic paprika.

How to Make Crab Cakes: Lyuba’s Tips and Tricks

Sift Through The Crab Meat! Make sure to check every lump of crab meat by carefully feeling around for any leftover shell fragments. You don’t need to break it apart, just check around the lumps. (This is a very important step because loose shells in crab cakes can be very bad!)

Texture tip: I like to break up some of the crab lumps and leave others in whole lumps. This gives a great texture to the crab cakes. 

When shaping the crab cakes, I like to use an ice cream scoop to get out equal amounts, to make sure that they all cook evenly. An average ice cream scoop will give you good size cakes about 3 inches in diameter and about 3/4 inch in thickness.

When shaping the patties, don’t press them too tight, just enough to form the shape of a patty. Shape them all first and place them on a parchment until ready.

For best results, refrigerate! Cover air-tight and refrigerate for 30 minutes to a couple of hours (or even overnight), to help them firm up and prevent them from falling apart during cooking. The chilling process allows the binders to set and the breadcrumbs to absorb moisture, to make sure they hold their shape.

Don’t overcrowd them when cooking. You want to leave a little space in between each one so it’s easier to flip. That will also lessen the chances of breaking.

Do not move, adjust, or mess around with the crab cakes after you place them in the pan until ready to flip. The less you touch them, the less the chances for breaking, and you will get a better sear. Just let them cook for about 4-5 minutes until golden-brown on the bottom, and then flip each one carefully. Let them cook a few more minutes, until golden-brown on the bottom with crispy edges, as well and feel firm to the touch in the center.

If you wish to make baked crab cakes: place them on a parchment paper covered baking sheet, with a little space in between each one. Bake at 425℉ for 15-20 minutes, until beautifully golden brown, and for more golden top, try broiling for 1-2 minutes.

Make the remoulade sauce ahead of time so the flavors have time to meld and marinate. You can also adjust the heat, start with a small amount of hot sauce and adjust to taste.

How to Store & Reheat Crab Cakes

Storing: Make sure to store cooked crab cakes in an air-tight food storage container, in the refrigerator. Properly stored, they should last 3-4 days.

Leftovers: Leftover crab cakes are also great crumbled into a simple salad (like Caesar salad or Greek salad) or stirred into a cheesy crab and artichoke dip for an easy appetizer the next day.

Reheating: it’s best to reheat them in a cooking pan, on stove-top, over medium to medium-low heat, for a couple of minutes on each side. You can also reheat them in the air fryer at 350℉ for 2-3 minutes. Or in the oven at 350℉ covered for the first 10 minutes and then uncovered for 2-3 more minutes,

Can I Make Crab Cake Ahead of Time?

There are two way you can make them ahead of time and store:

Refrigerator – prepare the crab cake and shape them. Line a large food storage container with a sheep of wax or parchment paper and place several crab cakes side by side, in one even layer. Place another sheet on top and stack more crab cakes in one even layer. Reheat if needed. Close air-tight and refrigerate for 1-2 days before cooking.

Freezer – it’s best to freeze crab cakes before cooking. Mix and shape the patties as instructed in the recipe. Place them on a parchment paper covered cutting board and freeze for 2 hours (set a timer so you don’t forget!) Wrap individual frozen crab cakes in plastic wrap and then, place them into a freezer zip-top bag or a freezer storage container that is air-tight. Label and date the container and freeze for 2-3 months.

How to Pan-Fry, Bake, or Air Fry Frozen Crab Cakes

Air fryer – place frozen crab cakes in the basket but don’t overlap. I highly recommend you like the basket with special air-fryer parchment paper sheets, ones that fit into your basket. (They are perforated for air to flow.) Lightly brush the crab cakes with oil and cook at 350F for 12-15 minutes. (Note that each air fryer is slightly different.) Check that internal temperature reached 165F. (If thawed, cook at 380F for 8-10 mins.)

Baking – Preheat the oven to 400F. Place frozen crab cakes on a parchment paper covered or well greased baking sheet. Bake for about 14-15 minutes and flip each one. Bake another 4-6 minutes. (If thawed, bake 8 mins on one side and 3-4 on the other.)

Stove top – to cook on stove-top, I found that it’s best to thaw the crab cakes first. Thaw them overnight in the refrigerator and cook as the recipe instructs.

Recipe FAQs

Can I use imitation crab in this recipe?

Yes! I’ve actually has some readers try it successfully. It won’t taste like Maryland style crab cakes but it will be tasty. It’s a good budget-friendly alternative. Just keep in mind that the sweet, milder flavor of imitation crab will change the taste compared to classic lump crab cakes.

Why do my crab cakes fall apart when flipping?

Crab cakes most often fall apart because the mixture hasn’t been bound and chilled long enough, or there’s not enough binder (like egg, mayo, and breadcrumbs) to hold everything together. Letting the formed cakes chill for at least 20–30 minutes helps them firm up so they stay together when you flip them. A sturdy, gentle spatula, greased or non-stick pan, and a careful flip once the bottom is golden also make a big difference.

Why did my crab cakes not brown properly?

If crab cakes don’t brown well, it usually means the pan isn’t hot enough or there isn’t enough oil to create a crisp surface. Make sure your pan and oil are adequately preheated before adding the crab cakes, and don’t overcrowd the pan so the heat stays consistent. Let the bottom form a golden crust before flipping for the best color and crunch.

What Are The Best Sides To Serve With Crab Cakes?

Classic side dishes for crab cakes often include fresh and crisp options like coleslaw, Caesar salad, tomato and cucumber, and creamy corn salad. Other good choices are vegetables such as haricot verts, sauteed green beans, or grilled corn, and starchy comforting sides like mashed potatoes or rice pilaf. You can also opt for a cheesy grits for a more southern-inspired meal.

Try More Recipes Using Crab

If you’re looking for more delicious ways to use crab, be sure to try my crab fried rice for a quick, flavor-packed meal, or cozy up with a bowl of rich She-Crab soup. For appetizers and comfort food favorites, you’ll love crab stuffed mushrooms, ultra-creamy crab mac and cheese, and my always-popular creamy crab puffs is perfect for parties or special occasions.

Originally published on Will Cook For Smiles in July 2020.