The Best Crab Cakes Recipe

As a crab cake enthusiast (and a seafood lover overall), I’ve spent years perfecting my crab cake recipe to make it simple and stress-free. My goal was always to create the best crab cakes you can make at home because ordering it at the restaurant is very expensive. 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. You can trust this recipe to give you restaurant-quality results at home.

The key to the best crab cakes possible will always be choosing the best crab meat and a lot of it. Second most important thing is to use as little filler as possible as to not overshadow the texture and taste of crab. The rest can totally be optional, so if you don’t like parsley, don’t add it! They’re your crab cakes, so you can make them just how you like them.

Key Recipe Ingredients and Notes

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.

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!

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

• 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. 

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. 

Once you’ve inspected the crab the rest is all easy-peasy! Just combine the ingredients for the crab cakes in a bowl and mix it together very well. Make sure it’s evenly mixed so the crab cakes are uniform.

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.

Preheat the cooking pan over medium to a little below medium (you know your stove best) heat and add some oil before adding the crab cakes.

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

When pan is preheated, add them all to the pan but don’t overcrowd them. 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 and then flip each one carefully.

If you wish to bake crab cakes: place them on a parchment paper covered baking sheet, with a little space in between each one. Bake at 400F for 15-20 minutes, until beautifully golden brown.

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.

Reheating: it’s best to reheat them in a cooking pan, on stove-top, over medium to medium-low heat. Preheat the pan fist and add a little oil if needed. Reheat crab cakes for a couple of minutes on each side, just until heated through. You can also reheat them in the air fryer at 350F for 2-3 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 Cooking Crab Cakes From Frozen?

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.

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

• Crab Fried Rice
• She Crab Soup
• Crab Stuffed Mushrooms
• Crab Mac and Cheese
• Creamy Crab and Artichoke Dip

Originally published on Will Cook For Smiles in July 2020.