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Home » 30 Minute Meals » The Best Easy Crab Cakes

The Best Easy Crab Cakes

Created: July 1, 2020 Updated: April 20, 2021 by lyuba 14 Comments

41.5K shares
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The best crab cakes let the fresh crab meat be the main event with very little filler and a whole lot of flavor. These classic Maryland style crab cakes feature jumbo lump crab meat, lemon, parsley, a little filler to keep them together and a touch of spice from cayenne pepper. 

closer side view of crab cake with a fork next to it and a cup of remoulade

CRAB CAKES RECIPE

After living on the coast for so long, I’ve come to appreciate and enjoy fresh seafood. Whether I run to the farmer’s market and get seafood right from the fishermen or enjoy a night out at a local restaurant, it’s easy to get my hands on fresh fish, shellfish, and crab. Beautiful, fresh seafood is always available to make the best tasting dishes. 

I’ve eaten a lot of crab cakes in my life, after all, that is my favorite item to order at the restaurants around town. You can always tell between a true Maryland style crab cake and something that should not even carry its name. 

Maryland style crab cakes are all about the crab. It’s all about the fresh lump crab meat that has a pronounced taste, some sweetness, and juicy, soft texture. When you bite into it, the most important thing is the crab while everything else is just there to enhance the experience. 

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!

ingredients for crab cakes on the cutting board: lump crab, mayo, bread crumbs, lemon, egg, Worcestershire sauce, parsley, Dijon, salt, pepper, cayenne

MOST COMMON QUESTIONS

What is the best crab meat to use?

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. Both will be good to use in crab cakes. 

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. 

What is the best filler?

I’ve tried so many filler options from crackers, to bread, to bread crumbs and I find Panko to be the best. It’s very light but great at binding. Its flavor does not overpower the crab meat either. 

Can crab cakes be gluten free?

YES! Gluten free bread crumbs is a perfect substitution for Panko because it also tends to be light and airy in texture. 

What is the best way to cook them?

Two most common ways to cook crab cakes is to pan fry or bake them. While both are excellent choices, many people tend to favor one method over the other. Baked method will give you cake that are plump, soft, and juicy with rounded tops. Pan fried (or seared) cooking method will give you a beautiful crisp on the outside and juicy, tender center. 

While you can choose either method, I prefer to pan sear my cakes and that is the recipe I will share here. 

scooping crab mixture with an ice cream scoop

HOW TO MAKE IT

Crab cakes are so easy to make and unless you overload on the filler or press the patties too tight, you won’t mess them up. 

Check the crab meat – make sure to check every lump of meat by carefully feeling around for any leftover shell fragments. You don’t need to break it apart, just check around the lumps. 

Mix ingredients – mix all ingredients but the crab meat in a bowl and whisk well.

Add crab meat – add crab meat and mix it well. I like to break up some of the lumps and leave others in lumps. This gives a great texture to the crab cakes. 

Shape the patties – to keep all the patties the same size, I use an ice cream scoop to spoon out equal amounts. Shape the patties but don’t press them tight, just enough to form the shape of a patty. An average ice cream scoop will give you good size cakes about 3 inches in diameter and about 1 inch in thickness.

Preheat the pan – preheat the pan first over medium to medium-high heat and add the oil. 

Sear crab cakes – Let oil heat up until hot and add crab cakes. Do not move them after you place them in the pan until ready to flip. Cook crab cakes for 4-5 minutes per size. 

shaped uncooked crab cakes on parchment paper on a wooden board

WHAT TO SERVE WITH CRAB CAKES

Sauces – Remoulade and tartar sauce both go very well with crab cakes. 

Sides – try servings them with coleslaw, fresh salad, fruit salad, roasted or sauteed vegetables, fries or roasted potatoes, corn salad, or potato salad. 

As a sandwich – get some small, soft buns from the deli and serve crab cakes on the buns with lettuce, tomato, and a little Remoulade or tartar sauce. 

five crab cakes on a white place in a circle with cup of remoulade in the center and lemon wedges

CAN I FREEZE AND REHEAT CRAB CAKES?

Freezing:

You can freeze uncooked shaped patties for up to two months. To freeze crab cakes, shape the patties and place them on a parchment paper covered baking tray. Freeze for two hours and then transfer frozen patties into a zip-top freezer bag. You can portion them in several bags or just one bag but place a waxed paper square between each one. 

Thaw frozen cakes in the refrigerator and then saute in the pan as instructed in the recipe. 

Reheating:

All the seafood is always better to eat right away but crab meat is surprisingly forgiving. If you have leftovers, consider eating them cold too. It’s great on a sandwich or even on a toast point. 

If you do want to reheat crab cakes, do it in a pan or oven. In the oven, reheat them uncovered at 325° for 10-13 minutes. To reheat them on the stove, preheat the pan over medium-low heat and grease in with a little oil. Reheat the cakes for 3-4 minutes on each side. 

top view of fide crab cakes in a circle and remoulade sauce in the center and lemon wedges on the white plate

MORE CRAB RECIPES TO TRY

If you’re a fan of crab, I have several wonderful recipes. My Hot Crab Dip is the most popular with our friends and family and Crab and Artichoke Dip is delicious as well. Crab Stuffed Mushrooms never disappoint our dinner guests either. 

If you want to try something different for lunch, dig into my Tomato and Bacon Crab Grilled Cheese or try the sweet and spicy Mango Crab Cakes. 

Incorporate crab into your dinner with the comforting Crab Mac and Cheese and Crab Fried Rice. 

closer side view of crab cake with a fork next to it and a cup of remoulade

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five crab cakes on a white place in a circle with cup of remoulade in the center and lemon wedges

Crab Cakes

These classic Maryland style crab cakes feature jumbo lump crab meat, lemon, parsley, a little filler to keep them together and a touch of spice from cayenne pepper. 
5 from 1 vote
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Course: Appetizer, Main Course
Cuisine: American
Keyword: crab, Crab Cakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 (makes 8-9 crab cakes)
Calories: 480kcal
Author: lyuba

Ingredients

  • 1 lb lump crab meat
  • 1/2 cup Panko bread crumbs
  • 1 egg
  • 3 tbsp mayonnaise
  • 2 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tbsp fresh minced parsley
  • 1/2 lemon zest
  • 1 small lemon - juice only
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 2-3 tbsp canola oil for cooking

Remoulade sauce:

  • 1/2 cup mayonnaise
  • 1 tbsp spicy mustard
  • 2 tsp lemon juice
  • 1 tsp pickle juice preferably from sweet pickles
  • 1 tsp horseradish
  • 1 garlic clove
  • 2 tsp paprika
  • 1 tsp Cajun seasoning
US Customary - Metric

Instructions

  • Check every lump of meat by carefully feeling around for any leftover shell fragments. You don’t need to break it apart, just check around the lumps. 
  • Mix all ingredients for crab cakes except for the crab meat in a bowl and whisk well.
  • Add crab meat and mix it well. Break up some of the lumps and leave others in chunks.
  • Use an ice cream scoop to spoon out equal amounts of crab mixture. Shape the patties but don’t press them tight, just enough to form the shape of a patty.
  • Preheat the pan first over medium to medium-high heat and add the oil. 
  • Let oil heat up until hot and add crab cakes. Do not move them after you place them in the pan until ready to flip. Cook crab cakes for 4-5 minutes per side. 
  • Mix all the ingredients for Remoulade sauce and serve it on the side of crab cakes.

Video

Notes

Note: nutritional information is calculated for crab cakes with the Remoulade sauce. 
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition

Calories: 480kcal | Carbohydrates: 9g | Protein: 24g | Fat: 38g | Saturated Fat: 6g | Cholesterol: 105mg | Sodium: 1955mg | Potassium: 323mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1044IU | Vitamin C: 15mg | Calcium: 78mg | Iron: 2mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

collage of two images of cooked crab cakes with cup of remoulade sauce and close up of one crab cake on the place with lemon wedge

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

41.5K shares

Filed Under: 30 Minute Meals, Appetizers, Dinner, Mother's Day, Seafood

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Maryann Manchee says

    November 9, 2020 at 6:12 pm

    How long do you cook your crab cakes in the oven and at what temperature, as I don’t like fried food.

    Reply
    • LyubaB says

      November 11, 2020 at 3:29 pm

      Hi Mary, You can bake these in the oven at 375 degrees for 10-15 minutes until nice and brown. I hope you enjoy them!

      Reply
  2. Ginger Senopole says

    January 6, 2021 at 9:12 pm

    Why do my crabcakes fall apart? I mix and scoop them into patties. After frying them, I turn them over and they fall apart. They taste delicious but are not very pleasing to the eye! Help me!

    Reply
    • LyubaB says

      January 8, 2021 at 1:04 pm

      They are very delicate so you do have to be careful with them. A couple of things that could have happened and is that they got stuck to the pan or sometimes the crab will have extra liquid in it that you will need to squeeze out.

      Reply
  3. GEORGE CROSBY says

    January 6, 2021 at 9:28 pm

    Chill them. 45 – 60 minutes in the refrigerator or 15 – 20 in the freezer. Will firm them up before frying.

    Reply
    • LyubaB says

      January 8, 2021 at 1:05 pm

      That’s a good idea, George!

      Reply
  4. Ashley says

    January 14, 2021 at 10:45 am

    Can I make these ahead of time (like the morning of) and keep them in the fridge until I am ready to bake them? Or is it best to mix them up just before cooking?

    Reply
  5. GEORGE CROSBY says

    January 14, 2021 at 11:05 am

    Not only can you, you should refrigerate them at least an hour (or put in freezer for 20 minutes) before cooking. It will firm them up and helps them stay together while cooking.

    Reply
  6. Nancy says

    January 17, 2021 at 8:56 am

    Lovely recipe..

    Reply
    • LyubaB says

      January 19, 2021 at 1:33 pm

      Thank you, Nancy!

      Reply
  7. Christie says

    August 16, 2022 at 6:31 pm

    Love this recipe! Tried cooking them in the air fryer tonight and they were fantastic. I cooked them at 375 for 15 minutes and they were perfect. I did spray my basket before placing them on it to avoid any sticking and put a shot of aerosol oil on them before baking.

    Reply
    • LyubaB says

      August 23, 2022 at 11:02 am

      I have been wanting to try them in the air fryer. Thanks for letting me and my readers know that they will turn out well that way. I am glad you liked the recipe too. 🙂

      Reply
  8. Emily says

    August 17, 2022 at 6:23 pm

    5 stars
    Delicious recipe! I made these gluten free (celiac household) and added a little extra mayo to compensate for the drier gluten free breadcrumbs. Will make again!

    Reply
    • LyubaB says

      August 23, 2022 at 11:02 am

      I am glad you liked them, Emily! Thanks for stopping by to let me know!

      Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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