Easy Crab Cakes Recipe

My easy crab cake recipe will transport you straight to the Chesapeake Bay, where Maryland crab cakes reign supreme! Golden, crispy, and packed with juicy crab meat, these patties are ready in just 30 minutes.

Crab cakes are one of my favorite things to order at a restaurant, but those prices can be a little too fancy for my wallet. That’s why making them at home is such a treat. You get all the elegance and flavor at a fraction of the cost.

Crab cakes with a small container of tartar sauce on the side - 5

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Made with Panko bread crumbs and Old Bay seasoning, they fry up golden brown and irresistibly crispy. On the inside, it’s all about that tender, flaky, juicy crab meat.

They make an elegant dinner or the perfect appetizer. Serve with lemon wedges and your favorite dipping sauce. I love a classic tartar sauce or a creamy garlic aioli.

Treat yourself to restaurant-quality crab cakes made right at home. Ready in just 30 minutes, but tastes like you spent hours!

Crab cake ingredients: crab meat, parsley, mayonnaise and lemon zest - 6

Ingredients for Crab Cakes

Lump crab meat: The star of the show. While other recipes recommend shredding the meat, don’t! Believe me, your crab cakes will taste much better with lumps!
Bread crumbs: They serve as the cakes’ filler. I prefer panko crumbs because they give the crab cakes a nice, crispy texture. Aside from bread crumbs, you can also use saltine cracker crumbs.
Egg: Another crucial binding ingredient in crab cakes.
Worcestershire sauce: For the signature tang!
Fresh parsley: I can’t stress enough how crucial it is to use fresh parsley. Trust me, you will taste the difference.
Old Bay Seasoning: Don’t substitute this for any other seasoning because it’s what gives the Maryland crab cakes their signature flavor.
Mayonnaise: Mayo also serves as a binder, so don’t leave this ingredient out in case you are not a fan. You won’t even taste it, and it’ll bring out the crab meat’s heavenly flavor even more. But if you really can’t stand mayo, Greek yogurt makes for a good substitute.
Ground dry mustard: When I don’t have this on hand, I use Dijon mustard, which works just as well.
Lemon zest: For a slight citrus zing.

Crab cakes with parsley and lemon wedges, on a white plate - 7

How to Make Crab Cakes

Don’t be intimidated by these delicious crab cakes! I promise, this is one of the easiest versions you’ll ever try. Just follow my simple steps.

MIX MEAT. First up, combine crab meat, bread crumbs, Old Bay Seasoning, and parsley. Mix until well incorporated. But do not over-mix. The crab meat should be lumpy. 2. MIX SEASONINGS. In a separate medium bowl, mix the mayonnaise, Worcestershire sauce, mustard, salt, black pepper, lemon zest, and egg. 3. COMBINE CRAB. Combine the crab mixture with the seasoning mixture.

Crab meat, bread crumbs, Old Bay seasoning aand parsley in a large glass bowl - 8

Mayonnaise, Worchestershire sauce, lemon zest and eggs in a mixing bowl - 9

ADD EGG. Gently stir the egg mixture into the rest of the ingredients and mix well.

Crab cake ingredients mixed in a glass bowl - 10

Crab cake ingredients in a glass bowl, overhead view - 11

FORM PATTIES. Form the mixture into patties (this typically makes 8), and refrigerate for about half an hour. This will allow the crab cakes to firm up and prevent them from cracking or breaking up in the pan. 6. FRY PATTIES. Heat 1/3-1/4 cup of vegetable oil over medium-high heat. Fry the patties for 3-5 minutes per side, (or until lightly brown).

Uncooked crab cake patties in a silver tray, top view - 12

Fried crab cake patties in a skillet with ingredients on the side, top view - 13

SERVE & ENJOY! Sprinkle the crab cakes with fresh parsley and serve with your favorite dipping sauce or a dash of hot sauce. Enjoy!

Crab cakes served with fresh vegetables and lemon wedges - 14

Tips for the Best Crab Cakes

Worried about them falling apart or that they’ll be too dry? Follow my easy tips to avoid this and also make this recipe for crab cakes even better.

Pick the best crab meat. For the best crab cakes, use fresh, jumbo lump crab meat and Old Bay Seasoning. The right ingredients can make all the difference. And these two are the “secret” when it comes to making truly great crab cakes!
Quality is key. Using high-quality, fresh crab meat is essential for the best flavor and texture in your crab cakes.
Don’t overmix! This will make the crab meat will break apart. Gently and slowly fold the ingredients together to keep all the yummy lumps intact.
Let them chill. Before forming your crab cake patties, refrigerate the mixture for about 30 minutes. This will make them a lot easier to form and will also prevent them from falling apart.
Don’t overcook! Cook crab cakes until they are just done to prevent them from becoming dry and falling apart.
Try tasty add-ins. Incorporate fresh herbs like cilantro , add bell pepper for extra crunch, or swap out Old Bay for Creole or Cajun seasoning. You can also throw in some Parmesan cheese for extra flavor!

An overhead view of crab cakes with chopped parsley and lemon wedges - 15

What to Serve with Crab Cakes

I love to experiment with different dipping sauces for crab cakes. I love homemade tartar sauce, remoulade sauce, cocktail sauce, or a nice Sriracha aioli. As for the perfect pairings? Here’s what I typically serve them with.

Green Salad

Cornbread

Coleslaw

Macaroni and Cheese

Homemade Fries

How to Store

If you have leftovers, they’re perfect for crab cake sandwiches the next day! Here are my easy tips for keeping them fresh.

To Store: Store leftover crab cakes in the refrigerator for 3 to 5 days in airtight containers, ensuring they remain fresh and safe to eat. It’s important to refrigerate them within 2 hours of cooking to prevent bacterial growth. To Freeze: Freeze crab cakes for longer storage, up to 2-3 months. I wrap each crab cake individually in plastic wrap or aluminum foil and place them in airtight containers or freezer bags to prevent freezer burn. To Reheat: Reheat using a toaster oven, stovetop, or air fryer. Check to ensure the internal temperature is 165°F (74°C).

Yes! Instead of pay-frying, place the crab cakes on a baking sheet and bake for 15-20 minutes at 375 degrees.

Don’t overmix the crab cake mixture. Also, be sure not to add too much filler to the mix.

Yes, you can make these crab cakes ahead. Form the patties, then wrap them in plastic wrap and store them on a baking sheet in the refrigerator until you’re ready to cook them.

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