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.
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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!
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.
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.
1. 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.
4. ADD EGG. Gently stir the egg mixture into the rest of the ingredients and mix well.
5. 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).
7. SERVE & ENJOY! Sprinkle the crab cakes with fresh parsley and serve with your favorite dipping sauce or a dash of hot sauce. Enjoy!
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!
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.
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).
Recipe FAQs
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.
Easy Crab Cakes Recipe
4
servings15
minutes20
minutes290
kcalThis easy crab cakes recipe has just 7 simple ingredients. It's packed with lumps of juicy crab meat, savory seasonings, and flaky breadcrumbs.
Ingredients
1 pound jumbo lump crab meat, picked through
1/2 cup dry bread crumbs
1 tablespoon fresh parsley (chopped)
1 egg
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/2 teaspoon ground dry mustard
1 teaspoon Old Bay Seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
zest of 1 lemon
1/4 cup vegetable oil, for frying
Instructions
- In a large bowl, combine the crab meat, bread crumbs, Old Bay Seasoning, and parsley. Mix until well incorporated but do not over-mix – crab meat should be lumpy.
- In a separate, small bowl, beat together the mayonnaise, mustard, Worcestershire sauce, salt, pepper, lemon zest, and egg. Then, gently stir this into the crab meat mixture. Mix well until everything is coated.
- Form into 8 patties, place them on a baking tray, and cover with plastic wrap. Refrigerate for about half an hour to allow the cakes to firm up. (This will keep them from cracking/breaking in the pan).
- Heat the oil in a large skillet over medium-high heat.
- Cook the crab cakes in batches for 3-5 minutes per side or until golden brown.
- Serve immediately and enjoy!
Notes
- You may need to add more breadcrumbs, depending on how moist the crab meat is. Start with 1/2 cup and add more, as needed.
- Don't overmix, otherwise, your crab cakes will fall apart.
- Refrigerate the patties for 30 minutes before cooking to help them stay in tact.
Nutrition
- Total number of serves: 4
- Calories: 290kcal
- Fat: 15g
- Saturated Fat: 2g
- Cholesterol: 94mg
- Sodium: 1498mg
- Potassium: 322mg
- Carbohydrates: 11g
- Fiber: .76g
- Sugar: 1g
- Protein: 24g
- Vitamin A: 197IU
- Vitamin C: 9mg
- Calcium: 96mg
- Iron: 2mg
- Vitamin D: .25mg
- Vitamin E: .84mg
- Vitamin K: 49mg
- Vitamin B6: .22mg
- Vitamin B12: 10mg
- Folate: 73mg
- Magnesium: 66mg
- Zinc: 7mg
- Selenium: 48mg
- Copper: 1mg
- Manganese: .23mg
15 Comments
Delicious crab cakes! Precooked patties also freeze well for future enjoyment. Thanks for the recipe!
Air fryer ?
Hi Doc!
Yes! You can absolutely make crab cakes in the air fryer—they’ll turn out crispy on the outside, tender on the inside, and use far less oil than pan-frying.
1. Prep the crab cakes (follow the original recipe for mixing and shaping).
2. Chill (30+ minutes in the fridge—critical to prevent falling apart).
3. Lightly coat with oil (optional for extra crispiness):
4. Preheat air fryer to 375°F (190°C) for 3–5 minutes (if your model allows).
5. Arrange crab cakes in a single layer (don’t overcrowd; cook in batches if needed).
6. Cook for 8–10 minutes total, flipping halfway (check at 8 mins to avoid drying out).
5. Serve immediately with lemon wedges or dipping sauce.
Hope this helps!
This is the best crab cake recipe ever. I made it for Thanksgiving and I was worried it wouldn’t turn out since we invited friends over but it was absolutely perfect!!!!
Ha ha! I do that ALL the time (invite people over, and serve a new dish. Or I’ll take it to a gathering ~ praying all the way that it’s good!)
Is there canned crab meat to substitute for buying a whole crab?
Hi Art!
The recipe calls for crab meat from the refrigerator section or the seafood counter.
It should already be cooked.
But if you prefer canned, you’ll need 4 cans (6 ounces each) of lump crab meat.
It’ll give you a little more than a pound, but some of that weight is the liquid inside the can.
Hope this helps!
We loved these! I didn’t have Worcestershire sauce, so substituted balsamic vinegar. this is pinned to my favorites.
Question. Have you baked these?
Hi Kathy, I’m so happy you liked them! And you can definitely bake them. Just follow these steps:
Preheat Oven: Set your oven to 375°F (190°C). This temperature is a good middle ground for baking crab cakes, allowing them to cook through and brown without drying out.
Line a baking sheet with parchment paper for easy cleanup. Lightly spray the parchment paper with non-stick cooking spray or lightly brush it with oil.
Mix the crab meat, bread crumbs, parsley, egg, mayonnaise, Worcestershire sauce, dry mustard, Old Bay Seasoning, salt, black pepper, and lemon zest in a bowl. Form the mixture into patties. If the mixture feels too loose, you can refrigerate it for about 30 minutes to help it firm up, which makes forming the cakes easier.
Arrange the crab cakes on the prepared baking sheet. If desired, you can lightly brush the tops of the crab cakes with a bit more oil or spray them with cooking spray.
Put the crab cakes in the preheated oven and bake for about 10-15 minutes, then flip them carefully and bake for another 10-15 minutes on the other side.
Sounds great!
Love the ratio of ingredients!! Not too many breadcrumbs, not too much mayo, options to broil, bake etc. And SO delish!!! Great recipe!!
I didn’t read the part about “refrigerate before forming patties”, so I formed the patties, then stuck them in the freezer for 15 minutes. They turned out PERFECT 🙂
I also didn’t have fresh parsley, so used dried and it worked well.
Great recipe.
These were absolutely perfect! I used crunchy Japanese panko and doubled the Old Bay. I am from Maryland and I know crab cakes. YUM!
A crabber gave me three nice Dungeness crabs yesterday, couldn’t get Old Bay seasoning in my little town in Alaska, but I made due, and they were excellent! Picking the crabmeat is what took the time. My wife loves crab cakes and she wholeheartedly approved!
Crab cakes were the best ever. Being from Maryland that is saying a lot. One restaurant was our favorite in Baltimore and these rate right up there.