Homemade crab cakes used to be something we reserved just for weekend meals, but since we’ve developed this simplified version of our original recipes, we can serve them any night of the week.

We’ve included instructions for making baked crab cakes, in addition to the classic method of pan-frying. Whichever version you choose, you only need 30 minutes of hands-on time to put perfectly crisp, golden brown crab cakes on your dinner table.

The Main Ingredient: Shopping for Crabmeat

Found in the refrigerated section of your grocers’ seafood department, pasteurized crab meat is fully-cooked and ready to eat. Unopened pasteurized crab meat has a shelf life of six months to a year, so be sure to look for a “use by” date stamp on the container. Once you’ve opened it, though, you’ll want to use it up within a day or two.

Most grocery stores carry several varieties of pasteurized crabmeat. They are:

• Lump: Crabmeat labeled as “lump” generally consists of a mixture of small pieces from the jumbo lump area as well as pieces from other areas of the crab’s body. Lump crabmeat has a delicate texture that makes it the perfect choice for making crab cakes.
• Jumbo Lump: Premium crabmeat labeled as “jumbo lump” comes from the two muscles that are connected to the swimming legs of the crab. The pieces are large, with a tender, meaty texture, and sweet flavor. You can certainly use this variety to make crab cakes, but given its hefty price tag, jumbo lump crabmeat is best reserved for dishes like salads, pasta, or cold seafood cocktails.
• Claw: The meat from the claws of the crab is darker in color, stronger in flavor, and not as sweet as lump crabmeat. It’s best used in dishes like soups and dips where the crab flavor needs to hold its own against other ingredients.

How to Make Crab Cakes

This is an overview of how this dish is made. Detailed measurements, ingredients, instructions, and times are available in the printable version of the recipe below.

1. Drain the crab in a colander and using your fingers, pick through the meat and remove any bits of shell you find.
2. Transfer the crab to a mixing bowl and combine with the panko crumbs, scallions, and parsley.
3. In a small bowl, whisk together the eggs, mayonnaise, lemon juice, Worcestershire sauce, Old Bay seasoning, and a little freshly ground black pepper.
4. Add the wet ingredients to the crab and combine thoroughly. If the mixture seems too wet to hold together, you can add an extra tablespoon of panko.
5. Lightly coat the inside of a 1/3 cup measure with nonstick spray. Spoon the crab cake mixture into the cup and pack it lightly.
6. Turn the formed crab cake out onto a parchment-lined baking sheet and using your hands, gently form the mixture into a patty. Repeat the process with the rest of the crab mixture.
7. Refrigerate formed crab cakes for 30 minutes before either baking or pan-frying.

For Baked Crab Cakes:

1. Preheat the oven to 400°F and lightly brush the top of the crab cakes with vegetable oil.
2. Bake for 10 minutes, then remove them from the oven, turn them over carefully, and brush the other side with oil.
3. Continue baking for an additional 10 minutes or until the crab cakes are golden and crisp on the outside.
4. Serve immediately with either cocktail sauce or remoulade and fresh lemon wedges.

For Pan Fried Crab Cakes:

1. Add about 1/8 inch of vegetable oil to a large frying pan and heat over medium-high heat (about 350°F). Place half the crab cakes in the pan and fry until golden brown, about 3 minutes per side.
2. Transfer to a paper towel-lined plate to drain, then repeat the process with the remaining crab cakes.
3. Crab cakes can be kept warm in a low oven (200°F) for 20 to 30 minutes.

Tips for Success

Here are our 3 best tips for great homemade crab cakes:

• Handle crabmeat gently: For flavorful crab cakes with a delicate texture, try to handle crab meat gently. Do your best not to break it up too much when you combine the ingredients or form the cakes.
• Chill crab cakes before cooking: Whether you plan to bake or fry them, chilling crab cakes for at least 30 minutes just prior to cooking helps them hold together better.
• Flip them carefully: Take care when turning crab cakes during cooking, particularly if you’re frying them. We use two spatulas, flipping the cake between them so you can gently lower it onto the pan’s surface.

Make Ahead Instructions

1. Follow all the recipe instructions for preparing the crab mixture and forming the cakes. Place them in a single layer on a platter or baking sheet, cover with plastic wrap, and refrigerate for up to 24 hours. Proceed with cooking according to the recipe instructions.
2. You can also freeze uncooked crab cakes, but it’s important to store and defrost them in a single layer (don’t stack). Defrost overnight in the refrigerator, then cook according to the recipe instructions.

Serving Suggestions

We like to serve simple, rustic side dishes with crab cakes. A few of our favorites include Light and Creamy Coleslaw, Southern-Style Green Beans, Roasted Okra with Bacon and Tomatoes, or a simple green salad with a classic vinaigrette.

Switch it Up – Flavor Variations

Feeling creative? Here are some ideas for switching up the flavor profile in this classic crab cake recipe.

Chipotle Crab Cakes

• Replace half the mayo (1-1/2 tablespoons) with pureed chipotle chile in adobo sauce
• Replace the parsley with cilantro
• Replace the lemon juice with lime juice
• Serve with Sweet and Smoky Dipping Sauce (below)

For the dipping sauce: Combine 1/3 cup mayonnaise, 2 teaspoons honey, 1/2 clove of finely minced garlic, zest of 1/2 lime, and 1-1/2 teaspoons of the adobo sauce from your chipotle chiles.

Southeast Asian Crab Cakes

• Replace the parsley with cilantro
• Replace the lemon juice with lime juice
• Add the zest of 1 lime (or minced Kaffir lime leaves if you have them)
• Add 1-1/2 teaspoons finely chopped lemongrass (or store-bought lemongrass paste)
• Serve with Sweet Thai Chili Mayo (below)

For the dipping sauce: Combine 1/4 cup sweet Thai chili sauce with 3 tablespoons mayonnaise and 1 tablespoon freshly-squeezed lime juice.

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