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Our Best Crab Cake Recipe

by Lynne Webb on July 15, 2022 (Updated December 8, 2022) // 13 Comments

Recipes » Main Dishes » Seafood » Our Best Crab Cake Recipe

Our Best Crab Cake Recipe

by Lynne Webb on July 15, 2022 (Updated December 8, 2022) // 13 Comments

Whether you want to make baked crab cakes or classic pan-fried, look no further because this recipe has simple, step-by-step instructions for both cooking methods, along with tips for success, two quick-to-fix sauces, and a couple of variations for when you're feeling creative.
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Serving platter with pan-fried crab cakes, lemon wedges, cocktail sauce, and parsley garnish.

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.

Two baked crab cakes on a dinner plate with remoulade sauce and a lemon wedge.

Table of Contents

  • The Main Ingredient: Shopping for Crabmeat
  • How to Make Crab Cakes
  • Tips for Success
  • Make Ahead Instructions
  • Serving Suggestions
  • Switch It Up – Flavor Variations
  • Our Best Crab Cake Recipe

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.
Illustration of a whole crab showing the location of the different varieties of crabmeat.

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.

Recipe ingredients assembled in a group on a table.
  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.
Side by side photos of ingredient prep; crabmeat with panko crumbs and a mixing bowl with eggs, spices, mayo, and lemon juice.
Side by photos of completed crab mixture in a bowl and in a measuring cup, ready to be formed into a cake.
Forming crab mixture into cakes and placing onto a baking sheet prior to chilling.

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.
Side by side photos of formed crab cakes on a parchment-lined baking sheet ready for the oven and four more being pan fried.

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.
Pan-fried crab cakes on a serving plate with cocktail sauce for dipping and lemon wedges.

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 of two baked crab cakes with a dish of remoulade sauce and a lemon wedge.

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.

Our Best Crab Cake Recipe

5 from 4 votes
  |  Leave a Review
Whether you want to make baked crab cakes or classic pan-fried, look no further because this recipe has simple, step-by-step instructions for both cooking methods, along with tips for success, two quick-to-fix sauces, and a couple of variations for when you're feeling creative.
Yield: 6 servings
Prep Time: 15 mins
Cook Time : 20 mins
Total Time : 35 mins
Print Recipe Pin Recipe SaveSaved!

Ingredients 

  • 1 lb lump crabmeat, pasteurized, 2 containers (8 ounces each)
  • 1-1/4 cups panko crumbs, plus more if needed
  • 2 tablespoons scallions, minced
  • 2 tablespoons flat-leaf parsley, minced
  • 1 teaspoon Old Bay seasoning
  • Freshly ground black pepper
  • 3 large eggs
  • 3 tablespoons mayonnaise
  • 2 tablespoons lemon juice, fresh-squeezed
  • 1 teaspoon Worcestershire sauce
  • Vegetable oil
  • Lemon wedges, for serving

For the Quick Cocktail Sauce

  • 1/2 cup chili sauce, Heinz or Bennetts
  • 1 tablespoon prepared horseradish, or more to taste
  • 1/2 teaspoon Worcestershire sauce
  • 2 tablespoons lemon juice

For the Quick Remoulade Sauce

  • 1/2 cup mayonnaise
  • 1 tablespoon sweet onion, finely minced
  • 1/2 clove garlic, finely minced
  • 1-1/2 tablespoons Creole or Dijon-style mustard
  • 2 teaspoons lemon juice
  • 1/4 teaspoon hot sauce (Tabasco)
  • Dash Worcestershire sauce
  • 1/4 teaspoon paprika

Instructions 

  • Drain the crab in a colander and using your fingers, pick through the meat and remove any bits of shell you find.
  • Transfer the crab to a mixing bowl and combine with the panko crumbs, scallions, and parsley.
  • In a small bowl, whisk together the eggs, mayonnaise, lemon juice, Worcestershire sauce, Old Bay seasoning, and a little freshly ground black pepper.
  • 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.
  • 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.
  • 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.
  • Refrigerate formed crab cakes (you should end up with about 12) for 30 minutes before either baking or pan-frying.

To bake the crab cakes:

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

To fry the crab cakes:

  • 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.
  • Transfer to a paper towel-lined plate to drain, then repeat the process with the remaining crab cakes.
  • Crab cakes can be kept warm in a low oven (200°F) for 20 to 30 minutes.

To make the quick cocktail sauce:

  • Combine the chili sauce, horseradish, Worcestershire, and lemon juice in a small bowl. Taste and add extra horseradish if desired. Transfer to a serving dish and set aside until ready to serve.

To make the quick remoulade sauce:

  • Combine the mayonnaise, onion, garlic, mustard, lemon juice, hot sauce, Worcestershire, and paprika in a small bowl. Season to taste with salt and pepper, transfer to a serving dish, and set aside until ready to serve.

Recipe Notes

  • 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

  • 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.
  • 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.

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 garlic pressed, zest of 1/2 lime, and 2 teaspoons of the adobo sauce from your canned 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
For the dipping sauce: Combine 1/4 cup sweet Thai chili sauce with 3 tablespoons mayonnaise and 1 tablespoon freshly-squeezed lime juice. 

Nutrition Information

Nutrition Facts
Our Best Crab Cake Recipe
Amount per Serving
Calories
353
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
14
g
Monounsaturated Fat
 
6
g
Cholesterol
 
136
mg
45
%
Sodium
 
999
mg
43
%
Potassium
 
271
mg
8
%
Carbohydrates
 
11
g
4
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
19
g
38
%
Trans Fat
 
0.1
g
Vitamin A
 
313
IU
6
%
Vitamin C
 
13
mg
16
%
Calcium
 
84
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Seafood
 | 
Cuisine: American

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Comments

  1. Carlos Simon says

    January 1, 2023 at 11:31 pm

    5 stars
    Great recipe. The crabcakes came out superb

    Reply
    • Lynne Webb says

      January 3, 2023 at 6:32 pm

      I’m glad to hear you had success! Thank you, Carlos.

      Reply
  2. Susan says

    December 20, 2022 at 8:41 pm

    5 stars
    These are simple and delicious!

    Reply
    • Lynne Webb says

      December 21, 2022 at 7:16 am

      Thank you, Susan! So happy to hear you enjoyed them.

      Reply
  3. Angela says

    December 8, 2022 at 2:56 pm

    How much crab meat total? The ingredients say 1 lb, but then says 2 containers. So it is 2lb total then?

    Reply
    • Lynne Webb says

      December 8, 2022 at 3:57 pm

      Hi Angela,
      The containers of pasteurized crab meat sold in most markets are 8 ounces each, so two containers would give you 16 ounces (1 lb). I’ve added the container size to the recipe for clarity.

      Reply
  4. Laura Schulte says

    November 28, 2022 at 3:25 pm

    When you say 6 servings, do you mean 6 crab cakes?

    Reply
    • Lynne Webb says

      November 28, 2022 at 5:50 pm

      Hi Laura,
      The recipe should make 12 crab cakes (2 per person). I updated the recipe to note this. Thanks for pointing out the omission.

      Reply
  5. Caroline says

    August 31, 2022 at 3:26 pm

    5 stars
    Thanks for these easy instructions. I never tried making crab cakes before but they turned out great. I’ll definitely make them again.

    Reply
  6. Lexie says

    July 16, 2022 at 10:01 am

    5 stars
    These turned out great! I opted to pan fry them, and chilling them really makes a difference in helping them hold together. I’ll try baking them next!

    Reply
    • Lynne Webb says

      July 16, 2022 at 11:03 am

      Hi Lexie,
      Glad to hear that you enjoyed the crab cakes. Thanks for taking the time to let us know.

      Reply
  7. Lexie says

    July 16, 2022 at 10:01 am

    5 stars
    These turned out great! I opted to pan fry them, and chilling them really makes a difference in helping them hold together. I’ll try baking them next!

    Reply
    • Lynne Webb says

      July 16, 2022 at 11:03 am

      Hi Lexie,
      Glad to hear that you enjoyed the crab cakes. Thanks for taking the time to let us know.

      Reply

Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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