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A beloved favorite on restaurant menus, crab cakes are often regarded as a special, dining-out treat. But, with a reliable recipe and a few quality ingredients, making crab cakes at home is a lot easier than you might think. Our 30-minute recipe offers two cooking methods: baked for a lighter touch or pan-fried for a crispier crust. Made with succulent lump crabmeat, panko, fresh parsley, scallions, and Old Bay seasoning, these crab cakes blend simplicity with gourmet flavor, ensuring a delicious outcome with every batch.
Notes From the MGC Kitchen
In our house, making crab cakes used to be reserved for Sunday dinner, but we’ve simplified our original recipe, made it quick and easy enough for a weeknight meal, and given you a choice of cooking methods – baked or pan-fried. We’ve also included two ways for you to switch up the flavor profile with ease, creating a whole new dish, but using the same foolproof cooking methods.
Key Ingredients
This is an overview of the key ingredients for this recipe. Please see the printable recipe card below for the complete listing, including quantities.
- Crabmeat: Found in the refrigerated section of your grocers’ seafood department, pasteurized crabmeat is fully cooked and ready to eat (see our guide to the different varieties below). Unopened pasteurized crabmeat 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.
- Panko crumbs: The coarse grain of panko crumbs produces a lighter, crispier, crab cake than standard dry breadcrumbs. We don’t recommend substituting.
- Scallions: Chopped scallions add a mild, sweet onion flavor and a nice pop of color. You could substitute chives if you wanted to.
- Parsley: Fresh parsley is a worthwhile addition to many dishes. It adds color and a mild, herbaceousness. You could use dried in place of fresh; just cut back on the quantity a little.
- Old Bay Seasoning: Created in the 1940s, this famous seasoning blend was named for the Old Bay Line, a passenger ship that sailed the Chesapeake Bay. Its complex flavor was such a hit, it became the go-to flavoring for seafood dishes in the region, especially Maryland crab. We are big fans and always keep it in our pantry for making crab cakes and other dishes like our Old Bay shrimp recipe. Tip: It’s pretty good on chicken too.
- Eggs and mayonnaise: We use beaten eggs and mayo as the binder for the crab meat and panko crumbs because it’s easy to work with. Use your favorite brand of mayo, but don’t substitute “salad dressing,” as it has a sweet flavor.
- Lemons: Fresh-squeezed lemon juice is mixed right into the crab cakes along with the eggs and mayo, and we also serve lemon wedges at the table. If you’re a citrus superfan, you could also grate a little zest into the crab cake mixture.
- Worcestershire sauce: We add Worcestershire for an added pop of umami flavor. It’s a small amount and you could omit it, but find it to be a flavor booster.
A Guide to Shopping for Crabmeat
Most grocery stores carry several varieties of pasteurized crabmeat. Since they can all be pretty pricey, we’ve created this little shopping guide to help you choose the best type for your recipe and make the most of your purchase.
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: Baked or Pan-Fried
This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.
MAKE THE CRAB CAKE MIXTURE: 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.
FORM THE CRAB CAKES AND CHILL: 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 for 30 minutes before either baking or pan-frying.
TO BAKE THE CRAB CAKES (left): 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 either cocktail sauce or remoulade and fresh lemon wedges.
TO PAN FRY THE CRAB CAKES (right): 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.
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.
Tips for Success
- ALWAYS HANDLE CRABMEAT GENTLY: For flavorful crab cakes with a delicate texture, try to handle crabmeat gently. Do your best not to break it up too much when you combine the ingredients or form the cakes.
- CHILL YOUR CRAB CAKES BEFORE COOKING: Whether you plan to bake or fry them, chilling crab cakes for at least 30 minutes before cooking them 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.
Crab Cake Recipe Variations
Feeling creative? Here are two ideas for switching up the flavor profile of our classic crab cake recipe. If you’re a fan of Southwest-style flavors, the chipotle crab cakes are for you. For those who enjoy the flavors of Southeast Asia, there’s a Thai-inspired version too (our favorite).
Southwest 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.
SWEET AND SMOKY 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.
Thai-Style 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.
SWEET THAI CHILI MAYO: Combine 1/4 cup sweet Thai chili sauce with 3 tablespoons mayonnaise and 1 tablespoon freshly squeezed lime juice.
Side Dish 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 keep it super-simple and make a green salad with a classic vinaigrette.
How to Make Crab Cakes: Baked or Pan Fried
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 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 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.
Notes
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.Get Creative: Two Recipe 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 the dipping sauce below.
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 the dipping sauce below.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you. I am going to try making them.
I left out the panko breadcrumbs! Delicious!
Hi Cyndi,
Glad to hear you liked the crab cakes. It’s good to know they turn out well without the panko too! Thank you for letting us know.
There was way too much panko/filler in this for my taste… being a Maryland boy, I think crab cakes should be like eating crab meat out of the crab, but with some magical invisible binder that (mostly) keeps it from totally falling apart. I’ll try it again and cut the panko in half.
Hi there,
We’re sorry you didn’t care for the texture but in creating our recipe for homemade crab cakes our goal was to come up with something that was nearly foolproof and didn’t require the use of a deep fryer. The panko has a light and crispy texture and the crab cakes hold together well when being turned so we’re happy with the ratio we’ve chosen for these cooking methods. If we were to deep fry, we would likely cut back on the amount of crumbs because they don’t need turning.
Great recipe. The crabcakes came out superb
I’m glad to hear you had success! Thank you, Carlos.
These are simple and delicious!
Thank you, Susan! So happy to hear you enjoyed them.
How much crab meat total? The ingredients say 1 lb, but then says 2 containers. So it is 2lb total then?
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.
When you say 6 servings, do you mean 6 crab cakes?
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.
Thanks for these easy instructions. I never tried making crab cakes before but they turned out great. I’ll definitely make them again.
Hi Lexie,
Glad to hear that you enjoyed the crab cakes. Thanks for taking the time to let us know.
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!
Hi Lexie,
Glad to hear that you enjoyed the crab cakes. Thanks for taking the time to let us know.