Recipe
This crab cake recipe is hands down the best I’ve ever made—and trust me, I’ve tried them all. What sets it apart? Fresh lump crab meat, a hint of Old Bay seasoning, and just the right amount of breadcrumbs for that perfect balance of crispy and tender.
I’ve been making these for years, whether for family dinners or summer parties, and they always disappear within minutes. The secret is keeping it simple—you let the crab shine, with just enough seasoning to elevate its natural sweetness.
Picture biting into a golden, crispy exterior that gives way to a moist, flavorful center bursting with oceanic goodness. Whether you’re a seafood lover or new to crab cakes, this recipe is foolproof and guaranteed to impress.
Let’s get cooking—you’re about to make the star of your next meal.
Ingredients
For the ultimate homemade crab cakes, the quality of your ingredients makes all the difference. Fresh crab meat is the star—don’t skimp here! Opt for jumbo lump crab if you can; its sweet, delicate flavor and texture are unmatched.
If you’re on a budget, claw meat works too, but avoid canned varieties—they can taste overly fishy. The binder is equally important: panko breadcrumbs give a light, crispy exterior while mayonnaise keeps the interior moist and tender.
Fresh herbs and spices add brightness and depth, but don’t overdo it—let the crab shine.
- 1 lb fresh lump crab meat (jumbo lump preferred, claw meat as a budget-friendly option)
- 1/2 cup panko breadcrumbs (for crispy texture, regular breadcrumbs work in a pinch)
- 1/4 cup mayonnaise (full-fat for richness, Greek yogurt as a lighter alternative)
- 1 large egg (binds the mixture, don’t skip!)
- 1 tbsp Dijon mustard (adds tang, yellow mustard works if needed)
- 1 tbsp Worcestershire sauce (umami booster, soy sauce as a sub)
- 1/4 cup finely chopped fresh parsley (brightens the flavor, cilantro for a twist)
- 1/4 cup finely chopped green onions (subtle onion flavor, shallots work too)
- 1 tsp Old Bay seasoning (classic crab cake flavor, Cajun seasoning for a kick)
- 1/2 tsp smoked paprika (adds depth, sweet paprika works in a pinch)
- 1/4 tsp garlic powder (enhances savory notes, fresh garlic if preferred)
- Salt and pepper to taste (season generously but taste as you go)
- 2 tbsp olive oil or butter (for frying, butter adds richness)
Pro Tip: Chill the crab cake mixture for 30 minutes before shaping—it helps them hold together better during cooking.
For an extra touch of elegance, serve with a side of homemade remoulade or a squeeze of fresh lemon.
How to Make the Best Maryland Crab Cake Recipe
– Prepare the crab meat****: Gently pick through the crab meat to remove any shells while keeping the lumps intact. This guarantees a smooth texture in every bite.
Pro Tip: Use fresh lump crab meat if possible for the best flavor, but canned or pasteurized will work too.
– Make the binder: In a large bowl, whisk together mayonnaise, Dijon mustard, Worcestershire sauce, and an egg until well combined. This mixture holds the crab cakes together without overpowering the crab’s natural flavor.
Watch-Out Warning: Avoid overmixing to keep the cakes tender.
- Add the seasoning: Stir in Old Bay seasoning, chopped parsley, and a pinch of salt and pepper. Old Bay is the secret to authentic Maryland flavor, but adjust the amount to suit your taste.
- Combine with crab and breadcrumbs: Gently fold the crab meat and breadcrumbs into the wet mixture. Use your hands to mix lightly—just until everything holds together.
Visual Cue: The mixture should be moist but not too wet or sticky.
– Shape the cakes: Divide the mixture into equal portions (about 1/3 cup each) and shape them into patties. Press firmly but gently to keep them intact.
Pro Tip: Chill the patties in the fridge for 30 minutes before cooking to help them hold their shape.
– Choose your cooking method: You can pan-fry, bake, or broil the crab cakes.
For pan-frying, heat oil in a skillet over medium heat and cook each side for 3-4 minutes until golden brown. For baking, place them on a parchment-lined sheet and bake at 375°F for 15-20 minutes.
Flexibility: Adjust cooking time based on your preferred method.
– Serve and enjoy: Garnish with fresh parsley and a squeeze of lemon. These crab cakes pair perfectly with a side of remoulade or tartar sauce.
Pro Tip: Let them rest for a few minutes after cooking to set up and avoid breaking apart.
Nutrition
Crab cakes are a delicious and nutritious seafood dish. Here’s the nutritional breakdown for one serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 kcal |
| Protein | 15 g |
| Carbohydrates | 10 g |
| Fat | 15 g |
| Saturated Fat | 3 g |
| Cholesterol | 80 mg |
| Sodium | 500 mg |
| Fiber | 1 g |
| Sugar | 1 g |
Chef Tips
When preparing crab cakes, I always recommend using fresh lump crabmeat for the best texture and flavor. Gently fold ingredients to avoid breaking the crab into shreds.
Chill the mixture before forming cakes to help them hold their shape. Use a light hand when frying—medium heat guarantees a golden crust without burning.
A squeeze of lemon before serving enhances the taste perfectly.
Frequently Asked Questions
Can Crab Cakes Be Frozen for Later Use?
Yes, I freeze crab cakes all the time. Just shape them, wrap tightly in plastic, then foil, and store for up to 3 months. Thaw in the fridge overnight before cooking—they’ll still taste amazing.
What Is the Best Type of Crab to Use?
I’d go with fresh lump crabmeat because it’s sweet, tender, and holds together well in cakes. Avoid imitation crab—it’s not the same. If I can’t find lump, I’ll use jumbo lump or backfin as a backup.
Can I Substitute Breadcrumbs With Crackers?
Yes, I can substitute breadcrumbs with crackers. I’ve crushed them finely for similar texture. They add a bit more flavor but work well as a binder. Just use the same amount to keep the consistency right.
How Long Do Cooked Crab Cakes Last in the Fridge?
Cooked crab cakes last about 3-4 days in the fridge if stored properly. I’d keep them in an airtight container to maintain freshness. If they smell off or look slimy, I’d toss them out.
Can I Bake Crab Cakes Instead of Frying Them?
Yes, I can bake crab cakes instead of frying them. Preheat the oven to 375°F, place them on a baking sheet, brush with butter or oil, and bake for about 15-20 minutes until golden and heated through.
