The Best Homemade Crab Cakes Recipe

What You’ll Love About This Recipe

These homemade crab cakes are a delicious treat that’s easy to make and packed with flavor. You’ll love how simple they come together, yet they taste like something from a fancy restaurant.

• Crispy on the outside, tender on the inside—every bite is a perfect mix of textures.

• Bursting with fresh crab flavor****, enhanced by just the right blend of herbs and spices.

• Versatile for any occasion, whether it’s a weeknight dinner or a special gathering with friends.

Recipe

Crab cakes are a classic seafood dish that combines tender crab meat with flavorful seasonings and a crispy exterior. This homemade version guarantees fresh, high-quality ingredients for the best taste and texture.

Ingredients:

• 1 pound fresh lump crab meat, picked over for shells
• 1/2 cup breadcrumbs (plain or panko)
• 1/4 cup mayonnaise
• 1 large egg, lightly beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons unsalted butter, for frying
• 2 tablespoons olive oil, for frying

Instructions:

1. In a large bowl, combine the breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, and parsley. Mix well.
2. Gently fold in the crab meat, being careful not to break up the lumps too much.
3. Form the mixture into 8 equal-sized patties, about 1/2-inch thick. Place them on a plate and refrigerate for at least 30 minutes to firm up.
4. Heat butter and olive oil in a large skillet over medium heat.
5. Carefully add the crab cakes to the skillet and cook for 3-4 minutes per side, or until golden brown and crispy.
6. Transfer to a paper towel-lined plate to drain any excess oil. Serve warm.

Notes:

• For the best texture, avoid overmixing the crab meat.
• If the mixture is too wet, add a little more breadcrumbs.
• For a lighter option, bake the crab cakes at 375°F (190°C) for 15-20 minutes, flipping halfway.

Equipment:

• Large mixing bowl
• Skillet
• Spatula
• Measuring cups and spoons

Time:

• Prep time: 15 minutes
• Cooking time: 8 minutes
• Total time: 53 minutes (including chilling)

Cuisine: American

Serving: 4 (2 crab cakes per serving)

Nutrition

Crab cakes are a delicious and nutritious dish, packed with protein and essential nutrients. Here’s the nutritional breakdown per serving:

What To Serve With It

I love pairing my crab cakes with simple, fresh sides like a crisp salad or roasted veggies, but I can’t resist adding a tangy dipping sauce too. A squeeze of lemon or a creamy remoulade really brings out the flavors, and it’s fun to mix and match. Let’s talk about the best combos to make your meal pop.

Side Dishes

When I’m serving crab cakes, I always think about balance—something crisp or fresh to complement their rich, savory flavor. I love pairing them with a tangy coleslaw or a simple arugula salad dressed with lemon vinaigrette. Roasted or grilled vegetables, like asparagus or zucchini, add a nice earthy touch. If I’m feeling indulgent, creamy mashed potatoes or crispy fries are perfect for soaking up every bite. Corn on the cob, tossed with butter and herbs, brings a sweet, summery vibe. Remember, the sides should enhance, not overpower, the star of the meal—those delicious crab cakes!

Dipping Sauces

There’s nothing like a great dipping sauce to take your crab cakes to the next level, and I’ve got a few favorites that never disappoint. A classic tartar sauce with mayo, pickles, and lemon juice is always a winner—it’s creamy, tangy, and balances the crab perfectly. I also love a zesty remoulade with mustard, capers, and a hint of hot sauce for a little kick. For something lighter, a simple lemon-dill aioli is fresh and flavorful. And if I’m feeling adventurous, I’ll whip up a spicy sriracha mayo. Each sauce adds its own unique twist, making every bite exciting!