These Crab Cakes will blow your mind! Unlike what you get at restaurants, these are packed to the brim with crab and have a great flavor. This is the perfect appetizer or dinner!
One of my favorite things to get when I go out to eat is Crab Cakes. They are absolutely delicious and not something I typically think to make at home. But this homemade recipe for them is so easy, and it is far better than any I’ve had in restaurants. These delicious seafood bites are filled to the brim with crab meat and delicious flavor from my homemade Old Bay Seasoning.
Crab Cake Ingredients
Aside from the key ingredient and star of the recipe, crab meat, the other ingredients contribute to the perfect union of flavors and binders that make this the best crab cake recipe! For the full recipe, including all measurements, scroll to the recipe card at the bottom of the post.
- Panko breadcrumbs: Help the crab cake crisp up and give the binders something to stick to. Panko breadcrumbs provide a bit more crunch than regular breadcrumbs.
- Mayonnaise: Adds some creaminess and moisture to the crab cakes while also acting as a binder.
- Dijon mustard: Adds some tang and moisture to the mixture. I do not recommend using yellow mustard.
- Old Bay Seasoning: Adds a flavor profile that complements the crab perfectly. It is easy to make your own Old Bay seasoning to keep on hand.
- Worcestershire sauce: A little goes a long way and adds great flavor.
- Egg: Helps to bind the ingredients together when baking.
- Lump crab meat: The star of this baked crab cakesrecipe, I recommend using real lump crab meat. While it is more expensive than imitation crab meat, it is worth it for this recipe.
How to Make Crab Cakes
Here is a brief overview of how this easy crab cake recipe comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
Combine the Crab Cake Ingredients
In a large bowl, mix the panko breadcrumbs, mayonnaise, mustard, Old Bay seasoning, Worcestershire sauce, egg, salt, and crab meat. This is easiest to do with clean hands.
Form into Patties
Form the crab cake mixture into four patties using your hands, then put them in the freezer for 30 minutes.
Fry the Crab Cakes
Heat oil in a skillet. Fry the crab cakes for four minutes on each side over medium heat, being careful when you flip them.
Tips and Tricks
- Preventing your crab cakes from falling apart: Freezing the patties before frying helps the crab cakes set, which will prevent them from falling apart.
- These can be baked: If you would like to skip frying you can bake these under your broiler on a parchment lined baking sheet for 10 minutes. Keep in mind that you won’t get the same golden crust you are seeing here.
- Crab cake sauce: With a mayonnaise base, the unique flavors of pickle relish, sugar, hot sauce, and lemon juice make this the perfect remoulade sauce for crab cakes. You can find the full recipe for remoulade sauce in the recipe card at the bottom of the post. Store the sauce in the refrigerator and use it within four days of making it.
- Making ahead: These crab cakes can be prepared ahead of time and stored in an airtight container in the refrigerator for up to a day in advance.
- Freezing crab cakes: If you want to make them further in advance than a day, they can be frozen. Make the mixture and form into patties. Place them in the freezer for 30 minutes as the recipe directs. After 30 minutes, transfer the crab cake patties to an airtight container and freeze for up to three months. They can be baked from frozen.
- Double the recipe: This is a very easy recipe to double. Just be sure to fry them in batches, rather than trying to fry all eight at once.
Storing and Reheating Leftovers
Store the sauce separately from the crab cakes and store both in the refrigerator for up to four days. Leftover crab cakes are delicious right out of the fridge or can be reheated once if you prefer them warm. To reheat the crab cakes, place them back in the oven or use the air fryer until heated through. Always use your best discretion with leftovers.
What To Serve With Crab Cakes
This recipe can be enjoyed as an appetizer or a meal. Serve with some fresh lemon slices and remoulade sauce or cocktail sauce. If you are making them as a meal, Coleslaw, a Caesar Salad, or Tomato Bisque are great ways to round out the meal. Here are some ideas for other easy appetizers to serve.
If you make this Old Bay Crab Cakes recipe or any of my other recipes, please leave a comment and let me know what you think. I love hearing from you!
Crab Cakes
Ingredients
Crab Cakes
- 1/4 cup panko breadcrumbs (12.5 grams)
- 2 tablespoons mayonnaise
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon Old Bay Seasoning
- 1/4 teaspoon Worcestershire sauce
- 1 egg whisked
- 1/2 teaspoon kosher salt (if using table salt use 1/4 teaspoon)
- 12.75 ounces lump crab meat (361.45 grams) drained and picked through for shells (see note)
- 2 tablespoons canola oil
Remoulade Sauce
- 1/2 cup light mayonnaise (113 grams)
- 1 teaspoon dill pickle relish
- 1 teaspoon granulated sugar
- 1 teaspoon hot sauce
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon white vinegar
- 1 garlic clove minced
Instructions
Crab Cakes
- Mix together the panko breadcrumbs, mayonnaise, mustard, Old Bay, Worcestershire sauce, egg, salt, and crab meat.1/4 cup panko breadcrumbs, 2 tablespoons mayonnaise, 1/2 teaspoon Dijon mustard, 1/2 teaspoon Old Bay Seasoning, 1/4 teaspoon Worcestershire sauce, 1 egg, 1/2 teaspoon kosher salt, 12.75 ounces lump crab meat
- Form the mixture into four patties that are approximately one inch thick and three inches in diameter. Place onto a wax paper-lined plate. Place in the freezer for 30 minutes.
- Heat the oil in a heavy bottomed skillet over medium heat. Carefully add the crab cakes and fry for four minutes. Gently flip the crab cakes and fry for four more minutes. Remove from the skillet and serve warm with remoulade sauce.
Remoulade Sauce
- While the crab cakes are in the freezer, whisk together the ingredients for the sauce. Serve the sauce on the side or with a dollop on top.1/2 cup light mayonnaise, 1 teaspoon dill pickle relish, 1 teaspoon granulated sugar, 1 teaspoon hot sauce, 1 teaspoon lemon juice, 1 teaspoon Dijon mustard, 1 garlic clove, 1/2 teaspoon white vinegar
Notes
Deb says
Can I make these and then put them on a warming tray. Have a large Christmas Eve party and do not want to be cooking when guests are here.
Yes, that should work great.
Heather says
Being from Maryland I approve this recipe! There’s a lot of recipes that claim “Maryland crab cakes” which they are not because they add in bell peppers, carrots and other things. This recipe here is the absolute go to recipe for Marylanders and it is delicious and full of sweet crab ❤️
Your comment absolutely made my day, Heather!
Leslie says
I tried this for supper and it was delicious. only problem was one of the cakes fell apart but was still very edible. Mashed potatoes with asparagus completed the meal. Excellent crab cakes.
I’m so glad you liked them! They definitely require a gentle touch when flipping and even then can still have a little breakage.
Jan says
I LOVE these Crab Cakes. I always try new recipes for Crab Cakes. And I have to say these are the BEST. You have to be careful when you flip them because they are very delicate. ( but that one of the things that makes them so good) Thank you for sharing!!!
I’m so happy you like these so much, Jan! I love them too, and you are absolutely right about the flipping, you have to be careful, but it’s worth it.