Crab cake recipe

If you've been hunting for a crab cake recipe that actually holds together and tastes like the ones from a good seafood restaurant, you're in the right place. These crab cakes are packed with real crab meat, not filler, and they turn out golden and crispy every single time.

Jump to:

• Why You Will Like This Crab Cake Recipe
• Ingredients You Need For This Crab Cake Recipe
• Crab Cake Recipe
• How To Make This Crab Cake Recipe Step By Step
• Storage And Reheating
• Tips And Variations For The Perfect Crab Cake Recipe
• FAQ About This Crab Cake Recipe
• Recipes You May Like
• Final Thoughts On This Crab Cake Recipe

Here's the thing. I grew up thinking crab cakes were fancy restaurant food. Then a few summers ago, Donald and I took the kids to Maryland to visit his college roommate, and his wife made crab cakes right in her kitchen like it was nothing. I stood next to her the whole time taking notes on my phone. Sarah still talks about that dinner.

Since then, I've made this homemade crab cake recipe more times than I can count in our Manhattan kitchen. I've tweaked it, messed it up once or twice (more on that later), and landed on a version that works every time. If you love seafood appetizers like this one, you should also peek at my shrimp and crab garlic bombs because they disappear just as fast at our table.

Why You Will Like This Crab Cake Recipe

• Real crab flavor. These cakes are mostly crab with just enough binder to hold them together. No bready, mushy filler here.
• Simple ingredients. Everything comes from a regular grocery store. The lump crab might need a quick ask at the seafood counter, that's it.
• Crispy outside, tender inside. The skillet sear plus a short oven finish gives you that golden crust without drying anything out.
• That spicy mayo. It takes two minutes to stir together and honestly, Alex puts it on everything now.
• Great for company or a weeknight treat. They feel special, but the hands on work is easy.
• Make ahead friendly. The mixture chills in the fridge, so you can prep early and cook when you're ready.

Ingredients You Need For This Crab Cake Recipe

For the crab cakes:

• Approx. 6 oz fresh crab leg meat (about 3 clusters of legs, or 2 cups)
• 12 oz lump crab meat (you might have to ask at the deli or seafood counter)
• ⅓ cup crushed saltine crackers OR breadcrumbs, or a mix of both
• 1 egg, beaten
• 2 tablespoons mayo
• 1 tablespoon Dijon mustard
• 1 teaspoon worcestershire sauce
• ½ teaspoon garlic, minced
• 1 tablespoon fresh cilantro, chopped (parsley works too)
• 1 ¼ teaspoons Old Bay Seasoning
• 1 teaspoon baking powder
• Pinch of kosher salt
• 2 to 3 teaspoons extra virgin olive oil or butter
• Extra breadcrumbs to sprinkle on top of the cakes

For the spicy mayo:

• 4 tablespoons mayo
• 1 ½ tablespoons yellow mustard
• ½ teaspoon Dijon mustard
• ½ teaspoon stone ground mustard
• ½ teaspoon cayenne pepper
• ½ teaspoon smoked paprika

A quick note on the crab. I've tested this with all lump crab and with the fresh crab leg meat mixed in. The fresh crab makes a real difference in taste. But if lump is all you can find, the cakes will still be delicious.

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How To Make This Crab Cake Recipe Step By Step

Cook The Crab And Mix The Base

1. Boil the fresh crab legs in a large pot of hot water over medium high heat for about 8 minutes, or until fully cooked. Let them cool, then pull the meat from the shells. Sarah loves helping with this part, though half the crab somehow ends up in her mouth.
2. Combine the crab leg meat and lump crab meat in a large bowl with the crushed saltines or breadcrumbs. Toss gently and set aside.
3. In a separate bowl, whisk the egg. Add the mayo, Dijon mustard, worcestershire, garlic, cilantro, Old Bay, baking powder, and salt. Whisk it all together.

Fold, Chill, And Shape

4. Pour the egg mixture over the crab and fold everything together slowly. Be gentle here! Those big chunks of crab are the whole point, and you don't want to break them up.
5. Cover the bowl with plastic wrap and chill in the fridge for 1 hour. Don't skip this. I did once when I was rushing before guests arrived, and the cakes fell apart in the pan. Lesson learned the hard way.
6. Scoop about ½ cup of the mixture, roll it into a ball in your hands, then gently press it into a small cake. Place it on a plate and repeat. Sprinkle a thin layer of breadcrumbs on top of each cake. That little layer helps them hold together while they sear.

Sear And Finish In The Oven

7. Preheat your oven to 350 degrees F. Heat a cast iron skillet over medium high heat and add a teaspoon or so of oil or butter, just enough to coat the bottom.
8. Sear the crab cakes breadcrumb side down for 3 minutes. Sprinkle more breadcrumbs on the top side before flipping, then cook another 3 minutes. Move the whole skillet into the oven for 10 more minutes so the cakes warm through completely.
9. While they bake, stir all the spicy mayo ingredients together in a small bowl. Taste it and add more mayo or mustard if you want. Serve the crab cakes hot with the spicy mayo, fresh cilantro on top, and lemon wedges on the side.

Storage And Reheating

Leftover crab cakes keep in an airtight container in the fridge for 1 to 2 days. I wouldn't push it past that with seafood.

For reheating, skip the microwave. It turns them soft and sad. A hot skillet with a tiny bit of butter brings the crust right back, or a 350 degree oven for about 10 minutes works great too.

Honestly, the leftovers might be my secret lunch. I make one into a little sandwich with extra spicy mayo, and it's a happy moment in my day.

Tips And Variations For The Perfect Crab Cake Recipe

• Chill the mixture, always. That hour in the fridge is what keeps the cakes from falling apart. Ever wonder why restaurant crab cakes stay so neat? This is a big part of it.
• Go easy when folding. Big lumps of crab give you those gorgeous, meaty bites.
• Swap the herbs. Not a cilantro fan? Fresh parsley or a little chopped chive works beautifully.
• Make them mini. For parties, I shape smaller cakes and cut the sear time to 2 minutes per side. Perfect little appetizer bites next to a bowl of pico de gallo and chips.
• Try a different sauce. The spicy mayo is our house pick, but a cool tzatziki sauce is lovely if you want something milder for the kids.
• Watch your salt. Old Bay already brings salt, so just a pinch of kosher salt is plenty.

FAQ About This Crab Cake Recipe

What Is The Secret To Keeping Crab Cakes From Falling Apart?

Two things: the hour of chilling and that light breadcrumb layer on the outside. The cold firms up the binder, and the breadcrumbs create a crust that holds everything in place while searing. The baking powder also gives a little lift so they don't feel dense.

Can I Make Crab Cakes Ahead Of Time?

Yes! Shape the cakes, place them on a plate, cover, and keep them in the fridge for up to a day before cooking. I do this all the time when we have friends coming over. It means I can actually talk to my guests instead of hiding in the kitchen.

Can I Use Canned Crab Meat Instead Of Fresh Crab?

You can, though the taste won't be quite as sweet and briny. Drain canned crab really well and pat it dry before mixing. If possible, use refrigerated lump crab from the seafood counter. It's a nice middle ground between canned and fresh.

What Is The Best Sauce To Serve With Crab Cakes?

Our family votes for the spicy mayo in this recipe. Donald likes his with extra cayenne, and the kids like it mild. Tartar sauce and a squeeze of fresh lemon are classic picks too. You really can't go wrong.

Recipes You May Like

• Creamy she crab soup with crusty bread because if you love crab, this cozy soup is the natural next step.
• Crispy air fryer coconut shrimp for another seafood appetizer that vanishes fast at parties.
• Quick garlic butter shrimp scampi when you want a fast seafood dinner on a weeknight.

Final Thoughts On This Crab Cake Recipe

There you have it, my go to crab cake recipe with that two minute spicy mayo. Cook the crab, mix gently, chill for an hour, sear until golden, and finish in the oven. That's really all there is to it.

This recipe turned me from someone who only ordered crab cakes at restaurants into someone who makes them at home whenever the mood strikes. I hope it does the same for you.

Give it a try and let me know how it turns out for you! And don't forget to save this one to Pinterest so you can find it again for your next dinner party.