Dig in; it’s crab cake time! Perfect for a quick weeknight dinner, or as an appetizer.
These no-fuss crab cakes have a lot of flavor (and a lot of crab) in a one bite. Crab patties are pan fried until crispy on the outside and tender inside.
This classic recipe is a keeper for party food like appetizers, side dishes, or even a light entrée with a side salad!
Easy Crab Cakes
- Fresh ingredients: Experience a jumbo lump crabmeat explosion with minimal fillers and panko breadcrumbs, ensuring each bite is meaty and flavorful with bright herbs and a zesty citrus twist.
- Easy-peasy Lemon Squeezy: Never made a crab cake? No worries, they’re easy! Mix, shape, and pan-fry (or bake) to achieve that perfect golden brown finish with a quick pan-fry.
- Versatile: These crab cakes are great as appetizers, side dishes, or even the main course. Pair them with your favorite greens, a squeeze of fresh lemon juice, or a splash of hot sauce for an extra kick.
Ingredients for Crab Cakes
- Crab Meat: Go for those meaty lumps and claws! Ensure you pick high-quality fresh crab meat, and always check for any sneaky bits of shell or cartilage. While I prefer lump crab meat, you can use canned crab as well.
- Seasoning: Dijon mustard, a hint of Worcestershire, and fresh herbs add great flavor. for the ideal flavor. And don’t forget the iconic Old Bay seasoning to elevate the taste.
- Breadcrumbs: I use very little filler, just enough to keep it all together. Panko with a little bit of mayo is my fave choice for the best texture. You can use crushed saltine crackers in place.
- Variations: Customize to your heart’s content! Add diced red or green onions, bell peppers, or even a touch of cajun seasoning. Watching your carbs? Swap out the panko with crushed pork rinds for a delicious, low-carb alternative.
How to Make Crab Cakes
For the best crab cakes, chill them so they keep their shape while they cook.
- In a large bowl, whisk mayonnaise, egg, mustard, and Old Bay seasoning.
- Add the remaining ingredients (per recipe below), being gentle so you don’t break up the crab too much.
- Chill crab cakes and cook them in oil for about 10 minutes, flipping halfway through and lightly browned. Drain on paper towels and serve hot.
What to Serve With Crab Cakes
Leftover Crab Cakes?
Leftover crab cakes can be kept in the refrigerator in an airtight container for up to 3 days. Reheat them in a dry saute pan on medium heat to make them crispy again or reheat them in the air fryer. Freeze cooled crab cakes for up to 3 months. Thaw in the refrigerator before reheating. Leftover crab cakes can be chopped and added to a crab salad, or mixed into a cheesy crab dip.
Did you make these easy Crab Cakes? Be sure to leave a rating and a comment below!
Easy Crab Cakes
- 1 pound jumbo lump crab meat
- ¼ cup mayonnaise
- 1 large egg beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- ½ cup panko bread crumbs unflavored
- 1 ½ tablespoons finely chopped fresh parsley
- 1 teaspoon lemon zest
- ½ teaspoon Kosher salt or to taste
- ½ teaspoon pepper or to taste
- ¼ cup canola oil
- lemon wedges for serving
- Check the crab meat for any hard and sharp cartilage, remove, and discard.
- In a bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, and Old Bay seasoning.
- Add crab meat, bread crumbs, parsley, lemon zest, salt, and pepper. Gently fold to combine, being careful not to break up the crab.
- Gently press to shape into 6-8 crab cakes using ⅓ cup each, then place on a plate. Cover with plastic wrap and refrigerate for at least 1 hour.
- Heat the oil in a large nonstick over medium heat. Cook the crab cakes 3-5 minutes per side or until golden brown.
- Serve immediately with tartar sauce and lemon wedges.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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