Easy Crab Cakes

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This Easy Crab Cake recipe is not only simple to follow, it makes the most amazing crab cakes. Juicy, full of meaty crab chunks and with beautiful fresh flavors.

These easy crab cakes can be served as a snack or appetizer or even as a main dish with a nice fresh Cucumber Dill Salad with Lemon Vinaigrette!

Crab Cakes cooking in a skillet

How to Make Easy Crab Cakes

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If you are looking for an easy and delicious recipe to impress your guests, look no further, this Crab Cake Recipe is always a winner.

These crab cakes are so juicy and full of fresh flavors from the lemon zest and cilantro, that the are irresistible. Don’t you hate it when you go to a restaurant, order an expensive plate of crab cakes, to only realize that they probably used more bread crumbs than crab meat?! With this Crab Cakes Recipe, you can be certain that your crab cakes will be bursting with sweet crab flavor and texture.

How to Make Crab Cakes

The best part is that you will see that this is an easy crab cake recipe. First, you just have to make sure you are using high quality crab meat and fresh ingredients. After that, you add all the ingredients to a bowl, stir to combine, and shape the crab cakes, like little crab patties. If you have time, you can refrigerate them before cooking. This will help them maintain their share when cooking. When ready, sear them on each side until golden brown and serve with Tartar Sauce and a squeeze of lemon juice.

What is a Crab Cake?

A crab cake is a variety of fishcake that is very popular in the United States, made of crab meat and other ingredients, such as bread crumbs, mayonnaise, eggs, and seasonings.

Crab cakes with sauce and parsley garnish on top, surrounded by lemons and radishes

What is a good sauce for crab cakes?

I love to dip crab cakes in Tartar Sauce! This easy tartar sauce recipe takes just minutes to prep and is perfect for crab cakes but also for any other fish dish you may have!

Tartar Sauce Recipe

  • 1 cup full fat mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1 teaspoon Dijon or Stone Ground mustard
  • 1 tablespoon minced sweet onion
  • 2 tablespoons lemon juice, or to taste
  • 1 tablespoon chopped parsley
  • Salt and freshly ground black pepper, to taste

To make the Tartar Sauce, mix all the ingredients in a medium bowl until fully combined. Serve with crab cakes.

Three crab cakes in a stack with tartar sauce and garnish on a white plate

What side dishes go with crab cakes?

I personally like to serve them with a simple green salad with tomatoes and cucumbers. Here are a few more suggestions:

crab cakes in a cast iron pan
Print Recipe
5 from 3 votes
Servings: 8 crabcakes
Crab Cake Recipe
Prep Time:
1 hr 15 mins
Cook Time:
10 mins
Total Time:
1 hr 25 mins
 
Author: Catalina Castravet
Course: Main Course
Cuisine: American
Keyword: Crab Cake

A Crab Cake Recipe that is easy to follow and makes the most amazing crab cakes. Juicy, full of meaty crab chunks and with beautiful fresh flavors.

Ingredients
  • 1 pound jumbo lump crab meat
  • 1/2 cup mayonnaise
  • 1 large egg beaten
  • 1 tablespoon Dijon or Stone Ground mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon hot sauce more for spicier crab cakes
  • 1 teaspoon Old Bay seasoning optional
  • 1/2 cup panko bread crumbs unflavored
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon lemon zest
  • 1 teaspoon Kosher salt
  • 1 teaspoon white ground pepper
  • 1/4 cup canola oil
  • Lemon wedges for serving
Instructions
  1. Line a baking sheet with aluminum foil and set aside.
  2. Check the meat for any hard and sharp cartilage, remove and discard them.
  3. If the crab meat pieces are too large, use your hands to break them up a bit, otherwise the crab cakes won’t hold together well and will fall apart during cooking.
  4. Add mayo, beaten egg, mustard, Worcestershire sauce, hot sauce and Old Bay seasoning (if using) to a large bowl and whisk together until well combined.

  5. Add the crab meat, bread crumbs, chopped parsley and lemon zest to the bowl. Gently fold mixture together until just combined, being careful not to shred the crab meat any more.

  6. Shape into 6-8 crab cakes, about ½ cup each and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
  7. Preheat a large nonstick pan or cast iron pan to medium heat and coat with canola oil. When the oil is hot, place crab cakes in the pan and cook until golden brown, about 3-5 minutes on each side.
  8. Serve immediately with tartar sauce and lemon wedges.

Recipe Video

Recipe Notes

Prep time includes 60 minutes refrigeration.

Nutrition Information
Calories: 232, Fat: 18g, Saturated Fat: 2g, Cholesterol: 50mg, Sodium: 938mg, Potassium: 153mg, Carbohydrates: 3g, Protein: 11g, Vitamin A: 2.9%, Vitamin C: 8.2%, Calcium: 4.2%, Iron: 5.4%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

 

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Crab Cakes piled high on a white plate

 

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A Crab Cake Recipe that is easy to follow and makes the most amazing crab cakes. Juicy, full of meaty crab chunks and with beautiful fresh flavors. #spendwithpennies #crabcakes #easyrecipe #simplemeal #seafoodrecipe

Catalina Castravet

Catalina thinks that time in the kitchen should be fun, and we should spend less time cooking and more time eating! As a successful business woman with a busy career on Wall Street, she creates fool-proof recipes for busy weeknights. Catalina will inspire you to experiment with flavors, try new ingredients, use your slow cooker and pressure cooker and create easy meals with less effort and more flavor. You can visit her blog Sweet & Savory Meals for delicious dinner and dessert recipes that are husband and toddler approved!

8 comments on “Easy Crab Cakes”

  1. What a lovely recipe! Made these as my husband loves crab and have tried several blah recipes out there! I made half of the recipe crab half of it substituting canned pink salmon as some prefer salmon to crab. They were wonderful with perfect balance of seasoning to meat. Definitely a keeper, the other crab cake recipies got tossed! Thank you for a great meal, made your tarter sauce and cucumber dill salad as well! 5☆’s

  2. Great recipe. Easy to make and moist and delicous crab cakes! I substitute yogurt for the mayo.

  3. I would probably be the only one to eat these..can the left over cakes be frozen either before cooking or after?

  4. My husband loves crab cakes, and I have been looking for a recipe ~ this looks perfect! Thank you! And thanks for all of the wonderful recipes you post! :)

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