What You’ll Love About This Recipe
This homemade crab cake recipe is easy to follow and perfect for anyone craving a taste of the coast. You’ll love how simple it is to make restaurant-quality crab cakes right in your own kitchen.
Fresh and flavorful ingredients guarantee every bite is packed with the sweet, delicate taste of crab. Crispy on the outside, tender on the inside—these crab cakes have the perfect texture you’ve been dreaming of. Customizable to your taste, making them a versatile dish for any occasion.
Recipe
Crab cakes are a classic seafood dish that combines fresh crab meat with a blend of herbs and spices, creating a flavorful and crispy treat. This recipe is simple to follow and yields restaurant-quality crab cakes that are perfect for a special dinner or appetizer.
Ingredients:
1 pound fresh lump crab meat, picked over for shells
1/3 cup mayonnaise
1 large egg, lightly beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/2 teaspoon hot sauce (optional)
1/2 cup panko breadcrumbs
2 tablespoons finely chopped fresh parsley
2 tablespoons vegetable oil (for frying)
Lemon wedges and tartar sauce, for serving
Instructions:
- In a large bowl, combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and hot sauce. Mix well.
- Gently fold in the crab meat, panko breadcrumbs, and parsley, being careful not to break up the crab meat too much.
- Shape the mixture into 6-8 patties, about 1/2 inch thick. Place them on a plate and refrigerate for at least 30 minutes to firm up.
- Heat vegetable oil in a large skillet over medium heat. Carefully add the crab cakes and cook for 3-4 minutes per side, or until golden brown and heated through.
- Transfer the crab cakes to a paper towel-lined plate to drain any excess oil.
- Serve warm with lemon wedges and tartar sauce.
Notes:
For the best flavor, use fresh lump crab meat. If you’re using canned crab, make sure to drain it thoroughly. The crab cake mixture can be made ahead and refrigerated for up to 24 hours before cooking.
Equipment:
Large mixing bowl
Skillet
Paper towels
Time:
Prep time: 15 minutes
Cooking time: 10 minutes
Total time: 55 minutes (includes chilling time)
Cuisine:
American
Serving:
Serves 3-4
Nutrition
1 serving of homemade crab cakes provides a balanced mix of protein and healthy fats. Below is the detailed nutritional breakdown.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 kcal |
| Protein | 18 g |
| Fat | 12 g |
| Carbohydrates | 8 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Cholesterol | 90 mg |
| Sodium | 450 mg |
What To Serve With It
I love pairing my crab cakes with a crisp side salad, as it adds a revitalizing contrast to the rich flavors. A tangy remoulade or zesty lemon aioli as fresh sauces really elevates the dish, don’t you think? These simple additions make the meal feel complete and balanced.
Side Salads
When serving homemade crab cakes, I always think a fresh side salad is a perfect match. It’s light, crisp, and balances the richness of the crab cakes without overpowering them. My go-to is a simple arugula salad with shaved Parmesan and a lemon vinaigrette—it’s bright and tangy, just what the dish needs. Sometimes I’ll toss in cherry tomatoes or cucumbers for extra crunch. If I’m feeling fancy, I’ll add a handful of toasted nuts or seeds for texture. The key is keeping it simple so the salad complements, not competes. Trust me, it’s a combo you’ll love!
Fresh Sauces
While crab cakes are delicious on their own, pairing them with a fresh sauce can take them to the next level. I love a tangy remoulade—it’s creamy, with a hint of spice and pickles—or a simple lemon aioli for brightness. Tartar sauce is classic, but try adding fresh dill for extra zing. If you’re feeling adventurous, a mango salsa brings sweet heat that balances the crab’s richness. My go-to is a quick squeeze of lemon with a drizzle of hot sauce—it’s easy but always hits the spot. Experiment and find your favorite; the right sauce makes every bite unforgettable.
