Crab Cake Recipe
This easy, homemade Crab Cake Recipe brings a taste of Maryland to your table—crispy, flavorful, and perfect as a seafood appetizer.
Inspired by sunny Chesapeake Bay afternoons and holiday brunches with family, these crab cakes stand out for their simplicity and big, bold flavor. No fancy gadgets here—just jumbo lump crab, a hint of Old Bay seasoning, and a quick pan‐fry for golden edges. With roughly 210 calories and 17 grams of protein per cake, it’s a healthier twist on a classic appetizer. I first learned this recipe from my Aunt Marge in Baltimore back in the ’90s, and ever since, it’s been a hit at block parties, game‐day spreads, and cozy weeknight dinners. Ready for some truly delicious seafood? Let’s get started!
Why You’ll Love This Recipe
• Ready in under an hour: prep, chill, and pan‐fry—minimal fuss, maximum flavor
• No oven needed: stovetop magic for that perfect crisp
• High‐protein seafood boost: about 17 g per cake
• Gluten‐free tweak available (see Notes)
• Kid‐ and grandparent‐approved—nobody can resist that crunch
• Freezer‐friendly—shape now, freeze later for quick appetizers
• Classic Old Bay zing—straight from Maryland tradition
• Versatile: serve as an appetizer, slider, or main with sides
Ingredients
• 1 lb jumbo lump crab meat (pasteurized, rinsed, drained)
• ½ cup mayonnaise (for richness and moisture)
• 1 large egg, beaten (binder)
• 1½ tsp Old Bay seasoning (McCormick is classic Maryland)
• 1 tsp Dijon mustard (adds tang)
• ½ tsp kosher salt
• ⅓ tsp freshly cracked black pepper
• ¾ cup panko breadcrumbs (or almond meal for GF)
• 2 Tbsp finely chopped parsley (fresh brightness)
• 2 Tbsp finely diced red bell pepper or green onion (sweet bite)
• 2 Tbsp melted butter or neutral oil (for frying)
• Lemon wedges, for serving
Ingredient Tips
Choose lump crab for big, sweet chunks. Gently rinse and pat dry on paper towels to avoid soggy cakes. Fluff panko before measuring—compact crumbs can make cakes gummy.
Directions
1. In a medium bowl, whisk mayo, egg, Dijon, Old Bay, salt, and pepper until just blended—overmixing tightens the texture.
2. Gently fold in crab meat, parsley, and bell pepper, preserving the lumps for that classic flaky bite. Stir in ½ cup panko; reserve the rest for dredging.
3. Lightly oil your hands; form eight ¼-cup patties about ½” thick. If they’re too loose, chill 10 minutes or add a smidge more panko.
4. Spread reserved panko on a plate; press each side of the patties into crumbs for an even coating—this delivers a golden crunch.
5. Heat butter or oil in a large nonstick skillet over medium heat (about 325 °F). Don’t overcrowd; cook in batches.
6. Fry cakes 3–4 minutes per side until deep golden; use a fish spatula for gentle flips. Adjust heat if edges brown too quickly.
7. Transfer to a wire rack or paper towels to drain—keeps them crisp.
8. Serve warm with lemon wedges, tartar sauce, or aioli—dig in!
Servings & Timing
Makes 8 crab cakes (serves 4–6 as an appetizer)
Prep Time: 20 minutes
Chill/Rest Time: 10 minutes
Cook Time: 12 minutes (in two batches)
Total Time: 42 minutes
Variations
• Spicy Cajun: swap Old Bay for Cajun seasoning plus a pinch of cayenne.
• Slider size: form 16 mini cakes, top with coleslaw on mini buns.
• Veggie boost: stir in 2 Tbsp grated zucchini or carrot.
• Southern twist: serve with sweet chili jam or creole remoulade.
• Gluten‐free: use almond meal or certified GF breadcrumbs.
• Smoked paprika: replace Old Bay for a smoky aroma.
Storage & Reheating
Refrigerate cooled cakes in an airtight container for up to 3 days. For longer storage, freeze on a tray, then bag for up to 2 months. Thaw overnight in the fridge. Reheat in a 350 °F oven or air fryer for 5–7 minutes to restore crispness. Make‐ahead tip: shape patties and refrigerate (covered) up to 24 hours before frying.
Notes
• Keep lumps intact: overmixing beats out those sweet crab pockets.
• Breadcrumb balance: too much dries them out; too little and they fall apart.
• Test a mini cake: fry a tablespoon‐size patty to check seasoning before shaping all.
• Temperature check: 325 °F yields a golden crust without burning.
• Lighter option: swap half the mayo for plain Greek yogurt (extra protein!).
FAQs
Q: Can I use canned crab meat?
A: Yes—drain well and pat dry. Canned lump crab is milder but still tasty.
Q: Why do my cakes crumble?
A: Likely under‐chilled or low binder—add a bit more egg or panko and refrigerate.
Q: What sides go with crab cakes?
A: Classic coleslaw, lemony arugula salad, or garlicky herb rice shine alongside.
Q: Is Old Bay required?
A: It’s the heart of Maryland flavor, but Creole or Cajun seasoning works too.
Q: Can I bake instead of fry?
A: Sure—bake at 400 °F on a greased sheet for 12–15 minutes, flipping halfway.
Q: How healthy are they?
A: Each cake is about 210 calories, 17 g protein, 10 g fat, 6 g carbs—that’s a solid seafood pick.
Q: Can I double the recipe?
A: Absolutely—just work in batches and taste‐test seasoning if you scale up.
Q: Any tips for gluten‐free?
A: Use almond meal or GF crumbs and confirm your seasoning blend is GF.
Conclusion
This homemade Crab Cake Recipe captures the best of Maryland seafood—crispy, savory, and bursting with Old Bay charm. Perfect for summer cookouts, holiday gatherings, or a satisfying midweek seafood fix, these cakes will become your go-to appetizer. Give them a try, leave a comment below, and be sure to explore more of my favorite seafood recipes—happy cooking!
Crab Cake Recipe
Ingredients
- 1 lb jumbo lump crab meat pasteurized, rinsed, drained
- 1/2 cup mayonnaise for richness and moisture
- 1 large egg beaten (binder)
- 1 1/2 tsp Old Bay seasoning McCormick is classic Maryland
- 1 tsp Dijon mustard adds tang
- 1/2 tsp kosher salt
- 1/3 tsp black pepper freshly cracked
- 3/4 cup panko breadcrumbs or almond meal for GF
- 2 Tbsp parsley finely chopped (fresh brightness)
- 2 Tbsp red bell pepper or green onion finely diced (sweet bite)
- 2 Tbsp butter or neutral oil for frying
- Lemon wedges for serving
Instructions
- In a medium bowl, whisk mayo, egg, Dijon, Old Bay, salt, and pepper until just blended—overmixing tightens the texture.
- Gently fold in crab meat, parsley, and bell pepper, preserving the lumps for that classic flaky bite.
- Lightly oil your hands; form eight ¼-cup patties about ½" thick. Spread reserved panko on a plate; press each side of the patties into crumbs for an even coating—this delivers a golden crunch.
- Heat butter or oil in a large nonstick skillet over medium heat. Fry cakes 3–4 minutes per side until deep golden.
- Transfer to a wire rack or paper towels to drain. Serve warm with lemon wedges, tartar sauce, or aioli.
