Easy Crab Cake Recipe

This no-fuss Crab Cake Recipe has lots of flavor (and lots of crab) in every bite. Crab patties are made with very little filler and pan-fried until crispy on the outside and tender inside.

Serve with a homemade tartar sauce and a creamy coleslaw for a classic seafood-inspired dinner.

Holly’s Recipe Highlights: Crab Cakes

They’re easy to make with lump crabmeat or canned crab.

Each bite is meaty and flavorful with bright herbs and a zesty citrus twist.

They have a perfect crisp golden brown finish from a quick pan-fry.

These crab cakes are great as appetizers, side dishes, or the main course.

Total Time: 1 Hour 40 Minutes Makes: 8 Crab Cakes Cooking Method: Stovetop

Choosing Crab for Crab Cakes

For the best flavor, use fresh crab meat or lump crab meat (often sold in a jar near the seafood counter). Lump crab has bigger pieces, but canned crab works too.

No matter which you use, pick through the meat first and remove any shell bits or cartilage.

Other Ingredient Notes

mayonnaise , seasonings , worcestershire , crab , egg, dijon , panko , parsley , oil and lemon to make Easy Crab Cakes with lables

Seasoning: Dijon mustard, a hint of Worcestershire, and Old Bay seasoning. Fresh herbs add great flavor.
Breadcrumbs: I use very little filler, just enough to bind it together. Panko with a little bit of mayo is my favorite choice for the best texture. You can replace the breadcrumbs with crushed saltine cracker crumbs.

Crab Cake Variations

Add 1 to 2 tablespoons finely diced red bell pepper or green onions.
Add a pinch of cayenne or Cajun seasoning for gentle heat.
Try mini crab cakes for appetizers and shorten the cook time.

Serve with a squeeze of lemon juice and your favorite dipping sauce. Try homemade tartar sauce, remoulade sauce, or garlic aioli.

Storing, Freezing, and Reheating

Fridge: Store cooked crab cakes in an airtight container and refrigerate up to 3 days.
Reheat: To make them crispy again, reheat them in a dry saute pan on medium heat or in the air fryer.
Freeze: Freeze cooled crab cakes for up to 3 months. Thaw overnight in the fridge for the most even results, then pan-fry or air fry to reheat.

Leftover crab cakes can be chopped and added to a crab salad, or mixed into a cheesy crab dip.

Fresh Sauces and Sides for Crab Cakes

Did you make these easy Crab Cakes? Be sure to leave a rating and comment below!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 20 minutes

Cook Time 20 minutes

Chill Time 1 hour

Total Time 1 hour 40 minutes

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.

Be gentle with the crab mixture so the crab doesn’t break apart. Don’t skip the refrigerating, or the crab cakes will not hold together.
To bake crab cakes: Preheat oven to 450℉. Place crab cakes on a foil-lined baking tray and bake for 13-18 minutes until browned.
Leftover crab cakes can be stored in an airtight container in the fridge for up to 3 days. Reheat in a pan with a bit of oil over medium heat.

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

Course Appetizer, Main Course, Seafood

Cuisine American

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