Homemade Crab Cakes – Crispy, Flavorful, and Easy to Make

Crab cakes are a classic seafood dish beloved for their delicate flavor and crispy golden exterior. Perfect for a weeknight dinner, a festive appetizer, or a summer cookout, homemade crab cakes allow you to enjoy the authentic taste of fresh crab without relying on frozen or pre-packaged options. This recipe ensures moist, flavorful crab cakes every time.

Whether you’re a seasoned cook or a beginner, these crab cakes come together with simple ingredients and straightforward techniques. From lump crab meat to lightly seasoned breadcrumbs, every bite is a perfect balance of sweet crab and subtle herbs.

Ingredients for Homemade Crab Cakes

• 1 pound lump crab meat, shells removed
• 1/2 cup mayonnaise
• 1 large egg, lightly beaten
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning (or your preferred seafood seasoning)
• 1 teaspoon fresh lemon juice
• 1/4 cup finely chopped fresh parsley
• 1/2 cup breadcrumbs (panko for extra crispiness)
• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• Lemon wedges and tartar sauce, for serving

Instructions

1. Prepare the Crab Mixture:
   In a large bowl, gently combine crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and chopped parsley. Be careful not to break up the crab meat too much; you want large chunks for texture.
2. Add the Breadcrumbs:
   Sprinkle in the breadcrumbs and gently fold until the mixture holds together. If the mixture feels too wet, add a little extra breadcrumbs, 1 tablespoon at a time.
3. Shape the Crab Cakes:
   Form the mixture into 8 evenly sized patties, about 3 inches in diameter. Place them on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes to help them firm up.
4. Heat the Pan:
   In a large skillet, heat the butter and vegetable oil over medium heat until shimmering.
5. Cook the Crab Cakes:
   Carefully place the crab cakes in the skillet. Cook for 3–4 minutes per side or until golden brown and crispy. Avoid overcrowding the pan; cook in batches if necessary.
6. Drain and Serve:
   Transfer the cooked crab cakes to a plate lined with paper towels to remove excess oil. Serve warm with lemon wedges and your favorite tartar sauce.

Tips for Perfect Crab Cakes

• Use Lump Crab Meat: Large chunks of crab meat make the best crab cakes. Avoid canned or finely shredded crab.
• Chill Before Cooking: Chilling helps the crab cakes hold their shape and prevents them from falling apart during cooking.
• Breadcrumbs for Texture: Panko breadcrumbs add a light, crunchy texture without overwhelming the crab flavor.
• Don’t Overmix: Gently fold ingredients to maintain the delicate texture of the crab meat.

Homemade Crab Cakes

Delicious, crispy homemade crab cakes made with lump crab meat, herbs, and a touch of seasoning. Perfect for appetizers or dinner.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Appetizer, Snack

Cuisine: American, Seafood

Calories: 280

Ingredients

  

Crab Cake Mixture

• 1 lb lump crab meat shells removed
• 1/2 cup mayonnaise
• 1 egg large, beaten
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• 1 tsp lemon juice fresh
• 1/4 cup fresh parsley chopped
• 1/2 cup breadcrumbs panko preferred
• 2 tbsp unsalted butter
• 2 tbsp vegetable oil

Equipment

• Mixing bowls
• Skillet
• Spatula
• Baking sheet

Method

 

1. In a large bowl, gently combine crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and chopped parsley.
2. Add breadcrumbs and fold gently until mixture holds together.
3. Form mixture into 8 patties and chill in the refrigerator for 30 minutes.
4. Heat butter and oil in a skillet over medium heat.
5. Cook crab cakes 3–4 minutes per side until golden brown.
6. Drain on paper towels and serve warm with lemon wedges and tartar sauce.

Notes

For best results, use fresh lump crab meat and avoid overmixing to maintain texture.

Variations

• Baked Crab Cakes: Preheat oven to 400°F (200°C). Place crab cakes on a parchment-lined baking sheet and bake 12–15 minutes, flipping halfway, for a lighter option.
• Spicy Crab Cakes: Add 1 teaspoon cayenne pepper or a pinch of crushed red pepper flakes to the mixture.
• Herb-Infused: Mix in chives, dill, or tarragon for an extra layer of flavor.
• Gluten-Free: Substitute gluten-free breadcrumbs or crushed crackers.

Serving Suggestions

• Serve as an appetizer with a side of remoulade or garlic aioli.
• Pair with a fresh green salad or roasted vegetables for a light dinner.
• Add to a sandwich bun with lettuce and tomato for a gourmet crab cake sandwich.
• Complement with a crisp white wine like Sauvignon Blanc or Chardonnay.

Fun Facts & Cultural Context

Crab cakes are a staple of Maryland cuisine, with roots dating back to the 19th century. Traditionally made with blue crab, they have become a favorite along the U.S. East Coast. The addition of seasonings like Old Bay showcases the regional flair, while variations across the country feature different herbs, spices, and even creative sauces. Homemade crab cakes offer not just a meal, but a taste of coastal culinary heritage.