Easy Crab Cake Recipe (2024)

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An irresistible Crab Cake Recipe that’s versatile and a hit with everyone. This one is perfect whether you’re a beginner or a seasoned chef looking for a little dinner inspiration.

Spread the joy with these crab cakes throughout the holiday season. But don’t limit yourself! These gems are fantastic for a light summer dinner during those scorching heat waves. They shine in any situation!

Crafting these is a breeze; I recommend pairing them with my famous $30 salad. The perfect harmony of flavors will have your friends and family talking about this meal for days.

Ingredients

Lump Crab Meat – Let’s talk about the star of the show. Whether you opt for canned, refrigerated fresh, or fresh meat from crabs you’ve steamed, the choice is yours. I admit that my quirks prevent me from cooking live crabs or lobsters. But trust me, if you can manage it, the resulting crab meat will be perfect.

Mayonnaise

Worcestershire Sauce

Mustard – any mustard will work. I usually use yellow mustard, but I use Creole, stone ground, or Dijon mustard when I want something a little spicier.

Old Bay seasoning – alternatively, you could use Creole or Cajun seasoning.

Green onions – these can be substituted with chives or finely diced white onion.

Bell pepper – this is optional. We like the added flavor and color.

Fresh parsley is also optional; I think it adds a little freshness.

Bread crumbs – you can use homemade breadcrumbs, plain bread crumbs, or even panko. If you want gluten-free crab cakes, try using finely crushed Rice Chex.

How to Make Crab Cakes

1. Pick through the crab meat and pick out any little shell pieces. Use good light so you don’t miss any. Try not to break up the meat too much.

2. Set the crab aside.

3. Combine everything except the breadcrumbs and crab in a bowl and combine.

4. Add in the picked-through crab meat and gently stir to combine.

5. Add 1/4 cup of breadcrumbs and gently stir in. Add another ¼ cup of breadcrumbs if the mixture is too loose.

6. Refrigerate for 30 minutes.

7. Form into 6 to 8 patties and place onto a plate covered with parchment paper, wax paper, or plastic wrap. Make smaller patties for appetizers.

8. Cover the crab cake patties with plastic wrap and place them in the refrigerator for at least an hour and up all day.

9. Remove the patties from the refrigerator.

10. Add about 1/4 inch of oil to a frying pan and heat over medium-high heat.

11. Once the oil starts to shimmer, carefully add the crab cakes to the pan.

12. Fry until the bottom is golden brown, then gently flip the crab cakes over, being careful not to break them.

13. Fry until the other side is also golden brown.

14. Remove from the oil and drain on paper towels before plating.

15. Serve with tartar sauce, co*cktail sauce, or remoulade if desired. Remember the lemon wedges for those who prefer a squeeze of fresh lemon juice on their seafood!

This recipe was written and tested by a human.

This article first appeared on Pear Tree Kitchen.

This article originally appeared on Pear Tree Kitchen.