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Crab Cakes are made with tender, flaky lump crab meat, fresh lemon and herbs, spices and Panko breadcrumbs for texture. Add a squeeze of fresh lemon on top and serve this classic Maryland favorite as a snack or a main dish.
About the Recipe
You can find Crab Cakes on the menu of just about any classy seafood restaurant. That might make them seem a little fancy, but they are incredibly easy to make. Serve them with our homemade Tartar Sauce and tangy German Potato Salad or creamy Macaroni Salad.
These flaky fried fish cakes were created by Crosby Gaige, who introduced his recipe for what he called the “Baltimore Crab Cake,” made with fresh crab meat, breadcrumbs and spices, at the World’s Fair in 1930.
We add a few extras to keep the fish moist and really bring out the flavor of the crab, like lemon juice and mayo. The cakes are pressed together to form patties, then fried in a skillet to get that signature crispy exterior.
RECIPE WALK-THROUGH
How to Make Crab Cakes from Scratch
See the recipe card below for full, detailed instructions
- Prep. Pick through the crab meat and look for any pieces of shell that may have been left behind. Slice some green onions thinly, chop some fresh parsley, beat an egg in a small bowl, and gather up the rest of the ingredients.
- Mix. In a large mixing bowl, combine the crab, onions, herbs, spices, egg, breadcrumbs, lemon juice and mayo. The egg and breadcrumbs provide the binder that will hold the patties together, and the little bit of mayo will keep them from drying out.
- Form. Once the mixture is well combined, use clean hands to form patties. I use an ice cream scoop for even portioning, or you could use a kitchen scale or just eyeball. This recipe makes about 8-10 patties depending on size. Press each portion in to a half inch thick patty.
- Refrigerate. Let your patties rest and chill for about 30 minutes in the fridge. This important step will help hold them together as they fry.
- Pan Fry. Melt some butter and oil in a large skillet (cast iron is recommended) over medium heat. Add the patties to the skillet, working in batches so you don’t overcrowd the pan. Cook them for about 3-4 minutes per side or until they are golden and crispy.
Best Crab Meat to Use
Fresh is always best! There are different types of crab that are readily available in grocery stores, but these seem to be the most commonly found:
- Blue crab – found on the east coast and known for its buttery flavor and texture.
- Dungeness crab – found on the west coast and known for it’s impressive size.
- Canned crab meat – Avoid the cans! Pasteurization extends shelf life but also kills the flavor.
I usually talk to the butcher in the seafood section of the store and ask where to get the freshest crab meat. Often they will sell it there by the pound, or you can find it refrigerated elsewhere. Costco sell a big container of lump crab meat that’s great, too. That’s what I use in my crab salad recipe.
Serving Suggestions
These Fried Fish Cakes have so much flavor that you don’t need much garnish. Just serve with lemon wedges and tartar sauce. For side dishes, try Corn on the Cob, Make Ahead Mashed Potatoes and a copycat Olive Garden Salad.
Storage Tips
The Best Way to Store Leftovers
Storing leftovers – Completely cool leftovers and store in an airtight container or resealable plastic bag in the fridge for up to 3-4 days. Reheat in the oven at 350℉ for 10-15 minutes or in an air fryer.
How to freeze – Un-cooked patties can be kept in the freezer for up to 3 months. Thaw in the fridge, then fry as directed. You can also freeze the cooked and cooled cakes for up to 3 months. Thaw in the fridge then heat in the oven at 350 degrees F for 10-15 minutes or bake from frozen at 350 degrees F for 25-30 minutes.
Recipe Tips
- Why did my patties fall apart? Lack of a good binding agent is usually the culprit, which is why we use both egg and panko breadcrumbs in our mixture. The mayo also helps. If you don’t want to use breadcrumbs, saltine crackers are the best alternative, but keep in mind the added salt factor.
- Can I make ahead of time? I definitely recommend cooking these right before serving, but you can form the patties a day or 2 ahead of time and store them in a tightly sealed container in the fridge.
- Baking instead of frying – While frying is my recommended method for the best flavor, you absolutely can bake them if you’re looking to cut back on calories. Place cakes on a baking sheet lined with parchment paper or simply sprayed with nonstick cooking spray. Bake at 450° F for about 15 minutes or until golden brown and crispy. For added color and flavor, brush with melted butter before baking.
More Seafood Recipes
- Salmon Patties
- How to Cook Crab Legs
- Creamy Crab Salad
- Shrimp Boil Sheet Pan Dinner
- Shrimp Avocado Salad
- Crab Macaroni Salad
Crab Cakes
Ingredients
- 1 pound Lump crab meat picked through for shells
- 2 Green onions thinly sliced
- 1/4 cup Minced fresh parsley
- 3/4 cup Panko breadcrumbs
- 1 Large egg lightly beaten
- 1/4 cup Mayonnaise
- 1 tablespoon Lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Garlic salt
- 1/4 teaspoon Black pepper
- 1 tablespoon Canola oil
- 1 tablespoon Butter
Instructions
- In a large mixing bowl, combine all ingredients except oil and butter. Stir to combine and then with your hands, form patties. Use an ice cream scoop for easy portioning. Flatten them into ½” patties. (Should make about 8-10 patties)
- Refrigerate the patties for 30 minutes.
- Heat the butter and oil in a large skillet over medium-medium low heat. Add some of the patties to the hot skillet (don’t crowd the pan – you want at least an inch between patties). If it seems like the patties are browning too quickly, reduce the heat. Cook 3-4 minutes per side, or until golden and crispy on both sides. Transfer to a paper towel lined plate to drain. Repeat until all patties are cooked through.
- Serve with homemade tartar sauce and lemon wedges on the side.
Notes
- If the mixture is too moist to hold the patty shape, add more bread crumbs and if it is too dry, add an extra tablespoon of mayo.
- Patties can be formed and stored in the fridge up to 2 days in advance of cooking.
- These are best when eaten fresh; store leftovers in an airtight container for up to 3 days and reheat in a 350 degree oven for 10 minutes.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
