Crab Cakes Recipe

The best homemade Crab Cakes are filled with delicious lump crab meat, very little filler, and seasoned to perfection with lemon, Old Bay Seasoning, and Dijon mustard. Pan-fried for a crispy golden crust before being finished off in the oven, they’re perfect as a snack, appetizer, or light lunch dinner.

The Best Crab Cakes Recipe

Crab cakes are one of my top 5 favorite dishes and these irresistible crab cakes are just as good (if not better) than your favorite restaurant crab cakes.

Flavored with Old Bay seasoning, creamy mayonnaise, Dijon mustard, lemon, Worcestershire sauce, and fresh parsley, the crab patties are kept from falling apart by the crushed saltine crackers, and the breadcrumb coating adds an irresistible crispy crust. 

The simple lemon dijon sauce is the perfect creamy dipping sauce, allowing you to enjoy them as they are for a light meal or snack. For a complete meal, pair these crab cakes with salad or add them to toasted buns for a real feast!

Just like my sesame-crusted salmon patties, these crab cakes are a healthier alternative to classic beef hamburger patties.

Key Ingredients and Substitutions

Find the printable recipe with measurements in the recipe card below.

• Mayonnaise – Use store-bought or homemade mayonnaise. 
• Egg – The egg acts as a binding agent to prevent the crab cakes from falling apart. 
• Dijon mustard – Adds a delicious tangy flavor to the crab meat mixture.
• Old bay seasoning – This seasoning is a classic for pairing with seafood dishes. Cajun seasoning is the best substitute although spicier. Use a smaller measurement when using Cajun seasoning and taste to add more, if needed. 
• Lemon zest
• Worcestershire sauce
• Salt
• Lump crab meat – The real star of the show! 
• Crushed saltine crackers – Any brand will work. You can crush the crackers in a Ziploc bag with a rolling pin or pulse them in a food processor. 
• Freshly minced parsley
• Plain breadcrumbs – You can also use Panko breadcrumbs or homemade breadcrumbs. Don’t use seasoned breadcrumbs, as this recipe already calls for Old Bay seasoning. 
• Olive oil – Divided.

Best Type of Crab for Crab Cakes

You can use your preferred type of crab to make these crab cakes, as long as you can get lump crab meat from them. Do make sure, however, that you purchase crab meat labeled “hand-picked” or “fresh-picked” as this guarantees crab meat free from cartilage and shell fragments.

Snow crab, King crab, Stone crab, Blue crab, and Dungeness crab are all good options. King crab meat tends to be the most expensive, while Dungeness crab meat is the most budget-friendly and readily available inland. Blue crab is often used to make the delicious and well-known Maryland crab cakes.

Choosing the type of crab for your lump crab meat will depend on your location, your budget, and what’s readily available in store.

Can I Use Canned Crab Meat for Crab Cakes

I don’t recommend using canned crab meat, as it tends to be overly salty and has a heavy fishy smell. If you choose to use pre-packed crab meat as a last resort, make sure that it’s from the refrigerated section of the store. 

How to Make Crab Cakes

Whisk: In a large bowl, whisk together the mayonnaise, egg, mustard, old bay seasoning, lemon zest, Worcestershire sauce, and salt.

Fold in the crab meat and chill: Fold in the crab meat, crushed crackers, and parsley. Cover the mixture and chill in the fridge for 30 minutes. 

Form the patties: Create ½ -inch thick patties from the mixture, coat them in breadcrumbs, and set aside. You should get 7-8 patties from the mixture.

Preheat the oven and heat a skillet: Preheat the oven to 375 degrees F. Spray a baking sheet with non-stick spray and set it aside. Heat a skillet over low-medium heat with a tablespoon of oil.

Cook the crab cakes: Pan-fry 2-3 crab patties at a time in the skillet for 4-5 minutes per side or until they appear golden. Transfer the crab cakes to the prepared baking pan. Wipe out the skillet between the batches and repeat this process until all the crab cakes have been pan-fried.

Bake the crab cakes: Bake the crab cakes for 10 minutes. 

Make the sauce (optional): While the crab cakes continue to cook in the oven, prepare the sauce by whisking all of the ingredients in a small bowl. Refrigerate the sauce until ready to serve. 

Serve: Serve your crab cakes with freshly minced parsley, lemon wedges, and the prepared honey-mustard sauce.

Recipe Tips

• Avoid overcrowding the skillet when pan-frying the crab patties or they won’t develop a crispy browned crust. It’s better to cook the crab patties in 2-3 batches. Wipe the skillet in between the batches to prevent any leftover bits of crab patties from sticking and burning. 
• Easily double this recipe if you are serving a larger crowd. 
• You can make these ahead of time by assembling and shaping the uncooked patties and storing them on the prepared baking sheet. Cover with plastic wrap and place them in the fridge for up to a day before cooking.
• Refrigerate the crab patties before baking. This chilling time helps the patties solidify their shape so that they don’t crumble apart when cooked.

How to Serve Crab Cakes

Serve these delicious crab cakes on a lightly toasted burger bun topped with creamy coleslaw and extra honey-mustard sauce or tartar sauce alongside sweet potato fries for a satisfying lunch or dinner. 

For a lighter meal, enjoy these crab cakes with a light side salad, such as this Mediterranean salad. They’re also just as good as a snack or appetizer with a squeeze of fresh lemon juice and creamy tartar sauce for dipping.

Storage

Leftover crab cakes can be stored in an airtight container in the fridge for up to 3 days. Reheat them in a skillet for a few minutes with a little bit of olive oil. If you are rushed for time, you can also reheat them in the microwave. 

Any leftover sauce should be stored in a separate airtight container in the fridge for up to 1 week.

Can I Freeze Crab Cakes

Yes! Crab cakes can be stored in the freezer for up to 3-4 months. Wrap the individual crab cakes with plastic wrap and aluminum foil, then transfer them to a freezer bag or an airtight container. Thaw them in the fridge before reheating.