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This crab cake recipe is made with sweet lump crab meat, Old Bay seasoning, Dijon mustard, lemon, and just enough crushed saltines to hold everything together. Pan-fried until golden and finished in the oven for a crisp outside and tender, crab-filled center, these crab cakes are great with lemon wedges, tartar sauce, or creamy honey Dijon sauce included below.
These delicious 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 together with crushed saltine crackers, while a crunchy breadcrumb coating adds an irresistible crispy crust. Included is a smooth and flavorful honey dijon dipping sauce (recipe below).
Love seafood cakes? Be sure to try my easy salmon cakes recipe made with canned salmon, or salmon crab cakes which are made with both canned salmon and crab.
Why You’ll Love This Crab Cake Recipe
- Made with sweet lump crab meat and very little filler.
- Pan-fried for a golden crust, then finished in the oven.
- Great as an appetizer, light dinner, or crab cake sandwich.
- Can be made ahead and frozen.
Table of Contents
Key Ingredients and Substitutions
Find the printable recipe with measurements in the recipe card below.
- Lump Crab Meat: Use any type of crab that yields lump meat, just make sure it’s labeled “hand-picked” or “fresh-picked” to avoid shell fragments. Blue crab is classic for Maryland crab cakes, but Snow, King, Stone, and Dungeness crab all work. King crab meat tends to be the most expensive, while is a great option on the West Coast when it is fresh and available.
- Mayonnaise: Use store-bought or homemade mayonnaise. For a lighter option, you can substitute with plain Greek yogurt, though it will add a slight tang. Avoid using low-fat mayo, as it can lead to a watery mixture.
- Egg: The egg basically holds the crab cakes together. If you’re looking for an egg-free alternative, a “flax egg” (1 tablespoon ground flaxseed + 3 tablespoons water) can work, though the texture may be slightly different.
- Dijon mustard: You can substitute with yellow mustard for a milder flavor or whole grain mustard for extra texture.
- Old bay seasoning: A classic Maryland spice blend that gives crab cakes their signature flavor. If you don’t have Old Bay, you can make a quick substitute using a mix of celery salt, paprika, cayenne, and a pinch of ground mustard. Store-bought or my homemade Cajun seasoning recipe is probably the best substitute, although it can be a little spicier if using store-bought blends.
- Crushed saltine crackers: Any brand will work. You can crush the crackers in a Ziplock bag with a rolling pin or pulse them in a food processor.
- Plain breadcrumbs: You can also use Panko breadcrumbs or homemade breadcrumbs. Avoid using seasoned breadcrumbs, as this recipe already calls for Old Bay seasoning.
Best Crab Meat for Crab Cakes
The best crab cakes start with good crab meat. I recommend using fresh or refrigerated lump crab meat or jumbo lump crab meat whenever possible. Jumbo lump crab meat has large, delicate pieces and the sweetest flavor, while lump crab meat is usually a little more affordable and still works beautifully in homemade crab cakes. Here’s an overview of each type:
- Jumbo lump crab meat: Best texture and large, sweet pieces.
- Lump crab meat: More affordable and still great for crab cakes.
- Backfin crab meat: Smaller flakes, but works when mixed with lump crab.
- Refrigerated canned crab meat: Works in a pinch.
- Shelf-stable canned crab meat: Not ideal for the best flavor.
- Imitation crab: Not recommended for crab cakes, but excellent in my crab salad recipe.
How to Make Crab Cakes
- Make the binder: Whisk together the mayonnaise, egg, Dijon, Old Bay, lemon zest, Worcestershire, and salt.
- Fold in the crab: Add the crab meat, crushed saltines, and parsley. Mix gently so the crab stays in larger pieces.
- Chill the mixture: Refrigerate for at least 30 minutes.
- Shape the patties: Form the mixture into 7-8 crab cakes. Lightly coat with breadcrumbs for a crispier crust (optional).
- Pan-fry: Cook until golden on both sides.
- Finish in the oven: Bake until heated through.
- Make the sauce (optional): Whisk together the honey Dijon sauce ingredients and serve.
Tips for the Best Crab Cakes
- Use the least amount of filler possible. The crab should be the star, so use just enough mayonnaise, egg, and crushed saltine crackers to hold everything together.
- Mix the ingredients gently so the crab meat stays in large pieces. Overmixing can break down the crab and make the cakes dense instead of light and tender.
- Chill the crab cake mixture before cooking. Even 30 minutes in the refrigerator helps the patties firm up, making them easier to shape and less likely to fall apart in the skillet.
- If the mixture feels too wet, add a few more crushed saltines or breadcrumbs, one tablespoon at a time. If it feels too dry, add a small spoonful of mayonnaise.
- Use a hot skillet and avoid overcrowding the pan. Cook the crab cakes in batches so they have room to brown and develop a crisp, golden crust.
What to Serve with Crab Cakes
Crab cakes are rich, buttery, and full of sweet crab flavor, so I like serving them with simple sides, lemon wedges, and a dipping sauce (or two). My homemade tartar sauce, remoulade sauce, and creamy honey Dijon dipping sauce are all delicious options.
They are also great with a crisp green salad. I especially love them with arugula, a simple lemon vinaigrette, or a classic Caesar salad. In the summer, fruit salad is also really good alongside crab cakes, especially if you are serving them for lunch or a lighter dinner.
For something warm, try roasted asparagus, tender roasted green beans, or sautéed zucchini. Homemade French fries and crispy baked sweet potato fries are also delicious, especially with extra sauce for dipping.
And if you’re serving leftover crab cakes for breakfast, they’re absolutely phenomenal on a toasted English muffin with poached egg and homemade hollandaise sauce.
Can I Make Crab Cakes Ahead?
Yes. Crab cakes are great for making ahead because chilling helps them hold together better when cooked. Prepare the mixture, shape it into patties, then place the patties on a parchment-lined baking sheet. Cover tightly with plastic wrap and refrigerate for up to 24 hours before cooking.
For the best texture, wait to coat them in breadcrumbs until just before pan-frying. This helps keep the outside crisp instead of soggy.
How to Store and Freeze Crab Cakes
- Leftovers: Allow leftovers to cool completely, then refrigerate them in an airtight container for up to 3 days. If stacking, place a small piece of parchment paper between each crab cake to keep them from sticking together. Reheat in a skillet over medium heat, in a 350°F oven for 10-12 minutes, or in the air fryer until warmed through and crispy again.
- Freezing uncooked crab cakes: I prefer freezing crab cakes before they are cooked. Place the shaped patties on a parchment-lined baking sheet and freeze until firm. Transfer them to a freezer-safe bag or container and freeze for up to 3 months. Cook from frozen, adding a few extra minutes as needed, or thaw overnight in the refrigerator before cooking.
- Freezing cooked crab cakes: Let them cool completely, wrap each crab cake individually, and place them in a freezer-safe bag or container. Reheat from frozen in a 375°F oven for 15-20 minutes, or until hot in the center.
More Easy Seafood Recipes
If you try making this crab cake recipe, I’d love to hear what you think! Please leave a comment and a star rating below. Your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Crab Cakes Recipe
Ingredients
- 3 tablespoon mayonnaise
- 1 large egg, whisked
- 1 tablespoon Dijon mustard
- 1 teaspoon old bay seasoning
- 1 teaspoon lemon zest
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon salt
- 1 pound lump crab meat
- ⅓ cup crushed saltine crackers
- 1 tablespoon fresh parsley, minced
- ½ cup plain breadcrumbs
- 2 tablespoon olive oil, divided
For the Honey Dijon Sauce
- ¼ cup mayonnaise
- 1-2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon finely minced garlic
- ¼ teaspoon salt
Instructions
- Make the crab cake mixture: In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Old Bay seasoning, lemon zest, Worcestershire sauce, and salt until smooth.
- Add the crab: Gently fold in the crab meat, crushed saltine crackers, and parsley. Try not to overmix, as this can break apart the crab.
- Chill: Cover the bowl and refrigerate the mixture for at least 30 minutes. This helps the crab cakes firm up and makes them easier to shape.
- Shape the crab cakes: Form the mixture into 7-8 patties, about 1/2-inch thick. Lightly coat each crab cake in breadcrumbs, if using.
- Preheat the oven: Preheat the oven to 375°F. Lightly spray a baking sheet with nonstick cooking spray and set it aside.
- Pan-fry: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Working in batches, cook 2-3 crab cakes at a time for 4-5 minutes per side, or until golden brown. Add the remaining oil as needed between batches.
- Bake: Transfer the browned crab cakes to the prepared baking sheet. Bake for 10 minutes, or until heated through.
- Make the sauce: While the crab cakes bake, whisk together the mayonnaise, lemon juice, honey, Dijon mustard, garlic, and salt in a small bowl. Taste and add more lemon juice, if needed.
- Serve: Serve the crab cakes warm with lemon wedges, fresh parsley, and the honey Dijon sauce.
Notes
- Use lump or jumbo lump crab meat for the best texture and flavor. Gently pick through the crab meat before mixing to remove any small shell pieces.
- Do not overmix the crab cake mixture. The less you handle the crab, the better the texture.
- Chilling the mixture makes the crab cakes easier to shape and helps keep them from falling apart in the pan.
- The breadcrumb coating is optional. Use it for a crispier outside, or skip it for a softer, more delicate crab cake.
- Leftover crab cakes can be refrigerated in an airtight container for up to 3 days.
- Uncooked crab cakes may be frozen for up to 3 months. Freeze them on a parchment-lined baking sheet first, then transfer to a freezer-safe bag or container.
- The nutritional information is for the crab cakes and the sauce, divided by 8.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was absolutely delicious. So easy to make. I substituted the saltines for Italian breadcrumbs.
Thanks for the delicious feedback and rating, Elizabeth 🙂