Golden, crispy on the outside, and tender with sweet, flaky crab inside—these crab cakes blend jumbo lump crab meat, breadcrumbs, and Old Bay into savory little patties that fry up like a dream. A whisper of lemon and a hint of parsley keep things bright.
These are made to be eaten fresh out of the skillet, preferably hovering over the stove with a fork (no judgment). Light yet satisfying, with a touch of sea breeze vibes, they’ll charm your tastebuds and might just make you forget the fork altogether.
Sometimes the simplest dishes bring the most joy, right? These crab cakes fall firmly into that category: not fussy, not fancy, just really good. The crab is the star—sweet, briny, soft—and all it needed was a little nudge with creamy mayo, zingy Worcestershire, and a dusting of spices to shine even brighter. Then they crisp up in the skillet, filling your kitchen with that buttery, beachy-toasty smell that makes your stomach growl a full paragraph before you’re ready to eat. Whether you’re making these for a quick weeknight splurge or serving them up with a round of drinks on the patio, they deliver. Firm, golden, and deeply satisfying.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Crab Cakes Recipe
Not everything has to be complicated to taste amazing. These crab cakes are a little indulgent, but in the best throw-it-in-a-skillet kind of way.
- Ridiculously simple to make: One bowl, one skillet, about 30 minutes (plus a chill), and you’re golden.
- Crab-forward, not filler-heavy: The crab is the star, and the rest is truly just backing vocals.
- Great texture contrast: Crispy outside, tender and flaky inside—if that’s not satisfying, I don’t know what is.
- Easy to prep ahead: That fridge nap before frying? You can totally make them earlier in the day and chill.
- Customizable: Leave ‘em classic or dress them up with aioli, slaw, or a little heat—totally up to you.
- Perfect for almost any meal: Lazy dinner, potluck bite, weekend lunch… yes, yes, and yes.
Ingredient Notes
There aren’t a lot of ingredients here (on purpose), so each one has a job to do.
- Jumbo lump crab meat: This gives that tender, meaty texture. Pick through for shells, but keep the chunks big.
- Dry breadcrumbs: Just enough to hold things together without turning this into a breadcrumb patty.
- Fresh parsley: Adds a little color and an herbal note that plays nicely with the crab.
- Mayonnaise: Helps things stay moist and add creamy richness. Go full-fat here, trust me.
- Worcestershire sauce: Just a dash deepens the savory flavor (you’ll miss it if you skip it).
- Ground dry mustard: Adds a subtle tang and sharpness that balances the creamy elements.
- Old Bay Seasoning: The classic spice—it’s practically a love letter to crab on its own.
- Zest of 1 lemon: Brightens everything up—don’t skip this, it’s like sunshine in zest form.
- Egg: Helps keep it all stuck together, like a delicious glue.
- Vegetable oil: For frying. Neutral so it doesn’t mess with those lovely crab flavors.
How To Make This Crab Cakes Recipe
You just need a bowl, a little finesse, and some time to chill. Then the skillet does the rest.
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Mix the dry stuff and crab together: In a big bowl, gently mix the crab meat with the breadcrumbs, Old Bay, and parsley. Try not to mash it all into a paste. Those chunky lumps of crab? That’s the good stuff, so keep them as whole as you can.
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Whisk the wet ingredients separately: Grab a small bowl and whisk together the egg, mayonnaise, lemon zest, Worcestershire, dry mustard, salt, and pepper until smooth. This is your flavorful binder, and it’s what will hold everything together without being gluey.
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Combine gently: Pour the wet mix over the dry mix and gently fold until everything’s coated. Again, try not to overmix—we’re building crab cakes, not crab cement blocks.
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Form and chill: Shape into 8 patties. Place them on a baking tray and cover with plastic wrap. Let them hang out in the fridge for about 30 minutes so they can firm up and not fall apart in the pan later. This part? Totally worth it.
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Pan-fry to golden perfection: Heat up the vegetable oil in a large skillet over medium-high heat. Once it’s shimmering, cook the cakes 3 to 5 minutes per side—or until they’re gloriously golden and sizzling. Don’t crowd the pan. Give them room to breathe.
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Serve immediately: These are best hot and crisp. Maybe with a little lemon wedge, or a dollop of something creamy, or straight from the pan if no one’s looking.
Storage Options
So you made a full batch but didn’t finish them (which, honestly, shows restraint). Here’s how to keep those leftovers tasty:
If you’ve got cooked crab cakes, let them cool completely before storing. Then pop them in an airtight container and tuck them into the fridge. They’ll keep for up to 3 days and still taste pretty dang good reheated.
To reheat, I recommend a quick skillet warm-up over medium heat. That way, you bring back the crispy edges. You can use the oven too (about 350°F for 8 to 10 minutes), just make sure they’re not stacked or they’ll steam instead of crisp. The microwave? Meh. It’ll do in a pinch, but you lose that golden crust.
Now, about freezing. Uncooked crab cakes freeze beautifully. Lay them out on a tray, freeze until solid, then transfer to a zip-top bag. Later, just thaw in the fridge and fry as usual. If they’re already cooked, freeze them the same way. Reheat straight from frozen in the oven at 375°F for 15–20 minutes.
Variations and Substitutions
Want to jazz these up or work with what you’ve got? You’re not stuck—these cakes are flexible.
- Panko instead of breadcrumbs: It gives things a slightly lighter crunch and feels a bit more bakery-fancy.
- Greek yogurt swap for mayo: You’ll lose a touch of richness but gain a subtle tang and lower fat.
- Add diced jalapeño or sriracha: Turn up the heat if you like a spicy kick (I love adding a little sriracha swirl to the dipping sauce, too).
- Swap parsley for cilantro or chives: Totally changes the vibe in a fun, herbal way.
- Use claw meat instead of lump: It’s cheaper and still tasty, just less visually flashy.
- Add shredded zucchini (squeezed dry): Sneak in some veg and make it stretch a bit farther.
What to Serve with Crab Cakes
Crab cakes are cozy enough for a weeknight but dressy enough for a Saturday night dinner. You’ve got options.
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A side of seasoned rice turns the dinner dial way up. That soft, savory bed of rice soaks up any stray crab cake bites like a warm hug for your taste buds.
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A crisp green salad (think butter lettuce, radishes, and lemon vinaigrette) brings refreshing contrast. It’s the perfect bite between hot, rich crab chunks.
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If you’re going coastal, serve with pan-seared cod and wilted greens and pretend you’re eating at a seaside café. Fancy, without needing to change out of sweatpants.
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Cornbread muffins like these bacon and basil ones? Yes. Always yes. Sweet, salty, herbaceous bites next to your savory crab cakes = pure joy.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use canned crab meat?
Yes, you sure can! Just try to find the best quality you can—look for lump or claw meat packed in water, not those weird flavor-added versions. Drain it well and gently pat it dry with paper towels so you don’t end up with soggy cakes. It won’t be quite as luxurious as jumbo lump, but it’ll still make a darn good dinner.
Why did my crab cakes fall apart?
Ah, the classic crumble. A few things could be going on: not enough chilling time before frying, the egg wasn’t thoroughly mixed in, or too little binder (like mayo and breadcrumbs). It also helps to resist poking them too much in the skillet—give them a good sear and let them develop that crust before flipping.
Can I bake these instead of frying?
Yep! Just line a baking sheet with parchment, lightly oil the tops of the patties, and bake at 400°F for about 15–18 minutes, flipping halfway through. They won’t get quite as crispy as frying, but they’ll still taste great—especially if you’re going for a lighter approach.
Do I really need to refrigerate them before cooking?
I know, the waiting is the hardest part. But yes—chilling helps the crab cakes hold their shape in the pan and firm up. If you’re in a rush, just a 15-minute fridge nap is better than nothing. But 30 minutes or more gets you golden, intact, happy little patties.
Easy Crab Cakes
Ingredients
Crab Cakes
- 1 lb (450 g) jumbo lump crab meat picked over for shells
- 1/2 cup (60 g) dry breadcrumbs
- 2 tbsp (8 g) fresh parsley finely chopped
- 1/3 cup (75 g) mayonnaise full-fat recommended
- 1 large egg
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (2 g) Old Bay seasoning
- 1 tsp (2 g) dry ground mustard
- 1 lemon zested
- 1/4 tsp (1 g) salt plus more to taste
- 1/4 tsp (1 g) black pepper freshly ground, plus more to taste
For Frying
- 1/4 cup (60 ml) vegetable oil or as needed
Serving
- lemon wedges for serving (optional)
Equipment
- Large Bowl
- Small bowl
- Baking tray
- Plastic Wrap
- Large skillet
Instructions
- In a large bowl, gently combine crab meat, breadcrumbs, chopped parsley, and Old Bay. Toss together without breaking up the crab chunks too much.
- In a separate small bowl, whisk together the egg, mayonnaise, lemon zest, Worcestershire sauce, dry mustard, salt, and pepper until smooth.
- Pour the wet ingredients over the crab mixture. Gently fold together until just combined, being careful not to overmix and break up the crab.
- Shape the mixture into 8 even patties. Place on a baking tray, cover with plastic wrap, and refrigerate for 30 minutes to help them firm up.
- Heat vegetable oil in a large skillet set over medium-high heat. Fry crab cakes 3–5 minutes per side until golden brown and crispy. Avoid crowding the pan; cook in batches if needed.
- Transfer to a paper towel-lined plate to drain. Serve immediately with lemon wedges or your favorite sauce.
Notes
Variations: Use panko for extra crunch, swap mayo for Greek yogurt for a tang, add a touch of jalapeño or sriracha for heat, or swap in other fresh herbs like chives. See post for more tips and flavor ideas.
