Golden, crispy, and packed with succulent crab meat, these Crispy Crab Cakes are pure seafood perfection! Whether you’re serving them as an appetizer, a light dinner, or tucking them into a sandwich, they’re guaranteed to impress. Each bite delivers that irresistible crunch on the outside and tender, flavorful goodness inside.
Trust me—once you try these homemade crab cakes, you’ll never go back to the store-bought kind. They’re easy to make, full of fresh flavors, and pair beautifully with a zesty dipping sauce. Let’s dive in!
Why You’ll Love Crispy Crab Cakes
- Crispy and Golden: The perfect crunchy coating makes these crab cakes irresistibly delicious.
- Loaded with Crab: No fillers—just tender, flavorful crab meat with every bite.
- Quick & Easy: A few simple ingredients come together in under 30 minutes.
- Restaurant-Quality at Home: Fancy enough for entertaining, but easy enough for a weeknight dinner.
- Versatile: Serve as an appetizer, main dish, or in a sandwich with a creamy slaw.
Ingredients in Crispy Crab Cakes
- Lump Crab Meat: The star of the show—use fresh or high-quality canned lump crab for the best texture.
- Mayonnaise: Adds moisture and helps bind everything together.
- Dijon Mustard: A hint of tangy sharpness enhances the crab’s natural sweetness.
- Egg: Acts as a binder to hold the crab cakes together.
- Breadcrumbs: Panko breadcrumbs provide that signature crispy coating.
- Old Bay Seasoning: A must-have for classic crab cake flavor.
- Worcestershire Sauce: A touch of umami depth.
- Lemon Juice: Brightens the flavors with a little citrusy zing.
- Green Onions & Parsley: Fresh herbs add a pop of color and freshness.
- Butter & Oil: For pan-frying to golden perfection.
Instructions
Prepare the Crab Mixture
In a large bowl, gently mix together crab meat, mayonnaise, Dijon mustard, egg, Old Bay seasoning, Worcestershire sauce, lemon juice, green onions, and parsley. Stir just until combined—don’t overmix to keep the crab cakes tender.
Form the Crab Cakes
Using your hands, shape the mixture into patties, about ½-inch thick. If the mixture feels too wet, add a little more panko breadcrumbs until it holds together.
Chill for Best Results
Place the crab cakes on a plate and refrigerate for 15-20 minutes. This helps them hold their shape while cooking.
Coat and Crisp
Dredge each crab cake lightly in panko breadcrumbs, pressing gently so they adhere.
Cook Until Golden
- Pan-Fry Method: Heat butter and oil in a skillet over medium heat. Cook crab cakes for 3-4 minutes per side, until golden brown and crispy.
- Air Fryer Method: Lightly spray crab cakes with oil and air fry at 375°F (190°C) for 10-12 minutes, flipping halfway through.
- Baking Method: Place crab cakes on a parchment-lined baking sheet and bake at 400°F (200°C) for 15-18 minutes, flipping once.
Serve and Enjoy
Let the crab cakes cool slightly before serving. Pair them with a squeeze of fresh lemon juice and your favorite dipping sauce!
How to Serve Crispy Crab Cakes
- With a Dipping Sauce: Serve with tartar sauce, remoulade, or a zesty lemon aioli.
- Over a Salad: Top a crisp green salad with crab cakes for a light, satisfying meal.
- As a Sandwich: Tuck them into a toasted brioche bun with lettuce, tomato, and a creamy slaw.
- With Roasted Veggies: Serve alongside roasted asparagus, zucchini, or a side of coleslaw.
- As an Appetizer: Make mini crab cakes and serve them with toothpicks for an elegant party bite.
Additional Tips
- Use High-Quality Crab Meat: Fresh lump crab meat gives the best texture and flavor.
- Chill the Crab Cakes: Helps them stay firm and prevents falling apart while cooking.
- Don’t Overmix: Stir gently to keep the crab cakes light and tender.
- For Extra Crispiness: Lightly spray with oil before air frying or baking.
- Make Ahead: Form the crab cakes and refrigerate for up to 24 hours before cooking.
- Freeze for Later: Freeze uncooked crab cakes on a baking sheet, then transfer to a freezer bag for up to 3 months. Cook straight from frozen!
FAQ Section
Q1: Can I use canned crab meat?
A1: Yes! Just make sure to drain it well and remove any excess liquid before using.
Q2: Can I make these gluten-free?
A2: Absolutely! Use gluten-free panko or almond flour instead of regular breadcrumbs.
Q3: What’s the best way to reheat crab cakes?
A3: Reheat in a 350°F (175°C) oven for 10 minutes or in an air fryer at 375°F (190°C) for 5 minutes to keep them crispy.
Q4: How do I prevent crab cakes from falling apart?
A4: Chilling the crab cakes before cooking helps them hold their shape. Also, avoid flipping them too soon while frying.
Q5: Can I bake these instead of frying?
A5: Yes! Bake at 400°F (200°C) for 15-18 minutes, flipping halfway through.
Q6: What’s the best dipping sauce for crab cakes?
A6: Tartar sauce, remoulade, or a lemon garlic aioli all pair wonderfully.
Q7: How do I store leftovers?
A7: Store cooked crab cakes in an airtight container in the fridge for up to 3 days.
Q8: Can I make mini crab cakes?
A8: Yes! Form smaller patties and reduce the cooking time by a few minutes.
Q9: Can I use imitation crab?
A9: You can, but the texture and flavor won’t be the same as real crab meat.
Q10: Can I add extra seasonings?
A10: Of course! Try adding a pinch of cayenne pepper, smoked paprika, or fresh herbs for a flavor boost.
Final Thoughts
These Crispy Crab Cakes are an easy and delicious way to enjoy restaurant-quality seafood at home. Whether you serve them as a main dish, appetizer, or in a sandwich, they’re guaranteed to be a hit. So grab some fresh crab, whip up a batch, and enjoy every crunchy, flavorful bite!
Print
Crispy Crab Cakes
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 15 pieces 1x
- Category: Appetizer
- Method: Pan-frying
- Cuisine: American
Description
These homemade Crab Cakes are crispy, flavorful, and loaded with fresh lump crab meat! With minimal filler and perfectly seasoned, they’re even better than restaurant versions. Serve them with a zesty lemon aioli for the perfect seafood dish!
Ingredients
Crab Cakes:
- 1/2 red bell pepper, finely diced
- 1 medium onion, finely diced (about 1 cup)
- 3 tbsp olive oil, divided
- 2 tbsp unsalted butter, divided
- 2 large eggs
- 3 tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning (or Cajun seasoning)
- 1/2 tsp garlic salt (or more to taste)
- 1/2 tsp black pepper
- 1 lb lump crab meat (from 2 Dungeness crabs)
- 1/2 cup panko bread crumbs
- 1/4 cup parsley, finely chopped
Lemon Aioli Dip:
- 1/2 cup mayonnaise
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1 garlic clove, pressed
Instructions
- Sauté vegetables: In a large skillet over medium heat, add 1 tbsp oil and sauté bell pepper and onion until golden and soft (7-9 minutes). Remove from heat and let cool.
- Prepare mixture: In a large bowl, whisk together eggs, mayonnaise, Worcestershire sauce, Old Bay seasoning, garlic salt, and black pepper.
- Add crab meat: Drain and check the crab meat for stray shells, lightly breaking up large pieces. Transfer to the bowl with the egg mixture.
- Combine ingredients: Add the cooled bell pepper and onion, panko breadcrumbs, and parsley. Stir until combined. Cover and refrigerate for 30 minutes.
- Shape & cook: Divide the mixture into 15 patties (½-inch thick). Heat 1 tbsp oil and 1 tbsp butter in a large non-stick pan over medium heat. Sauté crab cakes in batches for 4-5 minutes per side, adjusting heat if browning too quickly. Repeat with remaining cakes, adding more oil and butter as needed.
- Make the dip: In a small bowl, stir together all lemon aioli dip ingredients. Cover and refrigerate until ready to serve.
- Serve warm with lemon wedges and aioli dip.
Notes
- Use fresh lump crab meat for the best texture and flavor.
- To make ahead, prepare the crab cakes and refrigerate them uncooked for up to 24 hours before cooking.
- Serve with a side salad or roasted veggies for a complete meal.
Nutrition
- Serving Size: 1 crab cake
- Calories: 130
- Sugar: 1g
- Sodium: 270mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 10g
- Cholesterol: 55mg