• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Cozy Apron
  • Home
  • Cozy Recipes
    • Appetizers
    • Soups
    • Salads
    • Entrees
      • Burgers & Sandwiches
    • Desserts
    • Breakfast
  • Videos
  • From the Heart
  • About
    • FAQ
    • Contact
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • From the Heart
  • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Appetizers / Crab Cakes

    Crab Cakes

    June 8, 2018 by Ingrid Beer 25 Comments

    Light, golden, and delicate, crab cakes are a flavorful little luxury! This delicious recipe makes them a breeze to prepare at home!

    Crab Cakes

    Crab Cakes, a Golden and Delicious Delicacy

    I was first introduced to golden and delicious crab cakes in my early twenties while doing what so many other twenty-somethings do: waiting tables.

    Customers absolutely loved them, and they were one of the most popular appetizer items on the menu of the restaurant I worked at, and for good reason.

    These crispy little cakes were made with lump crab, some spices, some herbs, and a few other tasty ingredients carefully folded together, then lightly seared on the hot griddle until golden-brown.

    And because they were served with a couple of lemon wedges and a creamy sauce on the side, each bite had a burst of savory bright flavor.

    They were so elegant and irresistible, and something I longed to be able to learn how to prepare at home!

    This crab cake recipe is one that I came up with many years ago, and is pretty classic in that it doesn't have a lot of “fillers”, only a sprinkle of fresh chives and parsley.

    And while a traditional crab cake recipe typically calls for saltine cracker crumbs, I actually prefer to use panko breadcrumbs, as these are a bit lighter, in my opinion.

    These crab cakes are flavorful and delicate on their own, perhaps with a little squeeze of lemon. But if you'd like a simple and delicious sauce to serve alongside, then I've got you covered with a creamy, tangy, and mildly spicy chive mayo sauce for your dipping pleasure as well!

    Crab Cakes | thecozyapron.com

    A Simple Crab Cake Sauce

    A good quality store-bought tartar sauce is a perfectly fine option to serve with a homemade crab cakes recipe; but if a sauce is super easy to prepare from scratch, why not go that route?

    I personally really enjoy a creamy, citrusy sauce, one that has a good amount of lemon. And fresh herbs are something that I love to use a lot, especially in sauce making, so I always add in some of those.

    I even appreciate a little kick of spice in my sauce, so I like to add a pinch of two of cayenne pepper!

    This tasty crab cake sauce is made with only mayo, lemon, garlic, chives and a bit of seasoning; and it goes perfectly with the sweet-savory flavors of the crab cakes—super easy, it comes together in just a few minutes.

    You simply whisk the ingredients together in a bowl, and keep it in the fridge until you're ready to serve alongside your hot and crispy crab cakes!

    Crab Cakes | thecozyapron.com

    Tips & Tidbits for Crab Cakes

    • Jumbo lump crab meat: Jumbo lump crab meat can be a bit expensive, but it is the best to use for crab cakes because of the flavor and texture. Totally worth it if you're going to put in the effort to prepare these!
    • Handle with care: When mixing the ingredients together for the crab cakes, take care to do it gently to keep the integrity of the lump crab meat and keep the texture light for the cakes. Start by whisking together the wet ingredients, then add those to the crab and fold together. Finish by sprinkling in the breadcrumbs and herbs, folding those in as well.
    • Chill before frying: Chilling the crab cake mixture for 1-2 hours before shaping into cakes really is essential. This makes the delicate crab cakes easier to work with, especially when it comes to shaping and frying.
    • Do ahead: You can prepare the crab cake mixture and form the cakes ahead of time. Simply place them onto a parchment-lined baking sheet or tray, cover, and refrigerate until ready to prepare. You can also prep the lemony chive mayo sauce ahead as well!

    Feast your eyes on these, or just jump to the recipe:

    Crab Cakes Sauce | thecozyapron.com

    Crab Cakes | thecozyapron.com

    Crab Cakes | thecozyapron.com

    Recipe

    Crab Cakes

    by Ingrid Beer

    Print Friendly, PDF & EmailPrint Recipe
    Crab Cakes | thecozyapron.com
    This delicious recipe for crisp, golden crab cakes makes this classic favorite a breeze to prepare in your own kitchen, and comes complete with an option for a lemony chive mayo sauce to serve on the side!

    Yield: Serves 4

    Nutrition Info: 724 calories (for 2 crab cakes)

    Prep Time: 30 minutes (plus 1 hour for chilling)
    Cook time: 15 minutes

    Chive Mayo Sauce Ingredients:

    • 1 cup mayo
    • 1 teaspoon lemon zest
    • 1 tablespoon lemon juice
    • 2 cloves garlic, pressed through garlic press
    • Pinch cayenne pepper
    • Pinch or two of salt
    • Pinch of black pepper
    • 1 tablespoon of chopped chives

    Crab Cakes Ingredients:

    • 1 egg, beaten
    • ¼ cup (slightly heaping) mayo
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon Dijon mustard
    • ½ teaspoon salt
    • Pinch black pepper
    • Pinch cayenne pepper
    • 1 pound lump crab meat, picked through for shell pieces
    • 1 tablespoon finely minced chives
    • 1 tablespoon chopped parsley
    • ½ cup (slightly heaping) panko breadcrumbs
    • Peanut or vegetable oil for frying (about ¼ cup)
    • Lemon wedges, for garnish

    Preparation:

    -To make the crab cakes, whisk together the beaten egg, mayo, Worcestershire sauce, Dijon, salt, pepper and cayenne in a small bowl, and set aside for a moment.

    -Place the crab meat into a medium-sized bowl, and pour this wet mixture over the crab, gently folding it in to combine; next add in the chives, parsley, and the panko breadcrumbs, and carefully fold together taking care not to overwork it.

    -Cover the crab cake mixture and chill for at least 1 hour; then, shape into 8 crab cakes by taking a ⅓ cup portion and gently pressing it to form a patty shape (mixture will be a bit delicate).

    -To fry the crab cakes, add enough peanut or vegetable oil (about ¼ cup) to the bottom of a large pan to shallow fry the patties, and allow the oil to become hot; once oil is hot, add 4 crab cakes to the hot oil (working in batches), and fry for about 4 minutes per side, or until golden-brown in color, and crispy.

    -Remove the crab cakes from the oil and place onto a wire rack or onto a paper towel to drain of excess oil.

    -Serve with lemon wedges and sauce on the side.

    Looking for more crispy seafood recipes? Check out this recipe for Crispy Fish Sticks!

    « Lasagna Roll Ups
    Brownie Cake »

    About Ingrid Beer

    Ingrid obtained her Culinary Arts degree in 2005 after graduating with honors from the California School of Culinary Arts (Le Cordon Bleu program) in Pasadena, CA.

    She has had the pleasure and privilege of being the Executive Chef for two substance abuse facilities in Malibu, Ca., as well as a personal chef for private clients.

    More about Ingrid →

    Reader Interactions

    Comments

    1. Denis

      June 11, 2018 at 5:34 pm

      Hi Ingred, is the crab meat pre cooked? Reason I ask is that I live in the Canadian prairies and the only "crab" meat I have access to is precooked imitation crab.

      Reply
      • The Cozy Apron

        June 11, 2018 at 8:47 pm

        Hi Denis, yes, they have a process of "flash" cooking it. But this is something called "jumbo lump crab", and is not imitation crab. I would tell you to feel free to use whatever it is that you have available—it will be different, however, so please do keep that in mind. Happy cooking!

        Reply
    2. Norma

      June 11, 2018 at 6:01 pm

      You mention the crab cakes were made on a hot griddle when you worked in a restaurant. Why not make on a hot griddle instead of frying them, to make them healthier now?

      Reply
      • The Cozy Apron

        June 11, 2018 at 8:52 pm

        Hi Norma! A restaurant griddle or "flat top" is very, very large—it's used to cook multiple meals at once. And it actually isn't any healthier than how I prepare mine here in this recipe. They use quite a bit of oil on griddles, and it's basically a sear/light fry just like my method. (Only difference is that I'm using a heavy-bottom pan.) Please note that these are not by any means deep fried— there is only 4 tablespoons (1/4 cup) of oil used in the pan to prepare all 8 crab cakes.

        Reply
    3. Diane Hunter

      September 26, 2018 at 6:55 am

      Hi I would like to make these for a party that I would have to take somewhere. If I cook them at home can I reheat them in the oven? Will they be as good? thanks

      Reply
      • The Cozy Apron

        September 26, 2018 at 9:07 am

        Hi Diane, I'm so excited you're planning on preparing these!

        Yes, I would definitely recommend that you prepare this recipe in the comfort your home (as they are a bit delicate and need a little TLC), and bring them with you.

        Of course, these are best when fresh out of the pan; but they can easily be reheated in the oven, and taste just as delicious.

        I would prepare them the day you plan on serving them, and give yourself enough time for them to cool to room temp completely (you don't want them sort of "steaming" in the container you plan on bringing them in, and getting moist and soggy...)

        Then, I'd reheat them on location on a wire rack or a small baking sheet (lined with parchment paper or foil) at 350, for maybe 10-15 minutes, or until heated through.

        And, of course, if you're preparing the tasty sauce that accompanies these, keep that cold.

        I hope you enjoy these!

        Reply
    4. Matt

      November 09, 2018 at 5:24 pm

      This was my first attempt at making crab cakes ever. I went out on a fishing trip/crabbing trip and came home with 20 dungenous crabs between the Wife and I . I have always loved crab cakes in restaurants and figured I should give it a whirl at home. Ended up choosing this recipe out of too many to choose from and have no complaints. I was proud of what I created in our kitchen. The instructions were very good. I think my heat was a little high in the first batch. They passed golden brown in only 2 min on one side. Not burned though. Very tasty still. I made the mayo as well. Enjoyed the tiny spicy kick. I made only four last night. I have enough mix to fry up four more today . Not sure if they will be good as the first day but I’m willing to try.

      Reply
      • Ingrid Beer

        November 09, 2018 at 6:47 pm

        Hi Matt, I love your story behind the crab cakes—how cool! Talk about fresh crab!

        I'm thrilled to read that the recipe was a success for you, and I thank you for taking some time to share your experience. I think your second batch will still be terrific, especially since your crab is so fresh to begin with.

        So kudos to you for such a great first attempt at making crab cakes at home, as they can be finicky and a little delicate; so you should give yourself a nice, big pat on the back! 😉

        Happy cooking Matt!

        Reply
        • Liz Reisenbichler

          October 24, 2022 at 11:09 am

          Can these be kept warm in a crockpot? I’d like to make them smaller and serve as an appetizer.

          Reply
          • The Cozy Apron

            October 24, 2022 at 4:18 pm

            Hi Liz, I love the idea of making these smaller and serving them as little appetizers. Fantastic!

            As far as keeping them in the crockpot, I'm not completely confident on advising on that, as I don't own one and haven't tried that method. What I know would work pretty well is to keep the fried crab cakes in a "warm" oven (have the oven set to the "warm" setting, or roughly 160 -170°.), on a baking sheet. They can be a bit delicate, so I'm not sure how that would work in a crockpot, but if you have experience with that, feel free to have a try. 😉

            Happy cooking!

            Reply
    5. Tanya

      November 13, 2018 at 9:46 am

      Can these be made, then frozen to enjoy at a later date? If so, what are your recommendations. Thanks! 😉

      Reply
      • Ingrid Beer

        November 13, 2018 at 10:49 am

        Hi Tanya,

        I personally would not recommend preparing and then freezing this recipe.

        The crab itself is quite delicate, not to mention expensive, and should truly be enjoyed while fresh. These are a bit of a splurge treat, and I worry that freezing them would compromise texture and flavor.

        Honestly, they just wouldn't be the same.

        Reply
    6. Cindy

      December 06, 2018 at 5:44 pm

      What would you serve as a side with these if you wanted to make it a meal?

      Reply
      • Ingrid Beer

        December 06, 2018 at 6:21 pm

        Hi Cindy, I would serve a nice hearty salad with mixed greens, arugula, perhaps shaved parmesan, tomatoes, etc...

        Or, if you're looking for something warmer, some lemon rice would be tasty and "clean"; just prepare some basmati (great flavor), and at the end add in a bit of lemon zest and juice, perhaps a touch of fresh herbs/scallions.

        You could also go a very different route and make these into "burgers" by shaping the mixture into 4 larger patties. Serve on a good quality bun with greens and the sauce, and you're golden.

        Hope you enjoy!

        Reply
    7. Kim

      December 22, 2018 at 5:12 am

      These are the absolute best crab cakes! I love the panko breadcrumbs instead of crackers (which I always used before) I made them for dinner and sent the left over cakes home with my brother to try. He and my Sis-in-law loved them and have asked if I will make them as an appetizer for Christmas day. Thank you so much for the amazing recipe.

      Reply
      • The Cozy Apron

        December 22, 2018 at 8:24 am

        Hi Kim, I truly appreciate you sharing this with me!

        I always enjoy reading that someone shares a recipe of mine with others, and passes along the comfort, nurture and nourishment that they found in a dish with others.

        It made me so happy you all enjoyed these crab cakes, and I'm very honored they will be a little part of your special Christmas spread!

        Thank you for commenting.

        Reply
      • The Cozy Apron

        December 22, 2018 at 8:28 am

        Hi Kim, thank you so much for sharing that with me!

        It made me so happy to read that you enjoyed the recipe so much, and even passed along the love, nurture and nourishment to your loved ones. What a beautiful thing!

        I'm also honored that my recipe will be a little part of your special Christmas spread.

        Thanks so much for your comments!

        Reply
    8. Victoria

      January 24, 2019 at 4:59 pm

      Can I make the mixture, and then leave in the fridge till ready to fry? Maybe overnite? Thanks

      Reply
      • The Cozy Apron

        January 24, 2019 at 7:25 pm

        Hi Victoria, that would work fine. You can prep the mixture the day before, cover with plastic wrap, and then shape/fry the cakes the next day.

        Hope you enjoy!

        Reply
    9. Edith ferrara

      February 02, 2019 at 1:23 pm

      These are the best crab cakes I’ve ever eaten! The lemony mayo sauce is perfect for these cakes. I’m happy that I made a trip to the store for the Panko breadcrumbs and Dijon mustard!

      Reply
      • The Cozy Apron

        February 02, 2019 at 3:58 pm

        Hi Edith, so glad to read that! Thank you so much for sharing your experience!

        Reply
    10. Shelley Souza

      February 21, 2019 at 12:37 pm

      Thank you for this recipe. I made it with lump crab as you suggested, a couple of weeks ago. However, I didn't feel the extra expense for lump crab significantly improved the end result.

      I'm making the recipe again today and took my local fishmonger's advice to buy smaller fresh crab meat.

      Regardless of which crab meat one chooses, the recipe itself is delicious--especially when accompanied by the chive may sauce--so, thank you.

      Reply
      • Ingrid Beer

        February 21, 2019 at 12:42 pm

        Shelley, thanks so much for sharing that! Great advice for anyone not wanting to spend quite so much on "lump".

        Glad you enjoyed the recipe, and found the chive mayo to be a tasty side!

        Reply
    11. Debbie Boone

      July 30, 2019 at 8:40 am

      I’m looking to make mini crab cakes for a garden party. I could make in advance and just before party fry I’m assuming. Let cool a bit then transport...any suggestions?
      I can’t wait to try this recipe and lemon mayo!

      Reply
      • The Cozy Apron

        July 30, 2019 at 11:07 am

        Hi Debbie, I think this will be so cute and perfect! (You can probably get 16 mini crab cakes out of the 8 regular size ones...)

        Yes, your method sounds great. Crab cakes are a treat even at room temp, so the frying ahead of time and allowing for some cooling before transport should be just fine.

        Maybe just place them on a tray or something flat so they're in a single layer, and very loosely tent them with foil to avoid any extra steaming. 😉

        Hope you and the guests at the garden party enjoy!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Ingrid Beer bio photo

    Welcome to The Cozy Apron — so glad to have you as a guest at my table! Here's where I share my passion for food, people and life through my culinary creations and my writing; and where my husband shares his love for food photography and all things visual.

    More about Ingrid →

    You might like these...

    • Beef Stir Fry Recipe
    • Chicken Chowder with Drop Biscuits
    • Cranberry Orange Muffins
    • Stuffed Eggplant

    In the Press

    Link to Philly Cheesesteak Stew recipe
    Link to Saucy Italian Drunken Noodles recipe
    Link to Gumbo-Laya recipe
    Link to Saucy Red Potato Goulash recipe
    Link to Creamy White Bean Stew recipe

    Footer

    ↑ back to top

    About

    • Ingrid Beer
    • Privacy Policy

    Newsletter

    • Sign up for emails and updates!

    Contact

    • Contact
    • FAQ

    Copyright © 2023 The Cozy Apron