Light, golden, and delicate, crab cakes are a flavorful little luxury! This delicious recipe makes them a breeze to prepare at home!
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!
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!
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!
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Recipe
Crab Cakes
by Ingrid Beer
Print Recipe
Yield: Serves 4
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
• 1/4 cup (slightly heaping) mayo
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 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
• 1/2 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 1/3 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 1/4 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!
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.
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!
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?
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.
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
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!
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.
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!
Can these be made, then frozen to enjoy at a later date? If so, what are your recommendations. Thanks! 😉
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. 😉
What would you serve as a side with these if you wanted to make it a meal?
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!
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.
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.
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!
Can I make the mixture, and then leave in the fridge till ready to fry? Maybe overnite? Thanks
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!
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!
Hi Edith, so glad to read that! Thank you so much for sharing your experience!
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.
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!