These light, golden crab cakes are a delicious little delicacy, absolutely mouthwatering with fresh watercress or salad greens on the side. My crab cake recipe is prepared with sweet, flavorful lump crab meat, then seasoned with fresh chives, parsley, a touch of Dijon mustard, and served with a bright, lemony chive mayo on the side!
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 at 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. They were tender, light and mildly sweet on the inside, and lightly crisp on the outside.
And because they were served with a couple of lemon wedges and a creamy sauce on the side, each bite of these crab cakes had a burst of savory, bright flavor.
They were so elegant and irresistible, and something I longed to be able to learn to prepare at home, which I ultimately did.
Easy to mix up, form, then lightly shallow fry, my crab cakes recipe is the perfect light meal or starter, extra fresh and lovely served with a bit of watercress or arugula on the side!
My Recipe for Crab Cakes with Lemon Chive Mayo
This crab cakes recipe is pretty classic in that it doesn't have a lot of filler ingredients, only a sprinkle of fresh chives and parsley, along with some simple seasonings that compliment the flavor of the crab meat.
And while a traditional crab cakes recipe typically calls for saltine cracker crumbs, I actually prefer to use panko breadcrumbs, as these are a bit lighter and more delicate.
While these crab cakes are a delectable treat on their own, perhaps with a little squeeze of lemon, they're over-the-top scrumptious with my creamy, tangy, and mildly spicy chive mayo sauce to dip into...
I personally really enjoy a creamy, citrusy sauce, one that has a good amount of lemon. And since fresh chives have a terrific, savory little “bite”, 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!
Here's a sneak peek at my crab cakes recipe: (or just jump to the full recipe...)
- To get started, I whisk together my binding ingredients, then gently fold my crab meat to combine.
- Next, I shape the mixture into 8 crab cakes, then chill those for an hour to help them hold together.
- While the crab cakes chill, I prep my lemon chive mayo, and keep that cold.
- To fry my crab cakes, I add a few patties into the hot oil in my skillet, and fry just until golden and lightly crisp on the outside, the drain them for a moment on paper towels.
- I serve the them hot with the lemon chive mayo on the side, as well as some watercress or light greens on the side.
Recipe
Crab Cakes Recipe
by Ingrid Beer
This golden and delicious crab cakes recipe is made with fresh lump crab meat, and comes complete with a lemony chive mayo sauce on the side!
Category: Appetizer
Cuisine: American
Yield: 8 crab cakes
Nutrition Info: 508 calories (2 crab cakes with 2 tablespoons mayo)
Prep Time: 30 minutes (does not include 1 hour for chilling)
Cook time: 15 minutes
Total time: 45 minutes
Crab Cakes Ingredients:
- 1 egg, beaten
- ¼ cup mayo
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Dijon mustard
- 1 pound lump crab meat, picked through for shell pieces
- 2 tablespoons finely minced red bell pepper
- 1 tablespoon finely minced chives
- 1 tablespoon chopped parsley
- 1 teaspoon salt
- Pinch black pepper
- Pinch cayenne pepper
- ½ cup panko breadcrumbs
- Peanut or vegetable oil for frying (about ¼ cup)
- Lemon wedges, for garnish
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
- Begin by gathering and prepping all of your crab cake ingredients according to the ingredients list to have ready and organized for use.
- To make the crab cakes, whisk together the beaten egg, mayo, Worcestershire sauce, and Dijon in a small bowl, and set aside for a moment.
- Place the crab meat into a medium-sized bowl, and add in the minced red bell pepper, chives, parsley, salt, pepper and cayenne, plus the egg/mayo mixture, and ½ cup of the panko breadcrumbs, and carefully combine taking care not to overwork it.
- Make the crab cakes by dividing the crab mixture into 8 equal portions (⅓ cup each), and gently shape into cakes (the mixture may be a bit delicate, so try your best to shape the patties and press them together to keep their shape). Chill the cakes for about 1 hour.
- While the crab cake mixture chills, gather and prep your chive mayo sauce ingredients according to the ingredient list above.
- To prepare the chive mayo sauce, add all of the ingredients to a bowl, and whisk together to combine. Keep chilled in the fridge until ready to use.
- To fry the crab cakes, add enough peanut or vegetable oil to the bottom of a large pan to shallow fry the patties, and allow the oil to become hot. Once the oil is hot, add 4 crab cakes to the hot oil (working in batches), and fry for about 3 to 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 some of the chive mayo sauce on the side, perhaps with watercress or delicate greens on the side.
Tips & Tidbits for my Crab Cakes Recipe:
- Lump crab meat: Lump crab meat can be a bit expensive, but it is the best to use for crab cakes because of the flavor and texture. Look for something called “backfin”, or if you're willing to spend a bit more, you can purchase jumbo lump crab meat.
- Handle crab cakes 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. Do not over mix.
- Chill the crab cake mixture before frying: It helps with the binding when you chill your formed crab cakes for about an hour before frying them; it also gives the flavors a chance to meld.
- How to prepare crab cakes 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.
Hungry for more cozy seafood recipes? Check out these Crispy Fish Sticks, this Fried Calamari with Spicy Marinara, this Mediterranean Salmon Burger, this Fish Sandwich, or these Seared Scallops with Roasted Red Pepper Sauce!
Cook's Note: This recipe was originally published in 2018, and has been updated with even more love!
Denis
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.
The Cozy Apron
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!
Norma
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?
The Cozy Apron
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.
Diane Hunter
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
The Cozy Apron
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!
Matt
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.
Ingrid Beer
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!
Liz Reisenbichler
Can these be kept warm in a crockpot? I’d like to make them smaller and serve as an appetizer.
The Cozy Apron
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!
Tanya
Can these be made, then frozen to enjoy at a later date? If so, what are your recommendations. Thanks! 😉
Ingrid Beer
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.
Cindy
What would you serve as a side with these if you wanted to make it a meal?
Ingrid Beer
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!
Kim
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.
The Cozy Apron
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.
The Cozy Apron
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!
Victoria
Can I make the mixture, and then leave in the fridge till ready to fry? Maybe overnite? Thanks
The Cozy Apron
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!
Edith ferrara
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!
The Cozy Apron
Hi Edith, so glad to read that! Thank you so much for sharing your experience!
Shelley Souza
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.
Ingrid Beer
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!
Debbie Boone
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!
The Cozy Apron
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!
Melissa
Ingrid, these are absolutely delicious--my first time ever making crab cakes! The only thing I changed was to use dried chives and parsley. That sauce is amazing, and I have some leftover...thinking of making some onion rings to use it up! Quick note: In step 3, you mention adding minced red bell pepper, but it's not on the ingredients list. I went on Internet Archive for your original 2018 recipe and saw that it's not listed as part of the recipe or directions. Wasn't sure if the bells should be included in the ingredients list or if they showed up in the directions by mistake. Love, Melissa
The Cozy Apron
Hi Melissa! I'm so excited you prepared these and enjoyed them! And thanks so much for your "eagle eye", and catching the boo-boo...I corrected the mistake, and added the minced red bell pepper to the ingredient list now. 😉
BTW, those onion rings will be so tasty with the leftover sauce! Enjoy 'em!
And, as always, much love, and happy cooking, friend!
Rick C
I have a family member who's starting a keto/Atkins type diet, and this recipe looks very keto-friendly, except for the panko.
Can you recommend a substitute? I can't think of one. What kind of result would you expect if it was omitted?
The Cozy Apron
Hmmm...great question, Rick. The panko is needed because it acts as a binder, helping those delicate cakes to stay together. Can you use gluten-free panko or breadcrumbs?
You could always try and omit the panko, and see what happens. Perhaps if you treat them extra gingerly and delicately when forming the cakes and frying, they will stay together for you.
Bree-ann
I concur that these are tasty. I added some tamarind to the recipe and it really sealed the deal
Ingrid Beer
Thanks for your comment, Bree-ann. Glad you enjoyed, and made these your own. 🙂