These crab cakes are all about the crab, not about the cake! Having ordered and made crab cakes at restaurants throughout the years, I often found that there was way too much cake (i.e., filler!) and not enough crab. A good crab cake should only have enough additional ingredients to add flavor, texture, and to bind it all together. They should be flaky, have a nice brown crust, and...filled with crab! These accomplish all of those!
Ingredients
Here's what you'll need to make the best crab cakes
For the Crab Cake
- Crab Meat: You will get the best flavor from fresh meat, but canned crabmeat is also a great substitute and easier to come by. I prefer jumbo lump crab for its bigger pieces.
- Panko Bread Crumbs: I want a filler that would not weigh down my crab or draw attention to itself. Panko won on both accounts.
- Egg and Mayonnaise: Crabmeat will need a binder to hold together, and nothing does it better than egg and mayo!
- Fresh Dill: Quality and freshness is ideal for this recipe! Using fresh dill brings a light, bright aromatic flavor to the crab cakes.
- Old Bay Seasoning
- Salt and Pepper
*See recipe card below for measurements
Step-By-Step Instructions
- Inspect crab meat for shells. Then, mix all crab cake ingredients into a bowl.
- Form mixture into 6 patties. They may seem like they want to fall apart, this is okay! They'll hold together as they cook.
- Heat an oiled skillet to medium heat. Once it's heated, wait 3 minutes to place crab cakes on (you want to hear the sizzle when adding the crab cakes). Sear each side for 2 minutes.
- Once there's a golden brown crust on each side, remove them from the skillet and serve immediately.
Serving Crab Cakes
Enjoying them right away is always best. When freshly cooked, the crab cakes have a perfectly crisp exterior with a tender, flavorful center. Serving them immediately ensures they stay at their peak. Let them be the star of the show by pairing them with simple, complementary sides. No need to compete with their delicate crab flavor.
💡Best Sides for Crab Cakes
Are you looking for the best side dishes for crab cakes? Choosing the best sides for crab cakes can elevate the entire meal.
Some of my favorites include the creamy, comforting options like Creamed Spinach, along with lighter choices such as Sheet Pan Roasted Vegetables or even Oven Roasted Rosemary Potatoes. Each one of these pairs beautifully with the flavor of crab cakes, especially when topped with my Cajun Beurre Blanc sauce.
Recipe Video
Other Seafood Favorites
Recipe
Crab Cakes
Equipment
- 1 Skillet
- 1 Mixing Bowl
Ingredients
Crab Cakes
- 1 Lb Lump Crab Meat
- ⅓ Cup Panko Bread Crumbs
- ⅓ Cup Mayo
- 1 Egg
- ½ OZ Fresh Dill Chopped
- 1 ½ Tsp Old Bay Seasoning
- ½ Tsp Salt & Pepper
- 2 tablespoon Neutral Flavored Oil for cooking
Instructions
Make Crab Cakes
- Inspect crab meat for shells. Then, mix all crab cake ingredients into a bowl.
- Form mixture into 6 patties. They may seem like they want to fall apart, this is okay! They'll hold together as they cook.
- Heat an oiled skillet to medium heat. Once it's heated, wait 3 minutes to place crab cakes on (you want to hear the sizzle when adding the crab cakes). Sear each side of the crab cakes for 2 minutes.
- Once there's a golden brown crust on each side, remove from the skillet and serve the crab cakes topped with cajun beurre blanc.
Video
Nutrition
Frequently asked questions
Some people will disagree with me on this point, but I believe you do not have to use only expensive crab to make this work. I often buy mine in the refrigerated section of my local grocery store.
The key to this is proper binding and not overmixing. Just treat them gently, and sometimes I do chill them before frying, and that helps.
You can do this. I cook them at 375 degrees for 12-14 minutes. I do flip them halfway through, and you want them to be a deep golden brown.
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Craig Senzel says
Can’t wait to make these
CookitwithTim says
They are SO good! Let us know what you think when you make them. 🙂
Jenny de Lozier says
What’s the sauce on top? Recipe please!
CookitwithTim says
Hi Jenny! The recipe for the Cajun Buerre Blanch is on this page with the Crab Cake recipe. Let us know how it turns out!
Jen Wilcox says
We love these crab cakes! They had such good flavor and when you follow the recipe they turn out perfect! We have made them on more than one occasion and have no doubt we will make them time and time again!
Jordan White says
Bombastic. The sauce makes it! Dang!!!
CookitwithTim says
Thanks Jordan. Its in the sauce as they say right?
Kyle Kay says
Marylander here — and trust me, we’re tough critics when it comes to crab cakes. These turned out amazing. Tons of lump crab, great seasoning, and that Cajun beurre blanc sauce is next level. Definitely keeping this one in my rotation.
CookitwithTim says
I got the seal of approval! WOOHOO!! Loving the feedback Kyle. Thanks so much!
Chef Tim Clowers says
My favorite thing to make at Christmas Time...
JodyDiMartini says
They were so delicious. My mother and son said let’s make the them again next week.
CookitwithTim says
Haha, now that sounds like a great plan! So glad the family loves them! Cheers Jody!