Easy Homemade Crab Cakes Recipe
If you’re craving something utterly delicious but incredibly simple, these Easy Homemade Crab Cakes are about to become your new best friend in the kitchen. Imagine tender, sweet crab meat nestled in a golden, crisp exterior, seasoned just right with Old Bay and Dijon, and brightened up with a squeeze of lemon. Whether you’re planning a special dinner or just want to treat yourself to a coastal classic at home, this recipe delivers big flavor with surprisingly little effort. Trust me, once you’ve made these crab cakes from scratch, you’ll never look at the store-bought version the same way again!
Ingredients You’ll Need
There’s beauty in simplicity, and these Easy Homemade Crab Cakes truly let the crab shine with just a handful of well-chosen ingredients. Each one plays a crucial role, from the creamy binder to the gentle seasoning, guaranteeing every bite is packed with flavor and the perfect texture.
- 1 pound lump crab meat: The star of the show! Use fresh or high-quality refrigerated crab meat and pick out any stray shells for the best texture.
- 1/3 cup mayonnaise: Adds creamy richness and helps bind the cakes together without overpowering the crab flavor.
- 1 large egg: Acts as a natural binder, keeping everything cohesive as the cakes cook.
- 1 tablespoon Dijon mustard: Lends a tangy kick that brightens up the savory flavors.
- 1 teaspoon Worcestershire sauce: Deepens the overall savoriness and gives a subtle umami boost.
- 1 teaspoon Old Bay seasoning: The classic spice blend that brings that quintessential crab cake taste.
- 1/4 teaspoon salt: Enhances all the natural flavors in the mix—don’t skip it!
- 1/4 teaspoon black pepper: Adds a gentle warmth and balances the other spices.
- 2 tablespoons chopped fresh parsley: A pop of freshness and color in every bite.
- 1/2 cup finely crushed saltine crackers or breadcrumbs: The secret to a tender, not-too-dense texture—saltines add a hint of salty crunch.
- 2 tablespoons unsalted butter: For rich, golden browning when frying the cakes.
- 1 tablespoon olive oil: Blends with the butter to prevent burning and adds flavor.
- Lemon wedges for serving: A squeeze of lemon right before eating wakes up all the flavors!
How to Make Easy Homemade Crab Cakes
Step 1: Mix the Base
Start by grabbing a large mixing bowl and whisking together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, and fresh parsley. This creamy, savory base is what holds your Easy Homemade Crab Cakes together and infuses them with flavor in every bite.
Step 2: Gently Add the Crab and Crackers
Fold in the lump crab meat and finely crushed saltine crackers or breadcrumbs. It’s important to be gentle here—use a spatula and try not to break up those beautiful crab chunks. The crackers soak up just enough moisture to help the cakes stay together without making them heavy.
Step 3: Shape and Chill
Divide the mixture into six equal portions and gently form them into patties with your hands. Place the patties on a plate, cover, and refrigerate for at least 20 to 30 minutes. This quick chill time helps the Easy Homemade Crab Cakes hold their shape during cooking, so they don’t fall apart in the skillet.
Step 4: Pan-Fry to Golden Perfection
Heat the unsalted butter and olive oil together in a large skillet over medium heat. Once hot, add the crab cakes and cook for 3 to 4 minutes on each side, or until they’re beautifully golden and heated through. Resist the urge to move them too much—letting them sit ensures a crisp, caramelized crust.
Step 5: Serve and Enjoy
Transfer the cooked crab cakes to a paper towel–lined plate to soak up any extra oil. Serve immediately while hot, with plenty of lemon wedges on the side. You’re about to enjoy the best Easy Homemade Crab Cakes you’ve ever tasted!
How to Serve Easy Homemade Crab Cakes
Garnishes
A little flourish goes a long way with these crab cakes. Fresh chopped parsley, a sprinkle of extra Old Bay, and a few lemon wedges are all you need to elevate the presentation. For extra flavor, a dollop of tartar sauce or a quick lemon aioli is always a winner.
Side Dishes
Easy Homemade Crab Cakes are incredibly versatile and pair well with so many sides. Try a crisp green salad, classic coleslaw, or roasted asparagus. If you’re feeling indulgent, buttery corn on the cob or herbed potato wedges make a fantastic addition.
Creative Ways to Present
For a fun twist, serve mini crab cakes as sliders with brioche buns and a zesty slaw, or set them on a bed of arugula for a light appetizer. You can even serve them on a platter with an array of dipping sauces for a party-ready seafood spread.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Easy Homemade Crab Cakes, let them cool to room temperature, then transfer them to an airtight container. They’ll keep in the refrigerator for up to two days. Just be sure to separate layers with parchment or wax paper to prevent sticking.
Freezing
These crab cakes freeze surprisingly well! After shaping (but before cooking), arrange the patties on a baking sheet lined with parchment and freeze until solid. Once frozen, transfer to a freezer bag or container for up to two months. Thaw in the fridge overnight before cooking as usual.
Reheating
To reheat, place the crab cakes on a baking sheet in a 350°F oven for about 10 minutes, or until warmed through. If you’re in a hurry, a few minutes in a skillet over medium heat also works, reviving the crispy exterior without drying them out.
FAQs
Can I use canned crab meat for this recipe?
Absolutely! While lump crab meat offers the best flavor and texture, high-quality canned crab works well in a pinch. Just be sure to drain it thoroughly and pick out any shells before using.
What can I use instead of saltine crackers?
You can easily swap in panko breadcrumbs or regular breadcrumbs if you don’t have saltine crackers. The texture will be slightly different, but your Easy Homemade Crab Cakes will still be delicious!
How do I prevent my crab cakes from falling apart?
The key is to chill the formed patties before cooking and avoid overmixing the crab meat. If your mixture seems too wet, add a bit more cracker crumbs until the cakes hold their shape.
Are these crab cakes gluten-free?
To make Easy Homemade Crab Cakes gluten-free, simply use gluten-free crackers or breadcrumbs in place of the saltines. Double-check that your other condiments are gluten-free as well.
Can I bake the crab cakes instead of frying?
Yes, you can bake them! Place the crab cakes on a parchment-lined baking sheet, brush lightly with oil, and bake at 400°F for about 12–15 minutes, flipping halfway through. They won’t get quite as crisp as pan-fried, but they’ll still taste wonderful.
Final Thoughts
I hope these Easy Homemade Crab Cakes make their way into your regular recipe rotation—they’re just too good not to share! Whether you serve them as an appetizer or the main event, you’ll impress your guests (and yourself) every single time. Give them a try and enjoy a little taste of the coast, right at home.
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Easy Homemade Crab Cakes Recipe
- Total Time: 25 minutes plus 20-30 minutes chilling time
- Yield: 6 crab cakes 1x
- Diet: Non-Vegetarian
Description
This easy homemade crab cakes recipe features lump crab meat combined with a flavorful blend of mayonnaise, Dijon mustard, Old Bay seasoning, and fresh parsley, then crisped to golden perfection in butter and olive oil. Perfect as a quick appetizer or light meal, these crab cakes are tender, flavorful, and served best with fresh lemon wedges.
Ingredients
Crab Cake Mixture
- 1 pound lump crab meat, picked over for shells
- 1/3 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 1/2 cup finely crushed saltine crackers or breadcrumbs
For Cooking
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Lemon wedges, for serving
Instructions
- Prepare the Crab Cake Mixture: In a large bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, and parsley until well combined. Gently fold in the lump crab meat and crushed saltine crackers or breadcrumbs, being careful not to break up the crab too much.
- Form Patties and Chill: Shape the mixture into 6 equal-sized patties and place them on a plate. Refrigerate for at least 20 to 30 minutes to help the crab cakes hold their shape during cooking.
- Cook the Crab Cakes: Heat the butter and olive oil in a large skillet over medium heat. Carefully add the crab cakes and cook for 3 to 4 minutes on each side, or until they are golden brown and heated through.
- Drain and Serve: Transfer the cooked crab cakes to a paper towel–lined plate to absorb any excess oil. Serve warm with lemon wedges, and optionally with tartar sauce or lemon aioli for extra flavor.
Notes
- For a boost of flavor, serve the crab cakes with tartar sauce or a simple lemon aioli.
- If the crab cake mixture feels too wet and doesn’t hold together well, add a little more crushed crackers or breadcrumbs.
- Chilling the crab cakes before cooking is important to keep them intact and prevent falling apart in the pan.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 210
- Sugar: 1g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 90mg
