Name: Crab Cakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1/2 red bell pepper, finely diced; 1 medium onion, 1 cup, finely diced; 3 Tbsp olive oil, divided; 2 Tbsp unsalted butter, divided; 2 large eggs; 3 Tbsp mayo; 1 tsp Worcestershire sauce; 1 tsp old bay seasoning , or cajun seasoning*; 1/2 tsp garlic salt, or more to taste*; 1/2 tsp black pepper; 1 lb lump crab meat, from 2 Dungeness crabs; 1/2 cup panko bread crumbs; 1/4 cups parsley, finely chopped; 1/2 cup mayo; 1 tsp lemon zest; 2 Tbsp lemon juice; 1 garlic clove, pressed

There’s something undeniably luxurious about crab cakes. Whether they’re part of a swanky seafood dinner or a simple coastal picnic, they always make you feel like you’re treating yourself. This crab cake recipe is one I find myself returning to time and time again. It’s quick to pull together, with a combination of fresh ingredients that allow the delicate flavor of the crab to shine through. I love making these when I want to impress guests, but they’re also perfect for when you just want to enjoy a little something special at home.

Crab cakes are one of those dishes that feel fancy but aren’t overly complicated to make. There’s a magic to them—crispy on the outside, tender and flavorful on the inside, and always paired with some kind of tangy sauce. This recipe, paired with a zesty lemon aioli, hits all the right notes. Let’s dive into how to make these delightful little cakes, and I’ll share some of my personal tips and tricks along the way.

My first taste of crab cakes: a sunny afternoon memory

I remember the first time I had crab cakes. I was on a weekend trip with friends, wandering through a small seaside town, and we found ourselves at a little dockside restaurant. The waiter recommended their famous crab cakes, and, honestly, I had no idea what to expect. When they arrived at the table, golden brown and crisp, served with a side of lemony dip, I was hooked at first bite. The sweetness of the crab, the crunch of the breadcrumbs, the freshness of the herbs—it was one of those meals that just sticks with you.

When I got back home, I knew I had to try making them myself. After a few test batches (and a couple of over-browned attempts!), I finally settled on this recipe. It’s a balance of simplicity and flavor that always reminds me of that sunny afternoon by the water.

A quick dive into crab cakes’ history

Crab cakes have deep roots in American cuisine, especially in coastal areas like Maryland, where blue crabs are abundant. Historically, they’ve been a way to stretch a precious ingredient like crab by mixing it with breadcrumbs or other fillers. Over time, the recipe has evolved, but the basic concept remains the same: a cake of tender crab meat, gently seasoned and pan-fried to crispy perfection. Nowadays, variations can be found all over the U.S., from Cajun-inspired versions to those with an Asian twist.

Let’s talk ingredients: fresh, simple, and delicious

The magic of a good crab cake lies in its ingredients. You don’t need much, but you do need to pick wisely.

Lump crab meat: This is the star of the show. I recommend using fresh lump crab meat if you can find it. The sweetness of Dungeness crab works beautifully here, but blue crab or even canned crab in a pinch will still make delicious cakes. Just make sure to pick through it carefully to remove any bits of shell.
Panko breadcrumbs: These provide that light, crispy texture we love. I’ve used regular breadcrumbs before when I’ve run out of panko, and while they work, they don’t quite give the same airy crunch.
Bell pepper and onion: These add a bit of sweetness and texture. I finely dice them so they blend into the mixture without overpowering the delicate crab. If you’re not a fan of bell pepper, you could swap it out for celery for a slightly different crunch.
Eggs and mayo: These help bind the crab cakes and keep them moist. I like using full-fat mayo for richness, but you can definitely go for a lighter version if you prefer.
Old Bay seasoning: A classic! Old Bay has just the right blend of spices to complement the crab. If you want a bit of heat, you could use Cajun seasoning instead, or even add a pinch of cayenne pepper.
Parsley: Fresh parsley brightens up the flavor and adds a pop of color. If you’re out of parsley, cilantro or dill would make fun alternatives with their own unique flavor profiles.

Essential kitchen tools to get you there

You don’t need anything fancy to make these crab cakes, but a few tools will definitely make your life easier.

Non-stick skillet: This is key for ensuring your crab cakes brown evenly without sticking. A well-seasoned cast iron skillet would also work beautifully if you’re looking for a slightly deeper crust.
Spatula: A thin, flexible spatula will help you flip the crab cakes without breaking them apart. Trust me, I’ve learned this the hard way after watching a few early crab cakes crumble to pieces!
Mixing bowls: You’ll need a couple of large bowls for combining the ingredients. I find it’s easiest to use one for the wet ingredients and one for the veggies before mixing everything together.
Zester and garlic press: For the lemon aioli, having a good zester and garlic press makes quick work of those ingredients. Fresh lemon zest adds such a zing to the dip that it’s worth the extra step.

Step-by-step: how to make perfect crab cakes

Alright, let’s get cooking! Here’s how I put these crab cakes together.

Sauté the veggies: Start by heating 1 tablespoon of olive oil in a skillet over medium heat. Toss in the finely diced red bell pepper and onion. Cook for 7-9 minutes until they’re soft and slightly caramelized, which brings out their natural sweetness. Set aside to cool—this step is crucial, as hot veggies can scramble the eggs in your crab cake mixture.
Mix the wet ingredients: In a large bowl, whisk together the eggs, mayonnaise, Worcestershire sauce, Old Bay seasoning, garlic salt, and black pepper. This is your flavorful base that will bind everything together.
Prep the crab: Drain and pick over your crab meat to remove any lingering bits of shell (nobody likes a crunchy surprise!). Lightly break up any big chunks, but don’t go overboard—you want to keep some nice pieces for texture.
Combine everything: Add the cooled veggies, crab meat, breadcrumbs, and parsley to your egg mixture. Stir until everything is combined and moistened, but don’t overmix. Refrigerate the mixture for 30 minutes—this makes the cakes easier to shape.
Shape and cook: Divide the mixture into about 15 portions and shape them into ½-inch thick patties. Keep your hands wet to prevent sticking. In a large non-stick skillet, heat 1 tablespoon of oil and 1 tablespoon of butter over medium heat. Sauté the cakes in batches for about 4-5 minutes per side, until golden brown and crisp. If they’re browning too quickly, just lower the heat a bit.
Make the aioli: While your crab cakes are cooking, whisk together the lemon aioli ingredients. The combination of mayo, lemon zest, juice, and garlic creates a bright, creamy dip that pairs perfectly with the richness of the crab cakes.

Variations to try: make it your own

I love experimenting with different flavors in my crab cakes. Here are a few variations I’ve tried:

Gluten-free: Swap out the panko for gluten-free breadcrumbs. You can also use crushed gluten-free crackers for a fun twist.
Spicy crab cakes: Add a pinch of cayenne pepper or some diced jalapeños to the mix for an extra kick.
Vegan crab cakes: Okay, so these aren’t crab cakes in the traditional sense, but you can make a tasty plant-based version using hearts of palm or artichokes to mimic the texture of crab.
Seasonal twists: In the summer, I like to add a bit of fresh corn for sweetness, while in the fall, a sprinkle of smoked paprika gives the cakes a warmer, earthier flavor.

Serving suggestions: elevate your crab cakes

When I’m serving these for a special occasion, I love to plate them on a bed of arugula or mixed greens. A wedge of lemon on the side is a must, and a sprinkle of fresh herbs—like parsley or chives—adds a nice pop of color. For sides, you can’t go wrong with roasted vegetables or a simple coleslaw. If I’m feeling fancy, I’ll pair them with a light, citrusy salad to cut through the richness.

Drink pairings: what goes best with crab cakes?

I usually reach for something crisp and refreshing to balance the richness of the crab cakes. A chilled glass of Sauvignon Blanc or a light, citrusy beer like a Belgian-style wheat beer works beautifully. If you’re in the mood for cocktails, a classic gin and tonic with a slice of lime would be a fantastic match.

Leftovers: how to store and reheat

If you have leftovers (which is rare in my house!), you can store the crab cakes in an airtight container in the fridge for up to 3 days. To reheat, I recommend warming them in the oven at 350°F for about 10 minutes so they stay crispy. Microwaving works too, but they won’t be quite as crunchy.

Scaling the recipe: make more or less

This recipe makes about 15 crab cakes, but it’s easy to scale up or down depending on your needs. Just keep in mind that when doubling the recipe, the crab cakes might take a bit longer to brown if you overcrowd the pan. When making fewer, I still recommend refrigerating the mixture before shaping to help the cakes hold together.

Wrapping up: why you should give this recipe a try

These crab cakes are just the right balance of indulgent and simple. Whether you’re making them for a dinner party or a quiet night at home, they always feel special. The combination of tender crab, crunchy breadcrumbs, and that tangy lemon aioli is irresistible. Plus, they’re so versatile—whether you tweak the seasoning, try out a new dip, or experiment with a gluten-free version, there’s always room to play.

So, go ahead—give these crab cakes a try, and don’t be afraid to make them your own. You might just find that they become one of your go-to recipes, too.

FAQ

1. Can I use canned crab meat for crab cakes? Yes! While fresh crab is best, canned crab works in a pinch. Just make sure to drain it well and pick through for any shells.

2. How do I keep my crab cakes from falling apart? The key is to refrigerate the mixture before shaping and cooking. This helps the cakes firm up, making them easier to handle.

3. What’s the best oil to cook crab cakes in? A combination of olive oil and butter gives you the best of both worlds—rich flavor from the butter and a higher smoke point from the oil.

4. Can I bake crab cakes instead of frying them? Absolutely! Just place them on a baking sheet, brush with a little oil, and bake at 400°F for about 15 minutes, flipping halfway through.

5. What’s a good side dish for crab cakes? I love serving them with a light salad, roasted vegetables, or a refreshing coleslaw. Anything that balances the richness of the crab works great.