Best-Ever Crab Cakes Recipe

Learn how to make the best crab cakes with this easy recipe that’s packed with fresh jumbo lump crab meat, seasoned to perfection, and pan-fried to golden brown crispiness. These classic homemade crab cakes are perfect for a quick dinner, appetizers, or an impressive party dish. Paired with tangy tartar sauce, fresh lemon wedges, or your favorite dipping sauce, these crab cakes deliver restaurant-quality flavor right in your kitchen.

Whether you’re looking for crab cake recipes that are simple, Maryland-style crab cakes, or crab cakes with panko breadcrumbs, this recipe has everything you need for a crowd-pleasing dish. Discover tips, substitutions, and serving ideas to make your crab cakes a standout at your next meal.

Ingredients

For the Crab Cakes:

• ⅓ cup mayonnaise
• 1 large egg, beaten
• 2 tbsp Dijon mustard
• 2 tsp Worcestershire sauce
• ½ tsp hot sauce
• Salt and freshly ground pepper, to taste
• 1 lb jumbo lump crab meat (check carefully for shells)
• ¾ cup panko breadcrumbs
• 2 tsp freshly chopped parsley
• Canola oil, for frying

For Serving:

• Lemon wedges
• Tartar sauce

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Instructions

1. Prepare the Wet Ingredients:
   In a small bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, and hot sauce until fully combined.
2. Mix the Crab Cake Base:
   In a medium bowl, gently combine the crab meat, panko breadcrumbs, and parsley. Season with salt and pepper to taste.
3. Combine Mixtures:
   Pour the wet ingredient mixture over the crab meat mixture. Gently fold the ingredients together until evenly blended, taking care not to break up the crab meat too much.
4. Shape the Patties:
   Divide the mixture into 8 equal portions and shape them into round patties.
5. Cook the Crab Cakes:
   Heat a large skillet over medium heat and add enough canola oil to lightly coat the bottom. Once the oil is hot, fry the crab cakes in batches for 5–6 minutes per side, or until golden brown and crispy. Remove and drain on a paper towel-lined plate.
6. Serve:
   Serve the crab cakes warm with fresh lemon wedges and a dollop of tartar sauce on the side.

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Tips

• Use fresh jumbo lump crab meat for the best flavor and texture.
• Handle the crab meat mixture gently to maintain the large crab pieces.
• Chill the patties in the refrigerator for 30 minutes before frying to help them hold their shape.
• Use a non-stick skillet to prevent the crab cakes from sticking during frying.

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Variations and Substitutions

• Bread Crumbs: Substitute panko with regular breadcrumbs or crushed saltine crackers for a different texture.
• Spices: Add Old Bay seasoning or smoked paprika for extra flavor.
• Sauce Options: Serve with remoulade or aioli instead of tartar sauce.
• Baking Option: Instead of frying, bake the crab cakes at 400°F for 15–18 minutes, flipping halfway through.

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FAQs

Can I make these ahead of time?
Yes, shape the patties and refrigerate them for up to 24 hours before cooking.

Can I freeze crab cakes?
Absolutely! Freeze uncooked crab cakes on a baking sheet until solid, then transfer to a freezer-safe bag. Cook from frozen, adding a few extra minutes per side.

What type of crab meat is best?
Jumbo lump crab meat is ideal for its sweet flavor and large chunks, but backfin or lump crab meat can also work.

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Serving Suggestions

• Pair with a light salad or coleslaw for a refreshing meal.
• Serve with roasted vegetables or crispy fries for a heartier dish.
• Accompany with a chilled white wine or an ice-cold beer.

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Why You’ll Love This Recipe

These crab cakes are packed with sweet, succulent crab meat and enhanced with just the right amount of seasoning. They are easy to make, irresistibly golden, and perfectly crispy. Whether as an appetizer or a main course, this recipe guarantees rave reviews every time!