Classic Crab Cakes

This Classic Crab Cakes recipe is guaranteed to be a family favorite. I make them for holidays or special occasions and they never last long. This recipe calls for juicy jumbo lump and regular lump crab meat with very little filler. Resulting in the tastiest crab cake recipe around.

Serve these crab cakes with remoulade, fresh lemon wedges or tartar sauce. You could also serve them on buttery toasted slider buns for a delicious crab cake sandwich. No matter how you serve them, a chilled glass of chardonnay on the side would be the perfect pairing.

Why You’ll Love This Recipe

Easy to make. This recipe is easy to make and loaded with flavor.

Impressive. Anytime someone serves crab cakes it is always so impressive!

Versatile. You can make mini crab cakes or regular sized crab cakes. Either way, they will be delicious.

Recipe Ingredients

Crab: For this recipe, I highly recommend using a combination of jumbo lump crab meat an d lump crab meat. If you cannot find jumbo lump, regular lump, backfin or claw meat works fine.

Just know, backfin is made of smaller pieces which will result in a slightly different texture and taste. While claw meat is stronger flavored and darker in color which will also result in a slightly different taste and texture.

Breadcrumbs: Option to make your own fresh breadcrumbs for this recipe. Simply remove the crust from fresh or slightly stale white bread and discard it. Add the remaining center of the bread to a food processor. Pulse until its breaks down into small pieces.

You will be left with light an dairy fresh breadcrumbs that taste great. Alternatively, you can use panko breadcrumbs. However, you will need less panko since it is more dry.

Dressing: To form the dressing combine, mayonnaise, Dijon mustard, fresh squeezed lemon juice, Worcestershire sauce, eggs, onion powder, garlic powder, dried parsley, kosher salt, and cracked black pepper. Mix well using a whisk.

Pro Tip for Crab Cakes

After you prepare the cake crab mixture it is very important cover and refrigerate the mixture for at least 30 minutes before pan frying them. This allows the crab meat to setup and helps prevent the crab cakes from falling apart when cooking.

You can even prepare the crab cake mixture 24 hours in advance as long as you keep it covered and refrigerated.

Expert Tips and Cooking Methods for Crab Cakes

Pan Fry

Pan frying is one way you can cook your crab cakes. I like pan frying them because you get a golden brown crispy outside that tastes so good. When pan frying, you will need to slightly flatten the patties so that the crab cake cooks evenly and the center heats through.

I also like to fry my crab cakes in butter, but a neutral oil will work great too. Fry the patties for 3-5 minutes per side. If they are getting too brown, reduce the heat. Larger crab cakes may require more cooking time.

Oven Bake

As an alternative to pan frying the crab cakes, you can also oven bake them. Spray a baking tray with nonstick cooking spray and add the patties. Option to use parchment paper instead.

Bake the crab cakes for approximately 13-15 minutes at 400 degrees. Be sure to keep an eye on the bottom of the cakes so they do not get too crispy. Option to flip them halfway through. You’ll want the internal temperature to reach 160 degrees Fahrenheit to ensure doneness. Larger patties may require more cooking time.

How to Make Classic Crab Cakes

Remove and discard the crust from 8-10 slices of white bread. Buzz the bread in a food processor to form breadcrumbs. You’ll need roughly 1.5 – 1.75 cups of fresh breadcrumbs total. Set aside.

In a large mixing bowl combine mayonnaise, Dijon mustard, Worcestershire sauce, fresh squeezed lemon juice, egg, kosher salt, cracked black pepper, onion powder, garlic powder, and dried parsley. Whisk well.

Add the drained jumbo lump and lump crab meat to the dressing. Gently fold everything together trying to not break the jumbo lump crab meat. Next, gently fold in the homemade breadcrumbs. Cover and refrigerate for a minimum of 30 minutes.

Option to use panko breadcrumbs instead. You’ll only need 1 – 1.25 cups. Start with one cup and see how it feels.

Pan Frying

Heat an 11-inch nonstick skillet over medium / low heat. Add butter and begin pan frying the crab cakes. Cook for 3-5 minutes per side. If they get too brown, reduce the heat to low. Larger crab cakes may require more cooking time.

Oven Baking

Preheat the oven to 400 degrees. Spray a baking tray with non-stick cooking spray.

Add the crab cakes to the tray and bake for 13-15 minutes. Larger crab cakes may require more time. You want the internal temperature to reach 160 degrees Fahrenheit to ensure doneness. Option to flip halfway to prevent the any one side from getting too brown.

Storage

Store any leftovers in an airtight container in the refrigerator for up to four days. Reheat in a hot pan on the stove or in the microwave.

Option to freeze your cooked or uncooked crab cakes as well. It’s better to freeze uncooked crab cakes as they will last longer.

Frequently Asked Questions

Other Seafood Recipes to Consider Trying

• Spicy Crab Cakes
• Ahi Tuna Poke Recipe
• Four Ingredient Salmon Burgers
• Linguini with Crab