Classic Homemade Crab Cakes
Introduction
Few dishes feel as indulgent yet approachable as homemade crab cakes. With their golden crust, tender interior, and a balance of savory seasoning and fresh crab flavor, they’re a true coastal classic. This recipe uses lump crab meat, creamy mayo, fresh herbs, and a touch of spice for crab cakes that are crisp on the outside and melt‑in‑your‑mouth inside. Perfect for holidays, dinner parties, or a weeknight treat, these crab cakes are versatile and always crowd‑pleasing.
Why You’ll Love This Recipe
Restaurant quality at home: Crispy, flavorful, and elegant.
Versatile cooking methods: Bake for lighter cakes or pan‑fry for extra crispiness.
Customizable: Adjust seasonings to suit your taste.
Perfect for entertaining: Make ahead and chill until ready to cook.
Ingredients
1 container lump crab meat (about 1 lb)
½ cup mayonnaise
½ onion, finely diced
½ red bell pepper, finely diced
1 tsp garlic, minced
2 large eggs
Fresh parsley, chopped (about 2 tbsp)
Few dashes Old Bay hot sauce
Few dashes Worcestershire sauce
Juice of ½ lemon
Old Bay seasoning, to taste
Cajun seasoning, to taste
Salt‑free seasoning blend, to taste
1 cup crushed Ritz crackers or breadcrumbs
Butter and oil, for pan‑frying
Step‑by‑Step Instructions
Step 1: Prepare the Mixture
In a large bowl, combine mayonnaise, onion, red bell pepper, garlic, parsley, eggs, hot sauce, Worcestershire sauce, lemon juice, and seasonings. Mix until smooth.
Step 2: Add Binder
Stir in crushed Ritz crackers or breadcrumbs until mixture thickens.
Step 3: Fold in Crab
Gently fold in lump crab meat, being careful not to break up the chunks.
Step 4: Shape & Chill
Form mixture into patties (about 8 medium or 12 small). Place on a tray, cover, and refrigerate for at least 1 hour.
Step 5: Cook
Bake: Preheat oven to 350°F (175°C). Bake crab cakes on a parchment‑lined sheet for 20–25 minutes, until golden.
Pan‑Fry: Heat butter and oil in skillet over medium heat. Fry crab cakes 3–4 minutes per side until crisp and golden brown.
Step 6: Serve
Serve hot with lemon wedges, tartar sauce, or remoulade. Garnish with fresh parsley.
Cooking Tips
Chill patties before cooking—this helps them hold shape.
Use lump crab meat for the best texture and flavor.
Don’t overmix—keep crab pieces intact for a luxurious bite.
Pan‑frying gives the crispiest crust, but baking is lighter.
Variations
Spicy Kick: Add diced jalapeños or extra hot sauce.
Southern Style: Use cornbread crumbs instead of Ritz crackers.
Mini Crab Cakes: Make bite‑sized versions for appetizers.
Gluten‑Free: Use gluten‑free breadcrumbs or crushed rice crackers.
Serving Ideas
Pair with coleslaw and roasted potatoes for a full meal.
Serve as sliders with brioche buns and aioli.
Add to brunch platters with poached eggs and hollandaise.
Present as elegant appetizers with remoulade dipping sauce.
FAQs
Q: Can I make crab cakes ahead of time?
Yes! Shape and chill patties up to 24 hours before cooking.
Q: Can I freeze crab cakes?
Yes, freeze uncooked patties for up to 1 month. Thaw before cooking.
Q: What’s the best crab to use?
Lump crab meat is ideal, but claw meat works for budget‑friendly cakes.
Q: How do I keep crab cakes from falling apart?
Chilling and using enough binder (breadcrumbs) helps them hold together.
Nutrition (Approx. per crab cake)
Calories: 210
Protein: 14g
Carbohydrates: 10g
Fat: 12g
Final Thoughts
These Classic Homemade Crab Cakes are a true treat—crispy, flavorful, and packed with fresh crab. Whether baked or pan‑fried, they’re perfect for entertaining or indulging at home. With simple ingredients and a few tips, you’ll have crab cakes that rival any restaurant.