Crab Cake Recipe

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The crab cake is one of the restaurant menus’ most popular seafood items. This cake comprises crab meat, egg, mayonnaise, bread crumbs, and seasonings. They are usually fried or baked.

Best Type Of Crabs For This Recipe

Regarding the type of crab meat, you could also use canned crab meat if you can’t find fresh lump crab meat. Look for a good quality brand of canned crab meat.

What About The Binder?

Some recipes call for crackers or bread crumbs as a binder, but I prefer to use mayonnaise. It adds creaminess and helps to bind everything together.

The Other Ingredients


The egg helps bind the crab cake together and gives it a little structure.

Dijon Mustard

I like adding a bit of Dijon mustard for flavor, but you could also use yellow mustard.

Worcestershire Sauce

A little Worcestershire sauce adds depth of flavor, but you could leave it out if you don’t have any.

Old Bay Seasoning

This is a must, in my opinion. It gives the crab cakes that excellent flavor. You could also use another type of seafood seasoning.


Adding a little chopped parsley for color and flavor would be awesome, but you could leave it out if you want.

Lemon Juice

A little lemon juice brightens the flavors and is an excellent addition.

Panko Bread Crumbs

I like to use panko bread crumbs because they are nice and crispy. You could also use regular bread crumbs.

Tips To Make The Best Crab Cakes

  • If baking the cakes, preheat the oven, so they cook evenly. Make sure to drain the crab meat well so that your cakes aren’t watery.
  • Be careful not to overmix the crab cake mixture, or your cakes will be tricky.
  • Use a light hand when forming the cakes to hold them together well.
  • When frying the cakes, ensure the oil is hot before adding them. This will help prevent sticking and ensure they get nice and crispy.

Baked Or Fried?

This is up to you. I think fried crab cakes are the best, but baked crab cakes are good too. If you’re going to fry them, use a light hand when adding them to the hot oil, so they don’t stick and fall apart. If you’re baking them, preheat the oven so that they cook evenly.

Variations Of This Recipe

If you want to change up this recipe, here are some ideas:

  • Add some chopped green onions or chives to the mixture.
  • Try using Old Bay seasoning instead of seafood seasoning.
  • Add a teaspoon of hot sauce to the mixture for a bit.
  • Use regular bread crumbs instead of panko bread crumbs. 
  • Try adding a little bit of shredded cheddar cheese to the mixture.

How To Serve Crab Cakes

  • These crab cakes are delicious served with a simple remoulade or tartar sauce.
  • They would also be good with a dipping sauce made of mayonnaise, lemon juice, and Worcestershire sauce.
  • If you want to keep it simple, serve them with lemon wedges.

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Crab Cake Recipe

This crab cake recipe is easy to make and yields delicious, crispy cakes. Also, if you are looking for a reliable crab cake recipe, this is the one!
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Appetizer
Cuisine American
Servings 4
Calories 339 kcal


  • Frying pan
  • Electric Oven


  • 1 lb lump crab meat drained
  • 0.5 cup mayonnaise
  • 1 egg beaten
  • 1 tbsp dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tsp old bay seasoning
  • 0.25 cup parsley chopped
  • 1 tbsp lemon juice
  • 0.5 cup panko bread crumbs


  • Mix all of the ingredients except for the crab meat in a large bowl.
  • Gently fold in the crab meat until everything is evenly mixed.
  • Form the mixture into small cakes and place them on a baking sheet.
  • Refrigerate for at least 30 minutes so that they firm up.
  • Bake in a preheated oven to 350°F.
  • To cook, heat a large skillet over medium heat and add oil. Add the crab cakes to the hot oil and cook for 2-3 minutes per side until golden brown and crispy.
  • Serve with your favorite sauce.



    Serving Suggestions

    • Serve with a simple remoulade sauce or tartar sauce.
    • These would be perfect with the proper dipping sauce made of mayonnaise.

    Storing Suggestions

    These crab cakes can be stored in the fridge for up to 3 days. Freeze these crab cakes for up to 3 months. To reheat, place them on a baking sheet and bake at 350°F until heated.


    Calories: 339kcalCarbohydrates: 7gProtein: 24gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 100mgSodium: 1293mgPotassium: 314mgFiber: 1gSugar: 1gVitamin A: 124IUVitamin C: 10mgCalcium: 86mgIron: 2mg
    Keyword Crab Cake
    Tried this recipe?Let us know how it was!

    FAQs Related To Crab Cake Recipe

    What Is The Best Type Of Crab Meat To Use For This Recipe?

    The best type of crab meat to use for this recipe is fresh lump crab meat. If you can’t find that or don’t want to spend the money on it, you could also use canned crab meat. Look for good quality in this case.

    Is It Better To Fry Or Bake Crab Cakes?

    This is really up to you. I think fried crab cakes are the best, but baked crab cakes are good too. 

    Can I Make These Crab Cakes Ahead Of Time?

    Yes, it is possible to make them ahead of time. Just place them on a baking sheet and refrigerate them until you are ready to cook them. If you bake them, you may need to add a few minutes to the cooking time.

    Wrap Up

    This crab cake recipe is easy to make and yields delicious, crispy cakes. Try it out, and let me know how it turns out in the comments below!