Crab is the star in this authentic Maryland-style crab cake recipe that is so flavorful and easy to make, with little filler and the best texture thanks to fresh jumbo lump crab meat.
I’m a seafood gal, but as much as I adore fish, shrimp, and other shellfish, I’ve gotta say for me, crab takes the cake. Whether it’s my favorite Dungeness crab legs, steamed Alaskan King crab legs, or this luxuriously creamy chilled corn and crab soup, crab is a real treat. As much as I enjoy crab though, I realized I was long overdue for a proper crab cake recipe. Well, I’m proud to report this crab cake recipe is everything I want in a crab cake. It’s loaded with fresh, jumbo lump crab meat (it’s all about those lumps, trust me!). They’re seasoned with Old Bay, butter, parsley, and a few other classic ingredients for an authentic Maryland crab cake flavor. A quick pan-fry ensures they’re perfectly crispy on the outside, and finishing them in the oven keeps the crab meat perfectly moist and tender.
Why You’ll Love This Recipe
- This simple crab cake recipe tastes like authentic Maryland-style crab cakes and contains very little filler so the crab meat can shine
- They have the perfect texture thanks to using jumbo lump crab meat and employing a mix of pan-frying and baking
- You can form the crabcakes up to 8 hours in advance to save time since they need time in the fridge to bind together
What’s in This Crab Cake Recipe
- Jumbo lump crab meat—I recommend using the freshest, best quality crab meat you can find
- Egg—helps the crab meat bind together so your crab cakes won’t fall apart
- Green onion—for freshness and color
- Mayonnaise—helps give the crab cakes a little richness, and some necessary fat (and fat=flavor)
- Parsley—for freshness and color
- Dijon mustard—for a subtle punch of flavor in the crab cakes
- Butter—just as the mayo does, a little butter imparts some fat and flavor
- Worcestershire sauce—for giving the crab cakes an excellent savory flavor
- Old Bay seasoning—(a seasoning must!)for that classic crab cake flavor
- Cayenne pepper—for the subtlest kiss of heat (optional)
- Panko bread crumbs—for filler (and binding) in our crab cakes, but also for dredging the crab cakes and giving them a crispy outer coating
- Canola or vegetable oil—for pan-frying
- Lemon wedges—for serving
- Tartar sauce—for serving
Find the complete recipe with measurements below.
How to Make This Crab Cake Recipe
- Prep the crab. Carefully pick through the crab meat for any shells and discard any shells.
- Make the crab cake seasoning. Whisk together the egg, green onion, mayonnaise, parsley, Dijon mustard, butter, Worcestershire sauce, Old Bay seasoning, and cayenne pepper in a large bowl.
- Make the crab cakes. Stir in ½ cup of the bread crumbs and mix well. Gently fold in the crabmeat with your hands or a spatula, mixing without breaking up the crab lumps.
- Shape the crab patties. Shape the crab mixture into 6 equal patties, using about ½ cup of crab meat for each.
- Dredge and refrigerate. Crush some panko bread crumbs into a fine crumb then dredge the patties, patting gently to cover. Cover and refrigerate the patties for 30 minutes up to overnight to firm up.Â
- Cook the crab cakes. Heat some oil in a large non-stick, oven-safe skillet over medium heat. Brown the crab cakes for about 2 minutes per side (use a fish spatula to flip them carefully). Then, transfer the skillet with the crab cakes into a 375°F oven so they can finish cooking (about 8-10 minutes). Serve with a squeeze of lemon juice and some tartar sauce.
FAQ and Recipe Tips
- What type of crab meat is best for crab cakes? Jumbo lump crab meat works best for these. That’s because it yields big, flaky, sweet lumps (which is what you want in a crab cake). Trust me, the lumps are what make these so good! Also, fresh crab meat is best; please don’t use frozen.
- Is it better to fry or bake crab cakes? Either method works great, but I actually prefer to use a blend of frying and baking. That’s because I’ve found that a quick pan-fry gives these crab cakes a nice crispiness without drying them out (since they’ll continue to cook gently in the oven). The result is crab cakes with a crispy exterior and tender interior—just the way they should be!
- I don’t recommend using frozen crab meat for this crab cake recipe. Use the freshest and best quality crab meat you can find.
- Take care not to overwork the crab cakes, but mix enough so that they hold together. You don’t want to shred the meat, otherwise the crab cakes will be mealy.
- You can use regular breadcrumbs in this recipe, however, avoid using fresh ones because they won’t absorb as well.
Ingredient Substitutions
- Change up your herbs (fresh tarragon, basil, or thyme would be great choices here)
- Add a little lemon zest
- I prefer the lighter texture and larger crumbs from panko, but you could certainly use regular bread crumbs if that’s what you have
- Swap the mayo for some sour cream or crème fraîche
- Add some minced roasted red pepper or sun-dried tomatoes (just be sure to drain thoroughly and pat dry very well with a paper towel)
- If you have a remoulade, romesco, or garlic aioli recipe you love, they would also be great dipping sauces for these
Storage Tips
These crab cakes are best enjoyed the day they’re made, and I don’t recommend freezing them. However, leftovers will keep stored in an airtight container in the refrigerator for 3-4 days. To reheat, gently
What to Serve With Crab Cakes
- Buttermilk Biscuits
- Classic Macaroni Salad
- The BEST Potato Salad
- Killer Garlic Fries with Rosemary
- The Best Creamy Coleslaw
- Arugula Salad with Shaved Parmesan
- Lemon Fettuccine Alfredo
- Roasted Asparagus with Hollandaise
The BEST Crab Cake Recipe
This simple crab cake recipe is so flavorful, easy to make, and can even be prepared in advance and cooked the next day.
Servings 4
Calories 300kcal
Ingredients
- 1 pound jumbo lump crab meat
- 1 egg
- ¼ cup minced green onion
- ¼ cup mayonnaise
- 2 tablespoons minced Italian flat-leaf parsley
- 1 tablespoon Dijon mustard
- 1 tablespoon melted butter
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon cayenne pepper
- 1 cup panko bread crumbs divided
- 3 tablespoons canola or vegetable oil
Instructions
- Carefully pick through the crab meat for any shells, sifting gently to keep the large lumps intact. Discard any shells.
- Whisk together the egg, green onion, mayonnaise, parsley, Dijon mustard, butter, Worcestershire sauce, Old Bay seasoning, and cayenne pepper in a large bowl. Stir in ½ cup of the bread crumbs and mix well. Gently fold in the crab meat with your hands or a spatula, mixing without breaking up the crab lumps.
- Shape the mixture into 6 equal patties, about ½ cup each. Crush the remaining ½ cup Panko into a fine crumb then dredge the patties, patting gently to cover. Cover and refrigerate the patties for 30 minutes up to overnight to firm up.
- Preheat the oven to 375°F. Heat the oil in a large non-stick, oven-safe skillet over medium heat. Carefully place the crab cakes in the skillet and cook until browned, about 2 minutes. Gently flip and cook the other side for 2 minutes. Transfer the skillet to the oven and bake for 8-10 minutes.
- Serve with a squeeze of lemon and tartar sauce.
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