Classic Crab Cakes Recipe
Nothing says coastal comfort food quite like Classic Crab Cakes. These golden patties manage to be both luxuriously tender inside and irresistibly crisp outside, with the sweet flavor of real crab shining through in every bite. Whether you’re serving them as crowd-pleasing appetizers or turning them into the star of your dinner plate, Classic Crab Cakes evoke seaside breezes and meal-time memories with every forkful. Let’s dive in and make this beloved dish together!
Ingredients You’ll Need
Gathering just the right ingredients is the key to these Classic Crab Cakes. Each element plays a role—some lending creamy richness, others adding crunch, bright flavor, or a hint of spice. The simplicity lets the crab always take center stage, while all the extras become quiet, perfect partners.
- Lump crab meat: Delicate and sweet, the star of Classic Crab Cakes; pick it over gently for shells—it’s worth the effort!
- Breadcrumbs (preferably panko): Offer structure and a light, crispy texture that sets these cakes apart.
- Mayonnaise: Binds everything together and keeps the interior moist and soft.
- Large egg (lightly beaten): Acts as a gentle binder, helping the cakes hold their shape without becoming dense.
- Dijon mustard: Adds just enough tang and zip to brighten every bite.
- Worcestershire sauce: Lends nuanced, savory depth and a faint touch of umami.
- Fresh lemon juice: Perks up the seafood’s natural sweetness and brightens the whole dish.
- Old Bay seasoning: The classic East Coast touch of spice—don’t skip it!
- Chopped fresh parsley: A pop of green color and fresh flavor that lifts every bite.
- Green onions (finely chopped): Offer mild onion flavor and a bit of subtle crunch.
- Salt and black pepper: Essential for seasoning—taste as you go!
- Unsalted butter (for frying): Provides richness and that beautiful golden crust.
- Vegetable oil (for frying): Keeps the butter from burning and ensures perfectly crisp results.
How to Make Classic Crab Cakes
Step 1: Mix the Ingredients Gently
Start by reaching for your biggest mixing bowl. Place in the lump crab meat, making sure to remove any sneaky bits of shell. Add the panko breadcrumbs, mayonnaise, lightly beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, chopped parsley, and green onions. Sprinkle with salt and pepper. Using a spatula or your clean hands, gently fold the ingredients together. The secret here is not to overmix—you want chunks of crab to stay intact for that unmistakable texture in true Classic Crab Cakes.
Step 2: Shape and Chill the Patties
Scoop out portions of the mixture and shape them into patties about an inch thick—aim for 6 to 8 cakes, depending on the size you prefer. Set them on a plate and cover with plastic wrap. Pop them into the refrigerator for at least 30 minutes. This chilling step is crucial: it firms the patties so they’ll keep their shape when you cook them, making them easy to flip and deliciously browned, not crumbly.
Step 3: Pan-Fry to Golden Perfection
Place a large skillet over medium heat and add the unsalted butter along with the vegetable oil. Once they’re hot and shimmering, arrange the crab cakes carefully in the skillet. Cook each for 3 to 4 minutes per side, letting that lovely crust form before you turn them. You’re looking for a golden brown finish and a heated-through center—resist the urge to fuss with them too much while frying! Transfer the finished Classic Crab Cakes to a plate lined with paper towels to blot away any excess oil.
Step 4: Serve and Savor
When your crab cakes are hot and crisp, serve them right away with lemon wedges, tartar sauce, or a quick homemade remoulade. The contrast of warm, rich crab against the bright, tangy sauce is absolute perfection. These are at their best fresh from the skillet, but they’re pretty irresistible at room temperature, too!
How to Serve Classic Crab Cakes
Garnishes
The right garnish can make Classic Crab Cakes feel like true restaurant fare. Fresh lemon wedges are a must, delivering an instant boost of brightness. Scatter a little extra chopped parsley over the tops for color, or even a sprinkle of chives for a delicate onion flavor. If you want to get extra fancy, a small dollop of homemade remoulade or a spoonful of tangy tartar sauce is never out of place.
Side Dishes
What pairs well? For a classic meal, serve these crab cakes alongside a crisp green salad tossed with vinaigrette or a heap of vinegar-dressed slaw. Steamed asparagus, roasted potatoes, or buttery corn on the cob also bring out the best in Classic Crab Cakes. For a lighter touch, try them atop a bed of mixed greens or arugula with a squeeze of lemon.
Creative Ways to Present
Dare to do something different? Turn Classic Crab Cakes into sliders for parties, tucked inside small rolls with lettuce and spicy mayo. Or serve mini versions atop crostini for a sophisticated appetizer. You can even use them as the centerpiece of a seafood Benedict, set on English muffins and topped with poached eggs and hollandaise.
Make Ahead and Storage
Storing Leftovers
Store any leftover crab cakes wrapped tightly or in an airtight container in the refrigerator. They’ll stay delicious for up to 2 days. A quick note: the texture is always best right after frying, but leftovers can still be delightful with the right reheating method.
Freezing
Crab cakes freeze surprisingly well! After shaping your patties (but before cooking), arrange them on a baking sheet and freeze until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. If you want to freeze cooked cakes, let them cool completely first, then wrap tightly. Thaw overnight in the refrigerator before reheating.
Reheating
To bring the magic back to leftover or thawed crab cakes, reheat them in a 350°F oven for about 10 minutes, or until warmed through. A quick blast in a hot skillet also revives the crispy surface. Avoid microwaving if possible, as it can make them a little soggy.
FAQs
Can I use canned or imitation crab for Classic Crab Cakes?
You can use canned crab in a pinch, just make sure to drain it well and pick over for shells, but imitation crab won’t deliver quite the same flavor or texture. For truly memorable Classic Crab Cakes, splurge on real lump crab meat if you can.
What’s the best way to keep the crab cakes from falling apart?
The secret is gentle mixing (don’t overwork the mixture), proper chilling, and using enough binder from the egg and mayo. Chilling makes a huge difference in helping Classic Crab Cakes hold their shape during frying.
Can I make the mixture ahead of time?
Absolutely! Prep the crab mixture, shape the cakes, and cover them tightly. Store in the refrigerator for up to 24 hours before frying. This makes Classic Crab Cakes perfect for prepping ahead of brunches or dinners.
Is it possible to make these gluten-free?
Yes! Just substitute gluten-free panko breadcrumbs or even finely crushed gluten-free crackers. Every other ingredient in Classic Crab Cakes is naturally gluten-free, so it’s an easy swap.
What sauces go best with Classic Crab Cakes?
Classic options include homemade tartar sauce, remoulade, or a simple squeeze of lemon. For something a little special, try spicy aioli or a yogurt-based herb sauce to complement the sweet, tender crab.
Final Thoughts
If you’re seeking a surefire way to impress friends and treat yourself to something truly special, give these Classic Crab Cakes a try. The process is simple and rewarding, and the end result is a plateful of golden, flavor-packed cakes that taste like a mini escape to the coast. Dive in and enjoy—these are destined to become a new favorite in your recipe rotation!
Print
Classic Crab Cakes Recipe
- Total Time: 55 minutes (includes chilling)
- Yield: 6–8 crab cakes 1x
- Diet: Non-Vegetarian
Description
These classic crab cakes are a seafood lover’s delight, featuring tender lump crab meat seasoned with a blend of herbs and spices, pan-fried to golden perfection. Serve them as an elegant appetizer or a light main course.
Ingredients
Crab Cakes:
- 1 pound lump crab meat (picked over for shells)
- 1/2 cup breadcrumbs (preferably panko)
- 1/4 cup mayonnaise
- 1 large egg (lightly beaten)
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Old Bay seasoning
- 2 tablespoons chopped fresh parsley
- 2 green onions (finely chopped)
- Salt and black pepper to taste
- 2 tablespoons unsalted butter (for frying)
- 1 tablespoon vegetable oil (for frying)
Instructions
- Mix Ingredients: In a large bowl, gently combine crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, parsley, and green onions. Season with salt and pepper.
- Shape Patties: Form the mixture into 6–8 patties, about 1 inch thick. Refrigerate for at least 30 minutes.
- Cook: Heat butter and oil in a skillet. Cook crab cakes for 3–4 minutes per side until golden brown.
- Serve: Drain on paper towels and serve warm with lemon wedges or sauce.
Notes
- For a lighter option, bake the crab cakes at 400°F (200°C) for 12–15 minutes, flipping halfway through.
- You can use crushed saltine crackers instead of breadcrumbs for a traditional texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 210
- Sugar: 1g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 85mg
