Bursting with lump crab meat, and flavored to perfection, these homemade crab cakes are crispy on the outside and tender and juicy on the inside, while being lower in calories than most recipes. They are absolute perfection, especially when served with a side of homemade tartar sauce.
The difference between a good crab cake and a great crab cake all comes down to the details. And this recipe for Crab Cakes knocks it out of the park in terms of flavor, texture, and ease!
Why This is The Best Crab Cake Recipe
- Lump crab meat is the star. If I am going to enjoy Crab Cakes, I want to enjoy the taste of crab--not the fillers. In this recipe for crab cakes, the fillers simply work to just work to enhance, not overwhelm, the delicate flavor of the crab--just the way it should be.
- Crispy, not greasy. Instead of being deep-fried, these crab cakes are coated with panko breadcrumbs and then lightly pan-fried, leaving them crispy, yet not at all heavy or greasy.
- Perfect texture. From the tender crab to the crispy coating to the moist interior, these crab cakes are delicate, yet hearty.
- Lower in fat and calories. Circling back to the fact that these crab cakes are not deep-fried, nor are they stuffed with tons of mayonnaise and breadcrumbs, they have fewer calories and less fat than traditional crab cake recipes.
- Can be baked or fried. You can opt to either bake or pan-fry the crab cakes. I prefer the texture when pan-fried, but the Baked Crab Cakes are still pretty delicious and do save a few extra calories compared to the pan-fried Crab Cakes.
- Better than restaurant crab cakes. Seriously! Because crab is the star and these crab cakes, the flavor just can't be beaten!
Ingredients for Homemade Crab Cakes
- Crab: Be sure to use fresh lump crab meat or frozen defrosted crab meat. Both Dungeness and Blue Crab are great options. If using jumbo lump crab meat, you will need to slightly chop it up before adding the crab cake batter, as the crab cakes won't hold together if the chunks of meat are too large. See more on the variety of crab best for making crab cake below.
- Bread Crumbs: This recipe uses breadcrumbs in the filler and as a light coating. Panko is the best option, as it will keep the cakes' interior light and the exterior crispy.
- Shallot: Instead of using both an onion and garlic, I love using minced shallots in crab cakes. The shallot will add mild notes of onion and garlic, without overwhelming the delicate flavor of the crab.
- Red Bell Pepper: A little bit of red bell pepper adds freshness and texture to the crab cakes. I would not recommend using green bell peppers, but feel free to use orange or yellow bell peppers, as they have a similar flavor as red bell peppers.
- Mayonnaise: This recipe uses only a small amount of mayonnaise, which adds moisture and creaminess to the crab cake. Use full-fat or reduced-fat mayonnaise, not fat-free, or Miracle Whip for the best flavor.
- Lemon: Use the juice of a FRESH lemon, not jarred lemon juice. Jarred lemon juice has an artificial, bitter aftertaste.
- Old Bay: Old Bay Seasoning is the perfect blend of seasonings for these crab cakes. Use store-bought or homemade Old Bay Seasoning.
- Hot Sauce: You can omit the hot sauce to reduce the heat level of these crab cakes if desired.
What Type of Crab is Best for Crab Cakes?
When it comes to making crab cakes, you want to look for fresh lump crab meat. You can purchase this from a seafood market or it can be found by the seafood counter at your local grocery store. It is best to purchase crab meat that is labeled hand-picked. Which simply means someone else has gone through the meat to check for cartilage and shells. That said, I think it is always best to pick through the meat yourself to ensure that all shells and/or cartilage are removed.
Depending on where you live, you may find Maryland Blue Crab or Dungeness Crab, which both are delicious in crab cakes. But regardless of the variety, fresh is best! You do NOT want to use canned crab meat (found next to canned tuna and salmon) when making crab cakes, as the flavor will not be nearly as good. In a pinch, use defrosted, frozen lump crab meat.
∗ Tips for the Best Crab Cakes ∗
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
- Check the crab for claws and cartilage. Even when purchasing crab that is labeled hand-picked, it is always best to pick through the meat yourself to ensure that all shells and/or cartilage are removed.
- Saute the shallot and peppers. To develop flavor and soften the shallot and pepper, lightly saute the minced pepper and shallot in a bit of oil in a large saute pan until just beginning to soften. Don't be tempted to add the shallots and bell pepper raw to the crab cake mixture, as this will throw off the texture.
- Chill the prepared crab cakes. The secret to keeping crab cakes intact when cooking is to thoroughly chill the crab cakes before cooking. Once your crab cakes have been shaped, refrigerate for at least 30 minutes, or up to 24 hours before frying or baking them.
- Coat in breadcrumbs right before cooking. To give our crab cakes a crispy exterior, we want to coat them in a thin layer of panko breadcrumbs. This forms an irresistible crunchy exterior.
- Pan-fry the crab cakes in batches. If you opt to pan-fry instead of baking the crab cakes, be sure to not overcrowd the skillet, or the crab cakes will steam instead of crisp. So depending on the size of your skillet, it is best to work in batches.
Storage & Serving Instructions
- To Serve: It is best to serve crab cakes immediately after pan-frying or baking. They make a great appetizer when served with a side of tartar sauce or hot sauce. But they are also fabulous served on a toasted bun with tartar sauce, lettuce, and tomato for a Crab Cake Sandwich.
- To Store: Leftover crab cakes can be stored in an airtight container once cooled for up to 3 days in the refrigerator. To reheat, broil the crab cakes for 1-2 minutes per side or heat in a 400-degree F oven for 5 minutes. You don't want to microwave the crab cakes, as they will become soggy.
How to Prepare Crab Cakes in Advance
If you would like to prepare Crab Cakes in advance, you have two options.
- Up to 24 hours in advance. Prepare and shape the crab cakes and place them on a parchment-lined baking sheet. Cover with plastic wrap and refrigerate for up to 24 hours. When ready to cook the crab cakes, remove them from the refrigerator and coat them in the bread crumbs and pan-fry or bake as directed.
- Up to 1 month in advance. Prepare and shape the crab cakes as directed. Place them on a parchment-lined baking sheet and freeze for 2-3 hours, or until firm. Place the frozen crab cakes into a freezer-safe container and freeze for up to 1 month. Defrost the crab cakes in the refrigerator overnight before breading and cooking as directed.
More Holiday Appetizers
- Antipasto Skewers
- Stuffed Mushrooms
- Bacon Wrapped Dates
- Easy Homemade Sausage Balls
- Christmas Deviled Eggs
- Baked Brie
If you enjoyed this recipe for Crab Cakes, I would love for you to leave a review and a comment below.
Crab Cakes
Lump crab meat is the star in these Crisp Crab Cakes. Made with fewer calories than most recipes, these crab cakes still have a crisp exterior cake, with a tender, moist interior and are full of flavor.
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Servings: 8
Calories: 137kcal
Ingredients
- 1 ½ tablespoon oil divided
- 1 shallot minced
- ½ cup finely chopped red bell pepper
- 1 cup Panko breadcrumbs divided
- 1 large egg lightly beaten
- 2 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 2 teaspoon dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon Old Bay seasoning
- ½ teaspoon hot sauce
- 1 pound lump crab
- Lemon wedges for serving
Instructions
- Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the shallot and pepper to the oil and cook for 3-4 minutes or until just softened. Remove the peppers and shallots to a small mixing bowl and allow to cool slightly.
- In a large mixing bowl, mix together ½ cup panko with the egg, mayonnaise, Worcestershire, mustard, lemon juice, Old Bay, and hot sauce. Add in the pepper and shallot mixture and crab meat and fold together until just combined.
- Shape the mixture into 8 crab cakes, about ⅓ cup mixture each. Place onto a tray and refrigerate the crab cakes for at least 30 minutes, or up to 24 hours before pan-frying.
- Remove the crab cake from the refrigerator and coat each side of each crab cake with the remaining ½ cup panko.
- To pan-fry the crab cakes (preferred) Heat ½ tablespoon of oil in a large nonstick skillet over medium-high heat. Once the oil is heated, add 4 crab cakes to the skillet and pan-fry for 4 minutes per side, or until golden. Remove the crab cakes to a platter. Add the remaining ½ tablespoon oil to the pan and repeat with the 4 remaining crab cakes.
- To bake the crab cakes, place the prepared crab cakes onto a sheet pan that has been sprayed with an olive oil cooking spray. Lightly spray the exposed surfaces of the crab cakes with additional cooking spray. Bake at 450 degrees F for 7 minutes, remove from the oven and flip the crab cakes, lightly spray again with cooking spray and then return to the oven to continue baking for 5-6 minutes, or until the exterior is golden brown.
- Serve with lemon wedges and tartar sauce if desired.
Notes
Crab: Be sure to use fresh lump crab meat or frozen defrosted crab meat. Dungeness or Blue Crab are both delicious. I would also STRONGLY recommend picking through the crab meat to be sure all shells and cartilage are removed.
Storage: Leftover crab cakes can be stored in an airtight container once cooled for up to 3 days in the refrigerator. To reheat, broil the crab cakes for 1-2 minutes per side or heat in a 400-degree F oven for 5 minutes.
Nutrition
Calories: 137kcal | Carbohydrates: 7g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 588mg | Potassium: 161mg | Fiber: 1g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 1mg
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Carm
I too feel crabmeat is pricey so I used the imitation crabmeat. I couldn’t form the mixture into a cake it fell apart! Loved the flavor though.
Kristen Chidsey
Hi Carm! I am so happy to hear you loved the flavor. I understand using imitation crabmeat, but the moisture content may have been a bit different than real crabmeat. I would suggest trying to add another egg if you can't get the mixture to form into cakes 🙂
Tammie Rainworst
My family devoured these! I was surprised how easy they are to make!
Kristen Chidsey
I am so happy to hear your family enjoyed!
Toni
I love these crab cakes!! It was so good and so easy! Thanks!
Chastity
The texture and flavor of these crab cakes are just so amazing, I love everything about them!
Bill
Since real crab is pretty pricey and I've been jonesing for crab cakes I'm wondering if you've ever considered using surimi as a crab substitute?
Kristen Chidsey
I haven't but if you give it a try, please let me know how it goes.