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Dive into the world of seafood with my best homemade crab cake recipe. The flavorful crab meat, carefully chosen ingredients, and our special cooking tips make these crab cakes an unmatched culinary experience.
Type of Cuisine:
American
Prep Time: 20 Minutes.
Cook Time: 15 Minutes
How Many Servings?
6-9 Crab Cakes
Ingredients:
1X
2X
3X
Adjust Servings
| 1 lb fresh jumbo lump crab meat | |
| 2 tablespoons mayonnaise | |
| 2 teaspoons Dijon mustard | |
| 1 tablespoon Worcester sauce ( Worcestershire) | |
| 2 eggs | |
| 1 teaspoon old bay seasoning | |
| 1/2 cup plain bread crumbs or panko | |
| 1 Zest and juice of lemon | |
| 2 tablespoons chopped Italian parsley | |
| 1 small jalapeno, finely chopped | |
| 1 small shallot, finely diced | |
| 5 roasted garlic cloves minced | |
| 1/2 teaspoon salt | |
| 1/4 teaspoon black pepper | |
| 1/4 cup vegetable oil |
Tartar sauce (whisk all the ingredients in one bowl and keep in the fridge until ready to use)
| 1 cup mayonnaise | |
| 2 teaspoons Dijon mustard | |
| 1 lemon zest and half of lemon juice | |
| ½ teaspoon old bay seasoning | |
| 1 tablespoon chopped Italian parsley | |
| ½ shallots (diced, finely) | |
| ¼ teaspoon paprika | |
| 3 cloves garlic (roasted and mashed) |
Preparation
1
Mix the Crab Cake Ingredients
In a medium-sized bowl, combine all the crab cake ingredients. Using a gentle folding motion with a spatula or large spoon, carefully mix everything together just until combined. Be careful not to break up those beautiful, large chunks of crab meat—they're what make these crab cakes special and give you that luxurious texture in every bite.
In a medium-sized bowl, combine all the crab cake ingredients. Using a gentle folding motion with a spatula or large spoon, carefully mix everything together just until combined. Be careful not to break up those beautiful, large chunks of crab meat—they're what make these crab cakes special and give you that luxurious texture in every bite.
2
Shape and Chill the Crab Cakes
Divide the mixture into your desired portions—I like to make nine smaller cakes (about 2.5 oz each) for appetizers or six larger ones for main course servings. Gently shape each portion into a patty about ¾-inch thick, being careful not to compress them too much. Arrange the cakes on a parchment-lined baking sheet, making sure they don't touch each other. Refrigerate for at least one hour (or up to 4 hours if you're prepping ahead). This chilling time is crucial—it allows the ingredients to bind together so your crab cakes hold their beautiful shape during cooking instead of falling apart.
Divide the mixture into your desired portions—I like to make nine smaller cakes (about 2.5 oz each) for appetizers or six larger ones for main course servings. Gently shape each portion into a patty about ¾-inch thick, being careful not to compress them too much. Arrange the cakes on a parchment-lined baking sheet, making sure they don't touch each other. Refrigerate for at least one hour (or up to 4 hours if you're prepping ahead). This chilling time is crucial—it allows the ingredients to bind together so your crab cakes hold their beautiful shape during cooking instead of falling apart.
3
Pan-Fry the Crab Cakes
Preheat a large nonstick skillet over medium heat and add about 2-3 tablespoons of vegetable oil (enough to coat the bottom of the pan lightly). Once the oil is shimmering and hot—test it by dropping in a tiny bit of the mixture; it should sizzle immediately—carefully place the crab cakes into the skillet, leaving space between each one. Cook undisturbed for about 3 minutes until the bottom is golden brown and crispy. Gently flip each cake using a wide spatula and cook the other side for another 3 minutes until equally golden.
Preheat a large nonstick skillet over medium heat and add about 2-3 tablespoons of vegetable oil (enough to coat the bottom of the pan lightly). Once the oil is shimmering and hot—test it by dropping in a tiny bit of the mixture; it should sizzle immediately—carefully place the crab cakes into the skillet, leaving space between each one. Cook undisturbed for about 3 minutes until the bottom is golden brown and crispy. Gently flip each cake using a wide spatula and cook the other side for another 3 minutes until equally golden.
4
Make the Tartar Sauce
While the crab cakes are chilling, whisk together all the tartar sauce ingredients in a small bowl until smooth and well combined. Cover tightly and refrigerate until ready to serve—at least 30 minutes is ideal to allow the flavors to meld and develop. The sauce can be made up to 2 days ahead, which is perfect for party prep!
While the crab cakes are chilling, whisk together all the tartar sauce ingredients in a small bowl until smooth and well combined. Cover tightly and refrigerate until ready to serve—at least 30 minutes is ideal to allow the flavors to meld and develop. The sauce can be made up to 2 days ahead, which is perfect for party prep!
5
Serve and Enjoy
Once the crab cakes are golden brown and crispy on the outside, warm and tender on the inside, transfer them to a serving platter. Serve immediately while they're hot alongside the chilled tartar sauce. The contrast of warm, crispy crab cakes with cool, tangy tartar sauce is absolutely irresistible! Garnish with lemon wedges and fresh parsley if desired, and watch them disappear!
Once the crab cakes are golden brown and crispy on the outside, warm and tender on the inside, transfer them to a serving platter. Serve immediately while they're hot alongside the chilled tartar sauce. The contrast of warm, crispy crab cakes with cool, tangy tartar sauce is absolutely irresistible! Garnish with lemon wedges and fresh parsley if desired, and watch them disappear!
Recipe Tips & Suggestions
How do I store and reheat leftover crab cakes?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in an oven preheated to 350°F until hot, about 10-15 minutes. This method helps keep the crab cakes moist and maintains their crispy exterior.
Can I freeze the crab cakes?
Absolutely! Place uncooked crab cakes on a baking sheet lined with parchment paper and freeze until solid. Once frozen, you can transfer them to an airtight container or freezer bag. They'll keep for up to 3 months. When you're ready to enjoy them, thaw overnight in the refrigerator and cook as directed.