Of all the seafood I love, and that’s a lot of seafood, crab cakes are my favorite. While they’re delicious from restaurants, I prefer making them at home using our foolproof, easy crab cake recipe.
These crab cakes come together in a flash, using canned crabmeat and just a handful of other ingredients. There’s really nothing to them. Just mix, shape into patties, and fry in a little butter until golden brown.
These crab cakes make perfect passable appetizers for a special occasion. You can also make them into larger patties for an easy dinner recipe any weeknight or a great date-night dinner.
Easy Crab Cake Ingredients
- Crabmeat: This recipe calls for canned crabmeat, which is tasty and makes these crab cakes more affordable and faster to make. You can also use frozen, jumbo lump, claw meat or white crabmeat—whatever you have available! Make sure to drain any crabmeat and remove any shell or cartilage.
- Bread crumbs: Bread crumbs act as a binder with the egg and mayo. Use store-bought crispy or soft bread crumbs, or try panko as a substitute. You can also use homemade bread crumbs.
- Green onion: For a little kick and a splash of color, use the entire green onion (including the green part!), and chop it into thin rings.
- Red bell pepper: Finely mince your red bell pepper to blend well into the crab mixture. The pepper pieces won’t get as soft if they are too chunky. No red pepper? Green, orange or yellow peppers work just fine.
- Egg and mayonnaise: The egg and mayonnaise help bind these easy crab cakes. The crab cakes will fall apart in the pan without the proper binder.
- Seasoning: These crab cakes call for bold seasonings like lemon juice, garlic and cayenne pepper.
- Butter: This recipe calls for frying the crab cakes in butter, but you can use olive or canola oil instead.
Directions
Step 1: Prepare the crab mixture
In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne.
Mix well, then fold in the crab.
Editor’s Tip: For the best texture, incorporate the crabmeat well without overmixing or breaking it up too much.
Step 2: Shape the crab cakes
Place the remaining bread crumbs in a shallow bowl. Divide the crab mixture into eight portions. Shape each portion into a 2-inch ball, then gently coat each crab cake with bread crumbs, and shape into 1/2-inch-thick patties.
Editor’s Tip: For added flavor, I season the bread crumbs with salt, pepper, paprika or Aleppo pepper before dredging the crab cakes.
Step 3: Cook the crab cakes
In a large nonstick skillet, heat butter over medium-high heat. When it’s melted and starting to sizzle, add the crab cakes. Cook each side for three to four minutes until golden brown and crispy.
Easy Crab Cake Variations
- Use crushed crackers: Crab cake enthusiasts know that using crushed crackers instead of bread crumbs is a thing. Buttery Ritz crackers add the right amount of salt and crunch.
- Add seafood seasoning: Instead of cayenne pepper, add some Old Bay or other seafood seasoning. A little sprinkle on top adds color, too.
- Add fresh herbs: Add green and herbal notes to this crab cake recipe with chopped fresh or dried parsley.
- Give them a kick: For the perfect kick, add horseradish to these crab cakes. Use freshly grated or jarred horseradish; they’re both delicious here.
- Make salmon cakes: If crab isn’t available, try making salmon patties with canned salmon.
How to Store Easy Crab Cakes
Store these easy crab cakes in an airtight container in the fridge for up to four days. Reheat them in a 350°F oven for 10 minutes or until heated through. Or reheat them on the stovetop in a bit of oil or butter until they’re warmed through and sizzle around the edges.
Easy Crab Cake Tips
Is it better to fry or broil crab cakes?
For the crispiest option, fry your crab cakes in butter or olive oil, making sure to cook long enough for them to be cooked through on the inside. If you prefer not to fry, bake them in a 350° oven on a greased pan or parchment-lined baking sheet for 20 minutes.
What keeps crab cakes from falling apart?
Eggs and bread crumbs help prevent the crab cakes from falling apart. When forming the crab cakes, handle the mixture carefully. You want to firmly press it together without overworking it too much. If the mixture seems too loose, try putting it in the fridge for 20 minutes before shaping the crab cakes. You can also add a dollop of extra mayo to help bind the mix together.
What can you serve with crab cakes?
Crab cakes go great with classic tartar sauce, cocktail sauce or even aioli. They can be served as an entree, but they also go great with so many other dishes. Serve them alongside summery salads like potato salad or tomato corn salad or as part of a party spread with other appetizers. They make a great addition to a whole seafood buffet, especially with other Feast of the Seven Fishes recipes.
