Crab cakes are a classic dish that are loved by many seafood enthusiasts. In this article, we will take you through a step-by-step guide on how to cook crab cakes that are crispy on the outside, moist on the inside, and bursting with flavor.

1. Tips To Cook Delicious Crab Cakes

Use fresh crab meat: The quality of the crab meat is key to making delicious crab cakes. Choose fresh, high-quality crab meat that is free of any shells or cartilage.

Use a binder: A binder such as breadcrumbs, mayonnaise, or egg is necessary to hold the crab cakes together. Be careful not to use too much, as this can overpower the flavor of the crab.

Chill the mixture: After mixing the crab cake ingredients, chill the mixture in the refrigerator for at least 30 minutes. This will help the crab cakes hold their shape when cooking.

Form uniform patties: Use a measuring cup or ice cream scoop to portion out the crab cake mixture into uniform patties. This will ensure that they cook evenly and look great on the plate.

Use the right oil: When pan-frying the crab cakes, use an oil with a high smoke point such as canola or vegetable oil. This will prevent the oil from burning and give the crab cakes a crispy exterior.

2. How To Cook Crab Cakes


  • 1 lb crab meat, picked over for shells
  • 1/2 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 2 tbsp. Dijon mustard
  • 2 tbsp. chopped fresh parsley
  • 1 egg, beaten
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. Old Bay seasoning
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 2 tbsp. unsalted butter


In a large bowl, mix together the crab meat, breadcrumbs, mayonnaise, Dijon mustard, parsley, egg, Worcestershire sauce, Old Bay seasoning, salt, and pepper until well combined.

Use your hands to form the mixture into 8 crab cakes, each about 3 inches in diameter and 1/2 inch thick.

Heat a large nonstick skillet over medium heat and add the butter. Once the butter is melted and foamy, add the crab cakes to the skillet, being careful not to overcrowd the pan.

Cook the crab cakes for about 3-4 minutes per side, until golden brown and heated through.

Serve the crab cakes hot, with a squeeze of fresh lemon juice and tartar sauce or cocktail sauce on the side.

3. What To Do With Crab Cakes

Serve mini crab cakes on slider buns with a dollop of tartar sauce or remoulade. Add lettuce, tomato, and pickles for extra flavor and crunch.

Top a toasted English muffin with a crab cake, poached egg, and Hollandaise sauce for a decadent twist on the classic Eggs Benedict.

Place a crab cake on a bed of mixed greens or your favorite salad greens. Add cherry tomatoes, avocado slices, and a light vinaigrette for a refreshing and satisfying salad.

Stuff warm crab cakes into soft tortillas, and top them with shredded cabbage, sliced avocado, and a squeeze of lime juice. Drizzle with your favorite sauce or salsa for a delicious seafood taco.

Build a crab cake sandwich with a soft roll or bun. Add lettuce, tomato, and your choice of condiments such as tartar sauce, remoulade, or aioli.

Create bite-sized crab cake balls and serve them as appetizers at parties or gatherings. Pair them with dipping sauces like spicy mayo or sweet chili sauce.

Place a crab cake on a toasted English muffin, top with a poached egg, and drizzle with Hollandaise sauce.

4. Frequently Asked Questions

4.1. What Kind of Crab Meat is Best For Crab Cakes?

In general, the best type of crab meat for crab cakes is jumbo lump or lump crab meat, as they have a firm texture and sweet flavor that works well in this dish. However, if you’re on a budget, a combination of lump and claw meat can also work well.

4.2. Is It Better To Pan Fry or Bake Crab Cakes?

If I had to choose one method for you, I would recommend pan-frying crab cakes. This method produces a crispy exterior and a tender, moist interior, which is the classic texture for crab cakes.

However, if you prefer a healthier option or have dietary restrictions that require you to avoid pan-frying, baking can also be a good alternative.

4.3. How To Store & Reheat Leftover Crab Cakes?

To store leftover crab cakes, allow them to cool completely, then place them in an airtight container or wrap them tightly with plastic wrap. Store them in the refrigerator for up to 3 days.

When reheating crab cakes, preheat your oven to 375°F (190°C). Place the crab cakes on a baking sheet lined with parchment paper and bake for about 10-15 minutes until heated through and crispy.

Alternatively, you can pan-fry them in a lightly oiled skillet over medium heat for 3-4 minutes per side. Avoid microwaving, as it can make the crab cakes soggy.

With this crab cakes recipe, you can make restaurant-quality crab cakes right in your own kitchen. Don’t be afraid to experiment with different spices and seasonings to make them your own. Enjoy!

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julia jane

Julia Jane is a home cook inspired by her mother's cooking. With the desire to share my cooking experiences with everyone, she created this website

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