These easy-to-make crab cakes are filled with thick chunks of crabmeat tossed with creamy mayonnaise and sweet red pepper, all topped with a splash of red pepper flakes. The BEST crab cake recipe you will ever use!
They are perfect for a quick dinner, appetizer or snack! If you love seafood as much as I do, try these Cajun Popcorn Shrimp, Lemon Garlic Grilled Scallops, or Walnut Crusted Maple Salmon.
The best crab cake recipe
Since you like these salmon croquettes so much, I decided to give you the best crab cakes you will never eat! These are really so good and easy to make. The best part is my kids eat them not knowing they’re made with crab! The whole family will love these crab cakes. They work great as an appetizer, side dish, or served as a quick snack. Every time I make them, my family can’t get enough of their crispy texture and savory flavor.
Not only are they absolutely delicious, but these crab cakes are also so quick and easy to make! If you’re ever in a hurry and need to make an appetizer that everyone will love, this is definitely the recipe to try! Everyone is delirious after the first bite. Serve them with homemade tartar sauce or chipotle mayonnaise for a little spice. Don’t blame me if these homemade crab cakes become a new obsession!
What you need to make crab cakes
Combine all the ingredients together for a quick flavor bowl! The best thing about these crab cakes is that you probably have everything to make them in your pantry right now. This makes them so easy to whip up! See recipe card below for exact measurements.
- Crab meat: Works best if it’s in lump sum form.
- Mayonnaise: Glue it all together for a creamy and soft texture!
- Panco: Creates a light and crispy breading. You can also use homemade breadcrumbs. Find my full recipe here!
- Flour: Helps hold everything together and will give cakes a crispy crunch on the outside.
- Egg: Bind all the ingredients together.
- Green onion: Adds a sweet yet savory flavor and a hint of texture.
- Red bell pepper: Adds fresh flavor and a bit of crunch.
- Worcestershire Sauce: Helps balance flavors.
- Cajun seasoning: Adds a touch of spicy southern flavor!
- Lemon: Citrus complements the flavor of these crab cakes perfectly.
- Vegetable oil: This will help cook them until crispy and golden.
How to make crab cakes
It only takes 2 steps to whip up these homemade crab cakes. 2 steps!! They are so easy but taste like they came from your favorite seafood restaurant!
- Preparation of the filling: In a large bowl, add the crabmeat, mayonnaise, panko, flour, egg, green onion, bell pepper, Worcestershire sauce, Cajun seasoning and lemon juice. Mix and form patties.
- Baking the cakes: In a large saucepan, add the oil, then heat over medium-high heat. Add the patties to the skillet then fry them until golden brown on each side for 4-5 minutes. Serve with your favorite sauce.
Tips and tricks
Making homemade crab cakes is a simple and delicious way to enjoy the fresh flavor of crab meat. With just a few basic ingredients and a few easy steps to follow, you can customize your crab cakes to your preferences and create the perfect dish every time!
- What crabmeat to use: I recommend fresh, chilled, chunked crane meat.
- Smaller crab cakes: For cupcakes, divide mixture into small 1-2 inch circles. For the mini crab cakes, break them into even smaller pieces, about 1-2 tablespoons for each cake. Bake at the same oven temperature. The cooking time is shorter for these smaller sizes, so watch them. You’ll know the crab cakes are done when the top and edges are lightly browned.
- Cooked crab cakes: According to the official USDA website, seafood is cooked through and safe to eat when the internal temperature reaches 145 degrees F.
- Cooking crab cakes: If you don’t want to brown your crab cakes in the pan, you can also bake them in the oven! Bake for 10 minutes at 400 degrees Fahrenheit, turning once halfway through. They are done when the outside takes on a nice golden color.
Storing leftovers
Saving crab cakes for later is super easy and convenient. This makes it the perfect meal to prepare for busy weeknights! Simply place the baked cakes in an airtight container and store them in the fridge for up to 4 days or in the freezer for 2-3 months. When you’re ready to eat them, simply reheat them in the oven or on the stovetop until warm and crispy.
- In the refrigerator: Crab cakes keep best in the refrigerator once cooked. It is best to store them in an airtight container for 3-4 days.
- In the freezer: Follow the instructions to prepare the crab cakes. Once ready to cook, you can freeze the pre-made crab cakes in a Ziploc bag. Leave flat in the freezer for up to 1 month. If you want to cook them before freezing them, cook them and let them cool. Once cooled, freeze them in a Ziploc bag and lay them flat in the freezer for up to 3 months. Thaw before reheating for best results.
- Reheating: When ready to serve the cakes, cook them over medium-high heat to warm through. You can also use an oven to bake them at 350 degrees F for 12-15 minutes or until heated through. If frozen, add a few extra minutes of cooking time.
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The easiest crab cakes
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These easy-to-make crab cakes are filled with thick chunks of crabmeat tossed with creamy mayonnaise and sweet red pepper, all topped with a splash of red pepper flakes. The BEST crab cake recipe you will ever use!
Servings 8 crab cakes
calories 198calories
Ingredients
- 1 grind crab meat in pieces
- 1/4 cup Mayonnaise
- 1/2 cup Panko
- 1/4 cup flour
- 1 egg
- 2 Soup spoons green onion sliced
- 1/2 Red bell pepper finely diced
- 1 Teaspoon Worcestershire sauce
- 1 Teaspoon cajun
- juice of half a lemon
- 1/4 cup vegetable oil for frying
Instructions
In a large bowl, add the crabmeat, mayonnaise, panko, flour, egg, green onion, bell pepper, Worcestershire sauce, Cajun seasoning and lemon juice. Mix and form patties.
In a large saucepan, add the oil and heat over medium-high heat. Add patties and fry until golden on each side for 4-5 minutes. Serve with your favorite sauce.
Remarks
Updated on February 1, 2023
Nutrition
calories: 198calories | Carbohydrates: 7g | Protein: 12g | Fat: 13g | Saturated fat: 7g | Cholesterol: 47mg | Sodium: 576mg | Potassium: 183mg | Fiber: 1g | Sugar: 1g | Vitamin A: 722UI | Vitamin C: 14mg | Calcium: 40mg | Iron: 1mg
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