Name: Easy Crab Cake Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Yield: 8
Cuisine: American
Ingredients: 1 lb jumbo lump crab meat; ½ cup mayonnaise; 1 large egg; 1 tbsp dijon mustard; 1 tbsp Worcestershire sauce; 1 tsp old bay seasoning; hot sauce; ½ cup panko bread crumbs; 2 tbsp Fresh Parsley; 1 tbsp lemon zest; 1 tsp kosher salt; 1 tsp white ground pepper; ¼ cup canola oil; Lemon Wedges

Delight in the savory goodness of these crab cakes, perfect for a quick yet impressive meal. With simple ingredients and a straightforward method, you'll have a delicious dish ready in no time.

Photos of Easy Crab Cake Recipe

When preparing this recipe, consider the freshness of the jumbo lump crab meat as it is the star of the dish. Other less common ingredients include Old Bay seasoning and panko bread crumbs, which may require a trip to the supermarket. Ensure you have Dijon mustard, Worcestershire sauce, and fresh parsley on hand for the best flavor.

Ingredients For Easy Crab Cake Recipe

jumbo lump crab meat: The main ingredient, providing a rich and sweet flavor.

mayonnaise: Adds moisture and helps bind the ingredients together.

egg: Works as a binder to hold the crab cakes together.

Dijon mustard: Offers a tangy and slightly spicy flavor.

Worcestershire sauce: Adds depth and umami to the mixture.

Old Bay seasoning: A classic seasoning blend for seafood, enhancing overall flavor.

hot sauce: Provides a touch of heat to the crab cakes.

panko bread crumbs: Gives a light and crispy texture to the cakes.

fresh parsley: Adds a burst of freshness and color.

lemon zest: Infuses a bright, citrusy note.

kosher salt: Enhances all the natural flavors of the ingredients.

white ground pepper: Adds a subtle peppery kick.

canola oil: Used for frying the crab cakes to a golden brown.

lemon wedges: For serving, adding a final touch of citrus.

One reader, Brod Hope says:

This easy crab cake recipe is fantastic! The flavors are perfectly balanced, and the crab meat stays tender and juicy. The addition of lemon zest and fresh parsley adds a refreshing touch. Simple to make and absolutely delicious. Highly recommend!

Brod Hope

Techniques for Making Perfect Crab Cakes

How to check crab meat for cartilage: Carefully feel through the crab meat with your fingers to find any hard or sharp pieces of cartilage and remove them. How to combine ingredients: In a small bowl, mix together the mayonnaise, egg, mustard, Worcestershire sauce, hot sauce, and Old Bay seasoning until well blended. How to fold mixture: Gently fold the crab meat, bread crumbs, parsley, lemon zest, salt, and pepper into the mayonnaise mixture with your hands, taking care not to break up the crab meat. How to shape crab cakes: Form the mixture into 6 to 8 crab cakes, about ½ cup each, and place them on a plate or baking sheet. How to refrigerate: Cover the crab cakes and refrigerate them for at least 1 hour to help them firm up. How to cook crab cakes: Heat 2 tablespoons of oil in a large nonstick pan over medium heat. Cook the crab cakes for 3 to 5 minutes on each side until lightly browned, adding more oil if needed. How to serve: Serve the crab cakes immediately with lemon wedges.

How To Make Easy Crab Cake

Cook up some rich, meaty, and scrumptious crab cake for your next dinner meal! It’s loaded with flavorful seasonings for a hearty meal.

Preparation: 15 minutes

Cooking: 10 minutes

Chill Time: 1 hour

Total: 1 hour 25 minutes

Serves:

Ingredients

1lbjumbo lump crab meat
½cupmayonnaise
1large egg,beaten
1tbspDijon mustard,or Stone Ground mustard
1tbspWorcestershire sauce
1tspold bay seasoning
hot sauce,4 dashes, or to taste
½cuppanko bread crumbs,unflavored
2tbspfresh parsley,finely chopped
1tbsplemon zest
1tspKosher salt,or to taste
1tspwhite ground pepper,or to taste
¼cupcanola oil
lemon wedges,for serving

Instructions

Check the meat for any hard and sharp cartilage, then remove and discard them.
In a small bowl, combine the mayonnaise, egg, mustard, Worcestershire sauce, hot sauce and Old Bay seasoning.
Add the crab meat, bread crumbs, chopped parsley, lemon zest, salt, and pepper to the bowl.
Gently fold mixture together with hands until just combined. Take care not to shred the crab meat any more.
Shape into 6 to 8 crab cakes, about ½ cup each, and place on a plate or baking sheet.
Cover and refrigerate for at least 1 hour.
Add 2 tablespoons of oil to a large nonstick pan, then heat over medium heat.
Cook the crab cakes for 3 to 5 minutes until lightly browned.
Add more oil if needed, and gently flip over. Cook the other for 3 to 5 minutes.
Serve immediately lemon wedges, and enjoy!

Nutrition

Calories: 236.29kcal
Fat: 19.18g
Saturated Fat: 2.49g
Trans Fat: 0.04g
Monounsaturated Fat: 7.45g
Polyunsaturated Fat: 8.88g
Carbohydrates: 4.38g
Fiber: 0.62g
Sugar: 0.59g
Protein: 11.52g
Cholesterol: 83.88mg
Sodium: 459.90mg
Calcium: 73.37mg
Potassium: 197.66mg
Iron: 0.79mg
Vitamin A: 15.21µg
Vitamin C: 8.12mg

Expert Tip for Enhancing Crab Cake Flavor

When folding the crab meat mixture, use a gentle touch to avoid breaking up the delicate jumbo lump crab meat. This ensures that the crab cakes have a nice, chunky texture.

Time-Saving Tips for Easy Crab Cake Recipe

Prepare ingredients in advance: Measure and mix the mayonnaise, mustard, and seasonings ahead of time to streamline the process.

Use pre-checked crab meat: Purchase jumbo lump crab meat that has already been checked for cartilage to save time.

Chill the mixture: Prepare the crab cake mixture the night before and refrigerate, so it's ready to cook the next day.

Preheat the pan: While the crab cakes are chilling, preheat your nonstick pan to save cooking time.

Serve with pre-cut lemon wedges: Cut and store lemon wedges in advance for quick serving.

Substitute Ingredients For Easy Crab Cake Recipe

jumbo lump crab meat - Substitute with imitation crab meat: Imitation crab meat is a budget-friendly alternative that mimics the texture and flavor of real crab.
mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture with less fat and more protein.
large egg - Substitute with flaxseed meal and water mixture: A mixture of 1 tablespoon flaxseed meal and 3 tablespoons water can act as a binding agent similar to an egg.
dijon mustard - Substitute with yellow mustard: Yellow mustard can provide a similar tangy flavor, though it is slightly milder.
worcestershire sauce - Substitute with soy sauce: Soy sauce can offer a similar umami flavor, though it is less complex.
old bay seasoning - Substitute with cajun seasoning: Cajun seasoning can provide a similar blend of spices with a bit more heat.
hot sauce - Substitute with sriracha: Sriracha can provide a similar level of heat with a slightly different flavor profile.
panko bread crumbs - Substitute with regular bread crumbs: Regular bread crumbs can be used for a similar texture, though they may be slightly denser.
fresh parsley - Substitute with dried parsley: Dried parsley can be used in a pinch, though it is less vibrant in flavor.
lemon zest - Substitute with lime zest: Lime zest can provide a similar citrusy brightness with a slightly different flavor.
kosher salt - Substitute with sea salt: Sea salt can provide a similar level of saltiness with a slightly different mineral content.
white ground pepper - Substitute with black ground pepper: Black ground pepper can provide a similar level of heat and flavor.
canola oil - Substitute with vegetable oil: Vegetable oil can be used for frying with a similar smoke point and neutral flavor.
lemon wedges - Substitute with lime wedges: Lime wedges can provide a similar acidic brightness with a slightly different flavor.

Plating Ideas for Crab Cakes

Use high-quality ingredients: Ensure the jumbo lump crab meat is fresh and of the highest quality to enhance the flavor and texture of the crab cakes.
Shape uniformly: Form the crab cakes into uniform sizes, about ½ cup each, to ensure even cooking and a professional appearance.
Chill before cooking: Refrigerate the crab cakes for at least 1 hour to help them hold their shape during cooking.
Cook to perfection: Heat canola oil over medium heat and cook the crab cakes for 3 to 5 minutes on each side until they are golden brown and crispy.
Plate with elegance: Arrange the crab cakes neatly on a plate, ensuring they are evenly spaced and not overcrowded.
Garnish thoughtfully: Add a touch of fresh parsley and a sprinkle of lemon zest on top of each crab cake for a burst of color and freshness.
Serve with lemon wedges: Place lemon wedges artfully around the plate to add a pop of color and provide a fresh, zesty option for diners.
Use a clean, white plate: Present the crab cakes on a clean, white plate to make the colors of the dish stand out and look more appealing.
Drizzle with sauce: Lightly drizzle a complementary sauce, such as a remoulade or aioli, around the crab cakes for added flavor and visual appeal.
Add microgreens: Finish the presentation with a small handful of microgreens for a touch of sophistication and a hint of freshness.

Essential Kitchen Tools for Making Crab Cakes

Mixing bowl: Use this to combine the mayonnaise, egg, mustard, Worcestershire sauce, hot sauce, and Old Bay seasoning.
Small bowl: Handy for mixing the wet ingredients together before adding them to the crab meat mixture.
Measuring cups: Essential for accurately measuring the mayonnaise, bread crumbs, and oil.
Measuring spoons: Use these to measure out the Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, and lemon zest.
Spatula: Useful for gently folding the crab mixture together without breaking up the crab meat too much.
Plate or baking sheet: Place the shaped crab cakes on these before refrigerating them.
Plastic wrap: Cover the crab cakes with this to refrigerate them for at least an hour.
Nonstick pan: Ideal for cooking the crab cakes to ensure they don’t stick and cook evenly.
Tongs: Helpful for flipping the crab cakes gently without breaking them apart.
Lemon zester: Use this to zest the lemon for that fresh citrus flavor in the crab cakes.
Knife: Necessary for chopping the fresh parsley.
Cutting board: Provides a surface for chopping the parsley and checking the crab meat for cartilage.
Paper towels: Useful for draining any excess oil from the cooked crab cakes before serving.
Serving platter: Present the crab cakes on this with lemon wedges for a beautiful presentation.

Storing and Freezing Homemade Crab Cakes

Once cooked, allow the crab cakes to cool completely before storing or freezing.
To store in the refrigerator, place the cooled crab cakes in an airtight container lined with paper towels to absorb any excess moisture. They will keep in the fridge for up to 3-4 days.
For longer storage, you can freeze the crab cakes:
- Arrange the cooled crab cakes on a baking sheet lined with parchment paper, making sure they aren't touching each other.
- Place the baking sheet in the freezer for about 2 hours, or until the crab cakes are frozen solid.
- Transfer the frozen crab cakes to a freezer-safe container or resealable plastic bag, separating each layer with parchment paper to prevent them from sticking together.
- Label the container or bag with the date and contents, then store in the freezer for up to 1-2 months.
To reheat refrigerated crab cakes, place them on a baking sheet and warm in a preheated 350°F (175°C) oven for about 10-15 minutes, or until heated through.
For frozen crab cakes, you can either thaw them overnight in the refrigerator and then reheat as directed above, or reheat them directly from frozen. To do this, place the frozen crab cakes on a baking sheet and bake in a preheated 375°F (190°C) oven for 15-20 minutes, or until heated through and crispy on the outside.
Alternatively, you can reheat the crab cakes in a skillet over medium heat with a little oil or butter until warmed through and crispy, about 3-4 minutes per side.

How To Reheat Leftover Crab Cakes

To reheat leftover crab cakes, preheat your oven to 375°F (190°C). Place the crab cakes on a baking sheet lined with parchment paper or aluminum foil. Lightly brush the tops with a little olive oil or melted butter to help them crisp up. Bake for 10-15 minutes, or until heated through and the edges are crispy.
Another option is to reheat the crab cakes in a skillet on the stovetop. Heat a tablespoon of oil or butter in a non-stick skillet over medium heat. Once hot, add the crab cakes and cook for 2-3 minutes on each side, or until golden brown and heated through.
For a quicker method, you can use the microwave. Place the crab cakes on a microwave-safe plate and heat them on high power for 30-60 seconds, depending on the number of crab cakes and your microwave's wattage. Be careful not to overheat them, as this can cause the crab meat to become rubbery.
If you want to maintain the crispy texture of the crab cakes, avoid using the microwave and opt for the oven or stovetop methods instead. The oven method is particularly useful if you have a large batch of leftover crab cakes to reheat.
Regardless of the reheating method you choose, be sure to check the internal temperature of the crab cakes with a food thermometer. They should reach a minimum of 165°F (74°C) to ensure they are safe to consume.
To add extra flavor and moisture to your reheated crab cakes, consider serving them with a fresh squeeze of lemon juice, a dollop of tartar sauce, or a sprinkle of chopped fresh herbs like parsley or chives.

Interesting Trivia About Crab Cakes

A random fact about this crab cake recipe is that Old Bay seasoning is a classic ingredient often used in Maryland-style crab cakes. This seasoning blend, which includes celery salt, paprika, and black pepper, was created in Baltimore, Maryland, and has been a staple in seafood dishes since 1939.

Is Making Crab Cakes at Home Cost-Effective?

This crab cake recipe is moderately cost-effective for a household. The use of jumbo lump crab meat can be pricey, but the other ingredients like mayonnaise, panko bread crumbs, and parsley are relatively affordable. The recipe yields 6 to 8 cakes, which can serve a family of four comfortably. Overall Verdict: 7/10. Approximate cost: $25-$30 USD.

Are Crab Cakes Healthy or Unhealthy?

The crab cake recipe, while delicious, may not be the healthiest option due to a few key ingredients. The use of mayonnaise and canola oil adds a significant amount of fat to the dish, particularly saturated and omega-6 fatty acids. Additionally, the panko bread crumbs contribute to the overall carbohydrate content, which may be a concern for those watching their carb intake. However, the recipe does include some healthy elements, such as the use of lean protein-rich crab meat and the addition of fresh parsley and lemon zest, which provide a burst of vitamins and minerals.

To make this recipe healthier, consider the following suggestions:

Replace the mayonnaise with a healthier alternative, such as Greek yogurt or mashed avocado, to reduce the saturated fat content
Use whole wheat panko bread crumbs or almond flour instead of regular panko to increase the fiber content and reduce the overall carbohydrate load
Opt for a healthier cooking oil, such as olive oil or coconut oil, which are rich in monounsaturated and medium-chain fatty acids, respectively
Incorporate more vegetables into the crab cake mixture, such as finely diced bell peppers, onions, or carrots, to boost the nutrient profile and add more texture and flavor
Serve the crab cakes over a bed of mixed greens or alongside a fresh salad to increase the overall nutrient density of the meal

Editor's Opinion on This Crab Cake Recipe

This crab cake recipe is a delightful blend of flavors and textures. The use of jumbo lump crab meat ensures a succulent bite, while the combination of mayonnaise, dijon mustard, and Worcestershire sauce adds a creamy, tangy depth. Old Bay seasoning and hot sauce provide a subtle kick, balanced by the freshness of parsley and lemon zest. The panko bread crumbs offer a light, crispy exterior. Refrigerating the cakes before cooking helps them hold their shape, and the pan-frying method gives a beautiful golden crust. Serve with lemon wedges for a zesty finish. A simple yet sophisticated dish.

Enhance Your Easy Crab Cake Recipe with These Unique Side Dishes:

Roasted Asparagus with Lemon Garlic Aioli: Elevate your crab cake experience with a side of roasted asparagus drizzled in a zesty lemon garlic aioli. The crispiness of the asparagus paired with the creamy, tangy aioli creates a delightful contrast that complements the rich flavors of the crab cakes.

Mango Avocado Salsa: Add a burst of tropical freshness to your meal with a vibrant mango avocado salsa. The sweetness of the mango and the creaminess of the avocado meld together beautifully, providing a refreshing counterpoint to the savory crab cakes.

Sweet Corn and Tomato Salad: Brighten your plate with a colorful sweet corn and tomato salad. The juicy tomatoes and sweet corn kernels, tossed in a light vinaigrette, offer a crisp and refreshing side that enhances the delicate flavors of the crab cakes.

Garlic Parmesan Mashed Potatoes: Indulge in the ultimate comfort food with garlic parmesan mashed potatoes. The creamy texture and rich, savory flavors of garlic and parmesan cheese provide a hearty and satisfying accompaniment to the delicate crab cakes.

Cucumber Dill Yogurt Salad: Cool things down with a refreshing cucumber dill yogurt salad. The crisp cucumbers and tangy yogurt dressing, infused with fresh dill, offer a light and invigorating side that balances the richness of the crab cakes.

Similar Seafood Cake Recipes to Try

Shrimp Scampi: Dive into a plate of shrimp scampi where succulent shrimp are bathed in a garlicky, buttery sauce with a hint of lemon. Serve over a bed of pasta or with crusty bread to soak up every last drop.

Lobster Bisque: Indulge in a rich and creamy lobster bisque that brings the flavors of the sea right to your table. This luxurious soup is perfect for a special occasion or a cozy night in.

Clam Chowder: Warm up with a bowl of clam chowder, a hearty and comforting soup loaded with tender clams, potatoes, and a creamy broth. Perfect for a chilly day or when you need a taste of New England.

Salmon Patties: Try these delicious salmon patties made with fresh salmon, herbs, and a touch of lemon. Pan-fried to perfection, they make a great appetizer or main course.

Stuffed Mushrooms: Enjoy these savory stuffed mushrooms filled with a delectable mixture of crab meat, cream cheese, and herbs. Baked until golden and bubbly, they are a perfect bite-sized treat.

Pairing Crab Cakes with Main Courses and Desserts

Main Courses:

Grilled Salmon with Mango Salsa: Grilled Salmon with Mango Salsa is a vibrant and healthy dish that combines the rich, buttery flavor of salmon with the sweet and tangy notes of mango salsa. The salmon is marinated in a blend of olive oil, lime juice, and garlic, then grilled to perfection. The mango salsa is a refreshing mix of diced mango, red onion, cilantro, and a hint of jalapeño for a touch of heat. Serve this dish with a side of quinoa or wild rice for a complete meal that’s both satisfying and nutritious.

Stuffed Bell Peppers: Stuffed Bell Peppers are a hearty and colorful main course that’s perfect for any occasion. The bell peppers are hollowed out and filled with a savory mixture of ground beef, rice, tomato sauce, and spices. Topped with a generous amount of cheese and baked until golden and bubbly, these peppers are a delightful combination of flavors and textures. Pair them with a simple green salad or garlic bread to round out the meal. This dish is not only delicious but also visually appealing, making it a great choice for entertaining guests.

Desserts:

Chocolate Lava Cake: Indulge in the decadence of a molten chocolate dessert. Imagine cutting into a warm, rich cake only to have a river of luscious chocolate ganache flow out. Pair it with a scoop of vanilla ice cream and a sprinkle of powdered sugar for an unforgettable treat. The contrast between the warm cake and the cold ice cream creates a symphony of textures and flavors that will leave your guests in awe.

Lemon Meringue Pie: Delight your taste buds with a tangy and sweet creation. This dessert features a buttery crust, a zesty lemon curd filling, and a fluffy meringue topping. The lemon curd provides a refreshing tartness, perfectly balanced by the sweetness of the meringue. Serve it chilled for a refreshing end to any meal, and garnish with a few lemon zest curls for an extra touch of elegance.

Why trust this Easy Crab Cake Recipe:

This recipe ensures a delightful balance of flavors with the perfect blend of jumbo lump crab meat, dijon mustard, and old bay seasoning. The use of panko bread crumbs provides a light, crispy texture, while the fresh parsley and lemon zest add a refreshing touch. The step-by-step instructions are easy to follow, making it accessible for both novice and experienced cooks. Trust this recipe for its simplicity and the quality of ingredients, ensuring a delicious outcome every time.

Have you tried this Easy Crab Cake Recipe? Share your experience, tips, and twists in the Recipe Sharing forum!

FAQ:

Can I use canned crab meat instead of fresh?

Yes, you can use canned crab meat if fresh isn't available. Just make sure to drain it well and check for any bits of shell.

How do I keep the crab cakes from falling apart?

The key is to refrigerate the crab cakes for at least an hour before cooking. This helps them firm up and hold their shape better when frying.

Can I bake the crab cakes instead of frying them?

Absolutely! Preheat your oven to 400°F (200°C) and bake the crab cakes on a greased baking sheet for about 12-15 minutes, flipping halfway through.

What can I serve with crab cakes?

Crab cakes go great with a simple salad, coleslaw, or roasted vegetables. Don't forget the lemon wedges for a fresh squeeze of citrus!

How do I store leftover crab cakes?

Store any leftover crab cakes in an airtight container in the refrigerator for up to 3 days. You can reheat them in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through.