Easy Crab Cakes Recipe

Easy Crab Cakes Recipe

This Easy Crab Cake recipe is not only simple to follow, it makes the most amazing crab cakes. Juicy, full of meaty crab chunks and with beautiful fresh flavors. Easy Crab Cakes Recipe.

Easy Crab Cakes Recipe
Crab Cakes.

These easy crab cakes can be served as a snack or appetizer or even as a main dish with a nice fresh Cucumber Dill Salad with Lemon Vinaigrette!

If you are looking for an easy and delicious recipe to impress your guests, look no further, this Crab Cake Recipe is always a winner.

These crab cakes are so juicy and full of fresh flavors from the lemon zest and cilantro, that the are irresistible. Don’t you hate it when you go to a restaurant, order an expensive plate of crab cakes, to only realize that they probably used more bread crumbs than crab meat?! With this Crab Cakes Recipe, you can be certain that your crab cakes will be bursting with sweet crab flavor and texture.

Just one challenge

There is one challenge to this lump crab cake recipe: you’ll have to be gentle when flipping them – they’re not little hockey pucks, so they require some finesse. But you’ll also find them forgiving. Once you add the crab cakes to the pan, gently press down on the tops with a spatula to flatten them slightly and if they crumble a little on the flip, you can gently press them back together with your spatula. You’ll get the hang of it, We promise. And the delicately crispy, buttery, crab-forward (is that a thing?) result will be totally worth the effort.

For a classic combination, serve these with Fried Green Tomatoes and Remoulade Sauce for dipping and, ideally, a wedge of skillet cornbread and greens stir-fried with garlic in olive oil until tender. Hungry yet?

Crab Cake Recipe

PREP TIME.1 hour 15 minutes
COOK TIME.10 minutes
1 hour 25 minutes
SERVINGS.8 crab cakes
COURSE .Main Course

A Crab Cake Recipe that is easy to follow and makes the most amazing crab cakes. Juicy, full of meaty crab chunks and with beautiful fresh flavors.


Easy Crab Cakes Recipe
Crab Cakes.
  • 1 pound jumbo lump crab meat
  • 1/2 cup mayonnaise
  • A large egg beaten
  • One tablespoon Dijon or Stone Ground mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon hot sauce more for spicier crab cakes
  • 1 teaspoon Old Bay seasoning optional
  • 1/2 cup panko bread crumbs unflavored
  • 2 tablespoons finely chopped fresh parsley
  • A tablespoon lemon zest
  • 1 teaspoon Kosher salt
  • 1 teaspoon white ground pepper
  • 1/4 cup canola oil
  • Lemon wedges for serving


  1. Line a baking sheet with aluminum foil and set aside.
  2. Check the meat for any hard and sharp cartilage, remove and discard them.
  3. If the crab meat pieces are too large, use your hands to break them up a bit, otherwise the crab cakes won’t hold together well and will fall apart during cooking.
  4. Add mayo, beaten egg, mustard, Worcestershire sauce, hot sauce and Old Bay seasoning (if using) to a large bowl and whisk together until well combined.
  5. Add the crab meat, bread crumbs, chopped parsley and lemon zest to the bowl. Gently fold mixture together until just combined, being careful not to shred the crab meat any more.
  6. Shape into 6-8 crab cakes, about ½ cup each and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
  7. Preheat a large nonstick pan or cast iron pan to medium heat and coat with canola oil. When the oil is hot, place crab cakes in the pan and cook until golden brown, about 3-5 minutes on each side.
  8. Serve immediately with tartar sauce and lemon wedges.

Nutrition Facts

Easy Crab Cakes Recipe
Crab Cakes.

2 crab cakes: 239 calories, 11g fat (3g saturated fat), 141mg cholesterol, 657mg sodium, 13g carbohydrate (2g sugars, 1g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch.

For further information you can visit:

Maybe you are also looking for:

You Might Like These

Leave a Comment