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These are the best Crab Cakes! The crab is infused with lemon and dill and coated in a crispy crumb outer layer. I especially love them with our homemade tartar sauce.
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Crab cakes are one of my very favorite tasty appetizers. We’re picky about our seafood around here, and we won’t stand for anything that tastes too “fishy”. Fresh crab is key. Then I like to add some unique spices and flavors to enhance the natural freshness of the sweet crab. I have had many crab cakes at restaurants but nothing has even come close to as good as my homemade recipe.
These classic crab cakes look fancy but could not be easier to make! I love to cook them up as an appetizer or eat them as my main dish with our homemade tartar sauce and french fries, or a simple garden salad. I’m going to let you in on all my best tips for making the very best crab cakes!
Ingredients You’ll Need
- Mayonnaise – A thick base that is smooth and creamy mixed together. I like to use Best Foods or Hellman’s brand.
- Eggs – A thickener to the crab mixture. Eggs will bind the mixture together giving it a filling and delicious flavor at the same time.
- Butter – Melt the butter for an easier combination. This will stick everything together.
- Worcestershire sauce – A sour, tangy, and vinegar flavor all mixed into one bottle that is always hard to pronounce.
- Lemon juice – Don’t forget the lemon juice! You can use bottled lemon juice, but I love using fresh juice from a lemon. The lemon will help brighten the flavors and give such a vibrant element to the dish.
- Dried dill weed – Buttery and herb flavor of spice.
- Cayenne pepper – Add a little spice to the crab mixture! You can even add a little siracha or hot sauce to the mixture too.
- Old Bay seasoning – This is a combination of all your favorite southern seasonings mixed into one bottle. It is the perfect combination of a savory and sweet blend.
- Crabmeat – The very best tip for the very best crab cakes is to start with the very best meat! The jumbo lump crab meat chunks of meat tastes fresh and oh-so-yummy! Please don’t use imitation crab meat or crab from a can. The cakes will not taste as fresh.
- Panko bread crumbs – We like to use Panko breadcrumbs when frying these cakes. Panko crumbs are light, not too gritty, and create the perfect crispy crust.
- Vegetable oil – Use good quality vegetable oil for frying. They’ll crisp up in no time and taste absolutely scrumptious!
How to Make Crab Cakes
- Combine – Mix together everything except the crab, breadcrumbs, and oil in a medium size bowl. Fold and combine together until thoroughly blended, then stir in the crabmeat and half of the breadcrumbs.
- Prepare – Heat vegetable oil in a large skillet over medium heat. There should be about ½ inch of oil in the bottom of the frying pan. Using about ½ cup of the mixture make flat patties, then pat in the remaining bread crumbs.
- Fry – When the oil is hot, fry until each side is nice and lightly browned.
- Serve – Remove from the pan onto a plate lined with paper towels to catch excess grease. Serve with lemon slices, tartar sauce or spicy remoulade sauce.
My Favorite Crab Cake Sauces
In my mind, these crab cakes aren’t complete without a healthy amount of our Homemade Tartar Sauce or our Spicy Remoulade Sauce (below). The tartar sauce is mild, tangy, and perfect for putting on all sorts of fish dishes. If you like a kick to your sauce, our Remoulade sauce adds a zesty punch to your crab cakes. I can never choose, so we always have both on hand.
Spicy Remoulade Sauce
- 1/2 cup mayonnaise
- 1 Tablespoon ketchup
- 1/2 teaspoon sriracha hot sauce
- 1/2 teaspoon pickle juice
- 1/2 teaspoon horseradish
- 1/2 teaspoon minced garlic
- 1/2 teaspoon Cajun seasoning
- paprika to taste
Mix everything together in a bowl and chill.
Rave Reviews
“This is an amazing recipe! I love how crabby they are and they cook up so golden brown and delish! My new fav!”
-Jenn
“I enjoyed the crab cakes so much. They are delicious. Thank you!”
-Sheila
Frequently Asked Questions
Yes! To bake, place the patties on a greased baking sheet and bake at 400°F for about 15–20 minutes, flipping halfway through, until golden and cooked through.
Absolutely. You can form the patties and refrigerate them up to 24 hours in advance. Just wait to fry (or bake) until you’re ready to serve.
Yes! Crab cakes freeze well. Freeze them uncooked on a baking sheet, then transfer to a freezer-safe bag. Cook straight from frozen or thaw overnight in the fridge before frying or baking.
Easily! You just have to swap out the Panko bread crumbs for gluten-free Panko bread crumbs. Most grocery stores carry GF panko. Also be sure to use fresh crab, some imitation crab contains gluten.
These homemade crab cakes are crispy, flavorful, and so easy to make—you’ll feel like you’re dining seaside without ever leaving your kitchen. Whether you’re serving them as a main dish or a party appetizer, they’re always a hit. 🦀 If you give this recipe a try, I’d love to hear how it went—leave a comment below and let me know what you served with them!
Crab Cakes
Ingredients
- 1/2 cup mayonnaise I like Best Foods
- 2 eggs
- 2 tablespoon butter melted
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon lemon juice
- 1/2 teaspoon dried dill weed
- 1/4 teaspoon salt
- a few dashes of cayenne pepper
- 1/2 teaspoon Old Bay seasoning
- 16 ounces fresh crabmeat (or lump crabmeat)
- 1 1/2 cups Panko bread crumbs divided
- vegetable oil for frying
Instructions
- Mix together everything except the crab, breadcrumbs, and oil in a medium size bowl. Mix together until thoroughly blended, then stir in the crabmeat and half of the breadcrumbs.
- Heat vegetable oil in a fry pan over medium heat. There should be about ½ inch of oil in the bottom of the fry pan.
- Using about ⅓ cup of the mixture make flat patties, then pat in remaining bread crumbs.
- When oil is hot, fry until each side is nice and lightly browned. Remove from pan onto a plate lined with paper towels to catch excess grease.
- Serve with tartar sauce or spicy remoulade sauce.
Notes
Crab Cake Sauces:
Homemade Tartar Sauce or Spicy Remoulade Sauce:-
- 1/2 cup mayonnaise
-
- 1 Tablespoon ketchup
-
- 1/2 teaspoon sriracha hot sauce
-
- 1/2 teaspoon pickle juice
-
- 1/2 teaspoon horseradish
-
- 1/2 teaspoon minced garlic
-
- 1/2 teaspoon Cajun seasoning
-
- paprika to taste
Nutrition Information
What to Serve with Crab Cakes
Serve these crab cakes hot or cold with any number of these side dishes, and plenty of dipping sauce of course!
This looks delicious. I’m making this tomorrow for sure. I can hardly wait.
I love shell fish any day. So yum. Crab Cakes sounds delicious and love the flavors infused to making these yummy cakes. Homemade the best.
Ohhh those crab cakes look perfect!! One of my daughter’s favorites!
I love crab cakes, but I have never tried making them myself. I really need to give it a try.
I love all things seafood, especially crab! I’ve never made crab cakes so I can’t wait to try this delicious recipe!
This is an amazing recipe! I love how crabby they are and they cook up so golden brown and delish! My new fav!
I enjoyed the crab cakes so much. They are delicious. Thank you!