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Showing you how to make Crab Cakes that are full of jumbo lump crab meat and minimal breading. Serve them with tartar sauce, and offer coleslaw, French fries, hush puppies, or flaky buttermilk biscuits on the side. Mom’s simple Maryland crab cake recipe yields the most decadent, buttery, and delicious pan-fried patties — with just minutes of effort!
Table of Contents
- The Best Crab Cake Recipe
- Ingredients
- How to Make Crab Cakes
- How to Serve Crab Cakes
- Preparation and Storage Tips
- Recipe Variations
- Tips for the Best Crab Cake Recipe
- How to Make Crab Cakes Recipe
The Best Crab Cake Recipe
Once again, the classics reign supreme! My mom’s traditional crab cakes are a family favorite because they highlight the sweet, buttery natural flavor of the crabmeat — without too much breading or other fillers to get in the way. With minimal ingredients, you won’t believe how easy it is to cook restaurant-quality crab cakes at home. They’re absolutely perfect for birthdays, anniversaries, Valentine’s Day, or any other special occasion!
Ingredients
This is a quick overview of the ingredients that you’ll need for the best crab cake recipe. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Egg: gives the cakes structure.
- Mayonnaise: acts as a binding agent to bring the mixture together, and adds flavor and moisture to the patties.
- Dry mustard, salt, and pepper: extra flavor to enhance the natural taste of the crab.
- Jumbo lump crab meat: the best of the best! See my notes below if you prefer to substitute with other types of crab.
- Saltine crackers: a very small amount of “breading” that acts as a binder to the hold the patties together. There’s very little filler necessary!
- Fresh parsley: a touch of freshness.
- Butter and oil: for pan frying the crab cakes. Butter adds flavor, while the oil has a higher smoke point.
The Best Type of Crab Meat for a Maryland Crab Cake Recipe
Jumbo lump crab meat from Maryland or Virginia blue crabs is the best of the best! While it’s also the most expensive crab that you can purchase, it’s well worth the investment for special occasions. Nothing else has the same rich, buttery texture, bright white appearance, and large chunks.
I buy the refrigerated jumbo lump crab near the seafood counter at the grocery store (not the shelf-stable cans near the tuna fish). This crab meat is fully cooked and ready to use in recipes.
How to Make Crab Cakes
While they taste incredibly fancy, these crab cakes are one of the easiest dinners that you will ever make!
- Whisk together the egg, mayonnaise, dry mustard, salt and pepper in a bowl.
- Add the crab, crushed saltines, and chopped parsley. Gently fold everything together, just until combined. Try not to break up those big, beautiful chunks of crab as you stir.
- Divide the mixture into 4 large patties. I like to make a round ball or mound, and then gently press down to desired thickness. You want the patties to be pretty thick — about ¾ inch. Wrap in waxed paper, and refrigerate for at least 1 hour.
- Fry the crab cakes in a large skillet with butter and oil for about 3-5 minutes per side (or until golden brown).
How to Serve Crab Cakes
Serve the warm Maryland-style crab cakes with lemon wedges or a squeeze of lemon juice, an extra fresh parsley garnish, and your sauce of choice. They’re great as an appetizer when hosting guests, or an equally satisfying main dish when paired with a side dish or two.
Crab Cake Sauce
You can pair crab cakes with a variety of different sauces. Purchase tartar sauce (or make your own with this recipe), purchase co*cktail sauce (or make your own with this recipe), use a remoulade sauce, or even good ole’ ketchup!
Sides
Here are some easy sides that go well with crab cakes:
- Green Salad with Red Wine Vinaigrette,Caesar Salad, Wedge Salad, or our favoriteHouse Salad with Candied Pecans
- French Baguette, a loaf of crustyDutch Oven Bread,Skillet CornbreadorHoney Cornbread
- Homemade ColeslaworVinegar Coleslaw
- Tomato Salad or Tomato Cucumber Onion Salad
- Cucumber Dill Salad
- Hush PuppiesorHoe Cakes
- Charleston Red Rice orRice Pilaf
- Sauteed Spinach with Garlic
- Southern Collard Greens
- Southern-Style Green Beans
- Okra and Tomatoes
- Flaky Buttermilk Biscuits,Aunt Bee’s 3-Ingredient Buttermilk BiscuitsorDrop Biscuits
- 3-Ingredient Sour Cream Muffins
- Broccoli Cauliflower Salad
- Macaroni SaladorEasy Pasta Salad with Mayo, Lemon and Basil
- Couscous Salad
- Potato Salad
- Baked Potato Wedges, French Fries or Potato Chips
- Refrigerator Dill Pickles
- Parmesan Roasted Cauliflower
- Roasted Broccoli
- Roasted AsparagusorSauteed Asparagus
- Amish Green Beans with Brown ButterorSouthern-Style Green Beans
Preparation and Storage Tips
- Make Ahead: You can prepare crab cakes in advance and refrigerate the patties for up to 24 hours before cooking.
- Storage: If you want to make the patties and cook them in advance, or if you have leftovers, the cooked crab cakes will keep in an airtight container in the refrigerator for 3-4 days.
- How to Reheat: To reheat cooked crab cakes, place the patties on a rimmed baking sheet. Cover loosely with foil and warm in a 350°F oven for about 10 minutes, or just until heated through.
- How to Freeze: You can freeze the patties either before or after cooking. To freeze before cooking, wrap individual patties tightly with waxed paper and foil. Freeze for up to 2 months. When ready to use, allow the patties to thaw in the refrigerator overnight before frying in a pan according to the recipe instructions.
- Cooked crab cakes can be tightly wrapped and frozen for up to 2 months. When ready to use, allow the patties to thaw in the refrigerator overnight. To reheat, place the thawed patties on a rimmed baking sheet. Cover loosely with foil and warm in a 350°F oven for about 10 minutes, or just until heated through.
Recipe Variations
- Add about 1 teaspoon of Old Bay seasoning to the crab mixture for some added zest and classic Maryland flavor. Other nice options include extra fresh herbs, Worcestershire sauce, or Dijon mustard.
- Baked Crab Cakes: Pan-frying gives the patties the best flavor and a crispy, golden brown exterior. That said, you can also bake them in the oven. For baked crab cakes, preheat the oven to 450°F. Generously grease a rimmed baking sheet with butter, place patties on the pan, and brush the patties with melted butter. Bake crab cakes for 12-14 minutes, or until golden brown, flipping halfway through.
- If you don’t want to splurge on a container of jumbo lump crabmeat, you can also use other refrigerated fresh crab meat, such as lump crab meat (which is a little bit smaller than the jumbo lump) or even backfin crab meat in a pinch. Shelf-stable canned crabmeat (near the tuna fish) and claw meat are not my preference for this recipe.
Tips for the Best Crab Cake Recipe
- Chilling the patties for at least 1 hour (or up to 24 hours) before frying helps them stay together when they cook.
- The eggs and mayonnaise act as a binder, but a filler is also important to help hold the patties together when they cook. Saltine cracker crumbs make the best filler for crab cakes. We keep the amount of breading to a minimum here, using just 5 crackers for the whole recipe. I do not recommend substituting with Panko breadcrumbs, or other bread crumbs which lack flavor and can be too crunchy. Instead, just put the Saltines in a little Ziploc plastic bag and crush them finely with a rolling pin or mallet. You can also process them in a mini food processor if you prefer.
- Scale this recipe to feed any size crowd. If you’re cooking for just two people, cut the ingredients in half and buy an 8 ounce container of crab meat. For a larger family, double all of the ingredients and cook the patties in batches.
More Crab Recipes to Try
Virginia Crab Imperial
30 minutes mins
Aunt Bee’s Crab Bisque
40 minutes mins
10-Minute Crab Dip Recipe
10 minutes mins
Prep: 10 minutes minutes
Cook: 10 minutes minutes
Chilling Time 1 hour hour
Total: 1 hour hour 20 minutes minutes
Servings 4 people
Calories 195 kcal
Showing you how to make crab cakes with this easy family recipe that's full of jumbo lump crab meat and minimal filling!
Ingredients
- 1 egg
- 2 tablespoons mayonnaise
- ½ teaspoon dry ground mustard
- ½ teaspoon salt
- Dash of black pepper
- 1 lb. jumbo lump crab meat
- 5 saltine crackers, finely crushed
- 1 tablespoon chopped fresh parsley
- 3 tablespoons butter
- 3 tablespoons canola oil or vegetable oil, for frying (or more, as needed, to coat pan)
- Lemon wedges, for serving
- Tartar sauce or co*cktail sauce, for serving
Instructions
Whisk egg, mayonnaise, dry mustard, salt, and pepper in a large bowl. Add crab, saltines and parsley. Gently fold together, just until combined. Form into 4 patties (about ¾-inch thick). Wrap patties in waxed paper and refrigerate for at least 1 hour.
Heat butter and oil in a large skillet over medium-high heat until shimmering. Add crab cakes and cook until golden and crispy, 3 to 5 minutes per side.
Serve with lemon and tartar sauce or co*cktail sauce.
Notes
- Add about 1 teaspoon of Old Bay seasoning to the crab mixture for some added zest and classic Maryland flavor.
- Baked Crab Cakes: Pan-frying gives the patties the best flavor and a crispy, golden brown exterior. That said, you can also bake them in the oven. For baked crab cakes, preheat the oven to 450°F. Generously grease a rimmed baking sheet with butter, place patties on the pan, and brush the patties with melted butter. Bake crab cakes for 12-14 minutes, or until golden brown, flipping halfway through.
- If you don’t want to splurge on a container of jumbo lump crab meat, you can also use lump crab meat (which is a little bit smaller than the jumbo lump) or even backfin crab meat in a pinch. Shelf-stable canned crabmeat (near the tuna fish) and claw meat are not my preference for this recipe.
- Chilling the patties for at least 1 hour (or up to 24 hours) before frying helps them stay together when they cook.
- The eggs and mayonnaise act as a binder, but a filler is also important to help hold the patties together when they cook. Saltine cracker crumbs make the best filler for crab cakes. We keep the amount of breading to a minimum here, using just 5 crackers for the whole recipe. I do not recommend substituting with Panko breadcrumbs, which are flavorless and too crunchy. Instead, just put the Saltines in a little Ziploc plastic bag and crush them finely with a rolling pin or mallet. You can also process them in a mini food processor if you prefer.
- Scale this recipe to feed any size crowd. If you’re cooking for just two people, cut the ingredients in half and buy an 8 ounce container of crab meat. For a larger family, double all of the ingredients and cook the patties in batches.
Nutrition
Serving: 1crab cakeCalories: 195kcalCarbohydrates: 4gProtein: 23gFat: 9gSaturated Fat: 4gCholesterol: 105mgSodium: 1395mgPotassium: 247mgFiber: 1gSugar: 1gVitamin A: 346IUVitamin C: 9mgCalcium: 58mgIron: 1mg
Keyword: best crab cake recipe, crab cake recipe, crab cakes, how to make crab cakes, maryland crab cake recipe, maryland crab cakes
Course: Dinner
Cuisine: American
Author: Blair Lonergan
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This recipe was originally published in February, 2020. The photos were updated in February, 2022.
