The Best Homemade Crab Cakes are made with fresh crab meat, all natural ingredients, and are more crab than filler. Simply delicious!
Crab cakes for me absolutely have to have certain components. First, and most importantly, they have to contain real crab meat. Second, as little filler as possible, just enough to make the crab flavorful and for the cakes to stick together. Add some fresh herbs, mustard and seasonings, and you have the perfect crab cakes for any special occasion!
Crab Cake Ingredients:
- fresh, real crab meat. Refrigerated or freshly picked lump crab is preferred, otherwise canned is fine.
- 2 eggs
- Worcestershire sauce
- mayonnaise
- lemon juice
- Dijon mustard
- melted butter
- fresh parsley
- fresh dill
- Italian bread crumbs
- seafood seasoning such as Old Bay
- black pepper
- salt to taste
- vegetable oil, for frying
How to make homemade crab cakes:
Pick through crab meat for shells, and crumble coarsely. Combine the eggs, breadcrumbs, mayo, mustard, herbs, seasonings, lemon juice, Worcestershire sauce, and butter and stir well.
How to serve:
My husband likes them with cocktail sauce, but I like them plain so you can taste the full flavor of the crab meat and seasonings. They good well with many side dishes such as
Sriracha Cole Slaw (pictures with the crab cakes)
Or, serve as an appetizer instead Air Fryer Bacon Wrapped Shrimp.
How to reheat leftovers:
Any leftover crab cakes should be stored in a covered container and refrigerated for up to three days. To reheat, you can spray a pan with cooking spray and heat over medium heat until hot, or heat them in the oven at 375 degrees for 10-15 minutes.
If you like this recipe, please pin it or share it on your favorite social media platform!
This recipe is featured in Darn Good Eats, The Cookbook for Creative Chef and Reluctant Cooks by the lovely Jodi Ambrose!
The Best Homemade Crab Cakes
Ingredients
- 16 ounces refrigerated crab meat or fresh or canned
- 2 eggs
- 2 teaspoons Worcestershire sauce
- 2 tablespoons mayonnaise
- 1 teaspoon lemon juice
- 3 teaspoons Dijon mustard
- 3 teaspoons melted butter
- 1 teaspoon chopped fresh parsley
- pinch of fresh dill
- 1/2 cup Italian bread crumbs
- seafood seasoning such as Old Bay, to taste
- 1/4 teaspoon black pepper
- salt to taste
- vegetable oil
Instructions
- Pick through crab meat for shells, and crumble coarsely.
- Combine all ingredients except the crab meat and stir well. Fold in the crab meat and mix until well combined.
- Shape into patties about 3 inches around and 1/2 inch thick. Heat oil in a large frying pan over medium heat and add crab patties, working in batches if needed. Fry for 3-4 minutes and turn. Cook for 3-4 minutes more, or until crab cakes are golden brown on both sides. Drain on paper toweling before serving.
Nutrition
Becca from ItsYummi! says
I do believe a batch of these is in my foreseeable future! 😀 YUM!
Bernadette says
I LOVE these crab cakes! I haven’t made them in awhile, I need to soon!
Tonette Joyce says
Lovely! And so wonderful, they remind me of friends of mine.The woman was a Catholic, but the husband was not.Their kids were gone and she had been ill, so her husband took her out to eat on Friday during Lent. When she came back from the restroom, she found that he had ordered a lobster for her; it was NOT her idea of ‘abstinence’!
I can relate to you.My husband works 3-11.It’s hard on me when the grandkids are here , especially when they have school.I will stay up some with my husband, but I then have to get up at 6 with the kids.
Bernadette says
We are the opposite, my husband is Catholic and I’m not. I try to stick to the no meat on Friday’s during Lent for myself, and always make a meatless dinner.
Lynn says
How many will the recipe make? There are 5 of us….
Bernadette says
Hi Lynn, to be honest I never counted but I’m thinking this would make 8 crab cakes if you go by my measurements for size. You could make them smaller of course, and serve them with sides like a salad or mashed potatoes.
Robert Edwards says
I love this recipe, and this blog is now my new favorite. My wife thanks you.
Bernadette says
Thank you, and your welcome to your wife 🙂
Betsy @ Desserts Required says
LOVE these crabcakes and LOVE even more the idea of making mini ones for the Super Bowl!! Hope the baby is still rocking the late morning wake up calls!
Bernadette says
Thank you, and she is! She’s 4 1/2 now and definitely a night person like me 🙂
Dorothy Prine says
Hi,I’m Dorothy, I am a night owl too,always have been, love your recipes, especially the crab cakes thanks Dorothy
Bernadette says
Nice to “met” you Dorothy! Thank you so much <3
Liz Patch says
How many crab cakes does this recipe make? FYI, I’ve made crab cakes using canned Dungeness Crab and they were delicious. A little pricey, but delicious. I had to buy several cans which came to about $23.00. Cheaper than eating out though. Anxious to try this recipe. 🙂
Bernadette says
I’m sorry but I never counted how many. I can figure out an estimate a little later for you 🙂
Author Jodi Ambrose says
Hey there doll! Those crab cakes are DELICIOUS!!!! Yummy yum yum!!! Hey, it’s possible that I’m just dim witted, but I clicked on the link to vote for you but didn’t see how to vote. Am I just dumb? I wanna make sure to vote my butt off for ya–help? XO
rantsfrommycrazykitchen says
That’s an old contest I was in. I should probably change this post so it doesn’t say that part..,,,
Author Jodi Ambrose says
I was all excited to vote for you. Dangit! Well, when they vote you as awesome next year, let me know and I’ll be a voting mama! 🙂
Marlys @Thisand That says
This look wonderful.. and I am a night person… although work through the whole night 7p-7a. At work right now. Thanks for sharing on Foodie Friends Friday. Remember to come back on Sunday to vote.
http://marlys-thisandthat.blogspot.com/
jen says
I do like crab meat but after being spoiled from living in Maryland for 5 years i will NOT buy crab meat here in texas.
gd dg says
They look awesome!