Easy Crab Cakes
Good crab cakes taste mostly of crab, with just enough binder to hold them together. This version uses lump crab, a creamy mayo mixture and a light panko coating for a crisp, golden outside and a tender, sweet middle.
- 30 minTotal time
- 4Servings
- 330kcal / serving
- 24 gProtein
The secret to cakes that do not fall apart is gentle folding and a chill in the fridge. After that, they take about 10 minutes in the pan.
The science: why this works
- Draining the crab well keeps the mixture from getting wet and loose.
- Mayonnaise and egg bind the cakes without making them heavy or bready.
- Folding gently keeps the crab lumps whole, which gives the best texture.
- Chilling lets the binder set so the cakes do not crumble in the pan.
- A panko coat crisps in the hot oil and adds crunch against the tender filling.
Why cakes need to chill
Chilling firms the fat in the mayonnaise and gives the egg proteins time to bind the crab. A cold, set cake holds its shape when it hits the hot pan, whereas a warm, loose one slumps and breaks apart.
Learn: How emulsions work →Gentle heat for crab
Crab meat is already cooked, so you are only heating it through and browning the crust. Medium heat does both, while very high heat would burn the panko before the center gets hot to 165°F (74°C).
Learn: Cooking fish gently →Acid for sweetness
Lemon juice and mustard add tang, which sharpens the natural sweetness of crab. A little acid also cuts through the richness of the mayo and fried crust so each bite tastes lighter and keeps you reaching for more. Even a teaspoon makes a clear difference.
Learn: Add acid at the end →Easy Crab Cakes
30 min · 4 servings · American · Main course
Ingredients
Makes 4 servings
- 450 glump crab meat, drained and picked over for shell
- 120 mlpanko breadcrumbs, plus 1/2 cup for coating
- 1egg
- 60 mlmayonnaise
- 1 tbspDijon mustard
- 1 tspWorcestershire sauce
- 1 tspOld Bay seasoning
- 2 tbspfresh parsley, chopped
- 2green onions, finely sliced
- 1 tbsplemon juice
- 2 tbspolive oil or butter, for frying
- 240 mltartar sauce or remoulade, to serve
Method
Tips for the best result
- Use real lump crab for the best texture, not imitation crab.
- Do not skip the 30 minute chill, because it is the key to holding the shape.
- Flip only once with a wide spatula for an unbroken crust.
Mistakes to avoid
- Mixing roughly breaks the lumps into mush, so fold gently with a spatula.
- Using too much breadcrumb makes cakes taste like stuffing, so keep the binder minimal.
- Frying at high heat browns the outside before the inside is hot, so use medium heat.
Variations and swaps
- Bake the cakes on a sheet at 425°F (220°C) for 15 minutes for a lighter version.
- Add a spoon of finely diced red pepper and celery for crunch.
- Serve on a bun with lettuce for a crab cake sandwich.
- Swap panko for crushed saltine crackers for a classic Maryland style.
- Swap mayonnaise for Greek yogurt for a lighter mix.
- Swap lump crab for a mix of crab and finely chopped cooked shrimp.
Storing and reheating
Refrigerate cooked cakes within 2 hours in an airtight container for up to 3 days. Reheat on a baking sheet in a 350°F (175°C) oven for 10 minutes, until hot through to 165°F (74°C). Uncooked, shaped cakes can be frozen for 2 months.
Easy Crab Cakes: questions
How do you keep crab cakes from falling apart?
Drain the crab well, use just enough binder and chill the shaped cakes for 30 minutes before cooking. Also flip only once, with a wide spatula, when the underside is golden and set.
What is the best crab for crab cakes?
Lump crab meat gives the best texture and flavor. Jumbo lump is even better but costs more. Avoid imitation crab, which is made from fish paste and lacks the sweet crab taste.
Can I bake crab cakes instead of frying?
Yes. Bake on a lightly oiled sheet at 425°F (220°C) for 12 to 15 minutes, flipping halfway. They will be less crisp than pan fried but still golden and tender.
Can I use canned crab?
Yes, canned lump crab works well if you drain it thoroughly and press out extra liquid. Refrigerated pasteurized crab in tubs tastes fresher.
What sauce goes with crab cakes?
Tartar sauce, remoulade, lemon aioli or a simple squeeze of lemon all work. Cocktail sauce and hot sauce are fun alternatives.
