Crab Cakes Recipe

Here is something perfect for the seafood lovers out there – crab cakes. This is a very easy recipe for crab cakes that has only a few ingredients. I used canned crab for my cakes but if you want, fresh crab tastes so much better. A major problem people have when making crab cakes is getting them to hold together. The secret is to chill the crab cakes for about an hour before frying. Crab cakes are very delicate and because of this you need to be careful when flipping them. You can see from my step by step photos I had one crack apart on me when I flipped it. Serving crab cakes with lemon wedges and tartar sauce is a must! This recipe should make 6-9 crab cakes depending on the size. Enjoy.

1lb lump crab (canned or fresh)
½ cup breadcrumbs
2 eggs
¼ cup mayonnaise
1 teaspoon old bay seasoning
¼ teaspoon pepper
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard
oil (for frying)
lemon wedges (to serve)
tartar sauce (to serve)

Cooking Instructions:

Step 1: In a medium bowl mix together eggs, mayo, old bay seasoning, pepper, Worcestershire sauce and mustard until creamy. Add bread crumbs and mix in evenly. Last, add in crab meat and mix evenly.
Step 2: Shape into patties (you should get about 6-9 depending on the size).

Step 3: Heat a little bit of oil in a sauté pan. Sauté crab cakes in batches for about 5 minutes on each side. Try and keep an eye on them to make sure they are not burning on the bottom. Drain on paper towels. Serve with lemon wedges and tartar sauce.
(Makes 3 servings)


9 Responses to “Crab Cakes Recipe”

  1. Ivy — December 23, 2008 @ 2:36 pm

    They look fabulous. Happy Holidays to you and your family.

  2. Megan — December 23, 2008 @ 8:59 pm

    Wow, this seems like a really easy recipe! And those crab cakes look delicious. I’ll definitely be trying this soon!

  3. Russell — December 25, 2008 @ 10:29 am


  4. Rose at Natural Health Ezine — December 26, 2008 @ 4:47 am

    My family are fortunate enough because no one has an allergy to any seafood, especially crabs–which are everybody’s favorite. But we just steam or bake our crabs so… this recipe will be bookmarked (and printed). I just hope crabs are not so expensive this season ‘coz I’d like to cook crab cakes for the New Year. Thank you for sharing your cooking tips, too. 🙂

  5. Its Crazy Delicious — December 29, 2008 @ 9:24 am

    This looks Fabulous!!

  6. Kevin — January 1, 2009 @ 7:11 am

    Those crab cakes look perfectly golden brown!

  7. diva — January 6, 2009 @ 10:17 am

    ahh these look so yummy. was thinking of making fish cakes this week and i’m now very tempted..:)

  8. k o — January 18, 2009 @ 2:34 am

    if you simply use the broiler you get all the crab taste and none of the oil… or falling apart cakes after the flip!

    take it from a Maryland native ;).

    Broiled crab cakes are always so much better than fried, mostly because fried ones tend to resemble more of the kind you get from chain restaurants (Phillips, etc) that use frozen cakes that are just thrown in the fryer.

    Just some mayo, old bay and an egg should bind it enough. Let the crab meat provide the flavor :).

    I like to mix some old bay with mayonaise as a topping, but some people like just tartar sauce or a mixture of mayo and mustard.

    num yummy!

  9. Hope — August 11, 2010 @ 4:55 am

    Some people looked at me cock-eyed when I said I made them like this but oh well. I actually made these the other night and put them in our George Foreman grill. I have a hard time keeping things together when I saute. They stayed together and they were delicious! Maybe not as juicy as they needed but still the best crab cakes recipe I’ve made. Thanks!

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