CRAB CAKES

WineCheeseScallops
Jun 10
5 min read

There’s something irresistibly classic about a perfectly golden crab cake—crispy on the outside, tender and full of delicate seafood flavor on the inside. Our Crab Cakes recipe is a coastal dream brought straight to your kitchen, whether you’re planning a laid-back seafood dinner or an elegant appetizer spread.

Crab cakes drizzled with sauce sit on fresh lettuce with a tomato slice. The golden crust contrasts the green and red background.

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Made with sweet, flaky jumbo lump crab meat and just the right balance of creamy mayo, zesty lemon, and signature Old Bay seasoning, these crab cakes are light, flavorful, and pan-fried to golden perfection. Serve them with your favorite remoulade or nestled in a sandwich bun with lettuce and tomato for a seaside-inspired meal you’ll crave again and again.

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Kitchen counter with lemon, parsley, canned crab meat, mustard, mayonnaise, egg, spices. Wooden background with knives. Cozy meal prep.

Ingredient Spotlights

Jumbo Lump Crab Meat

Jumbo lump crab meat is the premium cut from the crab’s swimmer muscles, known for its large, firm, and sweet chunks. It’s what gives crab cakes that impressive texture and natural brininess. Because it's so delicate, it's best to gently fold it in last to avoid breaking up the beautiful lumps. Look for fresh or high-quality refrigerated canned versions for the best results.

Lemon, parsley, panko breadcrumbs, egg, and spices on a wooden surface. Ingredients are vibrant and neatly arranged, creating a fresh mood.

Old Bay Seasoning

This iconic spice blend is a Chesapeake Bay favorite that’s practically synonymous with seafood. It adds depth and just the right kick with its mix of celery salt, paprika, red pepper, and a handful of other warm spices. Old Bay enhances the flavor of the crab without overpowering it, making it a must-have for any traditional crab cake recipe.

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Fresh ingredients on a wooden table: a yellow lemon, parsley leaves, egg, canned crab, and condiments. Labels blurred in the background.

Recipe Origin | CRAB CAKES

This recipe was born from a shared love of East Coast seafood shacks and beach vacations where crab cakes were always a must-order. Whether eaten on a paper plate by the boardwalk or plated with elegance at home, crab cakes are the kind of nostalgic dish that hits all the right notes. We wanted to keep it simple—letting the crab shine—while building in layers of flavor with mustard, Worcestershire, and herbs. The result is a tried-and-true recipe that’s just as good as anything you'd get at the shore.

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Egg, chopped greens, and sauce in a metal bowl on wooden surface, ready for mixing. Bright, fresh ingredients evoke a vibrant culinary mood.

Tips, Serving Suggestions, and Storage Advice

Use high-quality crab – Jumbo lump is ideal, but backfin can work in a pinch if you’re making appetizer-sized portions.
Don’t overmix – Gently fold the crab in last to preserve the meaty chunks.
Chill before frying – Refrigerating the patties helps them firm up and hold their shape in the pan.
Use a nonstick or well-seasoned skillet – This prevents sticking and ensures a golden crust.
Adjust lemon juice to taste – Add more if you love brightness, or less for a more mellow flavor.

Hands shaping a crab cake with herbs, over a metal bowl. Wooden surface visible, nails painted sparkly gold.

Serve with a simple aioli or remoulade – It complements the richness of the crab.
Try a crab cake sandwich – Brioche buns, lettuce, tomato, and a smear of tartar sauce are divine.
Keep cooked cakes warm in a 200°F oven – This is helpful if you’re frying in batches.
Freeze uncooked patties – Wrap them in plastic and foil, and freeze for up to 2 months.
Pan-fry in small batches – Avoid overcrowding the pan so each cake crisps evenly.

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Golden-brown crab cakes sizzle in a stainless steel pan. Crispy texture with visible crab chunks and herbs. Cooking in progress.

What Makes This Recipe Special

Uses jumbo lump crab meat for premium flavor and texture.
Perfectly balanced seasoning—no fillers, just flavor.
Crisp exterior with a moist, tender center.
Versatile: great as a sandwich, appetizer, or entrée.
Quick cook time—only 3–4 minutes per side.
No deep frying—just a simple skillet sear.
Minimal prep, ideal for make-ahead meals.
Elegant enough for entertaining, easy enough for weeknights.
Coastal flavor in every bite without leaving home.
Adaptable to gluten-free diets using GF breadcrumbs.

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Crab Cakes

Crab cake with sauce atop lettuce and tomato on a gray plate. Bright green leaves and a red tomato slice make a colorful backdrop.

Ingredients

¼ cup plus 1 Tbsp mayonnaise (5 Tbsp total)
1 large egg
1 Tbsp chopped fresh parsley
2 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp kosher salt
¼ tsp ground black pepper
1 tsp Old Bay seasoning
1–2 tsp freshly squeezed lemon juice (to taste)
½ cup panko bread crumbs
1 lb jumbo lump crab meat
2 Tbsp canola oil, plus more as needed for frying

Instructions

In a medium bowl, whisk together the mayonnaise, egg, parsley, Worcestershire sauce, Dijon mustard, salt, pepper, Old Bay seasoning, and lemon juice until smooth.
Add the panko bread crumbs and stir to combine.
Gently fold in the crab meat with a spatula, taking care not to break up the chunks.
Cover and refrigerate the mixture for 30 minutes to help it firm up.
Form the mixture into 4 large patties (for sandwiches or entrees) or 8 smaller patties (for appetizers).
Heat canola oil in a nonstick or cast-iron skillet over medium heat. Once shimmering, carefully place the patties into the pan in batches.
Cook for 3–4 minutes per side, or until golden brown and heated through. Add more oil between batches if needed.
Serve warm with your favorite sauce or sandwich fixings.

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