Pin it Last summer my neighbor returned from the Maryland shore with a cooler full of fresh crab and challenged me to a crab cake throwdown. After three attempts that fell apart in the pan, I finally learned the secret was refrigerating the patties before cooking.
My aunt used to make these for special occasions, and the whole house would smell like butter and seaside air. Now I understand why she always doubled the recipe because they disappear the moment they hit the platter.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Lump crab meat: Spend the extra money here because big chunks of crab are what make these cakes special and worth every penny
- Panko breadcrumbs: These Japanese breadcrumbs create the perfect light crunch without weighing down the delicate crab
- Old Bay seasoning: This is the nonnegotiable classic seafood blend that gives crab cakes their signature savory kick
- Mayonnaise: Acts as the binder that holds everything together while adding necessary richness
- Dijon mustard: Provides just enough sharpness to cut through the sweet crab meat
- Unsalted butter and oil: The combination prevents burning while giving the patties that gorgeous golden color
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Mix the crab cake base:
- Gently fold together the crab meat, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, spring onions, and panko breadcrumbs until just combined. Season generously with salt and pepper.
- Shape and chill the patties:
- Form the mixture into 8 equal patties about 6 centimeters across, then arrange them on a plate and refrigerate for at least 15 minutes so they firm up enough to handle cooking.
- Whisk up the sauce:
- While the crab cakes chill, stir together the mayonnaise, Dijon mustard, lemon juice, hot sauce, garlic, salt, and pepper in a small bowl until completely smooth.
- Sear to golden perfection:
- Heat the butter and oil in a large nonstick skillet over medium heat, then cook the crab cakes in batches for 3 to 4 minutes per side until deeply golden and heated through.
- Serve immediately:
- Transfer the cooked crab cakes briefly to paper towels to drain excess oil, then plate them while still hot with the sauce alongside.
Pin it These became a tradition in our house for summer dinner parties because people literally hover around the stove waiting for them to finish cooking.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Choosing The Right Crab
Fresh jumbo lump crab meat from a reliable fishmonger makes all the difference, but pasteurized crab from the seafood counter works perfectly well.
Getting The Perfect Sear
The butter and oil mixture prevents the butter from burning while still giving you that incredible buttery flavor and gorgeous color.
Serving Suggestions
A simple arugula salad with lemon vinaigrette cuts through the richness beautifully.
- Squeeze fresh lemon over the cakes right before serving
- Extra Old Bay on the table lets guests adjust seasoning
- Warm the sauce slightly for better drizzling
Pin it Theres something deeply satisfying about transforming a few simple ingredients into something that feels like a special occasion.
Recipe FAQs
- → What type of crab meat works best?
Fresh lump crab meat yields the sweetest flavor and most appealing texture. Look for meat that appears moist and plump without excessive liquid. Quality canned or pasteurized crab meat from refrigerated sections makes a reliable substitute when fresh isn't available.
- → Why refrigerate before cooking?
Chilling the formed patties for at least 15 minutes firms up the mixture, helping them maintain their shape during frying. This step prevents crumbling and ensures even browning while developing a crispy exterior that contrasts beautifully with the tender interior.
- → Can these be made ahead?
Shape and refrigerate the uncooked patties up to 24 hours in advance. Keep them covered with plastic wrap, separated by parchment paper. Fry just before serving for the crispest results. The sauce also benefits from sitting overnight, allowing flavors to meld.
- → What pairs well with crab cakes?
Classic accompaniments include crisp green salads, coleslaw, roasted asparagus, or sautéed greens. For beverages, chilled Sauvignon Blanc or dry Riesling complements the sweet, briny notes. Lemon wedges add bright acidity that enhances the natural sweetness.
- → How do I prevent soggy crab cakes?
Avoid overmixing the crab meat, which can break down delicate flakes. Use just enough binding ingredients to hold patties together. Drain briefly on paper towels after frying. Serve immediately while the exterior remains crisp and the inside stays hot and steamy.
