Crab Cake Recipe
Summer is quickly approaching, and with it, crab season which means it’s time to pull out this classic crab cake recipe. These are tender, yet crispy and are perfect to make for an elegant and delicious appetizer or for a quick and simple evening dinner. Using just a few ingredients and fresh crab lump meat, you can make this summer favorite packed full of flavor and freshness!
Crab cakes are handmade fishcakes full of fresh juicy lump crab meat that is super popular specifically on the east coast in the summer. They usually consist of some sort of binder (like breadcrumbs of buttery crackers), mayonnaise, and eggs with a hint of freshness from fresh herbs and seasonings.
Crab Cake Sauce
As much as these flaky cakes are quite wonderful on their own, pairing them up with the perfect crab cake sauce makes all the difference in the world.
When I make a couple of sandwiches with these, I typically like to top it off with the classic french remoulade sauce. Typically paired with seafood, remoulade has a zesty, cajun flair, and tastes amazing!
To make this crab cake sauce, you need:
- mustard (Creole mustard if possible)
- sweet paprika
- Cajun or Creole seasoning
- pickle juice (dill or sweet, your preference)
- prepared horseradish
- hot sauce (preferably Tabasco)
- large clove garlic, minced and smashed
Mix everything together in a bowl and chill in the refrigerator for a few hours before serving.
If remoulade sauce isn’t for you, there are a few other crab cake sauces you can try like this tzatziki sauce or tartar sauce.
Tips For Making The Best Crab Cake Recipe
Before moving onto the recipe, here are a few simple tips and tricks you need to make the best crab cake recipe. I am here to tell you all about it!
- Get the best, freshest jumbo crab meat: Try to find fresh crab meat from crab shells and claws. If you are unable to, buy fresh, canned crab meat with no salt or water added.
- Do not overcook: If you overcook the crab cakes, it can easily dry out the crab and cause the cakes to fall completely apart.
- Cook in batches: Do not overcrowd the pan so that the crab cakes fully cook and get that nice crispy exterior. It makes all the difference.
How To Make Crab Cakes
*For detailed recipe instructions, see the recipe card at the bottom of the post.
- To make the best crab cakes, mix all of the ingredients except for the crab meat and crackers until well combined. Add the crab meat and carefully fold it into the filling mixture. Sprinkle in saltine cracker crumbs and gently fold them in.
- Time: Cover and refrigerate the mixture for at least 30 minutes or up to 24 hours. You need to do this to make sure the shape stays together.
- Shape: Scoop out the mixture with a 1/4 cup measuring cup for mini cakes. Use a 1/2 cup for large crab cakes onto the parchment-lined baking sheet pan. Brush the tops with melted butter for the best flavor.
How To Bake Crab Cakes In The Oven:
Transfer the prepped rounds to a 450-degree oven and bake for about 10 minutes for 1/4 cup size. If you make the larger 1/2 cup size, bake them for about 15 minutes.
How To Fry Crab Cakes In The Air Fryer:
Spray a piece of aluminum foil with some nonstick spray or use parchment paper to line the bottom of the basket in your air fryer.
Add the crab cakes in one layer and bake at 400°F. Bake for about 10 minutes for the 1/4 cup version or 15 minutes for the 1/2 cup version.
How To Serve Crab Cakes
Can You Reheat Crab Cakes?
Yes! Thankfully, crab cakes reheat very well and still hold their form the next day. They do need to be kept refrigerated until you are ready to eat them.
Toaster oven: The best way to reheat them is in a toaster oven or regular oven. Heat the oven to 325 degrees and reheat for about 10 to 15 minutes on a baking sheet. Add a little drizzle of olive oil or a small piece of butter to help the crab cakes to maintain moisture.
Saute: You can also reheat them in a saute pan over medium-low heat. Add a little bit of olive oil or butter along with a small amount of water. Place the crab cakes into the pan and cover with the pan lid to trap the steam. This will help make sure they heat up all the way through without drying them out.
Scroll to the bottom for the full recipe and with precise ingredient amounts.
Try These Other Amazing Seafood Recipes:
- Honey Glazed Salmon Recipe
- Easy Shrimp Scampi
- Parmesan Crusted Salmon Casserole
- Salmon Asparagus Foil Packets
This crab cake recipe will become your go-to meal this summer! Enjoy these crab cakes on a freshly toasted bun, or pop them in your mouth on their own!
Crab Cake Ingredients
- 1/4 cup mayonnaise
- 1 large egg
- 1 tbsp mustard
- 2 tbsp chopped parsley
- 1 tsp worscershire sauce
- 1 lb lump crab meat (fresh, refrigerated is best)
- 14 saltine crackers ground into crumbs
Make the Crab Cake mixture: Mix all ingredients except for the crab meat and crackers until well combined. Add the crab meat and carefully fold it in without breaking up the chunks of crab. Lastly, sprinkle the mixture with the saltine cracker crumbs and gently fold them in. Cover and refrigerate the mixture for at least 30 minutes or up to 24 hours - this will allow the crab cake ingredients to bind together and hold shape when you shape/cook them.
Prep: Line a baking sheet pan with parchment paper and preheat the oven to 450°F.
Shape: Scoop out the mixture with a large ice cream scoop or a 1/4 cup measuring cup for mini crab cakes or 1/2 cup for large crab cakes onto the parchment-lined baking sheet pan. If using an ice cream scoop, pat down the top to flatten just slightly. Do not pat down if using a measuring cup. Brush the tops with melted butter for the best flavor.
To bake in the oven: Transfer to the oven and bake for about 10 minutes for 1/4 cup crab cakes or about 15 minutes for the large 1/2 cup crab cakes.
To bake in the air fryer: Spray a piece of foil that will fit inside the air fryer with nonstick spray or use parchment paper to line the bottom of the air fryer basket. Add the crab cakes in one layer and bake in batches @400°F for about 10 minutes for the 1/4 cup crab cake or 15 minutes for the 1/2 cup crab cakes.
Make the remoulade crab cake sauce
Mix: Combine all ingredients in a bowl until well mixed. The sauce be made ahead of time and refrigerated coverd until needed.
Plate a couple crab cakes with a side of cole slaw and a spoonful of ramulade sauce over the crab cakes.
Or, spread the ramulade sauce on a toasted and cut open hoagie roll or a brioche roll, then add 1 or 2 crab cakes and a good spoonful of a coleslaw.