Easiest Crab Cakes

Easiest Crab Cakes are filled with thick chunks of crab meat mixed together with creamy mayonnaise, sweet red bell pepper and end with a kick of red pepper flakes. The BEST crab cake recipe you will ever have!

These are perfect for a quick dinner, appetizer or snack! If you love seafood as much as I do try this Cajun Popcorn Shrimp, Grilled Lemon Garlic Scallops or Walnut Crusted Maple Salmon.

Crab cakes on a plate

The Perfect Crab Cakes

Since you guys have been loving these Salmon Croquettes so much I decided to make for you the best crab cakes that you will ever eat!

These seriously are SO good and simple to make.

The best part, is my kids eat them not knowing crab is inside them!

They love them and are totally kid friendly and easy to eat.

Crab cakes are great for a dinner party as an appetizer, side dish or served as a quick snack.

Such great flavor and filled with crab meat you can see and taste!

Quick and easy to make with simple ingredients and everything you have in your refrigerator and pantry.

Your family will be raving about these crab cakes every time you make them!

What is a Crab Cake?

A crab cake is a variety of fishcake that is popular in the United States.

It is composed of crab meat and various other ingredients, such as bread crumbs, mayonnaise, mustard, eggs, and seasonings, particularly the cake is then sautéed, baked, grilled, deep fried, or broiled, and then served.

What you Need to Make Crab Cakes

Combine all the ingredients together for a quick bowlful of flavor and consistency for the crab cakes.

The crabmeat is best if it is bought by the lump.

It is simple and quick to make with minimal effort and time with all the flavor in each crab cake.

You will be surprised all the flavor that is in each crab cake.

  • Crabmeat: best if it is lump. Gives it the seafood flavor and texture.
  • Mayonnaise: sticks everything together making a creamy and soft texture when eating.
  • Panko: a light breaded ingredient that will become crunchy.
  • Flour: helps hold everything together and will give it the crispy crunch on the outside.
  • Egg: binds all the ingredients together.
  • Green onion: sweet crunchy texture and color.
  • Red bell pepper: a bit of a crunch.
  • Worcestershire sauce: this will help take the fish flavoring away.
  • Cajun: brings in a more authentic flavoring from back east.
  • Lemon: a tangy and citrus touch to the crab cakes.
  • Vegetable oil: this will help cook them to a crisp, golden brown.

The process of making crab cakes from beginning to end.

How to Make Crab Cakes

  1. Mixing crab cake filling: In a large bowl add the crabmeat, mayonnaise, Panko, flour, egg, green onion, bell pepper, Worcestershire sauce, cajun, and juice of lemon. Mix together and shape in to patties.
  2. Cooking crab cakes: In a large saucepan add the oil and heat to medium high. Add the patties and fry until they are brown on each side for 4-5 minutes. Serve with your favorite sauce.

What to Serve with Crab Cakes

Tips for Making Crab Cakes

  • Which Crab Meat to Use: There are a few types of crab meat that is best to use when cooking or using it for more recipe. I recommend fresh, refrigerator, lump crane meat.
  • Smaller Sizes: For smaller crab cakes, divide the mixture into smaller 1 to 2 inch in size circles. For mini crab cakes, divide into even smaller and try it with 1 to 2 tablespoons. Bake at the same oven temperature. The bake time is shorter for these smaller sizes. The crab cakes are done when the tops and edges are lightly browned.
  • Cooked Crab Cakes: According to the USDA’s official website, seafood is cooked through and safe to eat when the internal temperature reaches 145 degrees F.
  • Baking  Crab Cakes: Bake for 10 minutes flipping once until they are cooked throughout and golden brown.

Crab cakes on a skillet cooking.

Storing Crab Cakes

  • How to freeze crab cakes: Follow the instructions preparing the crab cakes. Once ready to bake you can freeze the pre-made crab cakes in a ziplock bag. Lay flat in the freezer for up to 1 month. If you are wanting to cook them before freezing, cook them and let cool. Once cooled, freeze them in a ziplock bag and lay flat in the freezer for up to 3 months.
  • Storing crab cakes: Crab cakes are best kept in the refrigerator once they have been cooked. It is best to store them in an airtight container in the refrigerator for 3 to 5 days.
  • Warming up: When ready to serve the crab cakes use cook over medium-high heat to warm up or use an oven to bake them on a baking sheet at 350*F for 12 to 15 minutes or until warmed through. If they are frozen, add a few extra minutes for frozen meat.

Crab cakes on a plate

More Delicious Appetizers

Easiest Crab Cakes

4.67 from 3 votes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Author Alyssa Rivers
Servings 8 crab cakes

Description

Easiest Crab Cakes are filled with thick chunks of crab meat mixed together with creamy mayonnaise, sweet red bell pepper and end with a kick of red pepper flakes. The perfect Sweet and Salty crab cake appetizer recipe! 


Course Appetizer, Side Dish, Snack
Cuisine American, Caribbean, Mediterranean
Keyword crab, crab cakes

Ingredients

  • 1 pound lump crabmeat
  • 1/4 cup mayonnaise
  • 1/2 cup Panko
  • 1/4 cup flour
  • 1 egg
  • 2 Tablespoons green onion sliced
  • 1/2 red bell pepper finely diced
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon cajun
  • juice of half lemon
  • 1/4 cup vegetable oil for frying

Instructions

  1. In a large bowl add the crabmeat, mayonnaise, Panko, flour, egg, green onion, bell pepper, Worcestershire sauce, cajun, and juice of lemon. Mix together and shape in to patties.
  2. In a large saucepan add the oil and heat to medium high. Add the patties and fry until they are brown on each side for 4-5 minutes. Serve with your favorite sauce.

Nutrition Facts

Serves: 8

Calories198kcal (10%)Carbohydrates7g (2%)Protein12g (24%)Fat13g (20%)Saturated Fat7g (35%)Cholesterol47mg (16%)Sodium576mg (24%)Potassium183mg (5%)Fiber1g (4%)Sugar1g (1%)Vitamin A722IU (14%)Vitamin C14mg (17%)Calcium40mg (4%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Oh my gosh. I LOVE crab cakes. I’m going to have to splurge a little and buy up some crab meat. I also like the other commenters idea about using lobster. Yum!

    Going to try these this weekend. Thanks Alyssa!

  2. When you list “Cajun” are you referring to Old Bay seasoning? I’m looking forward to trying these. Thanks!

  3. HNY!
    I don’t eat mayonnaise…..what could I substitute instead of mayo. I thought maybe greek yogurt but not sure about the tart flavor. Any suggestions would be appreciated. Thank you!

  4. 5 stars
    These are amazing. I cut the recipe in half (hubs is allergic to shellfish and I can’t/shouldn’t eat 8) and in my half recipe only used 6oz of lump crab (I live in a small town and take what I can get). I normally add salt to things and was a little skeptical about the Cajun, but it’s genius, fantastic flavor. Absolutely delicious. My husband said it smelled so good and wanted a taste and was disappointed he couldn’t.

  5. 4 stars
    Made this with fresh dungeons crab we caught on the Oregon Coast. I added a bit of chopped dill but otherwise followed the recipe. Very yummy!

  6. 5 stars
    I found these easy to prepare and they are super yummy. I didn’t have Cajun so I used 4 shakes of cayenne. I can feel the burn. I’ll be sure to get some Old Bay for the future.

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