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These easy-to-make crab cakes are filled with thick chunks of crab meat mixed together with creamy mayonnaise and sweet red bell pepper, topped off with a kick of red pepper flakes. The BEST crab cake recipe you will ever use!
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.
Best Crab Cake recipe
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 they’re made with crab! The whole family will love these crab cakes. They work great as an appetizer, side dish or served as a quick snack. Whenever I make them, my family can’t get enough of their crispy texture and savory flavor.
Not only are they absolutely delicious, but these crab cakes are so quick and easy to make as well! If you’re ever in a pinch and need to make an appetizer that everyone will love, this is definitely the recipe to try! Everyone will be raving after the first bite. Serve them up with homemade tartar sauce or chipotle mayo for some kick. Don’t blame me if these homemade crab cakes become a new obsession!
What You Need to Make Crab Cakes
Combine all the ingredients together for a quick bowlful of flavor! The best thing about these crab cakes is that you probably have everything to make them in your pantry right now. This makes them so easy to whip up! Check out the recipe card below for exact measurements.
- Crab Meat: Works best if it’s in lump form.
- Mayonnaise: Sticks everything together making a creamy and soft texture!
- Panko: Creates a light, crunchy breading. You can also use homemade breadcrumbs. Find my full recipe here!
- Flour: Helps hold everything together and will give the cakes a crispy crunch on the outside.
- Egg: Binds all the ingredients together.
- Green Onion: Adds a sweet but savory flavor and hint of texture.
- Red Bell Pepper: Adds fresh flavor and a bit of crunch.
- Worcestershire Sauce: Helps to balance out flavors.
- Cajun Seasoning: Adds a pop of spicy Southern flavor!
- Lemon: Citrus complements the flavor of these crab cakes perfectly.
- Vegetable Oil: This will help cook them to a crisp, golden brown.
How to Make Crab Cakes
It only takes 2 steps to whip up these homemade crab cakes. 2 steps!! They’re so easy but taste like they came from your favorite seafood restaurant!
- Preparing the Filling: In a large bowl add the crabmeat, mayonnaise, Panko, flour, egg, green onion, bell pepper, Worcestershire sauce, Cajun seasoning, and lemon juice. Mix together and shape into patties.
- Cooking the Cakes: In a large saucepan add the oil and then heat to medium-high. Add the patties to the pan and then fry until they are brown on each side for 4-5 minutes. Serve with your favorite sauce.
Tips and Tricks
Making homemade crab cakes is a simple and delicious way to enjoy the fresh flavor of crab meat. With just a few basic ingredients and some easy-to-follow steps, you can customize your crab cakes to preference and create the perfect dish every time!
- Which Crab Meat to Use: I recommend fresh, refrigerated, lump crane meat.
- Smaller Crab Cakes: For smaller cakes, divide the mixture into smaller 1 to 2 inch size circles. For mini crab cakes, divide into even smaller pieces, about 1 to 2 tablespoons for each cake. Bake at the same oven temperature. The bake time is shorter for these smaller sizes, so keep an eye on them. You’ll know 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: If you don’t want to pan fry your crab cakes, you can also cook them in the oven! Bake for 10 minutes at 400 degrees Fahrenheit flipping once halfway through. They’re done cooking when the outsides turn a nice golden brown color.
Storing Leftovers
Storing crab cakes for later is super easy and convenient. This makes them the perfect make-ahead meal for busy weeknights! Simply place the cooked cakes in an airtight container and store them in the refrigerator for up to 4 days or in the freezer for 2-3 months. When you’re ready to enjoy them, simply reheat them in the oven or on the stovetop until they are hot and crispy.
- In the Refrigerator: Crab cakes are best kept in the refrigerator once they have been cooked. It is best to store them in an airtight container for 3-4 days.
- In the Freezer: Follow the instructions on how to prepare the crab cakes. Once ready to bake you can freeze the pre-made crab cakes in a Ziploc 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 Ziploc bag and lay flat in the freezer for up to 3 months. Thaw before reheating for best results.
- Reheating: When ready to serve the cakes, cook over medium-high heat to warm up. You can also use an oven to bake them at 350 degrees F for 12 to 15 minutes or until warmed through. If they are frozen, add a few extra minutes of cooking time.
More Delicious Appetizers
Appetizers are the best part of any get-together. Not sure what to make for your next party? I’ve got you covered! All of these recipes are super easy to make and SO delicious. They’re any seafood-lover’s dream! Their big flavor will have all of your guests hooked. See my full list of appetizers here!
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The Easiest 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
- In a large bowl add the crabmeat, mayonnaise, Panko, flour, egg, green onion, bell pepper, Worcestershire sauce, Cajun seasoning, and lemon juice. Mix together and shape into patties.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is delicious, full of flavour, protein and super easy to make. I’m not a big fan of fish but need it in my diet so this will be my go- to recipe. The Cajun spices made me reluctant but I’m so glad to have tried it!
Not anywhere where I can get fresh crab meat, but do have canned. Can I use that instead?
Canned is perfect!
wow, different cake recipe..
I am always short of new recipe ideas but ever since I am following your blog I don’t have to think about a new recipe. I just follow your blog.
How do I bake these? Time, temp, greased or ungreased sheet or use rack, etc.
Thanks,
Kevin
Place on a greased baking sheet at 350 degrees for 15 minutes or until they are cooked through depending on the size and thickness of each crab cake.
Can you use an air fryer to cook these as well?
Yes, that is a great idea. Let me know how they turn out!
The best crab cake recipe. Thank you. My new go to recipe.
My crab cakes wouldn’t stay together what can I add to the receipt
The taste was fabulous but not the consistency
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.
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!
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.
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!
Sour cream might work.
When you list “Cajun” are you referring to Old Bay seasoning? I’m looking forward to trying these. Thanks!
Rick!
Yes, absolutely! That is a great option! Thanks for following along with me!
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!
Recipe for sauce to go with crabcakes please
It is a flavored tarter sauce that I found at our local grocery store. I am hoping to post a homemade version this month for everyone.
I certainly look forward to making these. I just have one question….When you say “1 tablespoon cajun”, just what are you speaking of? Is there a cajun sauce? A particular cajun spice?
I tablespoon of cajun seasoning, although all those ideas sound delicious too.
Sounds very nice.
Can i replace the crab with lobster.
Regards and a happy new year
KEEP COOKING
Yes, that will work great! Enjoy and Happy New Year!