We are going to show you how to make the absolute best crab cake recipe using fresh or canned crab. It is perfect to make all year long!

Do you love crab cakes but don’t know how to make them? Follow this recipe and you’ll be making your own in no time. All it takes is a little patience, some good ingredients, and the right cooking skills.

These are the best crab cakes are delicious served with tartar sauce and lemon wedges for an extra zing!

This recipe will show you how easy it is to make delicious crab cakes that taste better than any from your favorite restaurant! Whether they’re appetizers at your next dinner party or you are looking for some new brunch recipes, these crab cakes can be made in under 30 minutes.

On the east coast in places like the Chesapeake Bay (hello maryland crab cakes) or New England, fresh blue crabs can be enjoyed. But your local seafood department is always an option.

How to Make Classic Crab Cakes

Be sure to scroll down to get the full printable recipe with instructions and ingredients! 

Ingredient Checklist:

• 4 tablespoons mayonnaise,
• 1 large egg,
• 1 1/4 c. bread crumbs,
• 1 tsp dijon mustard,
• salt & pepper,
• 1 1/2 c. crab meat,
• 2 tbsp. olive oil or canola oil
• 1/4 c. bread crumbs (you can substitute for fresh bread crumbs or saltine crackers)
• a lemon

In a medium bowl, mix the egg and mayo together.

Add the remaining ingredients, except for the oil and bread crumbs.

Place the bread or cracker crumbs into a separate small bowl. You need a little filler to keep your crab meat mixture from holding together.

Heat oil over low to medium-high heat in a frying pan or large skillet.

Shape your crab mixture into 6 round patties and coat each with the dry bread crumbs. Be sure to have enough bread crumbs.

Pro tip: Place your patties on a parchment paper lined baking sheet and refrigerate for an hour. This is the best trick to keep your crab cakes from falling apart.

In the pan sauté cold crab cake on low to medium heat for approximately 10 minutes in the hot oil, until heated through and have a crisp exterior and are golden brown.

Flip crab cakes halfway through cooking time.

Remove and place crab cakes on a paper towel lined plate to soak up any excess oil.

One of the best ways to add extra flavor to your crab cakes recipe is to sprinkle lemon juice and season with salt, pepper and old bay seasoning.

What to Serve with Jumbo Lump Crab Cakes

Examples of additional recipes or dishes that pair well with crab cakes are:

• cucumber salad
• cole slaw
• corn fritters
• hush puppies
• fried green tomatoes
• Cheddar Baked Biscuits
• Sweet Potato Fries
• Corn on the Cob
• Macaroni Salad

Recipes for sauces that go well with your crab cakes 

• worcestershire sauce
• cocktail sauce
• tartar sauce
• hot sauce
• Russian dressing

More delicious easy recipes to enjoy if you love seafood

• Chili Lime Shrimp Skewers 
• Steamed Seafood Boil
• Crab Stuffed Flounder 
• Salmon Cakes

Easy Crab Cakes Recipe

Yield: 6

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

We are going to show you how to make the absolute best crab cake recipe using fresh or canned crab. It is perfect to make all year long!

Print

Ingredients

• 4 tablespoons mayonnaise,
• 1 large egg,
• 1 1/4 c. bread crumbs,
• 1 tsp dijon mustard,
• salt & pepper,
• 1 1/2 c. crab meat,
• 2 tbsp. olive oil or canola oil
• 1/4 c. bread crumbs (you can substitute for fresh bread crumbs or saltine crackers)
• a lemon

Instructions

1. In a medium bowl, mix the egg and mayo together.
2. Add the remaining ingredients, except for the oil and 1/4 c. of bread crumbs.
3. Place the 1/4 c. bread crumbs into a separate bowl.
4. Heat oil over low to medium heat.
5. Shape into 6 patties and coat each with the dry bread crumbs.
6. Cook crab cakes on low to medium heat for approximately 10 minutes, until heated through and browned.  Be sure to flip at least once.
7. Remove the crab cakes from the pan when cook through and place on a paper town lined plate.  
8. Squirt 1/2 of a lemon over the top of your crab cakes and sprinkle with salt and pepper.

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