Homemade Crab Cakes are better than any restaurant version because they are loaded with lump crab meat. This is the ultimate crab cake recipe with very little filler and seasoned to perfection.
If you enjoyed our Salmon Cakes or our popular Shrimp Cakes, you will love these!
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Crab Cakes Recipe Video:
Learn how to make the best crab cakes! They are easier than you think, especially if you buy already hand-picked or fresh picked crab meat. If you pick the meat yourself, it takes a little more time but it’s well worth the effort. Watch the video tutorial and read all of our tips below then try this crab cake recipe fo yourself.
The Best Crabs for Crab Cakes:
As we shared with our Crab Legs Tutorial, crabs must be sold live or pre-cooked and will be either frozen or thawed from frozen. Since the meat is already cooked, all you need to do is remove it with a crab cracker then cooking crab cakes is quick and easy. I use the meat from the legs, claws, and even the loaded pockets of crabmeat in the body of the crab. As long as you can get lump crab meat out of them, a variety of crabs would work.
- Blue Crab – from the Atlantic and Gulf Coasts. The famous Maryland Crab Cakes are often made with Blue Crab Meat.
- Stone Crab – from Florida and are common in that area for crab cakes.
- Snow Crab – from the North Atlantic and North Pacific and are typically sold in clusters of legs and can be more expensive.
- King Crab – from North Pacific waters – the most expensive crab meat, although it is easier to remove from the crab leg.
- Dungeness Crabs – (from the Pacific Coast). These are the most readily available inland and tend to be the least expensive per pound so it is what I use. Per my request, the fish counter is always kind enough to clean the crab for me, which makes the process easier.
Cooks Tip: 2 Dungeness crabs can yield 1 1/4 to 1 1/2 lbs of crab meat. I used 2 crabs for this recipe.
Can I Use Canned Crab Meat?
It’s best to use crab meat that is as fresh from the crab as possible and lump crab meat is important. If the crab meat is pre-packaged, it should come from the refrigerated section of the store. I have tried with crab meat from an aluminum can which resulted in overly salty, fishy-smelling crab meat and was a major disappointment.
Tips for Making Crab Cakes:
- Check for Shell Pieces – before adding the crab meat, I like to pick it apart to check for any stray shell fragments.
- Refrigerate – chill the mixture for 30 minutes before forming your patties and they will hold together better. It also gives a chance for the flavors to meld.
- Ice Cream Scoop – a trigger release scoop makes it easier to portion even crab cakes.
- Wet hands – Keep a bowl of water for dipping while forming patties. Crab cake mixture won’t stick to your hands.
- Non-Stick Pan – a good nonstick pan will keep the cakes from sticking to the pan and breaking apart. It also requires less oil and butter to sautee.
Can I Substitute Old Bay Seasoning?
Old Bay Seasoning is classic with crab and seafood. It can be found in the spice section of the grocery store (and may also be near the seafood department). If you aren’t able to find it locally, you can also get old bay seasoning online.
Cajun Seasoning is the best substitute I have found which compliments crab and seafood well, just like our Cajun Shrimp Skewers. Cajun seasoning can be spicier depending on the type you get so I recommend using 1 tsp of cajun seasoning or add to taste.
The Best Dip for Crab Cakes:
- Lemon Aioli – the simple combination of 1/2 cup mayo, 1 tsp lemon zest, 2 Tbsp lemon, and 1 pressed garlic clove is simple and excellent! It’s the same one we love with Shrimp Cakes.
- Tartar Sauce – you’ll love our homemade Tartar Sauce Recipe on all of your seafood. We use it on our Salmon Cakes.
- Cocktail Sauce – this red sauce is popularly used on a Shrimp Cocktail Ring but also pairs well with Crab Cakes if you love those subtle spicy flavors.
More Seafood Appetizer Recipes:
If you love these crab cakes, don’t miss these seafood appetizers. You are sure to find new favorites in this list.
- Ceviche – the appetizer we make most often
- Cucumber Shrimp Bites – juicy shrimp and guacamole on a cucumber
- Shrimp Scampi – excellent served as a main course or appetizer
- Coconut Shrimp – you’ll love the 2-ingredient dip
- Hot Shrimp Dip – creamy, cheesy and irresistible
Crab Cakes Recipe
Ingredients
Crab Cake Ingredients:
- 1/2 red bell pepper, finely diced
- 1 medium onion, 1 cup, finely diced
- 3 Tbsp olive oil, divided
- 2 Tbsp unsalted butter, divided
- 2 large eggs
- 3 Tbsp mayo
- 1 tsp Worcestershire sauce
- 1 tsp old bay seasoning , or cajun seasoning*
- 1/2 tsp garlic salt, or more to taste*
- 1/2 tsp black pepper
- 1 lb lump crab meat, from 2 Dungeness crabs
- 1/2 cup panko bread crumbs
- 1/4 cups parsley, finely chopped
Lemon Aioli Dip:
- 1/2 cup mayo
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 1 garlic clove, pressed
Instructions
How to Make Crab Cakes:
- In a large skillet over medium heat, add 1 Tbsp oil and sautee diced bell pepper and onion until golden and soft (7-9 min) then remove from heat and let cool.
- In a large mixing bowl, whisk together 2 eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, old bay seasoning or cajun, garlic salt, and 1/2 tsp black pepper.
- Drain and pick over the crab meat to make sure there aren’t any stray shells, lightly breaking up big pieces of meat. Transfer to the large bowl with egg mixture.
- Add cooled bell pepper and onion, panko crumbs and parsley and stir until combined and moistened. Cover and refrigerate 30 minutes.
- Divide mixture into about 15 cakes. With wet hands, lightly shape into 1/2” thick patties. Place a large non-stick pan over medium heat with 1 Tbsp oil and 1 Tbsp butter and sautee crab cakes in batches for 4-5 minutes per side (reduce heat if browning too quickly). Transfer to a serving platter and repeat with remaining crab cakes adding more oil and butter.
How to Make Crab Cake Dip:
- In a small bowl, stir together the lemon aioli dip ingredients until well blended. Cover and refrigerate until ready to serve with the warm crab cakes.
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Hi. Can I used “cooked” lump crab or does it need to be raw?
Hi Donna! Yes, we use precooked.
Is it better to cook crab cakes before freezing or can I freeze them before cooking
Hi Barb. I would cook them first. They reheat great.
I’ve made this twice and it will be my go to for crab cakes. My husband began crabbing here in South Florida so having a go to recipe makes it easy to whip them up as needed. Very yum
Oh wow! I bet this will be that much better with fresh caught crab! I can almost taste it! I’m so glad you loved it, Melody.
I’m making these for a party tomorrow. Can I make this today and refrigerate?
Hi Pam, yes- they reheat well. You can reheat these in an oven, toaster oven, or air fryer for a few minutes.
Just made these and they were absolutely delish! Will be making them at Easter for one of my appetizers!
That’s great to hear, Donna!
Every time I have fresh crab I make these Crab Cakes. I cannot tell you how much everyone loves it. This is my go to anytime that I have fresh crab. Thank you for such a great recipe.
I’m so happy to hear that, Cathy! Thank you for a wonderful review.
OMG… both together, thought I died and went to heaven. Absolutely delicious!!!
Another perfect recipe from NK. My only issue (and this is simply a skill level issue) is that I couldn’t keep the Crab Cakes together after forming them. The flavor was amazing, I only got 10 Crab Cakes instead of the quoted 12-15 but I think I made them bigger than expected. I used Cajun Spice instead of Ol’ Bay which was perfect for me and my family. My wife ate three by herself and I ate four. My question would be, I’d like to make these for Meal Prep, freezing them after being cooked, how would you suggest we reheat them?
Glad you enjoyed them. Forming them takes practice too so I’m sure they will be perfect when you try them next time. You can reheat these in an oven, toaster, or air fryer for a few minutes.
I made these last night for dinner with fresh Dungeness crab that is currently available in my area and they were delicious. The only adjustment I made was that my mixture was a little wet so I added about 2T more Panko crumbs. The trick with the spring-loaded cookie scoop worked like a charm, dipping my hands in water while forming the patties — everything Natasha suggested in the video. The patties held their shape and tasted better than any I’ve had at a restaurant and the lemon aioli was also a hit. Love, love, love!
Hi Susan! Thank you for sharing your experience. I’m so glad you loved this recipe. We love these crab cakes!
Hi Natasha,
These crab cakes taste delicious but mine never maintain their “cake” shape. I follow the instructions meticulously and even when refrigerated overnight I end up frying crab hash!
Please help.
Angela
HI Angela, are you making sure to add the eggs and mayo and not too much crumbs? It sounds like maybe your mixture is too dry. Also a non-stick skillet helps them stay together when flipping.
I only had green onions, so I used a ‘couple’ of them, being more delicate I decided not to sauté them or the VERY small diced peppers. Our eggs contain a lot of water in their whites, so I used a double screened strainer to remove the excess, thinking it would help in the binding. For us, 2 Tbls of lemon juice in the dip was too strong for us, I recommend people add by tasting it. To combat this I added by taste some Red Hot sauce, this masked the lemon to a perfect level and the sauce became a WOW for us! You have a wonderful recipe, thank you, and be mindful to guard your hearts and walk with Him, success can be a dangerous place to be in.
Thank you so much for sharing your experience trying our recipe. So glad that you enjoyed it!
Ok – you may sick of me …
Hubby: this is delicious! Where did you get the recipe?
Me: Natasha’s kitchen
Hubby: I’m loving Natasha! Where’s her kitchen?
Me: 😆
THANK YOU for helping me keeping hubby’s tummy happy 😊
Aaaw thank you for sharing that good feedback. I appreciate it!
I’m from Maryland. I have never had a Maryland crab cake that contains peppers, onions or garlic. Crab meat flavor is very delicate, and those three would over power the crab.
This is the version thar we love, I hope you can try this soon too.