Crab Cakes Recipe (VIDEO)
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
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Can you freeze the crab cakes before cooking and cook them at a later date?
Hi Judy. I have not tried freezing it, but I imagine that should work. Wrap each cake in plastic wrap place it in a plastic freezer bag and defrost the crab cakes in the refrigerator overnight before cooking.
Made these today and they came out wonderful. I didn’t have a red pepper, so used around 1/2 cup diced hatch chili instead. I also added about 1/4 cup diced celery (I’ve always added celery to crab cakes). As for the sauce, I made a spicey aeoli, which I drizzled on the cakes when served, and that complemented the cakes nicely.
I’m not discounting the validity of the original recipe, just going with what I had on hand, and instinct based on flavor profiles I love.
Thank you for posting your recipes, I’m never disappointed.
Thank you so much for sharing that with me, Steve! I’m so glad you enjoyed it!
Fabulous crab cake recipe! Used wild-caught canned lump crab and it worked just fine. I added red and yellow peppers in addition to the green, for color and flavor, but chopped very finely. Also, didn’t have garlic salt, so used garlic powder. I think it worked just fine. Just sprinkled a few shakes of salt. It probably didn’t even need that. I made a few to test it out on my hubby and they were great! I was going to use the leftover mix for a family get together the next day and my husband said no! 🙂 He did not want to share! This will definitely be on the menu for our next party! Thank you!
Awesome yay! So glad that your family loved our Crab Cakes Recipe!
As a disabled veteran on a fixed income, getting disability benefits once a month leave very little opportunities to treat myself. When Dungeness crab was on sale at my local grocery store, I jumped at the chance to make my favorite seafood dish. I followed this recipe to a “T” and ended up being disappointed with the results. The crab cakes were way too salty! For a salt-a-holic to say this that’s bad. Not sure where I went wrong, but I’m frustrated at wasting $25 in crab meat.
HI Kimberly, I”m sorry to hear it didn’t work out for you. I haven’t had that experience but I suspect it might be one of a couple things – sometimes grocery store crab meat is way too salty depending on what it’s boiled and whether or not it was rinsed. Also, less likely but a common mistake – make sure to measure in teaspoons rather than Tablespoons. I will update the recipe and add notes that address this.
I stumbled upon your site on Pinterest and am now a follower. This crab cakes recipe is seriously amazing. My husband is from Maryland and is a discerning consumer of crab cakes and this recipe received a 100% seal of approval! I look forward to trying more of your recipes.
Hi Chrystle! I’m so glad to hear that. Welcome and thank you for sharing the wonderful feedback.
Loved these. I made them for the first time this week and really enjoyed them. Actually, Natasha, I love all of your recipes and have tried many of them.
Thank you so much, Marylou! I’m glad to hear that.
I made the the crab cakes they turned out real good I forgot to get the Worcestershire sauce but even without it it tasted really good I was pleased and the dip wasn’t too bad either thank you for the recipe
Good to know that you liked this recipe, Cheryl!
you asked for tips on cutting herbs. I have a 5 blade herb scissors (Amazon!) that I love and use all the time. So easy!
That sounds like an awesome tool!
Is this canned crab meat, or how do you buy it? We are in Ohio and all I have ever seen in our stores is canned. Oh, I’ve seen crab LEGS, but, I’m not sure if this is what you use? My husband loves crab cakes and I’d like to make them for him!
Hi Diane, if you can use meat from crab legs that is the best route – it will taste best. Some canned crab can have a fishy taste to it or can be overly salty.
I’m in Ohio also and we got some lump crabmeat in the cooler section at Costco. Just ask someone if can’t find and usually they will help you out. Hope this helps you out
Tough times for a lot of us right now. Would imitation crab meat work. Or not a good idea. Just curious.
I imagine that will work just fine.
Hi Natasha! unfortunately, Worcestershire sauce is not available is there any other sauce I can use instead or is it okay if I leave it out?
Hi Abbygail! It does enhance the flavor but it might be fine to leave it out. Some substitutes could be soy sauce, coconut aminos, etc.
They really are Amazing! This is my second time fixing them.
So happy you enjoy this recipe, Cindy! 🙂
I just made the crab cakes however I added (2) jalapeños to it and OMG…. Absolutely the best I’ve ever had and or made.. thanks for the help!!
Dan
Sounds delicious! Thanks for sharing, Dan. 🙂
These look fantastic! Planning to make them today and wonder if you can freeze them? Thank you for the great recipes!!
Hi Corrie, I have not tried freezing it, but I imagine that should work. Wrap each cake in plastic wrap and place it in a plastic freezer bag and defrost the crab cakes in the refrigerator overnight before cooking.
I have frozen them before cooking them and it works great. After making the mixture, I put a lump in Tupperware, then in the freezer. When I’m ready to make them I defrost them in the fridge before I go to work. When I get home at night, I take them out, form them into patties and cook them.
That’s perfect, I’m glad you always have them ready because you made them ahead!
Made these tonight with snow crab leg meat as that’s what I had. Didn’t change anything. So delicious!!! Made both the lemon aioli & tartar sauce recipes. Love them both equally.
I’m so happy you enjoyed that. Thank you for sharing that with us, Anita!
Excellent post. I absolutely appreciate this site. Keep writing!
Thank you! So glad you enjoy my recipes.
Delicious! I used 1/2 crab meat and 1/2 imitation crab. (Since my left over crabmeat was not enough. Thanks for the recipe!
You’re welcome, Sunny! So glad you loved the recipe. 🙂
I made these for my Mom for Mother’s Day. I bought 2 dungeness crabs & it was quite the job getting the lump crab out. I used a special scissor & had pieces of shell everywhere. At $19.98 a LB. I was determined to get every morsal!! these were amazing & my Mom so enjoyed them
I’m so glad they were a hit!
Hi Natasha, I am a big fan of your cooking show on Facebook; I have tried some of your recipes, and they are easy and delicious. Thank you. I would like to have your books if you have them, where can I get them? I tried Amazon and found nothing. Please send me a link where I can get them. Thank you for helping us with cooking.
Yelva
Hi Yelva, great to hear from you, and thank you for your kind words and good feeback. I am currently working on my cookbook, I’ll make sure t share it with everyone when it’s ready. Thanks and take care!
I can’t remember the fish, but a few years back a New England chief shared his recipe, and I lost it. In it he used a 30% mixture of some type of white fish to give bulk, it did not change the taste of the cakes but made one feel satisfied by the portion. Anyone know what white fish could be used for this that is not considered a ‘junk’ fish. ??
Halibut ! It will be delicious rest assure. Old sea Captain reporting from the PNW.
Hi Natasha-
Just have to say all your recipes are amazing and can’t wait for you to come out with a cookbook!
When we make ours we use crushed saltine crackers instead of breadcrumbs and also add a couple tablespoons of Dijon mustard. We also don’t use onions. Otherwise, it’s all the other ingredients that you use 😊
Hi Stephanie! I’m so excited to have a book and hopefully soon! Thank you for your review!
I accidentally used Italian style instead of plain bread crumbs. A bit too salty but still good. Next time I’ll pay closer attention to the bread crumbs….
Hi Marilyn, I’m so glad you still loved it! I hope you give it another try soon!
I went on a crab/rockfish combo out of Berkeley marina, out to the Farallon Islands. Came back with 10 dungeness crab. We had them boiled on the dock. Made these crab cakes two days later, and now have a new appreciation for dungeness crab. This recipe works very well with dungeness crab. I did add cocktail sauce with extra horseradish for dipping, and fresh lemon.
Sounds great, Brian! Thanks for sharing, good to know that you enjoyed this recipe.
Hi! These look so good! Can I substitute part of the crab for shrimp? To make a crab shrimp cake? Thanks!
Hi RM, that may work! Have you tried these shrimp cakes here?
Can I use can crab?
Hi Marika, we used 1 lb lump crab meat from 2 Dungeness crabs
Hi Natasha, please check number of calories listed in your recipe. 156 kcal = 156,000 calories. 156,000/15 = 10,400 calories per serving
Author: Natasha Kravchuk
Skill Level: Easy/Medium
Cost to Make: $25-$30
Keyword: crab cakes
Cuisine: American
Course: Appetizer
Calories: 156 kcal
Servings: 15 crab cakes
Hi Tom, it is 156 calories. You’re right and I didn’t realize it displayed that way in the recipe card. There is a nutrition label below that states 156 calories but it should not say kcal. Thanks. I sent that off to my tech team to fix.
Can I bake these instead of frying?
Hi Ann, I haven’t tried baking these to advise, one of my readers mentioned they tried baking this, and they liked it.
Can you use Miracle Whip instead of Mayo?
Hi Kelly, I haven’t tested this with miracle whip to advise on the outcome. If you experiment, let me know how you liked the recipe.
I would be careful scout that…miracle whip has sugar in it and that would affect the flavour!
I have never used Old Bay spice
or Cajun spice because they might be to hot & spicy for my taste. Can you just use salt, pepper, regular paprika or garlic powder instead? Also I can only get frozen snow crab legs. Can you use these after you allow it to thaw?
Hi Ingrid, yes, it will work after you thaw it. Also if you don’t have old bay spice, the others species that you mentioned will work too.
I tried your crab cake cakes , we love anything with crab , but no matter what I do mine fall apart!!! So I am trying different recipes hoping to find one that holds together for me
Hi Emily, make sure you are using the same proportions of ingredients also use a non-stick pan and enough oil so it doesn’t stick to the pan and fall apart while trying to flip.
Hi Natasha. So, I have a pound of Alaskan crabmeat; but it’s shredded (not lump). What do you think? Will that work with your recipe?
Hi Greg, that may work. I recommend reading the section in the recipe titled “The Best Crabs for Crab Cakes:”
I haven’t tried this recipe yet, but looks delicious and will give it a whirl soon. I’m excited to try in an eggs Benedict, using the crab cake in place of the ham. I think I’ll make my hollandaise sauce and add lemon zest (like your aioli). Now, THIS I can’t wait to try!! ❤️
Hi Natasha, I love watching your videos. They are fun and easy to follow. The family was expecting crab cakes tonight and when I went to Whole Foods, I thought they would have crab meat. They didn’t and I didn’t have time to do the crab, so I bought imitation crab meat. If people don’t have a lot of time, they taste good!
I’m so glad you enjoyed that, Jamie!
Can I eliminate the Mayo? Hate it! And never eat crab cakes because it is always in them.
Hi Gerri, I haven’t tested this but greek yogurt may work.
hi Natasha
I love to cook and I enjoy watching your videos on here or on Facebook I’m always looking to try new recipes my question for you is I notice you use lemon or lime in a lot of the fish, salad, and salsa meals im allergic to citrus fruits and juices what would you recommend instead? thanks
Hi Mandi, I’m sorry to hear about your allergy. That’s tough! It depends on the recipe. If making the crab cakes, since there is only lemon juice in the aioli, you could substitute it with a different sauce. Here’s an article on substituting lemon juice I found online which may be helpful.
Can you bake these crab cakes in oven instead of on the stove?
Hi Annie, I haven’t really tried that yet to advise, but I read someone commented that they baked it and liked it too.
Nice recipe!
For myself I always roll the raw crab cakes into fresh bread crumbs. Makes for a good browning and crispiness
Thank you so much for sharing that with me.
They were really easy to make this recipe is a keeper. Totally amazing!
Thank you so much for your nice comments, Sharon!
There are only 2 of us can these be frozen? If so at what stage do you freeze them?
Hi Teresa, I have not tried freezing it, but I imagine that should work. Wrap each cake in plastic wrap and place it in a plastic freezer bag and defrost the crab cakes in the refrigerator overnight before cooking.
Hi Natasha
Can this recipe be used with codfish if it is boiled first and then used when cooled?
Hi Jean-Ann, I haven’t tried this with cod to advise. If you happen to experiment, I would love to know how you like that.
Absolutely delicious
No dipping sauce needed
Will definitely make again ❤️
I’m so happy to hear that! Thank you for sharing your great review, Kathie!
Can’t wait to try this recipe. I love everything I’ve made of yours! Can these be grilled? If so, how long?
Hi Karen, I haven’t tested this on a grill. I imagine you would need to use a pan or foil to avoid breaking apart on the grates. If you happen to experiment, I would love to know how you like that.
Hi Natasha, This recipe calls for 2 eggs and a half cup of bread crumbs for 1 pound of crab meat, I have a pound and a half of crab meat, do I still use 2 eggs and half cup of bread crumbs or do I use 3 eggs and a full cup of bread crumbs?
I would scale the recipe proportionally. If you click on the servings in the recipe card, it can help you scale the ingredient list up or down which may help.
I’m giving you 5 stars for the belch during the “behind the scenes”…not that I’m a typical guy who does that, but because it made you more human. Great video & editing!
I will be making these this coming Sunday and will let you know how they turn out.
Ha ha your comment made me laugh. Thanks for sharing that with me. I always hesitate with things like that, but I’m glad you enjoyed that.
my crab cake sauce is mayo with chili sauce and siracha added to taste
Thank you for sharing that with me.
these were great. added some dry jack cheese to the crab mix and sauce. also added horseradish to the sauce. kid approved
Sounds perfect! Thanks for your good feedback, Sally.
I was wondering what kinda crab to use, i tried the imitation crab meat and it didnt do very well. What is the best crab meat to get?
Hi Danielle, please see the section in the recipe called “The Best Crabs for Crab Cakes:” We list the best types there. I hope that helps.
Hi I have made these and they didn’t turn out I bought the wrong crab I did ask for lump crab it had no lumps when I opened it it looked like saw dust.But I was wondering if I could use lobster instead.
Hi Barbara, the Lobster tail doesn’t flake easily so that may not be the best option. You could use it instead of shrimp in our shrimp cakes, however.
I don’t have Old Bay or Cajun seasoning. Me & my family don’t like hot spicy type spices. What other regular spices can you put in it. We are used to Garlic powder, mild paprika, salt. Will these work for this recipe?
Hi Ingrid, those spices that you mentioned are good! Please share with us how it goes if you try this recipe.
Despite living 5 minutes away from Dungeness in WA state. I have yet to make crab cakes! your recipe sounds awesome and I will try it! I know how to crack that crab for sure!
I hope you give it a try soon, Kathy! We look forward to your feedback.
Love it
I’m so glad you enjoyed it!
Best Crab cakes ever! Thank you Natasha! Worth all the time it took to pluck all the meat from 2 big Dungeness crabs. First crabs of the delayed season this year.
How do you recommend heating the left-overs? Don’t want to wreck them!
Hi Ed, thank you so much for your great review! You can reheat these in an oven, toaster, or air fryer for a few minutes.
When I made these they were mushy inside. I made them a few hours ahead and refrigerated them so they would be firmer. Any thoughts?
Hi Robyn, I wonder if they are being formed too thick, or maybe they just need a little longer cooking time.
Not to be a crab cake snob, but I believe Maryland is well known for having the best crab cakes. We do not put red peppers in nor onions, may some onion powder. The crab meat is sweet those ingredients are over powering. Thanks Much
I agree, Kevin. WA State has some serious Dungeness.. needs litt;e seasoning that may “fracture” Dungeness goodness! That’s what variety of dipping sauces are for, IMO! Or NONE !
That’s true and I love it! New Orleans, LA is also known for their seafood dishes and crab. (I’m Cajun) So is Mexico. And the Pacifc Northwest. All different, all excellent!
Thank you, thank you for sharing your good feedback with us!
I am allergic to crab meat can I use artificially refrigerated crab.
Hi Kathy, I haven’t tested it with the artificial crab meat and it would give you a completely different flavor and texture, but might still taste great.
can you use canned crab for this recipe
Hi Pat, I have tried using canned like the bumblebee brand and it ruined the crab cakes for me. They seemed too fishy and salty.
I am an avid Dungeness crab eater and it was great to try something different with the crab meat. I made them and they came out delicious. Great recipe, thank you Natasha!
You’re welcome! I’m so happy you enjoyed it, Stephanie!
Can you bake the crab cakes instead of sauté
Hi Patricia, I haven’t really tried that yet to advise but I read someone commented that they baked it and liked it too.
Hi Natasha,
Is there a way to flag recipes on your site as favorites? I’m looking for recipes I want to try, and I really don’t want to have to print them out to be able to remember them later…like this fabulous looking crab cake recipe. Do you have any tips and/or tricks? Thank you!
HI Kathryn, we don’t have anything like that currently but it’s a great suggestion.
Kathryn, if you are using an internet browser like Google Chrome or Firefox, you can always save any web page in your “bookmarks” and create a folder for your favorite recipes. “CTRL + D” will bring up the “Bookmarks” menu.
Dave B
I made these for New Years, DELISH! Thank you for this recipe 🙂 Can you please let me know the number of crab cakes for the serving size(to match to nutritional info)?
Many thanks!
Hi Kathleen, the number of crab cakes is listed in the servings section and the nutrition label is per crab cake to make it easy to calculate depending on how many you are serving.
Hi Natasha. My son went crabing yesterday and brought me some Dungeness crab. I tried your recipe tonight, they were fantastic! I will be making these again. Thank you for such tasty recipes. Linda Re’
Wow! I can imagine this is so much better with fresh crab! Thank you for sharing that awesome review with us, Linda!
Can these be frozen
Hi Kathy, I haven’t tried freezing them, but I think it could work. Wrap each cake in plastic wrap and place it in a plastic freezer bag and defrost the crab cakes in the refrigerator overnight before cooking.
Made your crab cakes recipe for new years eve. They turned out excellent. By far the best I’ve ever made.
That’s so great! It sounds like you have a new favorite!
I tried this recipe last year for the first time. I’m making this recipe again this year for New Year’s. Absolutely delicious, and the lemon aioli was spot on! I enjoy watching you make all your recipes, keep up the great work!
I’m so happy to hear that! Thank you for sharing your great review, Marina! It sounds like you found a new recipe tradition!
Awesome recipe and video. Can’t wait to try it. Your husband is a lucky man!
Hello share a good sandwich recipie
Hi Ayesha! Thank you for that wonderful review! You can find our sandwich recipes HERE.
I make a pretty good crab cake, but will definitely try yours when I can get some Dungeness crab. It’s not readily available here. I use lump blue crab.
Sounds good, Nancy. I hope you like our version too!
Happy Holidays Natasha!!
I love your recipes, and your presentations. I wonder if you would consider giving advice on how to make them more heart healthy, like with less salt and lower fat and cholesterol?
Thank you
Hi Roslyn, I think there is some room to experiment. For example, you could use 1/4 tsp garlic powder instead of garlic salt. I would skip the dip as the mayo will have a fair amount of cholesterol.
Sounds so wonderful! I bought all the ingredients and was wondering if I could make the night before?
Hi Joyce, I imagine that should work. If you experiment, I would love to know how you like that.
Absolutely you can form the cakes and refrigerate the night before.
Hi Natasha,
I made these crab cakes last night they were fantastic. They didn’t fall apart. My husband was impressed, every time we make crab cakes they always fall apart. This is a keeper!!😋
Barb
That’s so great! It sounds like you have a new favorite!
Former Chef at a high end rest.
We would add finely grated SHARP cheddar cheese to the mix…they were one of our best menu items…your recipe is spot on!
Sounds like a good idea. Thanks, David!
How did you get 16 crab cakes from one pound of crab meat? I usually get four (4 oz.) crab cakes. Even if you made two (2oz.) crab cakes, the yield would only be eight (8). Did I miss something?
Hi! The other ingredients in the recipe help with that. The recipe we used, unadjusted, makes 15 crab cakes.
Do you have a cookbook
Hello Tiffany, I don’t have a cookbook yet but I have been working on it. It just takes a while for me to complete it but I’ll definitely share it with everyone when it’s ready. Thanks for asking!
I look forward to making these crab cakes. Never tried making crab cakes but these look really good. I enjoy your videos and the behind the scenes videos. Now we just need to have your husband in one as well.
I hope this becomes your favorite!
I have never used Old Bay Seasoning before and am not
sure my family will like it. None of us like anything hot & spicy. I would hate to spend the money on crab if no one likes the taste of this spice. Will regular salt & pepper be OK?
Hi Ingrid, that should still work. I have used cajun seasoning and it was not spicy but just right.
Old Bay Seasoning is not hot or spicy but is a great and flavorful seafood seasoning.
Hi Natasha!
I made these for the first time for my boyfriend. He absolutely flipped for them! May I recommend crushed saltines or oyster crackers for a filler? I also use a minced shallot for the onion in the recipe. He told me there was a restaurant in the area where he lives that had gone out of business and these crab cakes were just so much like the ones he remembered. I didn’t have fresh parsely on hand but will use next time. Faboulous! I did dip in plain Panko crumbs before frying and they chilled for about 45 minutes to set up. This is a winner! Thank you!
Thank you for sharing your tip about using saltines or oyster crackers!
A lot of Thanks for your crab cake recipe. Specifically your recipe video may extra helps to make crab cake at home. Personally, I am running the Italian food online business also. I really respect your recipe skills. Please keep it up ……..>
Thanks Natasa
Thank you so much for sharing that with me! I’m happy you enjoyed this recipe!
This is really best recipe video. I like this very much. I like pasta to make at home.
Thank you for watching! I’m glad you enjoyed that!
I made these last night and am very glad I started early. I “bit the bullet” and bought the recommended crab. Cleaning them was a slow process but worth the effort!!! My husband, who orders crab cakes OFTEN in restaurants, said these were the BEST crab cakes he’d ever had…..including some fairly high-end restaurants!!! They were really yummy: however, neither one of us liked that recommended sauce at all. I ended up using Arby’s “horsey sauce” and he used cocktail sauce. I guess that’s why God made both chocolate and vanilla!
Would definitely make these again and use the recommended crab stated. Thanks for sharing
Thank you so much for sharing your experience with us, Merry. I’m so glad to hear that you and your husband enjoyed this recipe. About the sauce, no worries – you may use any other sauce of your preference.
Wondering if you could replace the panko with something else. I’m following a keto diet so no carbs for me. Would almond flour or pork rinds work?
Hi, Lee, I haven’t tested anything else.
Any substitute for the mayo in the crab cakes? I detest mayo and can taste it even in dishes. Sour cream? Greek yogurt?
Hi Sara, I haven’t tested this but greek yogurt may work.
This is such a great recipe and easy to make! I have even convection baked them on parchment paper with drizzled oil. So good!
Side note: The out take section was hysterical! Nice belch!
Hi Mary! I’m so happy you enjoyed this recipe! Thank you for sharing that wonderful feedback!
My mother never out parsley in her crab cakes.
well Rebecca, this is not your mother’s recipe, so how about some constructive comments.
Your recipes are delicious and your personality is the “cherry on the cake” ! Live watching you and making your food! I’ll let you know how the crab cake came out once I’ll do it.
You’re so nice! Thank you! Thank you for the wonderful feedback Irit!
I agree! I’m a great main course/dinner cook but saw your cinnamon roll post the other day…and am going to give it a try. Wish me luck!
Can u freeze the crab cakes before sautéing them?
Hi Bonnie, I have not tried freezing it but I imagine that should work. Wrap each cake in plastic wrap and place it in a plastic freezer bag and defrost the crab cakes in the refrigerator overnight before cooking.
Just wanted to let you know how much I enjoy watching you on facebook. Thanks for all the free recipes. Everything that I’ve made tastes delicious. I’m a huge fan! Shelley
Hello, Shelley thank you for your kind words and for always watching my videos. I appreciate it!
Can you substitute lobster? If not will you be coming out with a lobster cake recipe? Thanks!
Hi Sally, I have note tested that but I imagine it could work! If. you experiment please let me know how you like that!
Can these be frozen?
Hi Ann, I have not tried freezing it for a long period of time but I imagine that should work. Wrap each cake in plastic wrap and place it in a plastic freezer bag and defrost the crab cakes in the refrigerator overnight before cooking.
I don’t know if I messed up. I doubled recipe so maybe that threw it off. But the combo of garlic salt and old bay ended up too salty and overwhelming. Plus mixture was very wet. A lot of prep and anticipation for not very good crab cakes. This one was a miss
Hi Kaye, it could be due to doubling the recipe – also, make sure to drain the crab meat well to prevent a wet mixture or it will be difficult for it to hold together.
Black pepper: over or under seasoning won’t make a big difference, but is it 1/4 tsp or 1/2 tsp? Thanks for clarifying.
Hi Betty, thank you for catching that! It is 1/2 tsp of black pepper.
Natasha…….
Living on the Rappahannock River, we have fresh bluecrab
everyday and your recipe is by far the best!
Just another UK fan of yours.
Thank you.
That’s just awesome, Anna! I imagine this tastes that much better with fresh blue crab!
What do you do with the onion and pepper after it’s been cooled? I’m guessing it goes in the egg mixture with the crab? I didn’t see it in your steps listed
Hi Lina, you are totally right – I forgot to put that into the print-friendly recipe. Thanks for pointing that out.
I’m also from Maryland and there are too many add-ins where you wouldn’t taste the crab like you should. We don’t even cover with bread or panko crumbs to fry.
Hi Theresa, this is how we make and love our crab cakes. Different parts of the country make them differently all the way down to the type of crab meat used. We don’t cover with panko crumbs either, but only include them in the crab cakes to help them hold together.
Agreed Theresa. I was ok with panko as filler but it ended up mushy. The garlic salt was unnecessary also in my opinion. We’re very particular in MD!
I’m a Maryland girl born and raised on the Chesapeake Bay. Old Bay Seasoning … absolutely! Peppers … red, green, or otherwise … nope! Peppers, especially green peppers, overwhelm the delicate taste of the sweet crab meat. Crushed saltines, a little Worcestershire, a dab of Dijon, a splash of lemon juice, fresh parsley, maybe a pinch of salt, and just enough egg and/or mayo to hold it together. When a restaurant advertises authentic Maryland crab cakes with peppers in their recipe, I keep on walking. It’s my hill to die on.
Love all your recipes Natasha!
My husband and I both cook all the time. Your recipes are always a pleaser and very simple And delicious.
Thank you! Linda
You’re welcome, Linda! Thank you for that lovely comment and compliment! you’re so nice!
Hi Natasha! Can the crab meat be substituted for shrimp? I see you have a shrimp cake recipe but just wondering if this one would be good also with shrimp?!
Hi Landa, that may work! Have you tried these shrimp cakes here?
My mom made a similar recipe with the onion , pepper’s and other ingredients you have . However she added some diced “fried bacon” to the mixture ! We were from Southern Maryland and used Blue Crab.
Thank you so much for sharing that with me!
I love your recipes but no no no panko breadcrumbs or any breaded crumbs. Ugh.
Thank you for that feedback Pay!
I made them so my wife could take a break from cooking in all this heat. Unfortunately, we only had canned crab meat, but they turned out perfectly GREAT! We have been around the country and eaten all different recipes of this and yours is the best by far. Since Dungeness Spit is close by, we’ll use fresh meat next time. Love your recipes!
Super! Love that the canned crab meat also worked well. Thanks for trying out this recipe and I hope you and your wife will love every recipe that you will try!
Can I use imitation crabmeat.patricia
Hi Patricia, I honestly haven’t tried that so I’m not sure if it would hold together properly. Let me know if you experiment.
I did the imitation. Drained it. it seemed loose at first so I flipped it in panko crumbs then pan fried (next time I will put in fridge to hold together and bake instead of fry). They did hold together fine. Love the lemony garlic dip!!!
I’m so happy you enjoyed that Camin!
Yes! I did, was excellent, just drain and refrigerate before frying.
I love crab! Your recipe made it so easy to make these! They turned out great can’t wait to do it again!
I’m so happy you enjoyed this recipe, Melissa! Isn’t it amazing how easy this recipe is!!
I just noticed your blog is mentioned in the show Young & Hungry!!! S.2 Ep. 14 I believe. So cool!
It really is a very fun feature that they did, especially since the episodes keep re-running!
#1, if you are harvesting your crab meat from the shell, there is nothing easy about this recipe. It took us hours to glean 1 pound #2) you may want to consider doing a different sauce. We followed this recipe to the nth degree (1st time). We do like lemon, but the lemon in this sauce was totally bitter and overwhelming.
Hi Kim, you can also buy just the meat that is hand-picked already to save time (see notes in the recipe for more about that). If you sensed bitterness in the sauce, it would be due to grating too deep into the lemon – if you get the white pith in the sauce, it will taste bitter. Make sure you are only getting the outermost yellow part of the lemon.
For your recipes, it would be easier to have the ingredients as regular measurements. Instead of 0.2 red bell pepper finely diced, can’t you just change it to a regular measurement. 0.2 cups panko bread crumbs. What would that equal in regular measurements.
Hi Rose, thanks for your feedback. Another way to see the metrics is to click on Jump to recipe and click Metric. I hope that helps!
I am interested in ordering some of your cooking tools. Where is the info please
Hello Judy. You can see the kitchen tools that I use here in our Amazon Shop. I hope that helps!
These turned out perfectly! My husband loves crab cakes, and he always orders them, whenever they are present on restaurants’s menus.
So, having tried various types of them, he announced “mine” “Fantastic”! 😄
One small comment, the directions are missing a step, when we should add the sautéed onions and bell peppers to the mix 😊
Thank you for sharing that with us! I recommend watching the video tutorial as I show the whole process. I hope that helps!
Have you made these in your air fryer? if so, what temp, how long and top or bottom shelf? I use your chicken wings recipe which is always a hit. Thanks
Hi Nancy, I have not tried making this in an air fryer to advise. If you do an experiment, please share with us how it goes!
Have you made these in your air fryer? I use your chicken wings recipe in the air fryer. If you have, could you please share temperature and time (top shelf or bottom shelf?) Thank you
Hello Nancy, I haven’t tried making this using an air fryer yet. Maybe others here have tried, can you share with us some tips?
We made the crab cakes today to try them out for possible dish or appetizer for our large family Christmas eve party. These were the best we’ve had and I try crab cakes everywhere they say there the best and here in the Houston area there’s a lot of them, However these are very simple to make, We are freezing some now to cook next week and see if they’ll be just as good,Thank You so, so much!!
I’m so glad you loved it, Karen! Thanks for your wonderful feedback, we appreciate you should it with us.
Loved crab cakes! Great recipe. I substituted crushed fried pork rinds as substitute for bread crumbs to accommodate my Wife’s KETO plan. Works as binder and fits many KETO recipes.
So great to hear that you were able to find a substitute that works! Thank you for sharing that with us.
Natasha,
I make my crab cakes the same as accept I never considering adding onion and red pepper. I am going add them to my crab cakes. It better be good or I will trash your recipe. (a fan ) Ron
We love it with onion and red pepper but it depends on your preference. Sure just give it a try and let us know how you liked it!
Natasha,
Made it and you got it right, as it seems you always do.
Ron
These Crab Cakes look absolutely delicious.
Can you freeze the crab cakes? I live alone and couldn’t possibly eat all of these in one or two meals. If so about how long can you freeze them?
Thank you, Alberta. I have not tried freezing it for a long period of time but I imagine that should work. Wrap each cake in plastic wrap and place it in a plastic freezer bag and defrost the crab cakes in the refrigerator overnight before cooking.
Thank you
You must of been reading my mind. Checked your page for crabcake recipe and didn’t find one and then this popped up on Facebook. Thank you!
Oh wow perfect timing. I hope you love it!
Natasha, Loved your crab cakes. Try substituting raw shrimp whipped in lieu of eggs. (4 to 5 large shrimp.) Yumm
I’m so glad you loved it!
This nearly duplicates my recipe that I have been making for over fifty years with freshly caught Dungeness Crab. I add a scant half teaspoon of dry mustard to the mix.
Oh so nice to know that you’ve been using a recipe close to this! I hope you like our version too.
Can the crab cakes be baked?
Hi Carol, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
Love your videos!!! Can I substitude with lobster or salmon?
Yes but I also have a salmon cake recipe that you might want to try!
These look amazing. Can you cook them and then freeze and warm up? I would love to make for my mom who now has trouble cooking. Thanks
Hi Laurie, I have not tried freezing it for a long period of time but I imagine that should work. Wrap each cake in plastic wrap and place it in a plastic freezer bag and defrost the crab cakes in the refrigerator overnight before cooking.
Is the crab cooked or raw going into the recipe?
It needs to be cooked
Love following your receipts
the fried rice is great . Crab cake is next. Keep it comming
Sounds like a great plan, enjoy!
Looks yummy!!! I’ll have to make it myself! thank you for sharing this recipe
You are very welcome. I hope this crab cake recipe becomes a new favorite for you.
Can I make a photo copy?
These were super easy to make and tasted amazing. I served them with tartar sauce and they disappeared within minutes.
You were quick to make these! I’m so glad you enjoyed the crab cakes and the sauce.