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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!

Crab Cakes on serving platter with lemon slices

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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.

Up close crab cake on platter with lump crab meat

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.

Crab with meat picked out for crab cakes

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.

Ingredients for making crab cakes

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.

Step by step photos for making crab cake mixture

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.

Stack of crab cakes seasoned to perfection

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.

Crab cake dipping into lemon aioli sauce

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.

Crab Cakes Recipe

5 from 22 votes
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Crab Cakes on serving platter with lemon slices

Homemade Crab Cakes are better than restaurant versions because they are loaded with fresh lump crab meat. We love this crab cake recipe because it has very litter filler and is seasoned to perfection.

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

Ingredients

Crab Cake Ingredients:

Lemon Aioli Dip:

Instructions

How to Make Crab Cakes:

  1. 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.
  2. In a large mixing bowl, whisk together 2 eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, 1 1/2 tsp old bay seasoning or 1 tsp cajun, 1 tsp garlic salt, and 1/2 tsp black pepper.

  3. 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.
  4. Add cooled bell pepper and onion, panko crumbs and parsley and stir until combined and moistened. Cover and refrigerate 30 minutes.

  5. 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:

  1. 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.
Nutrition Facts
Crab Cakes Recipe
Amount Per Serving
Calories 156 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Cholesterol 43mg14%
Sodium 501mg22%
Potassium 102mg3%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 7g14%
Vitamin A 303IU6%
Vitamin C 10mg12%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Ed Ellestad
    January 23, 2021

    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!

    Reply

    • Natasha's Kitchen
      January 24, 2021

      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.

      Reply

  • Robyn Handly
    January 21, 2021

    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?

    Reply

    • Natasha
      January 21, 2021

      Hi Robyn, I wonder if they are being formed too thick, or maybe they just need a little longer cooking time.

      Reply

  • Kevin Lynch
    January 17, 2021

    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

    Reply

  • kathy
    January 17, 2021

    I am allergic to crab meat can I use artificially refrigerated crab.

    Reply

    • Natasha
      January 17, 2021

      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.

      Reply

  • Pat
    January 15, 2021

    can you use canned crab for this recipe

    Reply

    • Natasha
      January 15, 2021

      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.

      Reply

  • Stephanie
    January 7, 2021

    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!

    Reply

    • Natashas Kitchen
      January 7, 2021

      You’re welcome! I’m so happy you enjoyed it, Stephanie!

      Reply

  • Patricia
    January 5, 2021

    Can you bake the crab cakes instead of sauté

    Reply

    • Natasha's Kitchen
      January 5, 2021

      Hi Patricia, I haven’t really tried that yet to advise but I read someone commented that they baked it and liked it too.

      Reply

  • Kathryn VonFeldt
    January 4, 2021

    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!

    Reply

    • Natasha
      January 4, 2021

      HI Kathryn, we don’t have anything like that currently but it’s a great suggestion.

      Reply

  • Kathleen
    January 2, 2021

    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!

    Reply

    • Natasha
      January 3, 2021

      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.

      Reply

  • Linda Re'
    January 1, 2021

    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’

    Reply

    • Natashas Kitchen
      January 2, 2021

      Wow! I can imagine this is so much better with fresh crab! Thank you for sharing that awesome review with us, Linda!

      Reply

  • Kathy
    January 1, 2021

    Can these be frozen

    Reply

    • Natasha
      January 2, 2021

      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.

      Reply

  • Kelli
    January 1, 2021

    Made your crab cakes recipe for new years eve. They turned out excellent. By far the best I’ve ever made.

    Reply

    • Natashas Kitchen
      January 1, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Marina M.
    December 30, 2020

    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!

    Reply

    • Natashas Kitchen
      December 30, 2020

      I’m so happy to hear that! Thank you for sharing your great review, Marina! It sounds like you found a new recipe tradition!

      Reply

  • Bob Giasson
    December 26, 2020

    Awesome recipe and video. Can’t wait to try it. Your husband is a lucky man!

    Reply

  • Ayesha Abdullah
    December 26, 2020

    Hello share a good sandwich recipie

    Reply

    • Natashas Kitchen
      December 26, 2020

      Hi Ayesha! Thank you for that wonderful review! You can find our sandwich recipes HERE.

      Reply

  • Nancy Long
    December 26, 2020

    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.

    Reply

    • Natasha's Kitchen
      December 26, 2020

      Sounds good, Nancy. I hope you like our version too!

      Reply

  • Roslyn White
    December 24, 2020

    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

    Reply

    • Natasha
      December 24, 2020

      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.

      Reply

  • Joyce Renner
    December 23, 2020

    Sounds so wonderful! I bought all the ingredients and was wondering if I could make the night before?

    Reply

    • Natashas Kitchen
      December 24, 2020

      Hi Joyce, I imagine that should work. If you experiment, I would love to know how you like that.

      Reply

    • Elaine
      December 26, 2020

      Absolutely you can form the cakes and refrigerate the night before.

      Reply

  • Barb
    December 12, 2020

    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

    Reply

    • Natashas Kitchen
      December 12, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • David Nuckles
    December 10, 2020

    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!

    Reply

    • Natasha's Kitchen
      December 11, 2020

      Sounds like a good idea. Thanks, David!

      Reply

  • HP
    November 19, 2020

    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?

    Reply

    • Natashas Kitchen
      November 19, 2020

      Hi! The other ingredients in the recipe help with that. The recipe we used, unadjusted, makes 15 crab cakes.

      Reply

  • Tiffany
    November 18, 2020

    Do you have a cookbook

    Reply

    • Natasha's Kitchen
      November 18, 2020

      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!

      Reply

  • Thomas
    November 15, 2020

    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.

    Reply

    • Natasha's Kitchen
      November 15, 2020

      I hope this becomes your favorite!

      Reply

  • Ingrid
    November 2, 2020

    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?

    Reply

    • Natasha
      November 3, 2020

      Hi Ingrid, that should still work. I have used cajun seasoning and it was not spicy but just right.

      Reply

    • Judy
      January 11, 2021

      Old Bay Seasoning is not hot or spicy but is a great and flavorful seafood seasoning.

      Reply

  • Doris
    October 29, 2020

    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!

    Reply

    • Natasha
      October 29, 2020

      Thank you for sharing your tip about using saltines or oyster crackers!

      Reply

  • Zorald
    October 9, 2020

    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

    Reply

    • Natashas Kitchen
      October 9, 2020

      Thank you so much for sharing that with me! I’m happy you enjoyed this recipe!

      Reply

  • Natasa
    October 7, 2020

    This is really best recipe video. I like this very much. I like pasta to make at home.

    Reply

    • Natashas Kitchen
      October 7, 2020

      Thank you for watching! I’m glad you enjoyed that!

      Reply

  • Merry P Straub
    October 6, 2020

    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

    Reply

    • Natasha's Kitchen
      October 6, 2020

      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.

      Reply

    • Lee
      January 23, 2021

      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?

      Reply

  • SaraP
    October 4, 2020

    Any substitute for the mayo in the crab cakes? I detest mayo and can taste it even in dishes. Sour cream? Greek yogurt?

    Reply

    • Natashas Kitchen
      October 5, 2020

      Hi Sara, I haven’t tested this but greek yogurt may work.

      Reply

  • Mary Margaret
    September 19, 2020

    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!

    Reply

    • Natashas Kitchen
      September 19, 2020

      Hi Mary! I’m so happy you enjoyed this recipe! Thank you for sharing that wonderful feedback!

      Reply

      • Rebecca
        October 21, 2020

        My mother never out parsley in her crab cakes.

        Reply

        • taylor
          January 8, 2021

          well Rebecca, this is not your mother’s recipe, so how about some constructive comments.

          Reply

  • Irit
    September 19, 2020

    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.

    Reply

    • Natashas Kitchen
      September 19, 2020

      You’re so nice! Thank you! Thank you for the wonderful feedback Irit!

      Reply

    • Elaine
      December 26, 2020

      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!

      Reply

  • Bonnie Kinsler
    September 5, 2020

    Can u freeze the crab cakes before sautéing them?

    Reply

    • Natashas Kitchen
      September 5, 2020

      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.

      Reply

  • Shelley
    September 4, 2020

    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

    Reply

    • Natasha's Kitchen
      September 4, 2020

      Hello, Shelley thank you for your kind words and for always watching my videos. I appreciate it!

      Reply

  • Sally
    September 2, 2020

    Can you substitute lobster? If not will you be coming out with a lobster cake recipe? Thanks!

    Reply

    • Natashas Kitchen
      September 2, 2020

      Hi Sally, I have note tested that but I imagine it could work! If. you experiment please let me know how you like that!

      Reply

  • Ann Bianco
    August 27, 2020

    Can these be frozen?

    Reply

    • Natashas Kitchen
      August 27, 2020

      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.

      Reply

  • Kaye Elle
    August 27, 2020

    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

    Reply

    • Natasha
      August 28, 2020

      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.

      Reply

  • Betty Z
    August 24, 2020

    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.

    Reply

    • Natasha
      August 24, 2020

      Hi Betty, thank you for catching that! It is 1/2 tsp of black pepper.

      Reply

  • Anna
    August 24, 2020

    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.

    Reply

    • Natashas Kitchen
      August 24, 2020

      That’s just awesome, Anna! I imagine this tastes that much better with fresh blue crab!

      Reply

  • Lina
    August 20, 2020

    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

    Reply

    • Natasha
      August 20, 2020

      Hi Lina, you are totally right – I forgot to put that into the print-friendly recipe. Thanks for pointing that out.

      Reply

  • Theresa Garrett
    August 20, 2020

    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.

    Reply

    • Natasha
      August 20, 2020

      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.

      Reply

    • Kaye Elle
      August 27, 2020

      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!

      Reply

  • Kate
    August 20, 2020

    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.

    Reply

  • Linda Canzano
    August 20, 2020

    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

    Reply

    • Natashas Kitchen
      August 20, 2020

      You’re welcome, Linda! Thank you for that lovely comment and compliment! you’re so nice!

      Reply

  • Landa
    August 20, 2020

    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?!

    Reply

  • Capt. JT
    August 19, 2020

    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.

    Reply

    • Natashas Kitchen
      August 19, 2020

      Thank you so much for sharing that with me!

      Reply

  • Pay
    August 18, 2020

    I love your recipes but no no no panko breadcrumbs or any breaded crumbs. Ugh.

    Reply

    • Natashas Kitchen
      August 19, 2020

      Thank you for that feedback Pay!

      Reply

  • Rick and Susie
    August 18, 2020

    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!

    Reply

    • Natasha's Kitchen
      August 18, 2020

      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!

      Reply

  • Patricia Baty
    August 17, 2020

    Can I use imitation crabmeat.patricia

    Reply

    • Natasha
      August 17, 2020

      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.

      Reply

    • Camin
      October 19, 2020

      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!!!

      Reply

      • Natashas Kitchen
        October 19, 2020

        I’m so happy you enjoyed that Camin!

        Reply

    • Camin
      October 19, 2020

      Yes! I did, was excellent, just drain and refrigerate before frying.

      Reply

  • Melissa
    August 17, 2020

    I love crab! Your recipe made it so easy to make these! They turned out great can’t wait to do it again!

    Reply

    • Natashas Kitchen
      August 17, 2020

      I’m so happy you enjoyed this recipe, Melissa! Isn’t it amazing how easy this recipe is!!

      Reply

  • Dina
    August 16, 2020

    I just noticed your blog is mentioned in the show Young & Hungry!!! S.2 Ep. 14 I believe. So cool!

    Reply

    • Natasha
      August 17, 2020

      It really is a very fun feature that they did, especially since the episodes keep re-running!

      Reply

  • Kim Lippy
    August 16, 2020

    #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.

    Reply

    • Natasha
      August 17, 2020

      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.

      Reply

  • Rose Guindon
    August 16, 2020

    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.

    Reply

    • Natasha's Kitchen
      August 16, 2020

      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!

      Reply

  • Judy jones
    August 16, 2020

    I am interested in ordering some of your cooking tools. Where is the info please

    Reply

    • Natasha's Kitchen
      August 16, 2020

      Hello Judy. You can see the kitchen tools that I use here in our Amazon Shop. I hope that helps!

      Reply

  • Svetlana
    August 15, 2020

    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 😊

    Reply

    • Natasha's Kitchen
      August 15, 2020

      Thank you for sharing that with us! I recommend watching the video tutorial as I show the whole process. I hope that helps!

      Reply

  • Nancy
    August 15, 2020

    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

    Reply

    • Natasha's Kitchen
      August 15, 2020

      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!

      Reply

  • Nancy Gouge
    August 15, 2020

    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

    Reply

    • Natasha's Kitchen
      August 15, 2020

      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?

      Reply

  • Karen Peterpaul
    August 15, 2020

    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!!

    Reply

    • Natasha's Kitchen
      August 15, 2020

      I’m so glad you loved it, Karen! Thanks for your wonderful feedback, we appreciate you should it with us.

      Reply

  • Michael Fox
    August 15, 2020

    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.

    Reply

    • Natasha's Kitchen
      August 15, 2020

      So great to hear that you were able to find a substitute that works! Thank you for sharing that with us.

      Reply

  • Ron
    August 15, 2020

    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

    Reply

    • Natasha's Kitchen
      August 15, 2020

      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!

      Reply

      • Ron
        August 20, 2020

        Natasha,
        Made it and you got it right, as it seems you always do.
        Ron

        Reply

  • Alberta Ristine
    August 15, 2020

    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?

    Reply

    • Natasha's Kitchen
      August 15, 2020

      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.

      Reply

      • Alberta Ristine
        August 16, 2020

        Thank you

        Reply

  • Tanya
    August 15, 2020

    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!

    Reply

    • Natasha's Kitchen
      August 15, 2020

      Oh wow perfect timing. I hope you love it!

      Reply

  • Chris
    August 15, 2020

    Natasha, Loved your crab cakes. Try substituting raw shrimp whipped in lieu of eggs. (4 to 5 large shrimp.) Yumm

    Reply

    • Natasha's Kitchen
      August 15, 2020

      I’m so glad you loved it!

      Reply

  • Maggie Wright
    August 15, 2020

    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.

    Reply

    • Natasha's Kitchen
      August 15, 2020

      Oh so nice to know that you’ve been using a recipe close to this! I hope you like our version too.

      Reply

  • Carol
    August 15, 2020

    Can the crab cakes be baked?

    Reply

    • Natasha's Kitchen
      August 15, 2020

      Hi Carol, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Lorraine
    August 15, 2020

    Love your videos!!! Can I substitude with lobster or salmon?

    Reply

  • Laurie
    August 15, 2020

    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

    Reply

    • Natashas Kitchen
      August 17, 2020

      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.

      Reply

  • Kim Lippy
    August 15, 2020

    Is the crab cooked or raw going into the recipe?

    Reply

    • Natasha's Kitchen
      August 15, 2020

      It needs to be cooked

      Reply

  • MARIA PETITO
    August 14, 2020

    Love following your receipts
    the fried rice is great . Crab cake is next. Keep it comming

    Reply

    • Natasha's Kitchen
      August 16, 2020

      Sounds like a great plan, enjoy!

      Reply

  • Lucy
    August 14, 2020

    Looks yummy!!! I’ll have to make it myself! thank you for sharing this recipe

    Reply

    • Natasha
      August 14, 2020

      You are very welcome. I hope this crab cake recipe becomes a new favorite for you.

      Reply

    • AdeleRossi
      August 15, 2020

      Can I make a photo copy?

      Reply

  • Lily
    August 14, 2020

    These were super easy to make and tasted amazing. I served them with tartar sauce and they disappeared within minutes.

    Reply

    • Natasha
      August 14, 2020

      You were quick to make these! I’m so glad you enjoyed the crab cakes and the sauce.

      Reply

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