Crab Cakes

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You won’t believe how easy it is to make these crab cakes at home. They look fancy and taste just like the ones at the restaurant but are super quick to prep and cook. Easy enough for busy weeknights but also elegant enough for entertaining guests, these crab cakes are perfect for any occasion.

Made with lump crab meat and minimal filler ingredients, the taste of the crab really shines through. You won’t want to order them out anymore after making them like this at home! Your friends and family will be requesting these regularly, trust me. Try my coconut shrimp recipe or pan seared salmon recipe for another tasty restaurant-quality seafood recipe you can make at home.

Key Ingredients You Need

Crab meat — You want to use lump crab meat, also named ??chunk crab meat, for this recipe. Fresh lump crab meat is ideal, and refrigerated crab meat is excellent as well. If you use canned crab meat, make sure it’s drained well.
Mayonnaise — The mayonnaise adds creaminess to the cakes and is a binding agent alongside the egg to hold the cakes together.
Old bay seasoning — You can’t have crab cakes without Old Bay! This is a mix of several different herbs and spices that’s mildly spicy.
Panko — Breadcrumbs added to the mixture will add texture and help hold together the patties.

How to Make Crab Cakes

Set of two photos showing the meat added to a bowl and seasoned.

Step 1: Place the crab meat into a large bowl.

Step 2: Add the egg, mayonnaise, lemon juice, Dijon mustard, Old Bay seasoning, celery, parsley, and panko into the bowl.

Set of two photos showing the mixture mixed and shaped.

Step 3: Mix until everything is well combined. Breaking up the larger pieces of crab meat as you go along.

Step 4: Form the patties with your hands, about ½ cup of mixture per cake.

Set of two photos showing tartar sauce mixed and crab cakes cooked in a skillet.

Step 5: Prepare the tartar sauce and set it aside.

Step 6: Heat a large nonstick pan over medium heat and add the vegetable oil. Cook the crab cakes in batches, making sure not to overcrowd the pan, 3 to 5 minutes per side.

Close up of a crab cake with a lemon wedge in the background.

Tips For This Recipe

Tartar sauce tastes amazing when stored in the refrigerator before serving. It allows the flavors to meld.
Make sure to keep the temperature of the stovetop at medium heat as high heat will cause the exterior of the patties to burn before the interior cooks through.
For even cooking, don’t overcrowd the cakes and make sure there is space between them so you can easily flip them.
If you’re having difficulties forming the cakes, you can refrigerate the mixture for a few minutes before shaping them again.
If you're not a fan of tartar sauce, try serving this recipe with aioli. These crab cakes go really well with my air fryer potato wedges as well.

Overhead view of a crab cake on a plate with chopped herb garnish.

Frequently Asked Questions

Can I substitute Old Bay seasoning?

Old Bay is a classic seasoning for seafood. Cajun seasoning makes for a tasty substitute if you do not have any Old Bay.

How do you keep the cakes from falling apart?

I recommend not changing the amount of each ingredient. The eggs, mayonnaise, and panko breadcrumbs work together to bind the cakes together. If you adjust the amounts, the cakes may not hold together as well.

Why are they mushy on the inside?

Using canned crab meat that hasn’t been fully drained may lead to extra liquid in the mixture, making the cakes mushy. Using low-quality crab meat may also lead to mushy cakes, which is why I recommend using lump crab meat.

Can I make these in advance?

You can make the mixture a day in advance and keep it wrapped in the fridge. Alternatively, cover cooked crab cakes tightly and refrigerate for up to 5 days. Reheat gently on a skillet when ready to enjoy.

Can I freeze these?

You can also freeze the cake once they’ve cooled. Simply wrap them up tightly with plastic wrap and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat.

Can I use different crab meat?

I use lump crab meat which is from the body of a crab. It’s quite sturdy and flavorful, making them ideal for this recipe. However, you can also use different crab meats. There’s also jumbo lump crab meat which is the most expensive type as it's from the crab’s swimmer fin muscles. Backfin crab meat is flakier and comes from the body of a crab. Claw meat is the least expensive option and is less sweet than lump and backfin, made with small pieces of meat from the fins and claws.