Crab cakes are one of my favorite things to eat when we go out for seafood. But they can be so expensive and you only get a couple of them. With this crab cake recipe, you get that delightful seafood restaurant flavor and more for your money. Maryland is famous for their Chesapeake Bay blue crabs and their deliciously unique style of crab cakes. These make a great meal or an appetizer to serve up to your favorite guests.
Best Crab Cake Recipe
With fresh ingredients, this is no doubt the best crab cake recipe. It’s perfect for a special occasion yet easy enough to make even for beginners.
Homemade Crab Cake Ingredients
- Crab meat – when it comes to crab meat recipes, you can’t have crab cakes without it (please use real crab meat and not the imitation stuff). There are different types of crabmeat of which many will work perfectly for baked crab cakes although one of my favorites is jumbo lump crab meat when making homemade crab cakes.
- Bread crumbs – this makes the basis of the cake (you can substitute panko here).
- Binding ingredients – egg, melted butter, mayo, Worcestershire, and Dijon all work together to add flavor and bind your maryland crab cakes together.
- Old bay seasoning – adds that distinctive crab cake taste.
- Lemon juice – seafood is harmonious with a hint of citrus.
Easy Crab Cake Recipe
There’s only a few steps to making this easy crab cake recipe. While it does take time, most of that is waiting for it to chill long enough in the fridge. Just 11 ingredients and easy steps make this recipe hard to beat!
You cannot teach a crab to walk straight.
How do you Make Crab Cakes from Scratch?
A simple crab cake recipe is easier than you think! You’ll combine everything together, refrigerate it, then put it on a baking sheet and bake. There’s nothing else to it.
Expert Tips and Tricks for the Perfect Crab Cake Every Time
- Go for quality with that crab meat. It’s worth it!
- Don’t overmix it or you’ll bust up the crab meat lumps.
- Make sure you take the time to chill it. Otherwise it won’t retain its shape when you bake it and will fall apart.
- Use a measuring cup to scoop the mixture into crab cakes. This makes them all the same size and they’ll all bake evenly.
What kind of crab do you use for crab cakes?
Lump crab meat is what you use for crab cakes. It makes things much easier and comes in a handy container. Just choose a quality brand!
Can I use claw meat for crab cakes?
Yes, some people even prefer it since claw meat is very flavorful. It’s a cheaper option so if you’re on a budget, go for claw meat, but please never use imitation crab in your crab cakes.
Is it better to fry or bake crab cakes?
Baking is so much better for a lump crab cake recipe. For starters, you’re not using all that oil. Plus, it gives you that nice crispy exterior with less work for you!
What is a good binder for crab cakes?
Breadcrumbs and an egg make the perfect binder for crab cakes. They hold things together and add plenty of flavor.
How do you keep crab cakes from falling apart?
The secret to keeping jumbo lump crab cakes together is refrigerating the mixture first. This helps it bind together and prevents it from crumbling.
What is the difference between Maryland and Charleston crab cakes?
Maryland crab cakes use Old Bay seasoning, Dijon mustard, and Worcestershire sauce. Charleston crab cakes use mayonnaise with dill, tarragon, and parsley, usually with a dash of hot sauce.
How to Cook Crab Cakes
This baked crab cake recipe lets your oven do the cooking, assuring a perfect texture and finish every time!
How Long to Bake Crab Cakes
Once your old bay crab cake recipe is ready to cook after chilling, it will take about 12 minutes of baking time to bake your crab cake.
What temp should crab cakes be cooked to?
For safety reasons, your crab cakes should be cooked to 145F. Following this recipe will ensure you cook them to the proper internal temperature.
How do you tell if crab cakes are done?
After baking them, they will be golden brown around the edges. That’s how you’ll know your crab cakes are done.
What to Serve with Crab Cakes
There are a few different types of crab cake sauce that all work well. You can serve crab cakes with remoulade sauce, tartar sauce, hot sauce, or cocktail sauce, especially if you’re serving it as an appetizer. It also works as a meal with perhaps a nice gazpacho served prior to it. Alongside it on the dinner table, oven roasted veggies, herb-roasted potatoes, and fresh green salad will all go beautifully. Crusty bread or rice can be a nice carb to serve with it too. Don’t forget your lemon wedge slice!
What goes well with crab cakes for dinner?
Crab cakes make a great dinner with sides of roasted veggies, sauteed green veggies, a salad, rice, or crusty bread. A soup like gazpacho is a great opener to a meal of crab cakes too.
How to Store Crab Cake
Wrap them well and store them in your fridge. They will taste the best when they are fresh.
How Long Does Crab Cake Last?
In your fridge, you can keep crab cakes for 3 to 5 days. After that, you’ll want to freeze them.
Can You Freeze Crab Cake?
Yes, and I love this trick because I will often make extras to freeze for use at another time to make dinner simple. Wrapped well, they will keep for up to 1 month.
How to Reheat Crab Cakes?
If frozen, thaw them in your fridge overnight first in a small bowl. From there, you can bake them at 325F for 10 to 15 minutes.
Watch How To Make Crab Cakes (Video)
Classic Maryland Crab Cake Recipe
- 1/4 cup mayonnaise
- 2 tbsp fresh parsley
- 2 tbsp butter (melted, unsalted)
- 1 tbsp Worcestershire sauce
- 1 egg
- 1 1/2 tsp fresh lemon juice
- 1/4 tsp salt
- 2 tsp old bay seasoning
- 1 tbsp dijon mustard
- 1 lb crab meat
- 2/3 cup bread crumbs
- In a large bowl, whisk together the egg, mayonnaise, parsley, dijon mustard, Worcestershire sauce, Old Bay, lemon juice, melted butter and salt. Add in the crab meat and bread crumbs and use a rubber spatula to fold everything together.
- Then, cover tightly and refrigerate for at least 45 minutes. Meanwhile, preheat the oven to 425F and line a baking sheet or pan with aluminum foil. With a 1/2 cup measuring cup, portion the crab cake mixture into patties or balls on the baking sheet, making sure not to flatten. Bake for about 12 minutes or until golden brown around the edges. Squeeze on fresh lemon juice and then serve.
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