This no-fuss crab cake recipe has lots of flavor (and a lot of crab) in one bite. Crab patties are pan fried until crispy on the outside and tender inside.
Choosing Crab for Crab Cakes
For the best flavor, choose fresh crab meat or a jar of lump crab meat, which includes both crabmeat and claws. This can usually be found near the seafood section in the grocery store. While I prefer lump crabmeat, canned crab can also be used. Regardless of which type of meat you choose, always check for bits of shell or cartilage.
Other Ingredients
Seasoning: Dijon mustard, a hint of Worcestershire, and Old Bay seasoning. Fresh herbs add great flavor. Breadcrumbs: I use very little filler, just enough to bind it together. Panko with a little bit of mayo is my favorite choice for the best texture. You can replace the breadcrumbs with crushed saltine cracker crumbs.
Variations
Add diced red or green onions. Stir in a touch of cajun seasoning.
How to Make Crab Cakes
Serve with a squeeze of lemon juice and your favorite dipping sauce. Try homemade tartar sauce, remoulade sauce, or garlic aioli.
Storing Leftovers
Leftover crab cakes can be kept in the refrigerator in an airtight container for up to 3 days. To make them crispy again, reheat them in a dry saute pan on medium heat or in the air fryer. Freeze cooled crab cakes for up to 3 months. Thaw in the refrigerator before reheating. Leftover crab cakes can be chopped and added to a crab salad, or mixed into a cheesy crab dip. Did you make these easy Crab Cakes? Be sure to leave a rating and a comment below!
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