Crispy Homemade Crab Cakes Recipe (Easy & Flavor-Packed)

Craving the flavor of the coast? These crispy homemade crab cakes are everything you love about fresh seafood—golden, flaky, and bursting with sweet crab flavor. Whether you’re planning a cozy weeknight dinner or hosting guests, this easy crab cake recipe delivers restaurant-quality taste in just 30 minutes.

Made with jumbo lump crabmeat, creamy mayonnaise, Dijon mustard, and a touch of heat from hot sauce, these crab cakes are simple yet luxurious. Serve them with lemon wedges and homemade tartar sauce, and you’ll be in crab-cake heaven at the very first bite.

Why You’ll Love This Recipe

• Big crab flavor: The recipe keeps the focus on tender, juicy crabmeat—not fillers.
  
• Quick and easy: Only 10 minutes of prep for a seafood dish that looks and tastes gourmet.
  
• Perfectly seasoned: Dijon, Worcestershire, and hot sauce add just the right kick.
  
• Versatile: Ideal as an appetizer, main course, or part of a summer seafood spread.
  
• Make-ahead friendly: You can refrigerate the patties ahead of time for stress-free cooking.
  

Crab Cakes Recipe

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Category

Main Dish, Appetizer

Cuisine

American (Coastal / Southern)

Servings

8

Prep Time

10 minutes

Cook Time

20 minutes

Calories

160

These crispy, golden crab cakes are packed with juicy crabmeat, Dijon, and herbs—ready in just 30 minutes! Perfect as a main course or elegant appetizer.

Author:

Guiseppe

Ingredients

• 1 large egg, beaten
• ⅓ cup mayonnaise
• 2 Tbsp Dijon mustard
• 2 tsp Worcestershire sauce
• ½ tsp hot sauce
• Kosher salt and freshly ground black pepper, to taste
• 1 lb jumbo lump crabmeat, picked through for shells
• ¾ cup panko breadcrumbs (or crushed saltines)
• 2 Tbsp finely chopped fresh parsley
• Canola oil, for drizzling
• Lemon wedges and tartar sauce, for serving

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Directions

1. In a small bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, and hot sauce. Season with a pinch of salt and pepper, then set aside.
2. In a medium bowl, gently combine the crabmeat, panko breadcrumbs, and parsley. Use a light hand to keep the crab pieces intact.
3. Pour the egg mixture into the crab mixture. Gently fold until fully coated and combined. Form into 8 patties, each about 3 inches wide.
4. Heat a drizzle of canola oil in a large skillet over medium-high heat. Once shimmering, add the crab cakes in batches and cook 3–5 minutes per side, until golden brown and crispy.
5. Transfer to a platter and serve hot with lemon wedges and tartar sauce (or remoulade for extra zest).

Recipe Note

Chef Tips

• Best crabmeat: Jumbo lump crab gives the best texture and sweetness, but lump or backfin crabmeat works well too.
  
• Avoid overmixing: Handle the mixture gently to keep the crab cakes light and flaky.
  
• Get the perfect crust: Make sure the oil is hot before frying—this creates that golden, crunchy exterior.
  
• Make ahead: Chill shaped patties for up to 24 hours before frying for easier handling.
  

Serving Suggestions
Pair your crab cakes with:

• Classic tartar sauce or creamy remoulade
  
• A crisp green salad or vinegar coleslaw
  
• Fried green tomatoes or roasted corn on the cob
  
• A glass of chilled white wine or sparkling lemonade
  
• These crab cakes are perfect for summer dinners, holiday spreads, or as an elegant appetizer at any gathering.
  

Storage & Reheating

• Refrigerate: Store leftover crab cakes in an airtight container for up to 4 days.
  
• Freeze: Wrap individually and freeze for up to 6 months.
  
• Reheat: Avoid the microwave—reheat in a skillet over medium heat with a touch of oil for 2–3 minutes per side until crisp.
  

Nutrition

Nutrition

Serving Size

1 serving

per serving

Calories

160

Amount/Serving % Daily Value

Protein

15 grams

30%

Fat

1.5 grams

8%

Carbs

6 grams

2%