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crab cakes
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5 from 7 votes

Crab Cakes

This easy step-by-step recipe details how to make the most delicious and flavorful Crab Cakes, perfect for an upscale dinner or appetizer.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings


Crab cake:

  • 8 ounces cooked crab meat
  • 1 large egg slightly beaten
  • 3 Tbsp mayonnaise
  • 2 Tbsp lemon juice
  • 1 Tbsp green onions sliced
  • 4 cloves roasted garlic minced
  • 1/2 cup round butter cracker crumbs similar to Ritz crackers
  • 1 tsp Old Bay seasoning
  • 1/4 tsp red pepper flakes


Oil for frying:


  • Mix ingredients: Add crab meat to medium sized bowl and drain out any excess liquid. Combine crab with egg, mayonnaise, lemon juice, green onions, roasted garlic, cracker crumbs, Old Bay seasoning, and red pepper flakes. 
    mixing crab cake ingredients
  • Prepare breading: Combine panko bread crumbs and parmesan on plate.
  • Prepare pan: Heat butter and oil in large skillet over medium high heat.
  • Coat crab cakes: Divide the crab mixture into four equal portions. Coat both sides with bread crumb parmesan mixture. If crab mixture is pretty wet, continue to flip and coat crab cake until it holds it's shape (that's why you might need to add more bread crumbs and parmesan as needed).
    coating crab cake in bread crumbs
  • Fry crab cakes: Place breaded crab cakes in the hot oil. Cook until golden brown, flipping only once, about 3-5 minutes each side.
    frying crab cakes
  • Time to devour them: Serve crab cakes hot with remoulade sauce (recipe link in notes). Crab cakes are also delicious cold and leftover on a salad.


Recipe makes four crab cakes. Nutritional info based on one crab cake per serving.
Remoulade sauce recipe: https://selfproclaimedfoodie.com/remoulade/


Calories: 278kcal | Carbohydrates: 9g | Protein: 15g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 92mg | Sodium: 781mg | Potassium: 156mg | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 8.1mg | Calcium: 136mg | Iron: 1.3mg