Crispy, tender, and loaded with lump crab meat, this easy Crab Cake Recipe is the perfect appetizer or main dish!
It’s 2025, and my boyfriend and I have officially entered the year of weddings! Not for us—our next step is still a way off—but it seems like everyone we know is tying the knot this year. We already have five weddings on the calendar (yes, FIVE!), and who knows what surprises the rest of the year might bring. While weddings can be expensive and exhausting even as a guest, we’re excited to celebrate our loved ones, get dressed up, dance the night away, and enjoy some incredible catering.
By now, my boyfriend and I have mastered the art of being the perfect wedding guests. We know exactly how much champagne is just enough, which shoes can last through hours of dancing, and which cocktail hour appetizers are worth chasing down. In fact, we’ve even made a game out of hunting down the most crab cakes during cocktail hour—it’s a bit of a tradition for us. We love crab cakes so much they’ll definitely top the menu when it’s our turn to plan a wedding. Until then, we’ve taken it upon ourselves to perfect the recipe at home!
Crab cakes feel like this fancy, celebratory food, but why should they be reserved for special occasions like weddings? My boyfriend and I could eat them every day. And now we can! They’re actually incredibly easy to make. You just need some standard sauces and seasonings, panko breadcrumbs, and fresh lump crab meat to bring the party to your own home. This particular recipe is also perfectly crisp on the outside, with a flaky and soft texture inside. There’s a subtle seafood flavor that’s not overwhelming, and perfectly balanced with the accompanying sauce. And now I’m definitely going to make more crab cakes today.
Are Crab Cakes Healthy?
Crab cakes can be a healthy dish if you prepare them right. Crab is a high-protein meat, and the dish is relatively low in calories. If you want to go the healthier route, I suggest going easy on the breadcrumbs, and baking your crab cakes in the oven instead of frying them to save some calories. You can bake your crab cakes at 350°F until they’re golden brown and firm to touch.
How To Make An Easy Crab Cake Sauce
If you’ve ever had crab cakes, you know it’s all about the sauce. Crab cake sauce enhances and layers the flavor of the dish, making it all that much more irresistible! You can make your own crab cake sauce in just a few minutes. Combine tartar sauce, Worcestershire sauce, lemon juice, and Old Bay seasoning, and you’ve got a delicious sauce to dip or drizzle. A zesty remoulade sauce is delicious with crab cakes too.
How to make ahead and store
You can form your crab cakes and refrigerate them up to a day ahead of frying. Store leftover cooked crab cakes in an airtight container in the fridge for up to 3 days, or freeze your crab cakes for up to 6 months.
Serving Suggestions
Crab cakes make excellent appetizers or hors d’oeuvres at parties! Serve them early in the evening with crab cake sauce or Remoulade Sauce drizzled on top. Crab cakes can be enjoyed alongside other cocktail favorites like Shrimp Kabobs, Deviled Eggs, and Pigs In A Blanket. Don’t forget your cocktail! My drink of choice is a Bee’s Knees Cocktail.
Ingredients
- 1 large egg
- 4 1/2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1 1/4 teaspoons lemon zest
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound lump crab meat picked over
- 1/2 cup panko breadcrumbs
- Vegetable oil for frying
- Crab cake sauce for serving
- Lemon wedges for serving
- Freshly chopped parsley for garnish
Instructions
- In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, lemon zest, Worcestershire sauce, Old Bay seasoning, salt, and black pepper.
- Gently fold in the crab meat and panko breadcrumbs until well combined. Be careful not to overmix to keep the crab lumps intact.
- Form the mixture into six patties. Heat oil in a skillet over medium heat and fry the crab cakes for about 3-4 minutes on each side or until golden brown and crispy. Drain on paper towels.
- Serve with crab cake sauce, fresh lemon wedges, and sprinkle with chopped parsley.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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