Name: Simple Crab Cake Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 large egg; ¼ cup (55g) mayonnaise; 1½ teaspoons Dijon mustard; 1 teaspoon Worcestershire sauce; ½ teaspoon Old Bay seasoning; 1 small rib celery, minced (about ¼ cup minced); 1 pound (452g) fresh lump crab meat; ½ cup (40g) panko breadcrumbs; Butter (for frying, about 1-2 tablespoons); Fresh lemon wedges (for serving)

Jump to Recipe· 4.4 from 31 reviews

If you’ve ever wanted to create a seafood dish that feels fancy but is incredibly straightforward to make, this Simple Crab Cake Recipe is your new best friend in the kitchen. With just a handful of ingredients, it combines sweet, tender lump crab meat with a perfectly seasoned, crispy exterior that is simply irresistible. Whether you’re cooking for a special occasion or just craving something delicious and light, these crab cakes deliver a burst of flavor and texture that will have everyone asking for seconds.

Ingredients You’ll Need

A glass bowl on a white marbled surface holds several ingredients layered without mixing: shredded white chicken on top, light yellow mayo, beige breadcrumbs, green celery pieces, and a small pile of reddish spice, with a fork resting inside the bowl. The second image shows the same glass bowl with all the ingredients mixed into a creamy, pale beige chicken mixture with visible small chicken shreds. The third image features six round patties of the chicken mixture cooking in a black cast iron pan, arranged in a circle with one in the middle, each patty pale beige with small visible chunks and lightly textured surfaces. A black and white checkered cloth lies beside the bowls and pan. Photo taken with an iphone --ar 4:5 --v 7

These ingredients might be few, but each one plays a crucial role in making your Simple Crab Cake Recipe shine. From the creamy mayonnaise that adds moisture to the crisp panko breadcrumbs that give the cakes their crunch, every component is essential to achieving that perfect balance.

1 large egg: Acts as the binder to keep the crab cakes together without overpowering the delicate flavor.
¼ cup (55g) mayonnaise: Adds creamy richness and helps hold the mixture moist while cooking.
1½ teaspoons Dijon mustard: Provides a subtle tangy kick that brightens the flavor profile.
1 teaspoon Worcestershire sauce: Introduces a depth of umami that rounds out the seasoning beautifully.
½ teaspoon Old Bay seasoning: Classic crab cake seasoning that delivers a perfect balance of spices.
1 small rib celery, minced (about ¼ cup): Gives a mild crunch and fresh herbal note to complement the crab.
1 pound (452g) fresh lump crab meat: The star of the dish, offering tender, flavorful morsels of seafood.
½ cup (40g) panko breadcrumbs: Essential for the crisp coating that makes each bite satisfying.

How to Make Simple Crab Cake Recipe

Step 1: Mix the Binding Ingredients

Start by combining the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and minced celery in a large bowl. These ingredients work together to create a flavorful, well-seasoned base that holds the crab meat just right, ensuring your crab cakes won’t fall apart during cooking.

Step 2: Fold in the Crab and Breadcrumbs

Gently add the fresh lump crab meat and panko breadcrumbs to the bowl. Carefully fold the mixture just until combined — you want to keep those precious chunks of crab intact while giving the mixture structure. Overmixing can break up the crab and make your cakes dense rather than fluffy.

Step 3: Chill the Mixture

Cover the bowl and refrigerate the crab mixture for one hour. This chilling step is key to firming up the mixture, which makes shaping the cakes so much easier and ensures they hold together when cooking.

Step 4: Form and Cook the Crab Cakes

Heat a large skillet over medium heat and melt a little butter to keep the cakes from sticking. Shape the chilled crab mixture into six large patties, then carefully fry them for 3 to 5 minutes on each side. Cook until golden brown and crispy on the outside while staying tender and juicy inside. Serve them piping hot for the best taste experience.

How to Serve Simple Crab Cake Recipe

The image shows a close-up of a stack of golden brown crab cakes with a slightly crispy texture, placed on a white plate with a white marbled background. On top of the stack is a swirl of creamy, light beige sauce with tiny red specks. Around the crab cakes are bright green parsley leaves and two lemon wedges with a light yellow color and white pith, adding fresh color to the dish. In the top left corner, a white bowl with more creamy sauce is partially visible. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh lemon wedges are a classic and simple garnish that add a bright pop of citrus, perfectly cutting through the richness of the crab cakes. Sprinkle freshly chopped parsley or chives if you want a touch of color and mild herbal freshness.

Side Dishes

Light sides complement the crab cakes beautifully. Consider serving with a crisp mixed green salad or creamy coleslaw for texture contrast. Roasted asparagus or simply steamed green beans make for elegant and easy partners to this dish.

Creative Ways to Present

If you want to impress guests, try plating your crab cakes on a bed of arugula drizzled with a lemon vinaigrette. You can also serve them stacked with a dollop of spicy remoulade or tartar sauce for a delightful flavor burst and visual wow factor.

Make Ahead and Storage

Storing Leftovers

If you have any crab cakes left over, store them in an airtight container in the refrigerator for up to two days. Make sure to let them cool completely before sealing to avoid sogginess.

Freezing

You can freeze uncooked crab cakes by placing them on a parchment-lined tray and freezing until firm, then transferring to a zip-top freezer bag. They will keep well for up to two months and can be cooked straight from frozen with a few extra minutes in the skillet.

Reheating

To reheat your crab cakes without losing their crispness, pop them in a toaster oven or conventional oven at 350°F (175°C) for about 10 minutes, flipping halfway through. Avoid microwaving, as it can make them rubbery.

FAQs

Can I use canned crab meat for this Simple Crab Cake Recipe?

While fresh lump crab meat is preferred for texture and flavor, canned crab meat can work in a pinch. Just be sure to drain it well to avoid excess moisture that can make the cakes soggy.

What can I substitute if I don’t have panko breadcrumbs?

Regular breadcrumbs or crushed crackers can be used as a substitute, but panko is preferred for its airy texture that provides a superior crunch.

How do I keep crab cakes from falling apart?

Gently folding the mixture and chilling it before cooking are the biggest factors. Also, avoid overhandling the crab to keep pieces intact. Cooking over medium heat helps set the cakes without burning them before they hold together.

Can I bake these crab cakes instead of frying?

Absolutely! Baking at 375°F (190°C) on a greased baking sheet for about 15 to 20 minutes, flipping halfway through, yields delicious crab cakes with a lovely texture that’s a bit lighter.

What sauces pair well with this Simple Crab Cake Recipe?

Tartar sauce, spicy remoulade, aioli, or even a simple squeeze of lemon are classic and delightful options. You can also try a fresh herb yogurt dip for a creamy and tangy contrast.

Final Thoughts

Trust me, once you try this Simple Crab Cake Recipe, it will become your go-to dish whenever you want to impress with minimal fuss. The combination of tender crab, crisp coating, and flavorful seasonings is pure magic in every bite. Whether for a weekend treat or a special gathering, these crab cakes bring joy to the table effortlessly. So grab your ingredients, follow these simple steps, and enjoy the delicious taste of homemade crab cakes that taste like they came from your favorite seafood spot.

Simple Crab Cake Recipe

Ingredients You’ll Need