What You’ll Love About This Recipe
These homemade crab cakes are a total win because they’re simple, delicious, and sure to impress. You’ll love how easy it is to make them with simple ingredients you might already have at home. Plus, they’re crispy on the outside, tender on the inside, and packed with fresh flavor. And best of all, you can customize them to suit your taste—whether you like them spicy, herby, or just classic.
Recipe
Crab cakes are a delicious and versatile dish, perfect as an appetizer or main course. This homemade crab cake recipe highlights the sweet, delicate flavor of crab meat with a crispy exterior and tender interior.
Ingredients:
- 1 pound lump crab meat, picked over for shells
- 1/3 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup finely chopped fresh parsley
- 1/2 cup panko breadcrumbs
- 2 tablespoons butter or oil for frying
Instructions:
- In a large bowl, combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Mix well.
- Gently fold in crab meat, parsley, and panko breadcrumbs, being careful not to break up the crab lumps.
- Shape the mixture into 6-8 patties, about 1/2-inch thick.
- Heat butter or oil in a skillet over medium heat. Cook the crab cakes in batches for 3-4 minutes per side, until golden brown and crispy.
- Drain on a paper towel-lined plate before serving.
Notes:
- For best results, use fresh lump crab meat rather than canned.
- Chilling the formed crab cakes for 30 minutes before frying helps them hold their shape.
Equipment:
- Large mixing bowl
- Skillet
- Spatula
Time:
- Prep time: 15 minutes
- Cooking time: 10 minutes
Cuisine: American
Serving: 4-6 servings
Nutrition
This homemade crab cake recipe is not only delicious but also nutritious. Here’s a breakdown of its nutritional content per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 kcal |
| Protein | 15 g |
| Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 18 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Cholesterol | 80 mg |
| Sodium | 600 mg |
What To Serve With It
I love serving my homemade crab cakes with fresh, crisp sides like a simple salad or roasted veggies because they balance the richness perfectly. For sauces, I can’t resist pairing them with tangy tartar sauce or a zesty lemon aioli—it really makes the flavors pop. Sometimes, I’ll even add a warm piece of garlic bread on the side for a cozy touch.
Side Dish Options
When you’re serving up homemade crab cakes, you’ll want sides that complement their rich flavor without stealing the spotlight. I love pairing them with a crisp, tangy coleslaw—it cuts through the richness perfectly. A simple arugula salad with lemon vinaigrette adds freshness without overpowering. Roasted asparagus or grilled corn on the cob bring a smoky, buttery touch that works wonders. For something heartier, try garlicky sautéed spinach or buttery mashed potatoes. These sides keep the crab cakes as the star while rounding out the meal. Trust me, balancing flavors and textures makes every bite even better!
Sauce Pairings
Now that we’ve covered sides, let’s talk about sauces—because a great crab cake deserves an equally amazing partner. I love a classic remoulade, with its tangy kick of mustard and pickles, or a creamy lemon-dill aioli for brightness. If you’re feeling bold, try a spicy chipotle mayo—it adds just the right heat. For something lighter, a squeeze of fresh lemon or a drizzle of herb-infused olive oil works wonders. Don’t forget tartar sauce, either; its crunch from relish pairs perfectly. Whatever you choose, keep it simple—let the crab shine. Trust me, the right sauce elevates every bite.
