Classic Crab Cakes

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Golden, crispy, and brimming with sweet crabmeat—Classic Crab Cakes are a beloved dish that never goes out of style. These savory cakes are lightly seasoned to let the crab shine, bound with just the right amount of filler to hold them together while keeping that tender, flaky texture we all crave. Whether you’re serving them as an appetizer, a light lunch, or the star of a coastal dinner, they promise a burst of fresh flavor in every bite.

Made with simple ingredients and cooked to a perfect golden brown, these crab cakes are a celebration of seaside comfort food. A spritz of lemon and a touch of fresh herbs bring brightness to the dish, while a side of creamy tartar sauce or a tangy remoulade completes the experience. If you’re looking for an easy yet impressive seafood dish, this one checks all the boxes.

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Why You’ll Love This Classic Crab Cakes Recipe

These crab cakes are everything you want them to be: crispy on the outside, soft and flavorful inside. The recipe skips unnecessary fillers so the sweet, delicate crab is the hero. Plus, they come together quickly, making them perfect for a weeknight dinner or a special weekend treat.

They also reheat well, making them ideal for meal prep. Serve them over greens, tuck them into a sandwich, or make mini versions for party appetizers. The options are endless, and the flavor always delivers.

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What Kind of Crab Meat Should I Use?

The best choice for this recipe is lump crab meat or backfin crab meat. Lump crab meat offers large, juicy pieces that hold up beautifully in the cakes and provide rich, authentic flavor.

Avoid imitation crab, as it won’t provide the same taste or texture. If you’re using canned crab, make sure to drain it thoroughly and pick through for any remaining shell fragments. Fresh or refrigerated crab from the seafood section will give the best results.

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Ingredients for the Classic Crab Cakes

Each ingredient plays a role in highlighting the sweetness of the crab without overpowering it. This balance is key to the rich, delicate flavor and tender texture that make these crab cakes irresistible.

• Lump Crab Meat – The star of the show, with large, flaky pieces that give the cakes substance and fresh seafood flavor.
• Breadcrumbs – Used sparingly to help bind the mixture without making the cakes too dense.
• Mayonnaise – Adds creaminess and moisture, helping hold everything together.
• Egg – Acts as a binder to keep the cakes from falling apart during cooking.
• Dijon Mustard – Adds a tangy depth that balances the sweetness of the crab.
• Worcestershire Sauce – A splash of umami for savory richness.
• Fresh Parsley – Brightens up the flavor and adds a pop of color.
• Lemon Juice – Enhances the freshness and lifts the overall flavor.
• Old Bay Seasoning – A classic seafood seasoning that provides just the right kick.
• Salt and Pepper – For essential seasoning.
• Butter or Oil for Frying – Ensures a golden-brown crust and adds flavor.

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How To Make the Classic Crab Cakes

Step 1: Prepare the Crab Mixture

In a large bowl, gently combine the crab meat with the breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, parsley, lemon juice, Old Bay seasoning, salt, and pepper. Mix carefully to avoid breaking up the crab too much.

Step 2: Shape the Crab Cakes

Form the mixture into 6 to 8 even-sized patties, depending on how large you prefer them. Place them on a baking sheet and chill for at least 30 minutes. This helps them firm up and hold their shape during cooking.

Step 3: Cook the Crab Cakes

Heat butter or oil in a skillet over medium heat. Once hot, gently place the crab cakes in the pan and cook for about 4 minutes on each side, or until golden brown and crisp.

Step 4: Serve and Garnish

Remove from heat and place on paper towels to drain any excess oil. Serve warm with lemon wedges and your favorite dipping sauce.

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How to Serve and Store Classic Crab Cakes

Classic Crab Cakes are best enjoyed hot from the skillet, served with fresh lemon wedges and a drizzle of creamy tartar or zesty remoulade. These make a stunning appetizer, light lunch, or main course when paired with sides like salad or roasted vegetables.

This recipe yields about 6 to 8 crab cakes, enough to serve 3 to 4 people as a main dish, or up to 6 people if served as an appetizer.

To store leftovers, let the crab cakes cool completely, then transfer to an airtight container and refrigerate for up to 3 days. Reheat them in a skillet over medium heat or in the oven at 350°F until warmed through. Avoid microwaving, as it can make them soggy.

For longer storage, you can freeze uncooked crab cakes. Place them on a parchment-lined tray to freeze solid, then transfer to a freezer bag for up to 1 month. Cook directly from frozen, adding a few extra minutes to the cook time.

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What to Serve With Classic Crab Cakes?

1. Fresh Garden Salad

A crisp salad with a lemon vinaigrette helps balance the richness of the crab cakes.

2. Coleslaw

Creamy or vinegar-based slaw adds crunch and a touch of sweetness.

3. Roasted Asparagus

Earthy and tender, asparagus pairs beautifully with seafood.

4. Garlic Butter Corn on the Cob

The sweetness of corn complements the savory crab flavor perfectly.

5. Herbed Rice Pilaf

Light, fluffy rice pilaf adds texture and makes the meal more filling.

6. Baked Sweet Potato Fries

Their natural sweetness and crispy edges are an excellent contrast.

7. Sautéed Green Beans

Simple and elegant, green beans are a classic side for crab cakes.

8. Crusty Bread or Dinner Rolls

For soaking up any extra sauce or just rounding out the plate.

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Frequently Asked Questions

Can I bake the crab cakes instead of frying them?
Yes! Place the crab cakes on a parchment-lined baking sheet, spray or brush lightly with oil, and bake at 400°F for 15-18 minutes, flipping halfway through, until golden and heated through.

How do I keep my crab cakes from falling apart?
Make sure to chill them before cooking—this firms them up. Also, avoid overmixing, which can break down the crab and loosen the structure.

Is canned crab meat okay to use?
Canned crab can work in a pinch, but look for high-quality lump crab in the refrigerated section for the best flavor and texture. Always drain and check for shells.

Can I make these crab cakes ahead of time?
Yes, you can prep and shape the patties up to 24 hours in advance. Keep them covered and refrigerated until ready to cook.

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Save This Pin For Later

Save this recipe to your Pinterest seafood board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you serve them with spicy aioli or classic tartar sauce? Did you try baking them instead of frying?

I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other cook smarter and tastier!

Check out more of my recipes and ideas on Meals We Share By Sally on Pinterest.

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Conclusion

Classic Crab Cakes bring restaurant-quality flavor right to your kitchen. With minimal prep and maximum taste, they’re the perfect dish for impressing guests or treating yourself. Whether pan-fried or oven-baked, they always come out golden and delicious.

Don’t forget to bookmark or pin this recipe, and feel free to get creative with sides and sauces. Once you make these crab cakes from scratch, you may never go back to store-bought again!

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