This recipe for {Best Ever} Easy Crab Cakes uses either fresh or canned crab meat, making it something that won’t require running out to the store every time you crave it.
Crab Cakes Anyone Can Make
If you are looking for a simple and delicious Crab Cake recipe to impress your guests, this recipe is the one for you!
Why this recipe works:
- The freshly squeezed lemon juice and fresh herbs give the crab cakes a kick of flavor you won’t get with bottled juice and dried herbs.
- The use of fresh or canned crab meat makes it a recipe anyone can achieve (even if you don’t come from a place close to the water).
- This recipe doesn’t call for a lot of bread crumbs as a filler leaving room for the taste and texture of the fresh crab.
- The use of mayonnaise not only binds the ingredients together but offers flavor and a nice amount of moisture.
I LOVE crab cakes. Being from the Jersey shore, I used to order them a lot when going out to eat, but crab cakes aren’t on UK menus very often and I really missed having them.
They don’t sell fresh crab meat in grocery stores either so I really thought I was out of luck, but then one day I saw a TV chef say that canned crab meat was a good alternative and I went straight to work on creating this dish!
Now if you live in a place you can get fresh crab meat, by all means, use it, but this is a wonderful recipe that uses whatever crab meat you can get your hands on. So, it won’t require a trip to the store every time you want to make it.
What Crab Meat is Best for Crab Cakes
Lump crab meat is best for crab cakes it comes in large chunks of crabmeat from the body of the crab. Lump crabmeat is expensive so if you need a cheaper choice, flake or claw crabmeat are both great alternatives.
How To Make Crab Cakes
In a large mixing bowl, combine the crabmeat, green onions, chives, parsley, lemon juice, and mayonnaise. Add panko breadcrumbs and fold into the crabmeat mixture.
Form it into a mound and cut into six even sections.
Then shape them as you would thick hamburgers.
Place them on a plate and chill for 30 minutes to set them. I find if you fry them right away, they will flatten. Once firm, coat and fry them.
I serve them with a sweet chili sauce, salad, and rice pilaf, but you can serve them any way you see fit. 
Cook’s Tips
- Mix the crab meat filling gently so not to break up the crab meat too much. There’s nothing better than big lumps of crab meat in a crab cake.
- Don’t skip the ‘chill to set’ step as this will help the crab cakes keep their shape and stay together when breading and frying.
- For an extra burst of freshness, add lemon zest to the mixture when you add the lemon juice.
Recipe Variations:
- Add a bit of zing by adding mustard and a bit of Worcestershire sauce to the filling.
- Adding Piquante peppers like in my crab stuffed mushrooms it adds extra texture and sweetness.
- Skip the breading before frying them and just put the cakes directly on the pan with the oil.
FAQs
What is a Crab Cake?
A crab cake is a type of fishcake that is very popular in America. They are made of crab meat and other ingredients to bind them and add flavor.
Can you freeze crab cakes:
Once fried, you can freeze the crab cakes by placing them in a single layer on a plate or tray covered with plastic wrap. Once frozen, they can be transferred to a freezer bag or airtight, freezer-safe container for up to 3 months.
Cook from frozen in the oven at 400F for 18-20 minutes. You’ll know they are ready when they sizzle and bubbles form around the edges.
Can leftover crab cakes be re-heated?
Once cooked, leftover crab cakes can be stored in the fridge for up to two days and then reheated by baking in the oven at 400F for 15 minutes or until they are heated through and start to bubble and sizzle around the edges.
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Let's Make Best Ever Easy Crab Cakes
Ingredients
For The Crab Meat Filling:
- 1 lb white crab meat (3 6oz cans will do)
- 3 green onions cut into finely sliced rounds
- 2 tablespoons chives chopped
- 2 tablespoons fresh parsley leaves finely chopped
- 3 tablespoons Fresh lemon Juice
- ½ cup low fat mayonnaise (if using full fat cut measuremt in half)
- ½ cup panko bread crumbs
- salt and pepper to taste
For The Breadcrumb Coating:
- ¼ cup all-purpose flour
- 2 eggs for egg wash
- 1 tablespoon water
- 1½ cups breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon pepper
- ½ teaspoon salt
- ½ cup vegetable oil
Instructions
- In a large mixing bowl, combine the crabmeat, green onions, chives, parsley, lemon juice, and mayonnaise. Add panko breadcrumbs and fold into the crabmeat mixture.
- Divide the mixture into 6 equal portions and form into thick round cakes (see photos and video in the post)
- Place on a plate, cover with plastic wrap and chill at least 30 minutes. This sets and firms the cakes so are easy to handle for breading and won't flatten when fried.
- In a shallow bowl, add the flour and season with salt & pepper.
- In another bowl, whisk the eggs with the water.
- In a third bowl, combine the bread crumbs with paprika, dried oregano, garlic powder, salt, and pepper.
- Dredge the crab cakes first in seasoned flour, tapping off excess, then in egg wash, letting excess drip off. Dredge cakes into seasoned bread crumbs, coating cakes evenly. Place on a plate until needed.
- In a large saute pan, heat oil and pan fry until lightly golden, about 4 minutes on each side. Place the cakes on paper towels to absorb the oil and season with salt to taste. Serve Hot.
Tips + Notes
- You can use less oil if you choose, but it should be enough to crisp the sides of the crab cakes.
- Mix the crab meat filling gently so not to break up the crab meat too much. There's nothing better than big lumps of crab meat in a crab cake.
- Don't skip the 'chill to set' step as this will help the crab cakes keep their shape and stay together when breading and frying.
- For an extra burst of freshness, add lemon zest to the mixture when you add the lemon juice.
Nutrition Information:
Update Notes: This post was originally published in February of 2014, but was republished with step by step instructions, new photos, tips, FAQs and a video in June of 2018.
Dawn says
Ok, you are my new foodie crush. I made this to your recipe exactly, but i made little croquettes instead of patties. Delicious. This is the 3 rd recipe of yours I have tried, and I think our tastebuds are twins separated at birth, because I am in love with all your flavors so far- all exactly to my own taste, no tweaking!
Erren Hart says
Hey Dawn, I am totally down with having a foodie twin!! I’m so glad you enjoy my food so much. It really does make me happy! It’s comments like this that keep me going!! PS – The Chicken Francaise, Chicken Stroganoff, and Chicken Marsala are some of my favorites if you’re looking for a direction to go (sharing taste buds and all).
theresa says
Great recipe!
Erren Hart says
So glad you liked them, Theresa!
Tonya says
I want to make for Father’s Day can I make the night before?
Erren Hart says
Absolutely! Just forme them and bread and fry them when you’re ready to use them.
Emma says
The recipe is good but I chose to skip the dredging+breading because there’s already breading IN it. Sadly one of my cakes fell apart and I think it needs more egg but inside the actual cakes. Needs to hold together a bit better. Good, but falls apart if you don’t want to dredge 🙂
Sara Pascoe says
Thank you so much fo this crab cake recipe — it’s scrumptious. I also love your corn muffin recipe. As a fellow New Jersey person in the UK, I was SO appreciative of your recipes and tips! AND it’s great to know someone else who has been confounded by not being able to source our usual go-to ingredients, like ‘creamed corn’! Ever try finding canned pumpkin? And doesn’t it seem strange that it’s so hard to find fresh crab and other seafood in an island nation the size of Wisconsin? Thanks again!: Baffled in Bournemouth, yours truly, Sara Pascoe
Erren's Kitchen says
Hi, I’m so glad you enjoyed the recipe Sara! Glad I could help out with giving you a taste of home 🙂
Angie says
I want to try these but I’m confused on one thing. The recipe says 2 eggs but then it says beat “the” egg with water. Does that mean both eggs for the egg wash? Thank you and I’m looking forward to trying this.
Erren Hart says
Hi Angie, That was a typo. It should read eggs not egg. Sorry for the confusion. It’s fixed now.
Rosemary says
This Jersey girl can’t wait to try this recipe looks like a winner.
Erren's Kitchen says
That is awesome to hear, Rosemary!
Erin | Dinners,Dishes and Dessert says
These would disappear in our house!
Beth Pierce says
These made such a nice meal for me and my family-especially on a warm spring evening! I highly recommend; yum!
Krista says
Perfectly golden brown on the outside and crab deliciousness on the inside! Awesome!