9 Best Crab Cake Recipes That'll Make You Look Like A Pro

You know that moment when you bite into a crab cake at a restaurant and think “I could totally make this at home”?

Well, you’re right. These recipes are easier than you think, and honestly, homemade crab cakes taste better anyway.

I’ve tested all of these in my own kitchen, and they’re all keepers. Let’s get cooking.

Classic Maryland Crab Cakes

Ingredients (makes 6 crab cakes)

Lump crab meat (picked over): 450 g (1 lb)
Mayonnaise: 80 g (⅓ cup)
Egg: 1 large
Dijon mustard: 1 tsp
Worcestershire sauce: 1 tsp
Old Bay seasoning: 2 tsp
Fresh parsley (chopped): 2 tbsp
Lemon juice: 1 tbsp
Saltine crackers (crushed): 60 g (1 cup)
Butter or oil (for frying): 1 tbsp

Instructions:

Step 1: Grab a big mixing bowl and whisk together the mayo, egg, Dijon mustard, Worcestershire sauce, Old Bay, parsley, and lemon juice until everything’s completely smooth. No lumps here. This mixture is your flavor base, and honestly, it already smells like the ocean in the best way possible.

Step 2: Now comes the gentle part. Add your crab meat to the bowl and fold it in super carefully with a rubber spatula. You’re not making pancake batter, so don’t stir aggressively. Those big, beautiful crab chunks are what make these cakes special, so treat them like treasure. I use a folding motion, kind of like you’re tucking the crab into bed.

Step 3: Sprinkle the crushed saltines over the top and gently fold them in until just combined. The mixture should hold together when you squeeze it but still look pretty loose. Too wet and falling apart? Add another tablespoon of cracker crumbs. I’ve been there, and it’s an easy fix.

Step 4: Use your hands to shape the mixture into 6 patties, each about 3 inches wide and 1 inch thick. Pat them gently so they hold their shape but don’t compress them too much. If you have time, stick them in the fridge for 15 to 20 minutes. This helps them stay together when you cook them, but if you’re hungry now, skip it.

Step 5: Heat the butter in a large skillet over medium heat until it’s melted and starting to foam. Place your crab cakes in the pan, leaving space between each one, and here’s the hardest part: don’t touch them for 4 full minutes. I know it’s tempting, but that’s how you get that gorgeous golden crust. You’ll see the edges turning brown, and that’s your sign they’re ready.

Step 6: Flip each cake carefully with a wide spatula and cook for another 3 to 4 minutes on the second side. They should be golden brown all over and hot in the center. If you’re worried, you can check the internal temp, but honestly, if they’re golden and crispy, you’re good. Serve these immediately with lemon wedges and your favorite sauce.

Jumbo Lump Crab Cakes (Minimal Filler)

Ingredients (makes 4 large crab cakes)

Jumbo lump crab meat: 450 g (1 lb)
Mayonnaise: 60 g (¼ cup)
Egg yolk: 1
Dijon mustard: 1 tsp
Lemon juice: 1 tbsp
Old Bay seasoning: 1½ tsp
Fresh chives (chopped): 2 tbsp
Panko breadcrumbs: 40 g (½ cup)
Oil (for pan-searing): 1 tbsp

Instructions:

Step 1: In a medium bowl, whisk together the mayo, egg yolk, Dijon, lemon juice, Old Bay, and chives until the mixture is silky smooth. The egg yolk instead of a whole egg keeps these extra rich and helps them bind without adding too much moisture. Taste this mixture if you want. It’s already delicious.

Step 2: This is where you need to be really gentle. Add the jumbo lump crab meat to your bowl and use a rubber spatula to fold it in with the lightest touch possible. Imagine you’re folding whipped cream into mousse. The goal is to keep those massive crab pieces completely intact because that’s what you’re paying for. No broken up shreds here.

Step 3: Sprinkle the panko breadcrumbs over the top and barely fold them in. Just a few gentle turns of your spatula. The mixture will look loose and you might think something’s wrong, but trust me, this is exactly right. These crab cakes are all about the crab, not the filler.

Step 4: Divide the mixture into 4 equal portions and shape them into thick patties, about 3 to 4 inches wide. Handle them as little as possible. They’ll feel delicate, and that’s perfect. Refrigerate for at least 20 minutes if you can. This step really helps them hold together during cooking.

Step 5: Heat the oil in a nonstick skillet over medium heat until it shimmers. Carefully place your crab cakes in the pan and let them cook undisturbed for 4 to 5 minutes. You’re looking for a deep golden brown crust on the bottom. The smell will tell you when they’re ready. It’s incredible.

Step 6: Use a wide, thin spatula to flip each cake very carefully. These are delicate, so take your time. Cook for another 4 minutes until the second side is equally golden and crispy. The cakes should feel firm when you gently press the top. Serve these beauties immediately while they’re hot and crispy on the outside, tender on the inside.

Baked Crab Cakes (Healthier)

Ingredients (makes 6 crab cakes)

Lump crab meat: 400 g
Greek-style mayonnaise (dairy-free mayo acceptable): 70 g
Egg: 1 large
Dijon mustard: 1 tsp
Lemon juice: 1 tbsp
Garlic powder: ½ tsp
Paprika: ½ tsp
Panko breadcrumbs: 60 g (¾ cup)
Olive oil spray: as needed

Instructions:

Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper. Quick tip: spray the parchment with a little oil too. This prevents sticking and gives you an even better crust. I learned this after scraping half a crab cake off the pan once.

Step 2: In a large bowl, whisk together the Greek mayo, egg, Dijon mustard, lemon juice, garlic powder, and paprika until everything’s well combined and smooth. The Greek mayo adds a nice tangy flavor and cuts down on calories without sacrificing texture. Honestly, you won’t miss the extra fat.

Step 3: Add your crab meat and fold it in gently, keeping those lumps as intact as possible. Use a folding motion, not a stirring one. Think slow and careful. The crab should be evenly coated but not broken up into tiny pieces.

Step 4: Add the panko breadcrumbs and mix until just combined. The mixture should be moist but hold together when you press it. Too dry? Add a tiny splash of mayo. Too wet? Another tablespoon of panko fixes it right up.

Step 5: Form the mixture into 6 patties and place them on your prepared baking sheet. Give each one a generous spray of olive oil on top. This is what creates that golden, crispy exterior you’re after. Don’t skip this step or they’ll be pale and sad looking.

Step 6: Bake for 12 to 15 minutes, then carefully flip each cake and spray the other side with oil. Bake for another 10 to 12 minutes until they’re golden brown and crispy on both sides. They should feel firm to the touch and have crispy edges. Way easier than frying, and they still taste incredible.

Southern Fried Crab Cakes

Ingredients (makes 6 crab cakes)

Crab meat: 450 g
Mayonnaise: 90 g (⅓ cup)
Egg: 1
Yellow mustard: 1 tsp
Hot sauce: 1 tsp
Onion (very finely minced): 30 g
Breadcrumbs: 75 g (1 cup)
Vegetable oil (for frying): 120 ml (½ cup)

Instructions:

Step 1: In a mixing bowl, whisk together the mayo, egg, yellow mustard, and hot sauce until smooth and creamy. The yellow mustard gives these a classic Southern tang, and the hot sauce adds just enough kick without making them spicy. Taste it. You’ll see what I mean.

Step 2: Stir in the minced onion and make sure it’s distributed evenly throughout the mixture. The onion needs to be chopped super fine, almost minced, so you get little bursts of flavor without big chunks. If your onion pieces are too big, they’ll make the cakes fall apart.

Step 3: Fold in the crab meat gently but thoroughly. You want every piece coated with that mayo mixture. These cakes are a bit more rustic, so it’s okay if the crab breaks up a little more than in other recipes. Still, be gentle.

Step 4: Add the breadcrumbs and mix until everything comes together. The mixture should be thick enough to shape but still moist. Form into 6 equal patties, each about an inch thick. Press them firmly so they hold together during frying.

Step 5: Pour the vegetable oil into a large, deep skillet and heat over medium high heat until it reaches about 350°F. If you don’t have a thermometer, drop a tiny bit of the mixture in. If it sizzles immediately, you’re ready. Carefully add the crab cakes, working in batches if needed so you don’t crowd the pan.

Step 6: Fry for 3 to 4 minutes per side until they’re deep golden brown and super crispy. Don’t flip them too early or they’ll fall apart. When they’re done, transfer to a paper towel lined plate to drain. These are rich, crispy, and absolutely addictive. Serve them hot with remoulade or tartar sauce.

Crab Cakes with Remoulade Sauce

Ingredients (makes 6 crab cakes)

Lump crab meat: 450 g
Mayonnaise: 80 g
Egg: 1
Dijon mustard: 1 tsp
Lemon juice: 1 tbsp
Green onion (chopped): 2 tbsp
Breadcrumbs: 60 g
Oil (for pan-frying): 1 tbsp

Instructions:

Step 1: Start by making your wet mixture. Combine the mayo, egg, Dijon mustard, and lemon juice in a bowl and whisk until completely smooth. The Dijon gives these a nice sophisticated flavor that pairs perfectly with remoulade sauce. It’s subtle but makes a difference.

Step 2: Stir in the chopped green onions and make sure they’re evenly distributed. Green onions add a mild, fresh flavor without being too sharp like regular onions. I use both the white and green parts because why waste anything, right?

Step 3: Add the crab meat and fold it in with a light hand. Keep those beautiful lumps intact as much as possible. The folding motion is key here. Scrape from the bottom and fold over the top, rotating the bowl as you go.

Step 4: Sprinkle the breadcrumbs over everything and fold them in until the mixture just comes together. It should be moist but shapeable. Let the mixture rest for about 5 minutes. This gives the breadcrumbs time to absorb some moisture and makes shaping easier.

Step 5: Form the mixture into 6 patties, each about 3 inches wide and 1 inch thick. Try to make them uniform so they cook evenly. Heat the oil in a large skillet over medium heat until it’s shimmering but not smoking.

Step 6: Add the crab cakes to the pan, leaving space between each one, and cook for 4 to 5 minutes without moving them. Flip carefully and cook another 4 minutes until both sides are golden and crispy. While they’re cooking, whip up a quick remoulade with mayo, mustard, pickles, capers, and hot sauce. These two together are magic.

Spicy Cajun Crab Cakes

Ingredients (makes 6 crab cakes)

Crab meat: 400 g
Mayonnaise: 75 g
Egg: 1
Cajun seasoning: 2 tsp
Smoked paprika: ½ tsp
Red bell pepper (finely diced): 50 g
Panko breadcrumbs: 60 g
Oil (for frying): 1 tbsp

Instructions:

Step 1: In a large bowl, whisk together the mayo, egg, Cajun seasoning, and smoked paprika until smooth and well blended. The smoked paprika adds an extra layer of flavor on top of the Cajun seasoning. Taste this mixture. If you want more heat, add another half teaspoon of Cajun seasoning now.

Step 2: Fold in the diced red bell pepper. Make sure those pieces are really small, like the size of a pea or smaller. Big chunks will prevent the cakes from holding together properly. The bell pepper adds sweetness and a little crunch that contrasts nicely with the spice.

Step 3: Add the crab meat and fold it in gently, coating each piece with the seasoned mayo mixture. The Cajun spices should coat everything evenly. Be careful not to break up the crab too much. You still want some nice chunks in there.

Step 4: Sprinkle the panko breadcrumbs over the mixture and fold them in until everything just comes together. The panko keeps these light and crispy. The mixture will be slightly loose, and that’s okay. It’ll firm up as it sits.

Step 5: Shape into 6 patties and let them chill in the fridge for at least 10 minutes if you can wait. Heat your oil in a large skillet over medium heat. When it’s hot, add the crab cakes and don’t move them for 4 minutes. Patience here gives you that perfect crust.

Step 6: Flip the cakes carefully and cook for another 3 to 4 minutes until golden brown and cooked through. The edges should be crispy and the center firm. These have a kick, so serve them with a cooling sauce like ranch or a lemon aioli to balance the heat. So good.

Gluten-Free Crab Cakes

Ingredients (makes 5 crab cakes)

Lump crab meat: 400 g
Gluten-free breadcrumbs: 70 g
Mayonnaise: 75 g
Egg: 1
Dijon mustard: 1 tsp
Lemon zest: ½ tsp
Salt: ¼ tsp
Black pepper: ¼ tsp
Oil (for pan-frying): 1 tbsp

Instructions:

Step 1: Whisk together the mayo, egg, Dijon mustard, lemon zest, salt, and black pepper in a bowl until completely smooth. The lemon zest is key here. It adds a bright, fresh flavor that really makes the crab shine. Don’t skip it.

Step 2: Add the crab meat to the bowl and fold it in gently with a spatula. Keep those lumps intact. Even though these are gluten-free, they should still look and taste just as good as regular crab cakes. No one will know the difference.

Step 3: Add the gluten-free breadcrumbs and mix until just combined. Different brands absorb moisture differently, so if your mixture seems too wet, add another tablespoon of breadcrumbs. If it’s too dry, add a tiny bit more mayo. You want it to hold together when squeezed.

Step 4: Divide the mixture into 5 equal portions and shape them into patties about 3 inches wide. Press them together firmly but gently. These can be a bit more delicate than regular crab cakes, so handle them with care.

Step 5: Heat the oil in a nonstick skillet over medium heat. A nonstick pan really helps here since gluten-free cakes can stick more easily. Once the oil is hot and shimmering, add your crab cakes and cook for 4 to 5 minutes without touching them.

Step 6: Flip each cake carefully with a wide spatula and cook for another 4 minutes. They should be golden brown and crispy on both sides. The texture is just as good as traditional crab cakes, maybe even better. Serve with lemon wedges and enjoy knowing everyone can eat these.

Crab Cakes with Corn & Bell Peppers

Ingredients (makes 6 crab cakes)

Crab meat: 400 g
Corn kernels (cooked): 80 g (½ cup)
Red bell pepper (diced): 60 g
Mayonnaise: 80 g
Egg: 1
Breadcrumbs: 60 g
Paprika: ½ tsp
Oil (for pan-frying): 1 tbsp

Instructions:

Step 1: In a large mixing bowl, whisk together the mayo, egg, and paprika until smooth and creamy. The paprika adds a subtle sweetness and beautiful color to these cakes. It’s not spicy, just flavorful.

Step 2: Stir in the corn kernels and diced red bell pepper. Make sure both are well distributed throughout the mayo mixture. The corn adds little pops of sweetness, and the bell pepper gives you color and crunch. I use frozen corn sometimes, and it works perfectly. Just make sure it’s thawed and drained.

Step 3: Add the crab meat and fold it in carefully, keeping those nice chunks intact. The vegetables will naturally break up the crab a little, and that’s fine. You’re going for a nice balance of crab, corn, and pepper in every bite.

Step 4: Fold in the breadcrumbs until the mixture comes together. It should be moist but able to hold its shape when formed into patties. These are a bit heartier than some other crab cakes because of all the add ins, so they hold together really well.

Step 5: Shape the mixture into 6 patties, making them about an inch thick. You can make them bigger or smaller depending on what you’re serving them for. Heat the oil in a large skillet over medium heat until hot but not smoking.

Step 6: Cook the crab cakes for 4 to 5 minutes per side until golden brown and heated through. The corn will caramelize slightly and get sweet, and the peppers will soften. These are colorful, flavorful, and perfect for summer. Serve them with a lime crema or chipotle mayo for extra flavor.

Mini Crab Cake Appetizers

Ingredients (makes 12 mini crab cakes)

Crab meat: 350 g
Mayonnaise: 70 g
Egg: 1
Dijon mustard: 1 tsp
Parsley (chopped): 2 tbsp
Breadcrumbs: 50 g
Oil (for frying): 1 tbsp

Instructions:

Step 1: Whisk the mayo, egg, Dijon mustard, and parsley together in a bowl until smooth and well combined. These little guys pack all the same flavor as full sized crab cakes, just in a bite sized package. The parsley keeps them fresh tasting.

Step 2: Fold in the crab meat gently, keeping those pieces as intact as possible. Even though these are small, you still want visible chunks of crab in each bite. That’s what makes them special and worth making from scratch.

Step 3: Add the breadcrumbs and mix until everything just comes together. The mixture should be slightly firmer than for regular crab cakes since smaller cakes can fall apart more easily. If it seems loose, add another tablespoon of breadcrumbs.

Step 4: Using a small cookie scoop or tablespoon, portion out 12 equal amounts of the mixture. Roll each one gently between your palms to form small patties, about 1½ inches wide and ½ inch thick. They’re cute, right? Perfect for parties.

Step 5: Heat the oil in a large nonstick skillet over medium heat. These cook faster than regular sized cakes, so keep an eye on them. Add as many as will fit comfortably in your pan without crowding and cook for 2 to 3 minutes per side.

Step 6: Flip carefully and cook another 2 to 3 minutes until golden brown all over. They should be crispy on the outside and heated through. Serve these on a platter with toothpicks and a variety of dipping sauces. They disappear fast at parties, so make a double batch.

There you have it. Ten different ways to make crab cakes, and every single one is worth trying.

Pick the one that sounds best to you right now and just go for it. The key to great crab cakes is gentle handling and not overdoing the filler.

You’ve got this. Let me know which one becomes your favorite.