Craving restaurant-quality crab cakes at home?
These six mouthwatering recipes will help you create the perfect balance of sweet, succulent crabmeat and crispy golden exterior that seafood lovers dream about.
Whether you prefer traditional Maryland-style, zesty Cajun-spiced, or Asian-inspired variations, you’ll discover foolproof techniques for making memorable crab cakes that will impress your family and guests.
From classic preparations to creative modern twists, these recipes showcase the versatility of this beloved seafood dish.
Classic Maryland-Style Lump Crab Cakes

Experience the authentic taste of the Chesapeake Bay with these Classic Maryland-Style Lump Crab Cakes.
This recipe celebrates the delicate sweetness of premium lump crab meat, minimally seasoned to let the seafood’s natural flavors shine through, just as they do in Maryland’s finest seafood restaurants.
Ingredients:
• 1 pound jumbo lump crab meat
• 1/3 cup mayonnaise
• 1 large egg, beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/4 cup finely chopped parsley
• 1/3 cup fresh breadcrumbs
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon salt
• Vegetable oil for frying
• Lemon wedges for serving
Instructions:
Step 1: Gently inspect the crab meat for any shells, keeping the lumps intact as much as possible.
Step 2: In a large bowl, whisk together mayonnaise, egg, mustard, and Worcestershire sauce.
Step 3: Fold in parsley, breadcrumbs, Old Bay seasoning, and salt.
Step 4: Add crab meat and very gently fold the mixture together, being careful not to break up the lumps.
Step 5: Form into 6 equal-sized cakes about 3 inches wide.
Step 6: Refrigerate for at least 30 minutes to firm up.
Step 7: Heat oil in a large skillet over medium-high heat.
Step 8: Cook crab cakes for 3-4 minutes per side until golden brown.
Pro Tip: Avoid overmixing the crab meat to maintain those precious lumps that make these cakes special. For the best results, chill your formed crab cakes for up to 4 hours before cooking to help them hold together better during frying.
Pan-Seared Cajun Crab Cakes with Remoulade

Pan-Seared Cajun Crab Cakes with Remoulade is a luxurious dish that brings the flavors of New Orleans right to your kitchen.
These crispy, well-seasoned crab cakes paired with a zesty remoulade sauce create the perfect balance of flavors that will impress your dinner guests.
Ingredients:
For Crab Cakes:
• 1 pound lump crab meat
• 1 cup breadcrumbs
• 1/4 cup mayonnaise
• 1 egg, beaten
• 2 tablespoons Cajun seasoning
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon Dijon mustard
• 1/4 cup red bell pepper, finely diced
• 2 tablespoons vegetable oil for frying
For Remoulade:
• 1 cup mayonnaise
• 2 tablespoons Cajun mustard
• 1 tablespoon capers, chopped
• 1 tablespoon pickle relish
• 1 teaspoon hot sauce
• 1 clove garlic, minced
Step 1: Gently pick through crab meat to remove any shells while keeping lumps intact.
Step 2: Mix crab meat with breadcrumbs, mayonnaise, egg, Cajun seasoning, parsley, mustard, and bell pepper.
Step 3: Form mixture into 8 equal-sized patties and refrigerate for 30 minutes.
Step 4: Meanwhile, combine all remoulade ingredients in a bowl and refrigerate.
Step 5: Heat oil in a large skillet over medium-high heat.
Step 6: Cook crab cakes for 3-4 minutes per side until golden brown.
Step 7: Serve hot with remoulade sauce and lemon wedges.
Pro Tip: Avoid overworking the crab mixture to maintain those precious lumps of meat. For the best results, chill your formed patties for at least 30 minutes before cooking – this helps them hold together better during frying.
Light and Crispy Panko-Crusted Crab Cakes

Transform your dinner into a coastal delight with these perfectly crispy crab cakes.
The combination of sweet lump crab meat and crunchy panko breadcrumbs creates an irresistible texture that’ll make you feel like you’re dining at a seaside restaurant.
Ingredients:
• 1 pound lump crab meat
• 1 cup panko breadcrumbs
• ¼ cup mayonnaise
• 1 large egg, beaten
• 2 tablespoons Dijon mustard
• ¼ cup finely chopped parsley
• 1 tablespoon Old Bay seasoning
• 1 lemon, zested and juiced
• ¼ cup finely diced red bell pepper
• Salt and pepper to taste
• 2 tablespoons vegetable oil for frying
Step 1: Drain and pick through the crab meat to remove any shells.
Step 2: In a large bowl, combine mayonnaise, egg, mustard, parsley, Old Bay seasoning, lemon zest, and bell pepper.
Step 3: Gently fold in the crab meat and ½ cup of panko breadcrumbs.
Step 4: Form the mixture into 6-8 patties and refrigerate for 30 minutes.
Step 5: Coat each patty in remaining panko breadcrumbs.
Step 6: Heat oil in a large skillet over medium heat.
Step 7: Cook crab cakes for 3-4 minutes per side until golden brown.
Pro Tip: Avoid overworking the crab mixture to maintain those coveted lumps of meat. Chilling the formed patties before cooking helps them hold together better during the frying process.
Asian-Inspired Ginger-Scallion Crab Cakes

Transform your dinner table with these delectable Asian-inspired crab cakes that perfectly blend sweet lump crab meat with zingy ginger and fresh scallions.
These crispy-on-the-outside, tender-on-the-inside patties offer a delightful twist on traditional crab cakes, incorporating Eastern flavors that will surely impress your guests.
Ingredients:
• 1 pound lump crab meat
• 3 scallions, finely chopped
• 2 tablespoons fresh ginger, minced
• 1/4 cup mayonnaise
• 1 large egg, beaten
• 1 cup panko breadcrumbs
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon white pepper
• Vegetable oil for frying
Cooking Instructions:
Step 1: Drain and pick through crab meat to remove any shell pieces.
Step 2: In a large bowl, combine crab meat, scallions, ginger, mayonnaise, egg, half the panko, soy sauce, sesame oil, and white pepper.
Step 3: Form the mixture into 8 equal-sized patties.
Step 4: Coat each patty in remaining panko breadcrumbs.
Step 5: Heat vegetable oil in a large skillet over medium heat.
Step 6: Cook crab cakes for 3-4 minutes on each side until golden brown.
Step 7: Transfer to paper towels to drain excess oil.
Pro Tip: Chill your formed patties for at least 30 minutes before cooking to help them hold together better. For the best texture, avoid overmixing the crab meat mixture, as you want to maintain those precious lumps of crab.
Gluten-Free Old Bay Seasoned Crab Cakes

Elevate your seafood game with these mouthwatering Gluten-Free Old Bay Seasoned Crab Cakes.
These delectable patties combine fresh lump crab meat with classic Old Bay seasoning, creating a flavorful dish that’s perfect for both casual dinners and elegant gatherings.
Best of all, they’re gluten-free, so everyone can enjoy them!
Ingredients:
• 1 pound lump crab meat
• 1 large egg, beaten
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 teaspoons Old Bay seasoning
• 1/4 cup gluten-free breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• 2 tablespoons butter for frying
• Salt and pepper to taste
Cooking Instructions:
Step 1: Drain and pick through the crab meat to remove any shells.
Step 2: In a large bowl, combine egg, mayonnaise, Dijon mustard, and Old Bay seasoning.
Step 3: Gently fold in the crab meat, gluten-free breadcrumbs, and parsley. Avoid breaking up the lumps of crab.
Step 4: Form the mixture into 6-8 patties and refrigerate for 30 minutes.
Step 5: Heat butter in a large skillet over medium heat.
Step 6: Cook crab cakes for 3-4 minutes on each side until golden brown.
Step 7: Serve hot with lemon wedges and your favorite remoulade sauce.
Pro Tip: For the best texture, avoid overworking the crab mixture when forming the patties. You can also make these ahead of time and refrigerate for up to 24 hours before cooking, which helps them hold together better during frying.
Spicy Southwest Chipotle Crab Cakes

Transform your dinner table with these zesty Southwest-inspired crab cakes that blend succulent crab meat with smoky chipotle peppers and fresh cilantro.
These crowd-pleasing patties offer a perfect balance of heat and seafood sweetness, making them ideal for both casual family dinners and elegant entertaining.
Ingredients:
• 1 pound lump crab meat
• 1/3 cup mayonnaise
• 2 chipotle peppers in adobo sauce, finely chopped
• 1/4 cup red bell pepper, finely diced
• 1/4 cup corn kernels
• 1/3 cup panko breadcrumbs
• 1 large egg
• 2 tablespoons fresh cilantro, chopped
• 1 lime, juiced
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Vegetable oil for frying
Step 1: Drain and pick through crab meat to remove any shells.
Step 2: Mix mayonnaise, chopped chipotle peppers, egg, lime juice, and seasonings in a large bowl.
Step 3: Fold in crab meat, bell pepper, corn, and cilantro gently to maintain chunks.
Step 4: Add breadcrumbs and mix until just combined.
Step 5: Form mixture into 8 equal-sized patties and refrigerate for 30 minutes.
Step 6: Heat oil in a large skillet over medium heat.
Step 7: Cook crab cakes for 3-4 minutes per side until golden brown.
Pro Tip: Keep your crab mixture cold until cooking – this helps the cakes hold together better. For the best texture, avoid overmixing the crab meat; you want to keep those beautiful lumps intact.
Frequently Asked Questions
What are the essential ingredients needed for classic Maryland-style crab cakes?
You’ll need lump crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, breadcrumbs, and egg as binding agents. Fresh parsley and lemon juice enhance the flavors.
How can you prevent your crab cakes from falling apart while cooking?
Chill your formed crab cakes for at least 30 minutes before cooking to help them stay together. Use enough binder and avoid overhandling the mixture when forming the patties.
What’s the best cooking method to achieve a crispy exterior while keeping the inside moist?
Pan-sear your crab cakes in hot oil over medium-high heat for 3-4 minutes per side. This creates a golden-brown crust while maintaining a tender interior.
How do you ensure your crab cakes have the best flavor and texture?
Use minimal filler ingredients to let the crab meat shine through. Gently fold ingredients together rather than mixing, and remove any shell pieces from the meat.
What are the best sauces to serve with crab cakes?
Serve your crab cakes with remoulade sauce, tartar sauce, or lemon aioli. A squeeze of fresh lemon juice and fresh herbs also complement the crab’s natural flavors.
Final Thoughts
Now that you’ve explored these six delectable crab cake recipes, you can confidently create restaurant-quality dishes at home.
Remember to always use fresh lump crab meat and handle it gently to maintain those precious chunks.
Whether you prefer the classic Maryland style or want to experiment with Asian-fusion flavors, the key lies in achieving the perfect balance of ingredients and avoiding too much filler.
Don’t forget to serve your crab cakes immediately while they’re hot and crispy for the best experience.