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This Homemade Crab Cake Recipe is packed with sweet lump crab meat, just the right amount of filler, and seasoned with fresh lemon, Old Bay, and Dijon mustard. Pan-fried until golden and crispy, they’re surprisingly easy to make.
These irresistible crab cakes are just as good (if not better) than your favorite restaurant crab cakes.
Flavored with Old Bay seasoning, creamy mayonnaise, Dijon mustard, lemon, Worcestershire sauce, and fresh parsley, the crab patties are kept together with crushed saltine crackers, while a crunchy breadcrumb coating adds an irresistible crispy crust. Included is a smooth and flavorful honey dijon sauce recipe, perfect for dipping!
Table of Contents
Cooking Tips
For the best crab cakes, keep the focus on the crab itself—use jumbo lump crab meat and handle it gently so the pieces stay intact. The less you mix, the better the texture. Avoid overpacking with filler; just enough binder (egg and mayo) and a small amount of breadcrumbs and/or crushed crackers will keep the cakes together without overwhelming the flavor. In this recipe, the breadcrumb coating is optional. Skip it if you prefer a more tender cake.
Chill the mixture for at least 30 minutes before cooking. This firms up the cakes and helps them stay together in the pan. When pan-frying, make sure your skillet is hot and use a light coating of oil—just enough to get that golden, crispy crust without making them greasy.
And finally, don’t forget to check the crab meat for shell fragments before mixing—even “hand-picked” crab can sometimes sneak in a bit of shell.
Key Ingredients and Substitutions
Find the printable recipe with measurements in the recipe card below.
- Lump Crab Meat: Use any type of crab that yields lump meat—just make sure it’s labeled “hand-picked” or “fresh-picked” to avoid shell fragments. Blue crab is classic for Maryland crab cakes, but Snow, King, Stone, and Dungeness crab all work. King crab meat tends to be the most expensive, while Dungeness crab meat is the most budget-friendly and readily available. Pick based on what’s available near you and fits your budget.
- Mayonnaise: Use store-bought or homemade mayonnaise. For a lighter option, you can substitute with plain Greek yogurt, though it will add a slight tang. Avoid using low-fat mayo, as it can lead to a watery mixture.
- Egg: The egg basically holds the crab cakes together. If you’re looking for an egg-free alternative, a “flax egg” (1 tablespoon ground flaxseed + 3 tablespoons water) can work, though the texture may be slightly different.
- Dijon mustard: You can substitute with yellow mustard for a milder flavor or whole grain mustard for extra texture.
- Old bay seasoning: A classic Maryland spice blend that gives crab cakes their signature flavor. If you don’t have Old Bay, you can make a quick substitute using a mix of celery salt, paprika, cayenne, and a pinch of ground mustard. Store-bought or my homemade Cajun seasoning recipe is probably the best substitute, although it can be a little spicier if using store-bought blends.
- Crushed saltine crackers: Any brand will work. You can crush the crackers in a Ziplock bag with a rolling pin or pulse them in a food processor.
- Plain breadcrumbs: You can also use Panko breadcrumbs or homemade breadcrumbs. Avoid using seasoned breadcrumbs, as this recipe already calls for Old Bay seasoning.
Frequently Asked Questions
Fresh crab is best, but refrigerated canned crab (not shelf-stable) can be used in a pinch. Avoid imitation crab, which is made from fish and lacks the flavor and texture of real crab. Use it instead in recipes like crab salad or crab stuffed mushrooms.
Yes. After mixing the crab cake ingredients and shaping the patties, place them on a parchment-lined baking sheet, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Chilling not only saves time but also helps the cakes firm up, making them easier to handle and less likely to fall apart during cooking. If you need to prepare them further in advance, you can freeze the uncooked crab cakes. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container or bag. When you’re ready to cook, you can pan-fry them straight from the fridge or cook them from frozen, just add a few extra minutes to the cooking time.
Crab Cakes Recipe
Ingredients
- 3 tablespoon mayonnaise
- 1 large egg, whisked
- 1 tablespoon Dijon mustard
- 1 teaspoon old bay seasoning
- 1 teaspoon lemon zest
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon salt
- 1 pound lump crab meat
- ⅓ cup crushed saltine crackers
- 1 tablespoon fresh parsley, minced
- ½ cup plain breadcrumbs
- 2 tablespoon olive oil, divided
For the Sauce
- ¼ cup mayonnaise
- 1-2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon finely minced garlic
- ¼ teaspoon salt
Instructions
- Whisk: In a large bowl, whisk together the mayonnaise, egg, mustard, old bay seasoning, lemon zest, Worcestershire sauce, and salt.
- Fold in the crab meat and chill: Fold in the crab meat, crushed crackers, and parsley. Cover the mixture and chill in the fridge for 30 minutes.
- Form the patties: Create ½ -inch thick patties from the mixture, coat them in breadcrumbs, and set aside. You should get 7-8 patties from the mixture.
- Preheat the oven and heat a skillet: Preheat the oven to 375 degrees F. Spray a baking sheet with non-stick spray and set it aside. Heat a skillet over low-medium heat with a tablespoon of oil.
- Cook the crab cakes: Pan-fry 2-3 crab patties at a time in the skillet for 4-5 minutes per side or until they appear golden. Transfer the crab cakes to the prepared baking pan. Wipe out the skillet between the batches and repeat this process until all the crab cakes have been pan-fried.
- Bake the crab cakes: Transfer the baking sheet to the preheated oven and bake the crab cakes for 10 minutes.
- Make the sauce (optional): While the crab cakes continue to cook in the oven, prepare the sauce by whisking all of the ingredients in a small bowl. Refrigerate the sauce until ready to serve.
- Serve: Serve your crab cakes with freshly minced parsley, lemon wedges, and the prepared honey-mustard sauce.
Notes
- These crab cakes can be stored in an airtight container in the fridge for up to 4 days, and the sauce can be stored separately in an airtight container in the fridge for up to 1 week.
- The nutritional information is for the crab cakes and the sauce, divided by 8.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve with Crab Cakes
Crab cakes are rich, savory, and satisfying—so pairing them with the right sides can help create a well-balanced and delicious meal. A fresh arugula salad is my go-to, but a seasonal fruit salad is a refreshing (and welcome) addition, especially in the warmer summer months. Roasted asparagus is another personal favorite, especially when lightly seasoned with lemon or garlic, topped with a poached egg (or two), and drizzled with homemade hollandaise sauce. Trust me on this one.
French fries or sweet potato fries are perfect crispy complement, especially when served with the right sauces. Tartar sauce is a favorite, bringing creaminess and tang to each bite. For a bolder flavor, Cajun remoulade sauce adds a bit of heat, while garlic aioli offers a rich, garlicky alternative that pairs especially well with roasted vegetables or fries. And, don’t forget a few lemon wedges on the side—just a quick squeeze brightens up the whole plate and brings out the sweetness of the crab.
Storage and Freezing Tips
Leftovers: Store leftover cooked crab cakes in an airtight container in the refrigerator for up to 3 days. Let them cool completely before storing, and place parchment paper between layers if stacking to prevent sticking. Reheat gently in a skillet over medium heat, in a 350°F oven for 10–12 minutes, or in an air fryer for a few minutes until heated through and crispy.
Freezing (Uncooked): To freeze uncooked crab cakes, place them in a single layer on a parchment-lined baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months. You can cook them straight from frozen—just add a few extra minutes to the cook time.
Freezing (Cooked): Cooked crab cakes can also be frozen. Let them cool completely, then wrap each cake individually in plastic wrap or foil and place in a freezer bag. Reheat from frozen in a 375°F oven for 15–20 minutes or until hot.
More Crab and Seafood Recipes
If you loved these crab cakes, here are a few more seafood recipes to try next.
- Mahi Mahi Recipe with Lemon Garlic Sauce – Tender, flaky mahi mahi pan-seared and topped with a bright, buttery lemon garlic sauce. Quick, healthy, and full of flavor.
- Crab Louie Salad– A West Coast classic made with crisp lettuce, sweet crab meat, hard-boiled eggs, tomatoes, and a tangy Louie dressing.
- Crab Rangoon Dip Recipe – Creamy, cheesy, and inspired by the popular takeout appetizer. Perfect for parties and served warm with crackers or wonton chips.
- Hot Crab Artichoke Dip – A rich and bubbly dip loaded with crab, artichoke hearts, cream cheese, and parmesan. Serve with toasted bread or fresh veggies for dipping.
- Shrimp Alfredo Recipe – Juicy shrimp tossed with fettuccine in a creamy, garlicky homemade Alfredo sauce. A comforting, restaurant-style meal that’s easy to make at home.
This was absolutely delicious. So easy to make. I substituted the saltines for Italian breadcrumbs.
Thanks for the delicious feedback and rating, Elizabeth ๐