Great crab cakes should be big on fresh seafood flavor and small on filler, are you with me? If you’re looking for a crab cakes recipe where the actual crab is the star and there are very few “extras”, you’ve come to the right place!
These crab cakes remind me of what I love to order at my favorite steakhouse – the highest quality seafood with little to no filler. They’ve got a beautiful golden brown crust with a sweet, tender center.
What’s in these homemade crab cakes
Here’s what you’ll need to make these melt-in-your-mouth crab cakes:
- Lump or jumbo lump crab meat
- Fresh herbs (like parsley and tarragon)
- Panko breadcrumbs
- Dijon mustard
- Worcestershire sauce
How to Make this Crab Cakes Recipe
You won’t believe how easy this is. Just chop up the fresh herbs, celery and green onions and combine them with the other ingredients in a mixing bowl.
The crab meat goes in last, and just gently fold it in so that you don’t break up those luscious chunks.
Because there is only a small about of filler, you’ll need to wet your hands and be careful when forming the crab cakes.
Set them onto a baking sheet lined with parchment paper.
Then, pan fry them in vegetable oil until they’re golden brown.
How to serve these crab cakes
Serve these crab cakes with cocktail sauce, tartar sauce or even hot sauce on the side. They can be served as an appetizer or on top of a bed of greens as an elegant salad. And don’t forget the fresh lemon wedges!
Transform your crab cakes into mouthwatering sandwiches or sliders by placing them on a toasted bun or small roll. Add crisp lettuce, sliced tomatoes, and a dollop of your favorite sauce for a delicious handheld meal.
These crab cakes can also be a beautiful main dish. I love to enjoy them with a baked potato and green salad on the side. Steakhouse perfect!
What type of crab to use for this crab cake recipe
Jumbo lump crabmeat will cost a few extra dollars and will be slightly larger in size that lump crab meat. Both types can typically be found at your local grocery store.
Because crab meat is the star ingredient in this recipe, you should avoid using claw meat or canned crab meat. You really want those meaty chunks of crab in this recipe.
Variations on this Crab Cakes Recipe
Although we think that this is the best crab cake recipe just as it is, here are some fun ways to vary the flavors and textures:
- Do a bread crumb swap. Instead of panko crumbs, try Ritz cracker crumbs or even crushed saltine crackers.
- Add diced red or orange bell pepper to the crab mixture for pops of color and sweetness.
- For Maryland-style crab cakes, add 2 tsp of Old Bay seasoning to the crab mixture.
- For Louisiana-style crab cakes, add 2 tsp of Cajun or Creole seasoning to the crab mixture.
- Vary the seafood. Add lobster meat or shrimp to the crab mixture for a seafood medley.
- Play with the flavors of different herbs. Dill and cilantro are complementary to seafood and give crab cakes an interesting flavor profile.
How to Store these Crab Cakes
If you have leftover crab cakes, seal them in an airtight container and refrigerate. Consume them within 1-2 days.
For longer storage, wrap each crab cake individually in plastic wrap before sealing them in an airtight container. The plastic wrap will provide an additional layer of protection against freezer burn.
This crab cakes recipe is also a great way to meal prep! Form the patties, then wrap each one in plastic wrap. Place them into a freezer safe Ziploc bag and squeeze out the air.
They will keep in the freezer for several months. Pop them out when you’re ready to cook them.
How to Reheat Crab Cakes
The best way to reheat these crab cakes is in the oven. Preheat the oven to 375 degrees. Place the crab cakes on a baking sheet lined with parchment paper or aluminum foil. It should only take about 8-10 minutes for them to heat through.
When you make this steakhouse-style crab cakes recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more recipes using blue crab meat, try these:
- Chicken Chesapeake with Maryland Crab
- Crab & Corn Pasta with Sherry Cream Sauce
- Cold Crab Cocktail Dip with Cream Cheese
For more summertime dinner recipes, try these:
- Baja Fish Tacos with Chili Lime Crema
- Chicken Shawarma with Tahini Yogurt Sauce
- Citrus Thai Basil Shrimp with Coconut Rice
Best Homemade Crab Cakes Recipe (Steakhouse Style)
- 2 lbs. lump crab meat
- 1 cup panko bread crumbs
- 1 egg
- 1/2 cup mayonnaise
- 2 Tbsp. fresh parsley minced
- 1 Tbsp. fresh tarragon minced
- 3 tsp. Dijon mustard
- 2 1/2 tsp. Worcestershire sauce
- 1 tsp. lemon juice
- 1 tsp. salt
- 1/2 cup celery diced
- 2 Tbsp. scallions diced
- Canola oil for frying
- Combine all ingredients except for the crab meat in a large bowl. Gently fold in the crab meat, being careful not to break it up too much. Wet your hands and form the crab mixture into cakes the size of hockey pucks. Place crab cakes on a sheet of parchment paper.
- Heat about 1 inch of canola oil in a large skillet over medium heat. Drop the crab cakes into the oil and cook about 4-5 minutes on each side, until both sides are a golden brown color. Remove with a slotted spoon onto a paper towel-lined platter. Serve with additional parsley and lemon wedges.