How to Make Crab Cakes
This crab cake recipe is loaded with Dungeness crab meat, eggs, bread crumbs and Old Bay seasonings. It’s the real deal. The recipe is quick and easy and so much cheaper (and better!) than restaurants.
How to Make Crab Cakes
The best crab cake recipe is from Baltimore, Maryland, which I tried many years ago. For a similar result at home, I strongly recommend using fresh Dungeness crab for homemade crab cakes, especially when they are in season.
If you can get live Dungeness crab from your seafood stores, you should buy it and ask your store to steam it for you. Pick the crab meat out of the shells. You can also use live blue crab.
Otherwise, you can buy lump crab meat, which yields equally amazing results. You can also use frozen crab meat or canned crab meat but they will not be as tasty.
Crab Cake Sauce
For serving, I recommend the following sauces, which you can make from scratch or buy from the store.
- Remoulade sauce made from mayonnaise, mustard, Cajun/Creole seasoning and hot sauce.
- Bang bang sauce which is basically spicy mayonnaise with Sriracha.
- Tartar sauce made with mayonnaise, finely minced onion, celery and lemon juice.
- Marinara sauce.
How Many Calories Per Serving?
This recipe is only 183 calories per serving.
What Dishes to Serve with this Recipe?
This meal is best served as an appetizer. For a wholesome seafood meal and easy weeknight dinner, I recommend the following recipes.
This Recipe Goes Well with:
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Crab Cakes Recipe
Easy crab cake recipe with real crab meat, eggs, bread crumbs and old bay seasonings. These crab cakes are similar to the best from Baltimore, Maryland. Serve with crab cake sauce for restaurant quality.
- 3 tablespoons unsalted butter
- 1/4 cup finely chopped onion
- 2 tablespoons chopped parsley leaves
- 1 lb cooked lump crab meat or dungeness crab meat, drained of any liquid (with 1/2 shredded and 1/2 lump meat)
- 1/4-1/2 cup fine dry bread crumbs
- 1 tablespoon all-purpose flour
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 egg
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon paprika powder
- 1 teaspoon old bay seasoning
- salt and pepper, to taste
Heat skillet with 1 tablespoon of butter, stir-fry chopped onion under medium-low heat until tender. Remove and transfer into a bowl. Stir in the parsley leaves, crab meat, bread crumbs and flour.
In a small bowl whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, paprika and Old Bay seasoning, salt and pepper to taste. Stir the crab mixture until combined well.
Line a baking sheet with wax paper. Make crab cakes into 12 flattened rounds. Chill the crab cakes, covered with plastic wrap for at least 1 hour.
In a heavy skillet, heat the remaining 2 tablespoons butter over moderate heat and cook the crab cakes until golden brown, about 2 to 3 minutes on each side. Serve crab cakes warm.