This recipe for {Best Ever} Easy Crab Cakes uses either fresh or canned crab meat, making it something that won’t require running out to the store every time you crave it.
Crab Cakes Anyone Can Make
If you are looking for a simple and delicious Crab Cake recipe to impress your guests, this recipe is the one for you!
Why this recipe works:
- The freshly squeezed lemon juice and fresh herbs give the crab cakes a kick of flavor you won’t get with bottled juice and dried herbs.
- The use of fresh or canned crab meat makes it a recipe anyone can achieve (even if you don’t come from a place close to the water).
- This recipe doesn’t call for a lot of bread crumbs as a filler leaving room for the taste and texture of the fresh crab.
- The use of mayonnaise not only binds the ingredients together but offers flavor and a nice amount of moisture.
I LOVE crab cakes. Being from the Jersey shore, I used to order them a lot when going out to eat, but crab cakes aren’t on UK menus very often and I really missed having them.
They don’t sell fresh crab meat in grocery stores either so I really thought I was out of luck, but then one day I saw a TV chef say that canned crab meat was a good alternative and I went straight to work on creating this dish!
Now if you live in a place you can get fresh crab meat, by all means, use it, but this is a wonderful recipe that uses whatever crab meat you can get your hands on. So, it won’t require a trip to the store every time you want to make it.
What Crab Meat is Best for Crab Cakes
Lump crab meat is best for crab cakes it comes in large chunks of crabmeat from the body of the crab. Lump crabmeat is expensive so if you need a cheaper choice, flake or claw crabmeat are both great alternatives.
How To Make Crab Cakes
In a large mixing bowl, combine the crabmeat, green onions, chives, parsley, lemon juice, and mayonnaise. Add panko breadcrumbs and fold into the crabmeat mixture.
Form it into a mound and cut into six even sections.
Then shape them as you would thick hamburgers.
Place them on a plate and chill for 30 minutes to set them. I find if you fry them right away, they will flatten. Once firm, coat and fry them.
I serve them with a sweet chili sauce, salad, and rice pilaf, but you can serve them any way you see fit. 
Cook’s Tips
- Mix the crab meat filling gently so not to break up the crab meat too much. There’s nothing better than big lumps of crab meat in a crab cake.
- Don’t skip the ‘chill to set’ step as this will help the crab cakes keep their shape and stay together when breading and frying.
- For an extra burst of freshness, add lemon zest to the mixture when you add the lemon juice.
Recipe Variations:
- Add a bit of zing by adding mustard and a bit of Worcestershire sauce to the filling.
- Adding Piquante peppers like in my crab stuffed mushrooms it adds extra texture and sweetness.
- Skip the breading before frying them and just put the cakes directly on the pan with the oil.
FAQs
What is a Crab Cake?
A crab cake is a type of fishcake that is very popular in America. They are made of crab meat and other ingredients to bind them and add flavor.
Can you freeze crab cakes:
Once fried, you can freeze the crab cakes by placing them in a single layer on a plate or tray covered with plastic wrap. Once frozen, they can be transferred to a freezer bag or airtight, freezer-safe container for up to 3 months.
Cook from frozen in the oven at 400F for 18-20 minutes. You’ll know they are ready when they sizzle and bubbles form around the edges.
Can leftover crab cakes be re-heated?
Once cooked, leftover crab cakes can be stored in the fridge for up to two days and then reheated by baking in the oven at 400F for 15 minutes or until they are heated through and start to bubble and sizzle around the edges.
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Let's Make Best Ever Easy Crab Cakes
Ingredients
For The Crab Meat Filling:
- 1 lb white crab meat (3 6oz cans will do)
- 3 green onions cut into finely sliced rounds
- 2 tablespoons chives chopped
- 2 tablespoons fresh parsley leaves finely chopped
- 3 tablespoons Fresh lemon Juice
- ½ cup low fat mayonnaise (if using full fat cut measuremt in half)
- ½ cup panko bread crumbs
- salt and pepper to taste
For The Breadcrumb Coating:
- ¼ cup all-purpose flour
- 2 eggs for egg wash
- 1 tablespoon water
- 1½ cups breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon pepper
- ½ teaspoon salt
- ½ cup vegetable oil
Instructions
- In a large mixing bowl, combine the crabmeat, green onions, chives, parsley, lemon juice, and mayonnaise. Add panko breadcrumbs and fold into the crabmeat mixture.
- Divide the mixture into 6 equal portions and form into thick round cakes (see photos and video in the post)
- Place on a plate, cover with plastic wrap and chill at least 30 minutes. This sets and firms the cakes so are easy to handle for breading and won't flatten when fried.
- In a shallow bowl, add the flour and season with salt & pepper.
- In another bowl, whisk the eggs with the water.
- In a third bowl, combine the bread crumbs with paprika, dried oregano, garlic powder, salt, and pepper.
- Dredge the crab cakes first in seasoned flour, tapping off excess, then in egg wash, letting excess drip off. Dredge cakes into seasoned bread crumbs, coating cakes evenly. Place on a plate until needed.
- In a large saute pan, heat oil and pan fry until lightly golden, about 4 minutes on each side. Place the cakes on paper towels to absorb the oil and season with salt to taste. Serve Hot.
Tips + Notes
- You can use less oil if you choose, but it should be enough to crisp the sides of the crab cakes.
- Mix the crab meat filling gently so not to break up the crab meat too much. There's nothing better than big lumps of crab meat in a crab cake.
- Don't skip the 'chill to set' step as this will help the crab cakes keep their shape and stay together when breading and frying.
- For an extra burst of freshness, add lemon zest to the mixture when you add the lemon juice.
Nutrition Information:
Update Notes: This post was originally published in February of 2014, but was republished with step by step instructions, new photos, tips, FAQs and a video in June of 2018.
Roscoe C. Rowe, III says
This recipe represents what not to do with crabmeat. What an abomination and a waste of good crabmeat. Come to central Maryland and learn how we do it.
Erren's Kitchen says
Thank you for your feedback, Roscoe! I understand that crab cakes can be a point of regional pride, especially in places like Maryland where they’re iconic. This recipe is intended as a simpler, home-cooked take, but I can see how it might differ from traditional Maryland-style crab cakes that highlight the crabmeat with minimal fillers.