Crab cakes are a stunning appetizer that’s easy to make at home. Panko breadcrumbs help bind the seafood and vegetables together while providing a crispy crust. The combination of lump crab and savory seasoning makes for a delicious start to any meal.
Crab cakes are always on the menu at fancy restaurants, but why wait for date night or special occasions to enjoy this seafood appetizer. A combination of lump crab, panko, eggs, mayonnaise, mustard, bell peppers, onions, chives, and seasonings makes for a hearty and flavorful patty. Creating a panade with the breadcrumbs and eggs ensures that the cakes keep their shape when frying. Serve them with just a squeeze of lemon juice, a creamy tartar sauce, or aioli.
These crab cakes serve up a generous portion of seafood with a nice crunch from the peppers and onions. The little extra layer of panko makes the texture more interesting, creating tiny crisp flakes on the surface. If you’d like, you can make smaller portions, if serving as a light appetizer as a one to two bite taster.
How to make crab cakes
- Combine crab, breadcrumbs, egg, mayonnaise, mustard, vegetables, and seasonings.
- Shape crab mixture into 4 equally sized round patties, 1-inches thick.
- Coat each crab cake with breadcrumbs on all sides.
- Pan-fry crab cakes in a nonstick pan until brown and crispy and warm in the center.
Can crab cakes be made ahead of time?
Yes, you can form the cakes and keep them in the refrigerator up to a day ahead of time. Although, wait to coat them with the panko until right before frying so they do not get soggy. Once cooked, crab cakes will last up to 2 days in the refrigerator. I like to reheat them in the microwave or bake them at 350ºF (177ºC) until warmed through, and then broil for a few minutes to get the coating crisp again.
How do you make crab cakes with canned crab?
Canned crab is an excellent choice when you don’t have fresh crab available, or are short on time. For this recipe, I used fresh pasteurized canned crab meat. I found it in the refrigerated section at my local Asian market, however, it’s sold at most large grocery stores.
Since large lump pieces or claws are not needed, the canned product works out well because it’s a mix of meat from different parts of the crab and still has a tender texture and sweet taste. It’s much more affordable too, it cost about $14 for a pound. Make sure to drain the crab meat before using, and lightly chop it into smaller pieces if needed. I found that I did not need to break down the crab any further.
Can I use imitation crab meat?
Imitation crab meat, like surimi used in sushi rolls, can also be used. However I’ve found that the texture is much more rubbery, and the flavor is saltier. I recommend fresh or canned crab meat if you can swing it.
How do you make Maryland-style crab cakes?
If you’ve got fresh crabs to cook, then you’ll definitely get closer to Maryland-style crab cakes. Also, Old Bay seasoning and Worcestershire sauce are used for flavoring. The recipe is kept simple, just enough breadcrumbs to bind everything together, mayo, mustard, fresh herbs, and let the sweet crab meat shine through.
What kind of sauce goes with crab cakes?
A classic pairing is crab cakes and tart sauce. However, I’m a fan of making homemade mayonnaise, and roasted garlic to make aioli. If you’re looking for a bit of heat, a French remoulade provides creaminess plus Cajun seasonings, most often served in Louisiana. This recipe makes for a great starting base. Try adding different seasonings to mix up the flavors or get creative with the sauce.
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If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
How do you keep crab cakes from falling apart?
Crab cakes are delicate, however, using a panade of egg, mayonnaise, mustard, and breadcrumbs provides a proper binder. As the starches in the bread absorb the moisture it becomes sticky. The eggs will also set when cooking, locking the ingredients together. Make sure to form the cakes into tight patties, and be careful when flipping during cooking.
- 1/2 pound crab meat, (227g, 8 ounces)
- 1 1/2 cup panko bread crumbs, (114g) divided
- 1 large egg
- 2 tablespoons mayonnaise, (30ml)
- 1 tablespoon Dijon mustard, (15ml)
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup red bell peppers, (37g) finely diced
- 2 tablespoons minced red onions, (17g)
- 1 tablespoon chopped chives, (2g)
- 2 tablespoons vegetable oil, (30ml)
- 1 lemon, cut into 8 wedges
- Combine crab meat, 1 cup bread crumbs, egg, mayonnaise, mustard, salt, pepper, bell peppers, onions, and chives in a medium bowl.
- Divide crab mixture into four portions, about 1/2 cup packed or 4 ounces. Form into compact cakes, 3-inches wide and 1-inch thick.
- Add 1/2 cup of bread crumbs into a shallow bowl. Gently press and coat each crab cake with breadcrumbs.
- Heat a large nonstick saute pan over medium heat. Add vegetable oil, once the oil is hot add the crab cakes to the pan.
- Cook until the surface is golden brown and crispy, about 5 minutes on each side.
- Serve crab cakes with lemon slices or sauce of choice.
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