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–+ servings
Crab Cakes

Savory Crab Cakes that Taste Like the Sea at Home

Delightful homemade crab cakes bursting with flavor and perfect for any occasion, bringing the taste of the sea right to your kitchen.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 15 cakes
Course: Appetizers
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mixture
  • 1 lb Lump Crab Meat Fresh or high-quality canned
  • 2 large Eggs
  • 3 tbsp Mayonnaise Greek yogurt can be used for lighter option
  • 1 tbsp Worcestershire Sauce Soy sauce can be a substitute
  • 1 tbsp Old Bay Seasoning Cajun seasoning can be swapped for spiciness
  • 1 tsp Garlic Salt Regular salt plus minced garlic works as an alternative
  • 1 tsp Black Pepper Adjust according to taste
For the Vegetables
  • 1 medium Red Bell Pepper Or green bell pepper for a sharper taste
  • 1 medium Onion Shallots can be used for milder flavor
  • 1 clove Garlic Garlic powder as a last-resort substitute
For Coating and Texture
  • 1 cup Panko Bread Crumbs Regular breadcrumbs can be a substitute
  • 2 tbsp Unsalted Butter Salted butter can be used if unsalted is not available
For Freshness and Zest
  • 2 tbsp Parsley Chives can be substituted if desired
  • 1 tbsp Lemon Zest Lime zest can be used for different flavor
  • 2 tbsp Lemon Juice Vinegar as an alternative for acidity

Equipment

  • Skillet
  • Mixing bowl
  • Spatula
  • Platter

Method
 

Step-by-Step Instructions for Ultimate Homemade Crab Cakes
  1. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely diced red bell pepper and onion, sautéing for about 7–9 minutes until they turn golden and soften. Remove from heat and let cool.
  2. In a large mixing bowl, whisk together 2 large eggs, 3 tablespoons of mayonnaise, Worcestershire sauce, Old Bay seasoning, garlic salt, and black pepper. Gently incorporate the lump crab meat.
  3. Add the cooled sautéed vegetables, panko breadcrumbs, and chopped parsley to the crab mixture. Stir gently until evenly mixed. Cover and refrigerate for about 30 minutes.
  4. Shape about 15 crab cakes, each roughly ½ inch thick, and place them on a plate.
  5. In a non-stick pan, heat remaining olive oil and unsalted butter over medium heat. Fry crab cakes for about 4–5 minutes on each side until golden brown and crispy.
  6. Transfer the fried crab cakes to a platter lined with paper towels to drain excess oil. Serve warm with lemon wedges and your favorite dipping sauce.

Nutrition

Serving: 1cakeCalories: 200kcalCarbohydrates: 15gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 400mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Double-check for shell pieces in crab meat. Refrigerate mixture to help cakes hold together while frying.

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