What kind of crab meat is best for crab cakes?

We recommend using lump crab meat for the best texture and flavor. It holds together well and gives you those meaty bites that make a crab cake feel special. If lump isn’t available, backfin is a solid backup. Avoid imitation crab or claw meat for this recipe.

How do you keep crab cakes from falling apart?

The key is the right balance of binder (like saltine crackers and egg) to crab. You want them to hold their shape without being too dense. Chilling the mixture for at least 30 minutes before cooking also helps them stay together in the pan.

Can I make crab cakes ahead of time?

Yes! You can shape the crab cakes up to 24 hours ahead and keep them covered in the fridge. When you’re ready to eat, just pan-sear them until golden and warmed through.

Can you freeze crab cakes?

Absolutely. Freeze them uncooked, on a baking sheet until solid, then transfer to an airtight container or bag. When you're ready to cook, thaw in the fridge overnight and sear as usual.

What sauce goes best with crab cakes?

A simple squeeze of lemon is always a win, but we love pairing them with our creamy Lemon-Dill Sauce . Tartar sauce, remoulade, or even a touch of hot sauce also work great.

Crab Cakes

Name: Crab Cakes recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 1 pound can of jumbo lump crab meat; 8 saltine crackers; 1 tsp garlic; 1 tbsp Dijon mustard; 2 tbsp mayonnaise; 1 egg white; 2 tbsp chopped parsley; 2 lemons; 1 stick salted butter; olive oil for frying

Ingredients

Scale

1 pound can of jumbo lump crab meat
8 saltine crackers
1 tsp garlic
1 tbsp Dijon mustard
2 tbsp mayonnaise
1 egg white
2 tbsp chopped parsley
2 lemons
1 stick salted butter
olive oil for frying

Cook Mode Prevent your screen from going dark

Instructions

To make sauce:

Soften butter for 1 hour at room temperature.
Add juice of lemon and 1 tbsp of finely chopped parsley. Mix until well combined.

To make crab cakes:

Drain crab meat and add to a bowl.
In a separate bowl, crush crackers to a coarse crumb. Add to crab.
Add mayo, mustard, garlic, egg white, remaining parsley and combine gently. Avoid over mixing to keep crab meat in larger pieces.
Refrigerate for at least 30 minutes or up to a day.
Divide into 4 equal portions and loosely form into cake shapes (patties).
Heat 2-3 tbsp olive oil in large skillet. Place each crab cake in oil and cook for 2-3 minutes over medium heat.
Flip over and cook an additional 3 minutes.
Serve and top with lemon butter and enjoy.

Notes

Use lump crab meat for the best texture and flavor. It holds together well and gives you those meaty bites that make a crab cake feel special. Avoid imitation crab or claw meat for this recipe.
Refrigerate crab cakes for at least 30 minutes (up to one day) before cooking. This helps them hold their shape and gives the mixture time to firm up, which means they're less likely to fall apart when you pan-sear them.
Make ahead: shape the crab cakes up to 24 hours ahead. Keep them covered in the fridge. When you’re ready to eat, just pan-sear them until golden and warmed through.

Author: Superman Cooks
Prep Time: 30 minutes
Cook Time: 10 minutes

Nutrition

Serving Size: 1 cake
Calories: 410
Sugar: 0.7 g
Sodium: 1041.4 mg
Fat: 33.1 g
Carbohydrates: 5.7 g
Protein: 22.1 g
Cholesterol: 173.8 mg