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Tender, flaky crab cakes packed with fresh lump crab meat and just enough binder to hold them together. Pan-fried to a perfect golden brown, these are a restaurant-quality classic you can easily make at home.
For 4 servings
Prepare the Binder Mixture
Combine with Crab and Form Patties
Chill the Crab Cakes
Coat and Cook the Crab Cakes
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Tender, flaky crab cakes packed with fresh lump crab meat and just enough binder to hold them together. Pan-fried to a perfect golden brown, these are a restaurant-quality classic you can easily make at home.
This pacific_northwest recipe takes 65 minutes to prepare and yields 4 servings. At 504.69 calories per serving with 26.64g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
Drain and Serve
For a lighter version, preheat your oven to 400°F (200°C). Place the coated crab cakes on a lightly greased baking sheet and bake for 12-15 minutes, flipping halfway through, until golden brown and cooked through.
Add a kick by mixing 1 finely minced jalapeño or 1-2 teaspoons of sriracha into the binder mixture.
Substitute the panko breadcrumbs with gluten-free panko or crushed rice crackers. Ensure your Worcestershire sauce is also certified gluten-free.
Crab meat is packed with high-quality protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining a healthy metabolism.
Crab is a good source of omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels, as well as promoting brain function.
This shellfish is a great source of essential minerals like phosphorus, zinc, and copper, which play vital roles in bone health, immune function, and energy production.
Crab cakes can fall apart for a few reasons: the mixture was overmixed, breaking down the crab; there wasn't enough binder (breadcrumbs/egg); or, most commonly, they weren't chilled for long enough before cooking. Chilling is the most critical step to ensure they hold their shape.
Yes, you can use canned crab meat, but fresh lump crab meat will provide the best texture and flavor. If using canned, be sure to drain it very well and gently pick through it for any cartilage before mixing.
One serving, which consists of two crab cakes, contains approximately 540-560 calories. The exact number can vary based on the type of mayonnaise used and the amount of oil absorbed during frying.
Crab cakes can be part of a healthy diet in moderation. Crab meat itself is a fantastic source of lean protein and omega-3 fatty acids. However, this recipe is higher in fat and calories due to the mayonnaise and pan-frying method. For a healthier alternative, consider baking them as suggested in the variations.
Absolutely. You can prepare and shape the crab cakes (before the final panko coating) and store them on a parchment-lined baking sheet, covered, in the refrigerator for up to 24 hours. When ready to cook, coat them in panko and fry as directed.
Classic pairings include tartar sauce, remoulade, or a simple lemon-dill aioli. A squeeze of fresh lemon juice is also essential to brighten the flavors.