Deviled Crab Cakes

Name: Deviled Crab Cakes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: southern_american
Ingredients: 450 g lump crab meat (picked over for shells, drained); 0.5 cup breadcrumbs (plain, plus 0.25 cup extra for coating); 1 pcs egg (large, lightly beaten); 2 tbsp mayonnaise; 1.5 tsp dijon mustard; 1 tsp hot sauce (preferably Tabasco or Louisiana-style); 1 tsp worcestershire sauce; 1 tsp lemon juice (freshly squeezed); 1.5 tsp old bay seasoning; 1 pinch cayenne pepper; 1 pcs onion (small, finely minced); 0.25 cup bell pepper (red, finely diced); 0.25 cup celery (finely diced); 1 pcs garlic (clove, minced); 2 tbsp parsley (fresh, finely chopped); 1 pinch salt; 1 pinch black pepper (freshly ground); 1 tbsp butter (for sautéing vegetables); 3 tbsp vegetable oil (for pan frying)

RATING

4.5/5(98)

TASTE SCORE

9/10

Golden, crispy crab cakes with a fiery kick from Dijon mustard, cayenne, and a touch of hot sauce. These Southern-style beauties are pan-fried to perfection — crunchy on the outside, tender and packed with lump crab meat inside. A sprinkle of Old Bay ties it all together for that classic coastal flavor.

PREP

20m

COOK

10m

SERVES

2 PIECES

366 cal

SERVINGS

METHOD · 5 STEPS

saute · ~6 min
Sauté the aromatics.
1.Melt butter in a small skillet over medium heat.
2.Add minced onion, bell pepper, and celery. Cook until softened (4-5 minutes).
3.Add garlic and sauté until fragrant (30 seconds).
4.Remove from heat and let cool completely.
TIPCool the vegetables before mixing with crab — warm vegetables will make the cakes fall apart.
mix · ~5 min
Make the crab cake mixture.
1.In a large bowl, whisk together mayonnaise, Dijon mustard, hot sauce, Worcestershire sauce, lemon juice, Old Bay, cayenne, salt, and black pepper.
2.Add the beaten egg and mix well.
3.Gently fold in the cooled sautéed vegetables, parsley, and 0.5 cup breadcrumbs.
4.Add the lump crab meat and gently fold until just combined, keeping crab pieces as intact as possible.
TIPHandle the crab gently — you want big, sweet lumps of crab in every bite, not shredded mush.
prep · ~15 min
Shape the crab cakes.
1.Divide mixture into 8 equal portions.
2.Form each portion into a patty about 2.5 inches wide and 1 inch thick.
3.Lightly coat each patty on both sides with the reserved breadcrumbs.
4.Place patties on a baking sheet, cover with plastic wrap, and refrigerate for at least 15 minutes.
TIPRefrigerating is essential — it firms the cakes up so they hold their shape during frying.
fry · ~8 min
Pan-fry the crab cakes.
1.Heat vegetable oil in a large skillet over medium-high heat until shimmering.
2.Carefully place 4 crab cakes in the pan, leaving space between them.
3.Cook until the bottom is deeply golden and crispy (3-4 minutes).
4.Flip gently with a thin spatula and cook the other side until golden and hot throughout (3-4 minutes).
5.Transfer to a paper towel-lined plate and repeat with remaining crab cakes.
TIPDon't crowd the pan — overcrowding traps steam and prevents a crisp crust. Fry in two batches if needed.
serve
Serve hot with lemon wedges and your favorite dipping sauce.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pick over the crab meat with your fingers to remove any shell fragments before mixing.
2
Chill the formed patties for at least 15 minutes — it firms them up so they won't fall apart in the pan.
3
Use a thin, flexible spatula to flip the cakes gently and keep them intact.
4
Cook in two batches to avoid crowding the pan; overcrowding traps steam and ruins crispness.
5
Cool the sautéed vegetables completely before mixing with the crab to prevent the cakes from becoming soggy.
6
For extra crunch, use panko breadcrumbs instead of plain for the outer coating.

RECIPE VARIATIONS

Adapt it for your goals.

Gluten Free

Gluten-Free

Swap the plain breadcrumbs for gluten-free panko or almond flour — perfect for those with celiac disease or gluten sensitivity, and the cakes stay crisp and tender.

Baked (Lower Fat)