Crab Cakes
Golden pan-fried crab cakes with breadcrumbs, Old Bay, and lemon aioli.
Updated: Oct 7, 2026
Why you'll like it
- Ready in about 40 minutes.
- Serves 4 — easy to halve or double.
- Medium level — everyday equipment only.
- Storage, freezing and reheating covered below.
Crab Cakes takes about 40 minutes and serves 4. Crab cakes highlight sweet lump crabmeat with just enough binder to hold a crisp crust.
Helpful guides
Instructions
In a large bowl, whisk mayonnaise, egg, Dijon, Old Bay, parsley, green onions, lemon zest, salt, and pepper. Gently fold in crabmeat and breadcrumbs with a spatula, keeping lumps intact. Avoid overmixing, which breaks the crab.
Form into 8 patties about 3 inches wide and 3/4 inch thick, packing gently so they hold. Place on a parchment-lined plate, cover, and chill 30 minutes. Chilling firms the binder and reduces breaking.
Heat butter and oil in a large skillet over medium heat until foaming. Add crab cakes without crowding and cook 4 minutes per side until deep golden and crisp on the outside.
Check that centers are hot and steaming, reaching 165°F for crab cake mixture containing egg. Transfer to a paper-towel-lined plate to drain briefly. Cook in batches, adding more butter as needed.
Serve warm with lemon wedges and tartar or remoulade sauce. Garnish with extra parsley and green onion. Keep first batch warm in a 200°F oven while frying the second batch.
Cool leftovers promptly and refrigerate in covered containers. Reheat in a 375°F oven on a baking sheet until crisp and steaming, reaching 165°F. Avoid microwaving, which softens the crust and toughens the filling.
Troubleshooting — fixes, not repeats
- If cakes fall apart, chill longer and handle gently; add 2 extra tablespoons breadcrumbs if mixture feels too wet.
- If bland, add extra Old Bay, lemon juice, and salt in small amounts; crab needs assertive seasoning to taste seasoned.
- If browning too fast, lower heat to medium-low; thick cakes need time for centers to heat without burning crust.
- If greasy, drain on a rack instead of paper towels and ensure oil is hot before adding patties.
Make it your way
- Spicier version: For a spicy version, add 1 diced jalapeno and 1 teaspoon hot sauce to the mix.
- For a baked version, place chilled cakes on an oiled sheet pan, spray tops with oil, and bake at 400°F for 15 minutes, flipping once.
- Serve as sliders on small buns with slaw.
- Substitute 1 pound chopped shrimp for crab, cooking until shrimp reach 145°F and cakes are steaming.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat in a 375°F oven or air fryer until crisp and steaming, reaching 165°F throughout.
Freeze uncooked formed patties for up to 1 month, thaw overnight in the refrigerator, then fry fresh.
FAQ
What crabmeat should I buy?
Lump crabmeat gives the best texture with visible pieces. Backfin is smaller but works. Avoid imitation crab for this recipe. Pick over meat for shells while keeping lumps intact.
Can I bake instead of fry?
Yes. Bake chilled cakes at 400°F for about 15 minutes, flipping once, until golden and steaming with a 165°F center. Spray with oil for browning. The crust will be lighter than pan-fried.
How do I keep crab cakes together?
Use enough binder, pack gently, and chill at least 30 minutes before cooking. Do not flip more than once, and keep heat at medium so crusts set before moving.