The Easiest Crab Cakes Recipe

Introduction

These easy crab cakes come together quickly with simple ingredients and deliver a deliciously crispy exterior and tender, flavorful interior. Perfect for a quick lunch or elegant appetizer, they pair wonderfully with your favorite dipping sauce.

Ingredients

• 1 pound lump crabmeat
• 1/4 cup mayonnaise
• 1/2 cup Panko
• 1/4 cup flour
• 1 egg
• 2 Tablespoons green onion, sliced
• 1/2 red bell pepper, finely diced
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon Cajun seasoning
• Juice of half a lemon
• 1/4 cup vegetable oil (for frying)

Instructions

1. Step 1: In a large bowl, combine crabmeat, mayonnaise, Panko, flour, egg, green onion, red bell pepper, Worcestershire sauce, Cajun seasoning, and lemon juice. Mix gently until just combined, then shape the mixture into patties.
2. Step 2: Heat vegetable oil in a large saucepan over medium-high heat. When hot, add crab cakes and fry until golden brown on each side, about 4 to 5 minutes per side. Remove and drain on paper towels before serving.

Tips & Variations

• For extra flavor, add a teaspoon of Dijon mustard to the mixture.
• Use fresh lump crabmeat for the best texture; substitute canned crabmeat if needed.
• Serve with tartar sauce, remoulade, or a simple squeeze of lemon for added zest.
• To keep patties from falling apart, avoid overmixing the ingredients.

Storage

Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to maintain crispiness, or warm in a preheated oven at 350°F (175°C) for about 10 minutes. Do not freeze, as texture may decline.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the crab cakes instead of frying?

Yes, you can bake them at 375°F (190°C) on a greased baking sheet for 15-20 minutes, flipping halfway through, until golden and cooked through.

What can I use instead of Panko breadcrumbs?

If you don’t have Panko, regular breadcrumbs or crushed crackers work well as a substitute, though Panko provides extra crispiness.

The Easiest Crab Cakes Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 143 reviews

This recipe for the easiest crab cakes offers a quick and simple way to create flavorful, crispy crab patties using lump crabmeat, combined with classic ingredients like mayonnaise, panko, and Cajun seasoning. Perfectly pan-fried to golden brown, these crab cakes make a delicious appetizer or main dish ready in under 30 minutes.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Crab Cake Mixture

• 1 pound lump crabmeat
• 1/4 cup mayonnaise
• 1/2 cup Panko breadcrumbs
• 1/4 cup all-purpose flour
• 1 large egg
• 2 tablespoons green onion, sliced
• 1/2 red bell pepper, finely diced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Cajun seasoning
• Juice of half a lemon

For Frying

• 1/4 cup vegetable oil

Instructions

1. Combine Ingredients: In a large bowl, add the lump crabmeat, mayonnaise, Panko breadcrumbs, flour, egg, sliced green onions, finely diced red bell pepper, Worcestershire sauce, Cajun seasoning, and lemon juice. Mix everything gently until just combined to maintain the lumps of crab meat, then shape the mixture into crab cake patties of your preferred size.
2. Heat Oil: In a large saucepan or skillet, pour in the vegetable oil and heat over medium-high heat until hot but not smoking, usually around 3-4 minutes.
3. Fry Patties: Carefully add the crab cake patties to the hot oil. Fry each side for about 4 to 5 minutes or until they achieve a golden brown color and crispy exterior. Avoid overcrowding the pan to ensure even cooking.
4. Serve: Remove the crab cakes from the oil and place them on paper towels to drain excess oil. Serve immediately with your favorite dipping sauce or a squeeze of fresh lemon for added brightness.

Notes

• Use lump crabmeat for a superior texture and flavor.
• Do not overmix the crab cake mixture to keep the crab chunks intact.
• You can substitute vegetable oil with canola or peanut oil for frying.
• Serve with tartar sauce, remoulade, or a spicy aioli for complementing flavors.
• These crab cakes can be baked at 375°F for 15-20 minutes if you prefer a healthier cooking method.

Keywords: crab cakes, easy crab cakes, seafood appetizer, pan-fried crab cakes, lump crabmeat recipe