There’s nothing like a batch of homemade Crab Cakes for dinner! Made with real lump crabmeat & fresh veggies, this recipe is simple, quick, and oh so yummy!
Who doesn’t love a crispy golden crab cake now and then? These delicate, flavorful patties aren’t just for the summertime – they’re also an impressive appetizer to serve before your holiday meals. When you make this crab cake recipe at home, you control the ratio of fillers – meaning no more overpaying for a fluffed-up crab cake that’s mostly breadcrumbs! Seafood night is a fun and fancy way to serve my favorites, I prelude my shrimp boil with these, and it’s always a hit!
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Hi friends! Erica here, bringing you one of my very favorite appetizer recipes.
Crab cakes are one of those things that’s a definite yes when I see it on a menu. They may hail from Maryland, but they make a pretty mean one down here, and I love trying different interpretations of them when I can.
More often than not, though, they’re jammed full of fillers. Too many breadcrumbs and mayonnaise clogging up the cake, to the point where the juicy crab flavor is hidden! Crab is expensive, but if you’re paying that much for a duo of crab cakes, you would expect them to be mostly crab, right? This easy crab cake recipe will give you the best results.
Take my advice and make the best crab cake recipe at home – just once – and see what a real crab cake tastes like!
What is a Crab Cake?
A crab cake is a popular fishcake in the United States. It is made up of mostly lump crab meat, with fillers such as bread or cracker crumbs, mayonnaise, mustard, egg, chopped vegetables, and various flavorings and seasonings. The mixture is formed into patties, then sautéed, baked, grilled, deep fried, or broiled.
What Should I Serve with Crab Cakes recipe?
As far as sauces go, tartar sauce, cocktail sauce, or a simple Cajun remoulade are the best way to go. My favorite remoulade recipe has a touch of dill pickle juice and hot sauce and adds just the right amount of extra flavor!
Even though I could personally make a meal of crab cakes alone, some of the most complementary sides are:
- A Green Salad
- Mashed Potatoes
- French Fries
- Corn Soup or Gazpacho
- On a Bun or Hoagie Roll
Some of my favorite accompaniments are linked here…
- Winter Spinach Salad
- Cream Cheese Garlic Mashed Potatoes
- Oven Baked Crab Fries
- Honey Sriracha Coleslaw
- Slow Cooker Broccoli Cheese Soup
- More appetizer recipes…
Tools used to make these Crab Cakes
Large Mixing Bowl: This mixing bowl is perfect for mixing and serving. I love how big it is! I can use it for anything and everything.
Large Skillet: This skillet is my go-to kitchen tool. It’s large circumference and high sides make it perfect for cooking anything from one pan meals to soups and sauces.
Fish Spatula: One of my favorite kitchen tools, this fish spatula is sturdy and makes it easy to handle any fish dish from the most delicate to the most sturdy!
- 8 ounces lump crab meat
- 1/3 cup cracker crumbs
- 1/4 cup bell pepper chopped
- 1 green onion finely chopped, plus more for garnish
- 1 egg
- 3 tablespoons mayonnaise
- 1 tablespoon Old Bay seasoning
- 2 teaspoons lemon juice
- 1 teaspoon dijon mustard
- 1/4 teaspoon kosher salt
- 1/8 teaspoon red pepper flakes
- 1/3 cup vegetable oil for frying
- All-purpose flour for dusting
- Lemon wedges for serving
Easy Remoulade Sauce
- 1/2 cup mayonnaise
- 2 tablespoon scallions chopped
- 1 tablespoon dijon mustard
- 1 tablespoon garlic minced
- 1 tablespoon relish or chopped dill pickles
- 1 teaspoon pickle juice
- 1 teaspoon lemon juice
- 1/2 teaspoon hot sauce plus more to taste
- 1/4 teaspoon smoked paprika
- Splash Worcestershire sauce
- Kosher salt to taste
- In a large bowl, mix together all ingredients except flour and oil. Shape crab mixture into patties.
- Dust patties with flour and place in a single layer on a plate. Chill for 30 minutes in the refrigerator.
- When ready to cook, heat oil in a large skillet set over medium heat. When the oil is hot, carefully place crab cakes in the pan and fry 2-4 minutes, until golden brown.
- Carefully flip the crab cakes and fry the other side until golden brown. Transfer to a paper towel-lined plate to drain, then serve with remoulade, chopped green onion, and lemon wedges.
Easy Remoulade Sauce
- Mix all the ingredients above for the remoulade sauce in a medium bowl until well combined. Keep refrigerated until ready to serve.