Crab cakes are a timeless classic, beloved for their sweet, delicate flavor and crispy texture. Whether you’re a seafood aficionado or just looking to impress your guests with a delicious homemade dish, crab cakes offer a versatile and mouthwatering option.
With so many variations to choose from, finding the perfect crab cake recipe that suits your taste and skill level is easier than ever.
In this blog post, we’ve curated a list of 25+ easy crab cake recipes that range from simple and straightforward to creatively flavored.
These recipes promise to bring the taste of the coast right to your kitchen, making them ideal for both casual weeknight dinners and special occasions.
Get ready to dive into a sea of scrumptious crab cakes that will leave your taste buds asking for more!
25+ Easy Crab Cake Recipes for Perfectly Crispy and Flavorful Results
From the classic flavors of traditional crab cakes to inventive twists that incorporate vibrant ingredients like mango salsa and spicy remoulade, our collection of 25+ easy crab cake recipes offers something for everyone.
These recipes cater to various taste preferences and cooking skill levels, ensuring that anyone can create a delightful crab cake experience at home.
Whether you’re planning a sophisticated dinner party or simply enjoying a comforting meal with family, these crab cake recipes are sure to impress.
So gather your ingredients, roll up your sleeves, and get ready to savor some of the best crab cakes you’ve ever tasted!
Classic Crab Cakes
Classic Crab Cakes are a timeless seafood dish that highlights the sweet and delicate flavor of crab meat. This recipe keeps it simple, focusing on the fresh taste of crab with minimal ingredients. Perfect for a quick dinner or an impressive appetizer, these crab cakes are easy to make and packed with flavor.
Ingredients:
- 1 lb (450g) lump crab meat, picked over for shells
- 1/2 cup (60g) bread crumbs
- 1/4 cup (60ml) mayonnaise
- 1 egg, beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons vegetable oil, for frying
- Salt and pepper to taste
Instructions:
- In a large bowl, combine crab meat, bread crumbs, mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, and parsley. Gently mix until well combined, being careful not to break up the crab meat too much.
- Form the mixture into 8-10 patties, about 1/2 inch thick.
- Heat vegetable oil in a skillet over medium heat. Add crab cakes and cook for 3-4 minutes on each side, or until golden brown and crispy.
- Transfer crab cakes to a paper towel-lined plate to drain any excess oil.
Classic Crab Cakes are a delightful and simple way to enjoy the sweet, tender flavors of crab meat. This easy recipe ensures that the crab remains the star of the dish, with just a few additional ingredients to enhance its natural taste. Perfect for a casual dinner or a special occasion, these crab cakes are sure to impress with their crispy exterior and flavorful interior.
Spicy Crab Cakes with Sriracha Aioli
Spicy Crab Cakes with Sriracha Aioli offer a zesty twist on traditional crab cakes, featuring a spicy kick from Sriracha. Served with a creamy Sriracha aioli, this recipe is ideal for those who enjoy a bit of heat with their seafood. The combination of spicy and creamy flavors creates a deliciously bold dish.
Ingredients:
For the Crab Cakes:
- 1 lb (450g) crab meat, picked over for shells
- 1/2 cup (60g) panko bread crumbs
- 1/4 cup (60ml) mayonnaise
- 1 egg, beaten
- 2 tablespoons Sriracha sauce
- 1 tablespoon lemon juice
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons vegetable oil, for frying
- Salt and pepper to taste
For the Sriracha Aioli:
- 1/2 cup (120ml) mayonnaise
- 2 tablespoons Sriracha sauce
- 1 tablespoon lemon juice
- 1 clove garlic, minced
Instructions:
- In a large bowl, combine crab meat, panko bread crumbs, mayonnaise, beaten egg, Sriracha sauce, lemon juice, cilantro, garlic powder, paprika, salt, and pepper. Gently mix until well combined.
- Form the mixture into 8 patties.
- Heat vegetable oil in a skillet over medium heat. Add crab cakes and cook for 3-4 minutes on each side, or until golden brown and crispy.
- For the aioli, mix mayonnaise, Sriracha sauce, lemon juice, and minced garlic in a small bowl until smooth.
- Serve crab cakes with Sriracha aioli on the side.
Spicy Crab Cakes with Sriracha Aioli offer a flavorful twist on a classic dish. The heat from the Sriracha sauce adds an exciting kick, while the creamy aioli provides a perfect balance. This recipe is ideal for those who enjoy a bit of spice in their seafood dishes and is sure to be a hit at any gathering.
Crab Cakes with Lemon-Dill Sauce
Crab Cakes with Lemon-Dill Sauce are a refreshing take on the traditional crab cake, featuring a zesty lemon-dill sauce that complements the delicate flavor of the crab. This recipe is perfect for a light and elegant meal, offering a bright and flavorful contrast to the rich crab cakes.
Ingredients:
For the Crab Cakes:
- 1 lb (450g) crab meat, picked over for shells
- 1/2 cup (60g) crushed saltine crackers
- 1/4 cup (60ml) mayonnaise
- 1 egg, beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon dried dill
- 1 tablespoon fresh chives, chopped
- 2 tablespoons vegetable oil, for frying
- Salt and pepper to taste
For the Lemon-Dill Sauce:
- 1/2 cup (120ml) sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Instructions:
- In a large bowl, combine crab meat, crushed saltine crackers, mayonnaise, beaten egg, Dijon mustard, dill, chives, salt, and pepper. Mix gently until well combined.
- Form the mixture into 8 patties.
- Heat vegetable oil in a skillet over medium heat. Add crab cakes and cook for 3-4 minutes on each side, or until golden brown and crispy.
- For the lemon-dill sauce, mix sour cream, mayonnaise, lemon juice, dill, salt, and pepper in a small bowl until smooth.
- Serve crab cakes with lemon-dill sauce on the side.
Crab Cakes with Lemon-Dill Sauce offer a light and fresh alternative to traditional crab cakes. The zesty lemon-dill sauce adds a vibrant and refreshing contrast to the rich and flavorful crab cakes. This recipe is perfect for a summer meal or any occasion where you want to enjoy a sophisticated seafood dish with a bright and delicious twist.
Herbed Crab Cakes
Herbed Crab Cakes are a delightful twist on the traditional crab cake, infused with a variety of fresh herbs that add layers of flavor. The blend of herbs and spices enhances the natural sweetness of the crab, making these cakes a fragrant and delicious choice for seafood lovers.
Ingredients:
- 1 lb (450g) crab meat, picked over for shells
- 1/2 cup (60g) fresh bread crumbs
- 1/4 cup (60ml) mayonnaise
- 1 egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil, for frying
- Salt and pepper to taste
Instructions:
- In a large bowl, combine crab meat, bread crumbs, mayonnaise, beaten egg, Dijon mustard, parsley, basil, thyme, onion powder, garlic powder, salt, and pepper. Mix gently until well combined, taking care not to break up the crab meat too much.
- Form the mixture into 8 patties.
- Heat olive oil in a skillet over medium heat. Add crab cakes and cook for 3-4 minutes on each side, or until golden brown and crispy.
- Transfer crab cakes to a paper towel-lined plate to drain any excess oil.
Herbed Crab Cakes offer a fresh and aromatic twist on a classic dish, with a medley of herbs that enhance the natural sweetness of the crab. This recipe is perfect for a light and flavorful meal or as an elegant appetizer for special occasions. The combination of fresh herbs and tender crab meat makes these cakes both delicious and sophisticated.
Crab Cakes with Avocado and Corn Salsa
Crab Cakes with Avocado and Corn Salsa are a vibrant and refreshing take on the classic crab cake, paired with a zesty salsa that adds a burst of flavor. The combination of creamy avocado, sweet corn, and tangy lime creates a perfect complement to the rich crab cakes.
Ingredients:
For the Crab Cakes:
- 1 lb (450g) crab meat, picked over for shells
- 1/2 cup (60g) crushed Ritz crackers
- 1/4 cup (60ml) mayonnaise
- 1 egg, beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 2 tablespoons vegetable oil, for frying
- Salt and pepper to taste
For the Avocado and Corn Salsa:
- 1 cup (150g) fresh or frozen corn kernels, cooked and cooled
- 1 ripe avocado, diced
- 1 small red onion, finely chopped
- 1 small tomato, diced
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions:
- In a large bowl, combine crab meat, crushed Ritz crackers, mayonnaise, beaten egg, Dijon mustard, paprika, cayenne pepper (if using), salt, and pepper. Mix gently until well combined.
- Form the mixture into 8 patties.
- Heat vegetable oil in a skillet over medium heat. Add crab cakes and cook for 3-4 minutes on each side, or until golden brown and crispy.
- For the salsa, combine corn, avocado, red onion, tomato, cilantro, lime juice, salt, and pepper in a bowl. Mix gently.
- Serve crab cakes topped with avocado and corn salsa.
Crab Cakes with Avocado and Corn Salsa offer a vibrant and refreshing twist on a classic seafood dish. The creamy avocado and sweet corn salsa add a burst of flavor and texture that perfectly complements the tender crab cakes. This recipe is ideal for a light and flavorful meal that’s both satisfying and visually appealing.
Crab Cakes with Remoulade Sauce
Crab Cakes with Remoulade Sauce are a classic combination that pairs crispy crab cakes with a tangy and creamy remoulade sauce. The sauce adds a spicy kick and a touch of sophistication, making this dish a flavorful choice for any seafood enthusiast.
Ingredients:
For the Crab Cakes:
- 1 lb (450g) crab meat, picked over for shells
- 1/2 cup (60g) panko bread crumbs
- 1/4 cup (60ml) mayonnaise
- 1 egg, beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 2 tablespoons vegetable oil, for frying
- Salt and pepper to taste
For the Remoulade Sauce:
- 1/2 cup (120ml) mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon hot sauce (such as Tabasco)
- 1 tablespoon capers, chopped
- 1 clove garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions:
- In a large bowl, combine crab meat, panko bread crumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Mix gently until well combined.
- Form the mixture into 8 patties.
- Heat vegetable oil in a skillet over medium heat. Add crab cakes and cook for 3-4 minutes on each side, or until golden brown and crispy.
- For the remoulade sauce, combine mayonnaise, Dijon mustard, lemon juice, hot sauce, capers, garlic, paprika, salt, and pepper in a bowl. Mix well.
- Serve crab cakes with a generous dollop of remoulade sauce.
Crab Cakes with Remoulade Sauce offer a perfect balance of crispy and creamy flavors. The tangy remoulade sauce complements the sweet and tender crab cakes, adding a zesty kick that elevates the dish. This recipe is ideal for those looking to add a touch of sophistication and bold flavor to their crab cakes, making it a great choice for both casual dinners and special occasions.
Crab Cakes with Mango Salsa
Crab Cakes with Mango Salsa combine the rich, savory flavors of crab cakes with the sweet, tangy notes of fresh mango salsa. This refreshing dish offers a delightful balance of flavors and textures, perfect for a light and vibrant meal or as an impressive appetizer.
Ingredients:
For the Crab Cakes:
- 1 lb (450g) crab meat, picked over for shells
- 1/2 cup (60g) fresh breadcrumbs
- 1/4 cup (60ml) mayonnaise
- 1 egg, beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 2 tablespoons vegetable oil, for frying
- Salt and pepper to taste
For the Mango Salsa:
- 1 ripe mango, peeled and diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1 small jalapeño, seeded and finely chopped (optional)
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions:
- In a large bowl, combine crab meat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, garlic powder, chili powder, salt, and pepper. Mix gently until well combined.
- Form the mixture into 8 patties.
- Heat vegetable oil in a skillet over medium heat. Add crab cakes and cook for 3-4 minutes on each side, or until golden brown and crispy.
- For the mango salsa, combine mango, red bell pepper, red onion, jalapeño (if using), cilantro, lime juice, salt, and pepper in a bowl. Mix gently.
- Serve crab cakes topped with mango salsa.
Crab Cakes with Mango Salsa offer a delightful fusion of savory and sweet flavors, combining the richness of crab cakes with the vibrant freshness of mango salsa. This recipe is perfect for a light and refreshing meal, bringing a taste of summer to any occasion. The combination of textures and flavors will make these crab cakes a standout dish at your next gathering.
Crab Cakes with Cilantro-Lime Slaw
Crab Cakes with Cilantro-Lime Slaw are a fresh and zesty take on the classic crab cake, paired with a tangy slaw that adds a crunchy texture and bright flavor. The slaw, with its lime dressing and fresh cilantro, complements the crab cakes beautifully, making this dish a vibrant and satisfying choice.
Ingredients:
For the Crab Cakes:
- 1 lb (450g) crab meat, picked over for shells
- 1/2 cup (60g) crushed soda crackers
- 1/4 cup (60ml) mayonnaise
- 1 egg, beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon celery salt
- 1 teaspoon dried tarragon
- 2 tablespoons olive oil, for frying
- Salt and pepper to taste
For the Cilantro-Lime Slaw:
- 3 cups shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice
- 2 tablespoons honey
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
- In a large bowl, combine crab meat, crushed soda crackers, mayonnaise, beaten egg, Dijon mustard, celery salt, tarragon, salt, and pepper. Mix gently until well combined.
- Form the mixture into 8 patties.
- Heat olive oil in a skillet over medium heat. Add crab cakes and cook for 3-4 minutes on each side, or until golden brown and crispy.
- For the slaw, mix cabbage, carrots, cilantro, lime juice, honey, olive oil, salt, and pepper in a bowl until well combined.
- Serve crab cakes with a side of cilantro-lime slaw.
Crab Cakes with Cilantro-Lime Slaw offer a refreshing and crunchy accompaniment to the tender crab cakes. The bright, zesty slaw enhances the overall flavor profile of the dish, adding a vibrant and textural contrast. This recipe is perfect for those who enjoy a mix of rich and refreshing elements in their seafood dishes.
Crab Cakes with Spicy Remoulade
Crab Cakes with Spicy Remoulade elevate the classic crab cake with a bold and spicy remoulade sauce. This version is ideal for those who enjoy a bit of heat with their seafood. The spicy remoulade adds a flavorful kick that complements the sweet crab meat beautifully.
Ingredients:
For the Crab Cakes:
- 1 lb (450g) crab meat, picked over for shells
- 1/2 cup (60g) fresh breadcrumbs
- 1/4 cup (60ml) mayonnaise
- 1 egg, beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon hot sauce
- 1/2 teaspoon paprika
- 2 tablespoons vegetable oil, for frying
- Salt and pepper to taste
For the Spicy Remoulade:
- 1/2 cup (120ml) mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon hot sauce
- 1 tablespoon lemon juice
- 1 tablespoon chopped pickles
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
Instructions:
- In a large bowl, combine crab meat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, hot sauce, paprika, salt, and pepper. Mix gently until well combined.
- Form the mixture into 8 patties.
- Heat vegetable oil in a skillet over medium heat. Add crab cakes and cook for 3-4 minutes on each side, or until golden brown and crispy.
- For the spicy remoulade, mix mayonnaise, Dijon mustard, hot sauce, lemon juice, chopped pickles, smoked paprika, cayenne pepper, salt, and pepper in a bowl until smooth.
- Serve crab cakes with a generous drizzle of spicy remoulade.
Crab Cakes with Spicy Remoulade bring a bold, flavorful twist to a classic favorite. The spicy remoulade adds a kick that perfectly complements the sweet and savory crab cakes. This recipe is perfect for those who enjoy a bit of heat and are looking to elevate their crab cake experience with a zesty and vibrant sauce.
Crab Cakes with Lemon Dill Aioli
Crab Cakes with Lemon Dill Aioli offer a sophisticated twist on the classic crab cake, paired with a creamy, tangy lemon dill aioli. The fresh dill and bright lemon flavor in the aioli enhance the natural sweetness of the crab, making this dish both elegant and refreshing.
Ingredients:
For the Crab Cakes:
- 1 lb (450g) crab meat, picked over for shells
- 1/2 cup (60g) panko breadcrumbs
- 1/4 cup (60ml) mayonnaise
- 1 egg, beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 2 tablespoons vegetable oil, for frying
- Salt and pepper to taste
For the Lemon Dill Aioli:
- 1/2 cup (120ml) mayonnaise
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh dill, chopped
- 1 garlic clove, minced
- 1 teaspoon lemon zest
- Salt and pepper to taste
Instructions:
- In a large bowl, combine crab meat, panko breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, salt, and pepper. Mix gently until well combined.
- Form the mixture into 8 patties.
- Heat vegetable oil in a skillet over medium heat. Add crab cakes and cook for 3-4 minutes on each side, or until golden brown and crispy.
- For the aioli, combine mayonnaise, lemon juice, fresh dill, garlic, lemon zest, salt, and pepper in a bowl. Mix until smooth.
- Serve crab cakes with a dollop of lemon dill aioli on top.
Crab Cakes with Lemon Dill Aioli are a refined and flavorful dish that pairs the sweetness of crab cakes with a zesty, herb-infused aioli. The creamy aioli adds a bright and tangy element that complements the rich crab cakes perfectly. This recipe is ideal for a sophisticated appetizer or a light main course that impresses with its elegant flavors.
Crab Cakes with Garlic Parmesan Dip
Crab Cakes with Garlic Parmesan Dip combine crispy crab cakes with a savory, creamy garlic Parmesan dip. The rich and cheesy dip enhances the flavor of the crab cakes, creating a decadent and satisfying seafood dish.
Ingredients:
For the Crab Cakes:
- 1 lb (450g) crab meat, picked over for shells
- 1/2 cup (60g) crushed saltines
- 1/4 cup (60ml) mayonnaise
- 1 egg, beaten
- 1 tablespoon Dijon mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 2 tablespoons vegetable oil, for frying
- Salt and pepper to taste
For the Garlic Parmesan Dip:
- 1/2 cup (120ml) sour cream
- 1/4 cup (60ml) mayonnaise
- 1/4 cup (25g) grated Parmesan cheese
- 1 clove garlic, minced
- 1 tablespoon fresh chives, chopped
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions:
- In a large bowl, combine crab meat, crushed saltines, mayonnaise, beaten egg, Dijon mustard, paprika, oregano, salt, and pepper. Mix gently until well combined.
- Form the mixture into 8 patties.
- Heat vegetable oil in a skillet over medium heat. Add crab cakes and cook for 3-4 minutes on each side, or until golden brown and crispy.
- For the garlic Parmesan dip, combine sour cream, mayonnaise, Parmesan cheese, garlic, chives, lemon juice, salt, and pepper in a bowl. Mix until smooth.
- Serve crab cakes with a side of garlic Parmesan dip for dipping.
Conclusion:
Crab Cakes with Garlic Parmesan Dip offer a deliciously rich and cheesy twist on the classic crab cake. The creamy, savory dip adds an extra layer of flavor that pairs perfectly with the crispy crab cakes. This recipe is great for those who enjoy a rich, indulgent seafood dish and is sure to be a hit at any gathering.
Spicy Crab Cakes with Chipotle Aioli
Spicy Crab Cakes with Chipotle Aioli bring a bold and spicy kick to traditional crab cakes, paired with a smoky chipotle aioli that enhances the heat. The combination of spicy crab cakes and creamy, smoky aioli creates a dynamic flavor profile that is sure to impress.
Ingredients:
For the Crab Cakes:
- 1 lb (450g) crab meat, picked over for shells
- 1/2 cup (60g) crushed corn chips
- 1/4 cup (60ml) mayonnaise
- 1 egg, beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 2 tablespoons vegetable oil, for frying
- Salt and pepper to taste
For the Chipotle Aioli:
- 1/2 cup (120ml) mayonnaise
- 1 tablespoon chipotle peppers in adobo sauce, minced
- 1 tablespoon lime juice
- 1 garlic clove, minced
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions:
- In a large bowl, combine crab meat, crushed corn chips, mayonnaise, beaten egg, Dijon mustard, chili powder, cayenne pepper, salt, and pepper. Mix gently until well combined.
- Form the mixture into 8 patties.
- Heat vegetable oil in a skillet over medium heat. Add crab cakes and cook for 3-4 minutes on each side, or until golden brown and crispy.
- For the chipotle aioli, combine mayonnaise, minced chipotle peppers, lime juice, garlic, smoked paprika, salt, and pepper in a bowl. Mix until smooth.
- Serve crab cakes with a generous drizzle of chipotle aioli.
Spicy Crab Cakes with Chipotle Aioli offer a bold and exciting twist on a classic favorite. The spicy crab cakes combined with the smoky and tangy chipotle aioli create a vibrant and flavorful dish. Perfect for those who enjoy a bit of heat and want to add a touch of excitement to their seafood dishes.
Note: More recipes are coming soon!
