These Homemade Crab Cakes deliver restaurant-quality flavor right from your kitchen with minimal effort and maximum taste. You’ll fall in love with how the sweet lump crab meat pairs perfectly with zesty seasonings and a golden, crispy exterior.
WANT TO SAVE THIS RECIPE?
Enter your email below and we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
🍽️ Crab cakes work as an appetizer, main course, or even in sandwiches. Serve them over salad for a light meal or alongside roasted vegetables for dinner!
My 2 Best Tips For Making Homemade Crab Cakes
Quality Crab: Invest in good-quality lump crab meat and pick through it carefully to remove any shell pieces. The quality of your crab meat will directly impact the final result, so don’t skimp here. Fresh crab meat from the seafood counter is ideal, but high-quality canned or frozen works well too. Always drain excess liquid from the crab meat before using to prevent soggy crab cakes.
Fresh Crackers: Use fresh saltine crackers and crush them yourself for the best texture and binding power. Stale crackers won’t absorb moisture properly and can make the mixture too wet or too dry. Store-bought breadcrumbs can be substituted, but saltines provide superior flavor and texture. Crush them in a food processor or by placing them in a sealed bag and rolling with a rolling pin.
Handle the crab mixture as little as possible to keep the crab meat in beautiful, large chunks. Overmixing breaks down the delicate crab meat and creates a mushy texture instead of the desired flaky consistency.
Use a fork to gently fold ingredients together rather than stirring vigorously. The key is combining everything just until it holds together when formed into patties.
The dual coating technique ensures every crab cake has that coveted golden-brown exterior. Saltine crackers mixed into the mixture provide internal structure, while the external coating creates the perfect crust.
🩷 Melissa
WANT TO SAVE THIS RECIPE?
Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!
Easy Homemade Crab Cakes with Golden Crispy Crust
Ingredients
- 2 large eggs
- 3 Tablespoons mayonnaise
- 1 ½ teaspoons Worcestershire sauce
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon dijon mustard
- 3 green onions sliced
- 1 teaspoon hot sauce
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 pound lump crab meat
- 1 ½ cups crushed saltine crackers divided (about 40 crackers or 1 whole sleeve)
- 2 Tablespoons oil
- 2 Tablespoons salted butter
Instructions
- Whisk together eggs, mayonnaise, Worcestershire sauce, lemon juice, Dijon mustard, green onions, hot sauce, salt, pepper, and paprika in a large bowl.
- Add crab meat and toss to combine.
- Add ¾ cup of the saltine crackers. Toss to combine. Cover and chill in the refrigerator for 30 minutes.
- Add the remaining ¾ cup of cracker crumbs to a small, shallow bowl. Add paprika and stir to combine. Set aside.
- After chilling, scoop the crab mixture and form a ball slightly larger than a golf ball.
- Place the crab cake in the dish of cracker crumbs and gently coat it with bread crumbs. Place on a parchment-lined plate. Repeat with the remaining crab mixture.
- Add the oil and butter to a large skillet and heat over medium heat.
- Add crab cakes allowing for space between to ensure even browning. Cook over low heat for 3-5 minutes. Flip the crab cake and flatten slightly. Cook for an additional 3-5 minutes until golden brown.
Notes
Nutrition
How To Pan Fry Crab Cakes
Step 1: In a large bowl, whisk together eggs, mayonnaise, Worcestershire sauce, lemon juice, Dijon mustard, green onions, hot sauce, salt, pepper, and paprika.
Step 2: Add crab meat to the bowl and toss to combine. Then add crushed saltine crackers to the mixture and toss again. Cover and chill in the refrigerator for 30 minutes.
Step 3: In a separate small bowl, combine the remaining cracker crumbs and paprika. Set aside.
Step 4: After chilling, scoop the crab mixture and shape it into balls slightly larger than golf balls. Coat each crab cake with the cracker crumb mixture, gently pressing the coating onto the surface. Place the coated crab cakes on a parchment-lined plate. Repeat with the remaining crab mixture.
Step 5: Heat oil and butter in a large skillet over medium heat. Add the crab cakes to the skillet, ensuring enough space between them for even browning. Cook over low heat for 3-5 minutes.
Step 6: Flip the crab cakes and flatten them slightly with a spatula. Cook for an additional 3-5 minutes until they turn golden brown.
Recipe FAQs
Make sure to chill them properly, don’t overmix the ingredients, and use gentle pressure when forming the patties. Adding an extra egg white can help bind everything together if your mixture seems too loose.
Yes! Bake at 400°F for 12-15 minutes, flipping halfway through. Brush the tops with melted butter before baking for extra color and flavor. Baking produces slightly less crispy results but is a healthier cooking method.
Look for a golden-brown color on both sides and an internal temperature of 145°F. The crab cakes should feel firm to the touch and hold their shape well when flipped. If they’re browning too quickly, reduce the heat and cook a bit longer.
More Delicious Recipes to Consider
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram.
Joan
Excellent crab cakes. My discerning husband said they were great.