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Two golden-brown crab cakes stacked on a white plate with a lemon wedge, fresh parsley, and a bowl of dipping sauce nearby. More crab cakes and lemon halves are in the background.
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5 from 1 vote

Easy Homemade Crab Cakes with Golden Crispy Crust

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.
Prep Time10 minutes
Cook Time10 minutes
Chill Time30 minutes
Total Time50 minutes
Servings: 6
Calories: 286kcal
Author: Melissa Griffiths

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

Reheating Crab Cakes: The best method for reheating crab cakes is in a 350°F oven for 8-10 minutes until heated through. This preserves the crispy exterior better than microwave reheating. You can also reheat them in a skillet over medium-low heat for 2-3 minutes per side. Avoid the microwave as it makes the coating soggy.
Easy Sauce for Crab Cakes: Mix mayonnaise with fresh lemon juice, chopped capers, and a touch of Dijon mustard for a classic tartar-style sauce. This creamy, tangy accompaniment complements the rich crab perfectly. You can also serve them with cocktail sauce, remoulade, or simply a squeeze of fresh lemon juice. The sauce can be made up to a week ahead and stored in the refrigerator.
Seasoning Variations: Feel free to customize the seasonings to your taste preferences. Old Bay seasoning is a classic addition that pairs beautifully with crab. Fresh herbs like parsley, chives, or dill add brightness and color. A pinch of cayenne pepper gives a subtle heat that enhances the crab's natural sweetness.

Nutrition

Serving: 1 of 6 servings | Calories: 286kcal | Carbohydrates: 14g | Protein: 18g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 99mg | Sodium: 1152mg | Potassium: 245mg | Fiber: 1g | Sugar: 1g | Vitamin A: 366IU | Vitamin C: 8mg | Calcium: 57mg | Iron: 2mg