Recipe

Classic Crab Cake Recipe Crispy & Delicious

Golden, crispy-edged crab cakes with big crab flavor, minimal filler, and a quick lemony sauce that makes them disappear fast.

By Matt Campbell

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4.9

Three golden brown crab cakes with crisp edges on a white plate with lemon wedges and a small bowl of remoulade

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Crab cakes are one of those dishes that feel fancy, but the actual work is mostly just not messing them up. Meaning: keep the crab in big juicy pieces, use only enough binder to hold things together, and cook them hot enough to get that crackly, browned crust.

This is my classic, weeknight-friendly version: easy to shop for, easy to shape, and crispy where you want it with tender crab inside. If you have ever had a crab cake that tasted like a bread ball with seafood vibes, this is your redemption arc.

Lump crab meat and crab cake ingredients in a mixing bowl with a rubber spatula

Why It Works

Big crab flavor: We use lump crab and keep the mixing gentle so the pieces stay chunky.
Crisp edges, tender center: A quick chill firms the cakes so they pan-fry without falling apart.
Just enough binder: Mayo, egg, and a small amount of crumbs do the job without stealing the show.
Bright finish: Lemon, Dijon, and a little Old Bay-style seasoning bring the classic coastal vibe.

Pairs Well With

Storage Tips

Refrigerate: Store cooked crab cakes in an airtight container up to 3 days. For best texture, let them cool fully before covering.

Reheat (best method): Bake on a sheet pan at 400°F for 8 to 12 minutes until hot and re-crisped. A toaster oven works great.

Skillet reheat: Warm a little oil in a nonstick skillet over medium heat and crisp for 2 to 3 minutes per side.

Freeze: Freeze uncooked crab cakes on a parchment-lined tray until firm, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before cooking, or cook from frozen over slightly lower heat so the centers warm through.

Common Questions

What kind of crab meat is best for crab cakes?

Lump crab is the sweet spot for texture and price. Jumbo lump is amazing but expensive. Claw meat has stronger flavor but is finer, so the cakes can feel less chunky.

Do I have to use Old Bay?

Nope. It is classic, but you can swap in a mix of paprika, celery salt, black pepper, and a pinch of cayenne. The goal is warm spice, not heat.

Why are my crab cakes falling apart?

Usually one of three things: the mix was overhandled (crab broke down), there was not enough chilling time, or the pan was moved too soon. Chill 20 to 30 minutes and flip only when the first side is deeply golden.

Can I bake them instead of frying?

Yes. Brush or spray the tops with oil and bake at 425°F for 12 to 15 minutes, then broil for 1 to 2 minutes to brown. They will be a little less crispy than pan-fried, but still very good.

Are these gluten-free?

They can be. Use gluten-free panko or crushed gluten-free crackers, and double-check your Worcestershire sauce label.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Rubber spatula (gentle mixing is the move)
Measuring spoons and cups
Sheet pan or plate for chilling the cakes
Large nonstick or cast iron skillet
Thin spatula for flipping
Wire rack (optional, helps keep them crisp)

I learned early that crab cakes are basically a trust exercise. You want to do more, mix more, add more crumbs “just in case.” Then you take a bite and realize you made a very polite crab-flavored stuffing puck.

The first time I nailed them, it was because I got lazy in the best way. I barely stirred, I chilled them because I was cleaning up, and I let the pan do its thing until the edges went crisp and lacy. That is the vibe here. Minimal drama, maximum crunch, and enough lemon to make the whole thing taste like you are near the water even if you are absolutely not.