This homemade Crab Cakes recipe has been my favorite for decades, made with fresh lump crab meat, and lightly seasoned for the best taste. The chipotle mayo sauce served with them puts them over the top.
You could use any leftover crab to make our favorite Crab Dip, and don’t miss my tips and tricks for How to Cook Crab Legs.
![Three crab cakes on a plate with crab cakes sauce on top.](images/crab-cakes-web-14.jpg)
What I love about this recipe:
- EASY: I can whip up the Crab Cakes mixture in a few minutes, and I love that I can prep them ahead of time, and then cook them just before serving.
- The crab cake sauce is a simple chipotle mayo sauce that takes this crab cakes recipe to the next level.
- Minimal “fillers”: Most crab cake recipes have a lot of “fillers” inside, like crushed crackers, chopped veggies, and tons of herbs and seasonings. We want the crab to be the star of the flavor show, so we only add enough to enhance the flavor; not overpower it.
About the Crab Meat:
- Buy fresh lump crab for crab cakes. There are different grades of crab meat depending on the part of the crab the meat was taken from. “Lump” meat is best because it is smaller white pieces of crab meat. Jumbo lump is a little too large and would be wasted in crab cakes as its larger white pieces are more appropriate for fresh salads or sandwiches. Avoid crab meat that comes in a can, like tuna fish.
- Where to buy fresh crab: Look in the refrigerated section near the seafood counter, and look for crab labeled, “hand picked” or “freshly picked”. I like to buy mine from Costco, for the best price for the size. If you have to substitute canned crab meat, it won’t have the same wonderful taste and texture.
How to make Crab Cakes:
Mix crab cake ingredients. Add crab meat to a bowl and mix in the bell pepper, mayonnaise, old bay seasoning, garlic, salt and pepper.
![Lump crab meat in a mixing bowl, then crab cake ingredients added to the bowl.](https://tastesbetterfromscratch.com/wp-content/uploads/2018/08/Crab-Cakes-1200x800.jpg)
Chill. Refrigerate mixture for at least one hour. This will make the crab cakes easier to form and hold their shape.
![Refrigerated crab cake mixture stirred together in a bowl, ready to form patties.](https://tastesbetterfromscratch.com/wp-content/uploads/2018/08/Crab-Cakes-Web-3.jpg)
Form crab cakes. Use a ⅓ cup measuring cup to scoop the crab (which will yield about 7, three inch crab cakes). Press mixture firmly into your measuring cup. Invert into the palm of your hand and flatten it gently, molding it tightly with your hands to form a flat disc.
![Crab cakes formed into patties, on a tray.](https://tastesbetterfromscratch.com/wp-content/uploads/2018/08/Crab-Cakes-Web-4.jpg)
Coat with eggs and breadcrumbs. Add two beaten eggs to a bowl and panko bread crumbs to a separate bowl. Sprinkle crab cakes with cornstarch and set them in the egg mixture, using a pastry brush to brush beaten egg over their top. Scoop and press breadcrumbs around the sides and on top of the crab cake.
![Two process photos of a crab cake being dipped in beaten egg, then in breadcrumbs.](https://tastesbetterfromscratch.com/wp-content/uploads/2018/08/Crab-Cakes-2-1200x800.jpg)
Pan fry. Heat olive oil in a large skillet over medium heat. Once hot, add crab cakes and cook for about 3-4 minutes on each side, until golden brown.
![Six crab cake patties cooking in a skillet.](https://tastesbetterfromscratch.com/wp-content/uploads/2018/08/Crab-Cakes-Web-9.jpg)
For Baked Crab Cakes: place them on a greased baking tray and bake at 400 degrees F for about 8 minutes, then flip and bake for 5-10 more minutes, until warmed through and crispy on top.
For Air Fryer Crab Cakes: Preheat air fryer to 375 degrees F. Arrange crab cakes in a single layer in the air fryer basket (you may need to cook in batches) and cook for about 8 minutes, until golden on top and warmed throughout.
![Crab cakes sauce mixed in a bowl, next to another photo of it served on crab cakes.](https://tastesbetterfromscratch.com/wp-content/uploads/2018/08/Crab-Cakes-4-1200x800.jpg)
Make Ahead and Freezing Instructions:
To Make Ahead: Form crab cakes and store, covered with plastic wrap, in the fridge for a few hours ahead, before cooking.
To Freeze: You may freeze these crab cakes before pan frying. Just wrap each one in plastic wrap and place in a freezer safe bag. Freeze up to 1 month. Let thaw in the refrigerator overnight before pan frying.
Serve Crab Cakes with:
- Salad: like Beet Salad, Radicchio Salad, Wedge Salad or Tomato Cucumber Salad
- Other Appetizers like blistered shishito peppers, whipped goat cheese or Bruschetta.
- Soup, like Tomato, Corn Chowder, or Potato Leek
- Peanut Noodles
- Risotto
- Panzanella
- Fresh Corn Salad
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Recipe
![Three easy homemade Crab Cakes on a plate, two of them topped with homemade tarter sauce and garnished with chives.](https://tastesbetterfromscratch.com/wp-content/uploads/2023/11/Crab-Cakes23-1-500x500.jpg)
Crab Cakes
Equipment
Ingredients
- 1 pound lump crab meat*
- 1/2 cup bell pepper (yellow, red, or a little of both), diced
- 2 large eggs , separated
- 2 teaspoons Old Bay Seasoning
- 2 Tablespoons mayonnaise
- 1 clove garlic , minced
- 1 Tablespoon fresh cilantro , chopped
- salt and freshly ground black pepper , to taste
- 1/4 cup cornstarch
- 1 Tablespoon olive oil
- panko bread crumbs
Crab Cakes Sauce:
- 1 cup mayonnaise
- 2 Tablespoons chives , finely chopped
- 2 cloves garlic , minced
- 2 teaspoons fresh lime juice
- 1 teaspoon chipotle chili powder
- salt and freshly ground black pepper
Instructions
- Make the sauce by combining the ingredients until smooth. Refrigerate, covered, until ready to serve. (Can be made several days in advance).
- Mix crab and seasonings: In a mixing bowl add the crab meat, bell peppers, one beaten egg, Old Bay seasoning, mayo, garlic, cilantro and salt and pepper. Gently stir just until blended.
- Refrigerate for at least one hour, or up to 5 hours.
- Form Crab Cakes: Beat the remaining egg and add to a shallow dish. Add the panko bread crumbs to another dish. Spoon about ⅓ cup of the mixture into your palm and flatten into a small disc, about 3 inches in diameter. Sprinkle the outsides of the crab cake patties with a tiny bit of cornstarch.
- Dip each patty lightly in the beaten egg, and then coat them lightly with panko bread crumbs. I try to avoid doing a thick coating of crumbs because I like the crab flavor to shine through as much as possible.
- Cook: Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 3-4 minutes on one side, until golden brown on bottom. Gently flip to the other side and cook for another 3 minutes, or until golden. Remove to a plate.
- Serve warm with chipotle mayo sauce for dipping.
Notes
Nutrition
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I originally shared this recipe August 2018. Updated December 2021 and December 2023.
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We have eaten crab cakes in many different places in our lifetime, but these were probably the best we have eaten! And they weren’t hard to fix! Thank you, Lauren.
OMG I would have given these 10 stars if it was an option.I had the same reaction as you when I took my first bite and my husband was the same. I have never made crab cakes before but these were better than any restaurant. I purchased my crab from Costco and followed your recipe exactly. We served them with your tomato cucumber salad which was delicious and fresh and perfect for the crab cakes. Thank you for another delicious dinner.