Homemade Crab Cakes Recipe is the secret to restaurant-worthy seafood made right in your own kitchen. Juicy, golden, and packed with sweet lump crab, every bite is pure coastal bliss.
These crab cakes have minimal filler, allowing the delicate crab flavor to shine through. Served with a zesty lemon aioli, they’re an irresistible appetizer or main dish.
What You’ll Need for the Perfect Crab Cakes Recipe
- Lump crab meat – the star of this recipe, sweet and tender with no stray shells.
- Panko bread crumbs – add lightness and the perfect crispy exterior.
- Red bell pepper – brings subtle sweetness and vibrant color.
- Onion – adds a savory note and gentle bite.
- Eggs – bind everything together without overpowering the crab.
- Mayonnaise – keeps each cake moist and rich.
- Worcestershire sauce – deepens flavor with a hint of umami.
- Old Bay seasoning – the classic spice that pairs perfectly with seafood.
- Fresh parsley – brightens every bite with a touch of herbaceous freshness.
How to Make This Crab Cakes Recipe
Begin by sautéing diced bell pepper and onion until tender and lightly caramelized. Whisk eggs, mayo, Worcestershire, and seasoning in a large bowl. Gently fold in lump crab, vegetables, panko, and parsley.
Chill the mixture to help it hold its shape. Form patties with damp hands and cook them in a hot skillet with a blend of oil and butter until golden on both sides. Serve warm with a dollop of zesty lemon aioli for an extra burst of flavor.
Tips & Tricks for the Best Homemade Crab Cakes
Use fresh lump crab whenever possible for the sweetest flavor and best texture. Avoid overmixing the crab to keep the cakes light and flaky. Chilling the mixture before shaping helps them stay together while cooking.
A cast iron or heavy non-stick pan gives you an evenly browned crust. Always sauté over medium heat—too hot and they’ll burn before the centers warm through.
If you’d like to switch it up, add a pinch of smoked paprika or swap Old Bay for Cajun seasoning for a spicier twist. You can also bake the cakes in the oven for a lighter option.
Keeping Crab Cakes Delicious: How to Store Leftovers
Store leftover crab cakes in an airtight container in the fridge for up to three days. To reheat, warm them gently in a skillet or bake in a 350°F oven until heated through—this keeps the exterior crispy. If freezing, wrap each cake individually and freeze up to one month. Thaw overnight in the fridge before reheating for best results.
Enjoy these homemade crab cakes as an appetizer, main course, or tucked into a toasted bun for an unforgettable crab cake sandwich.
Crab Cakes Recipe
Ingredients
- 1/2 tsp garlic salt adjust as needed
- 1/2 cup panko bread crumbs
- 1/2 red bell pepper finely diced
- 1 medium onion finely diced (approx. 1 cup)
- 1/2 tsp black pepper
- 2 large eggs
- 2 Tbsp unsalted butter divided
- 1/4 cup fresh parsley minced
- 1 lb lump crab meat from about 2 Dungeness crabs
- 1 tsp Worcestershire sauce
- 3 Tbsp olive oil divided
- 3 Tbsp mayonnaise
- 1 tsp Old Bay seasoning or Cajun seasoning
Lemon Aioli Dip:
- 2 Tbsp freshly squeezed lemon juice
- 1 garlic clove pressed
- 1 tsp lemon zest
- 1/2 cup mayonnaise
Instructions
- In a large skillet set over medium heat, warm 1 tablespoon of olive oil and sauté the diced onion and bell pepper until tender and golden, about 7–9 minutes. Remove from heat and allow to cool. In a large bowl, whisk together the eggs, mayonnaise, Worcestershire sauce, chosen seasoning, garlic salt, and black pepper until well combined. Examine the crab meat, discarding any stray shell fragments, and gently break apart larger chunks. Add the crab meat to the bowl with the egg mixture. Stir in the cooled vegetables, panko bread crumbs, and chopped parsley until the mixture is thoroughly moistened. Cover and chill for 30 minutes. Shape the chilled mixture into roughly 15 patties, about 1/2 inch thick, dampening hands with water to prevent sticking. In a large non-stick pan over medium heat, melt 1 tablespoon of butter with 1 tablespoon of olive oil and cook the crab cakes in batches for about 4–5 minutes per side, lowering the heat as needed to prevent excessive browning. Transfer the cooked cakes to a platter and continue with the remaining patties, adding more oil and butter as necessary. For the dip, combine all lemon aioli ingredients in a small bowl, stirring until smooth. Keep refrigerated until ready to serve alongside the warm crab cakes.