Crab cake patties are tasty bites made with fresh crab meat, bread crumbs, and spices. They are pan-fried until golden brown, offering a crispy outside and tender inside. Perfect for a quick appetizer or a main dish.
I like making these because they smell so good while cooking! Sometimes I sneak a little extra lemon juice just to make them even brighter.
Serve with a squeeze of lemon or a dollop of tartar sauce for a simple, delicious meal. I keep a stash in the freezer for whenever I want a special treat. Easy and satisfying!
Ingredients & Substitutions
Fresh crab meat: This is the star of the dish. Use lump or backfin crab for the best flavor. I prefer lump for its meaty texture. If unavailable, canned crab works well. Just drain it thoroughly to avoid too much moisture.
Mayonnaise: Adds moisture and helps bind the patties. I use real mayo for creaminess. Light mayo can be a good substitute if you want fewer calories, but the flavor will be slightly different.
Breadcrumbs: They give structure and hold everything together. Regular or Panko both work fine. For a healthy twist, try crushed whole wheat crackers or oats. Ensure they’re not too coarse for best binding.
Old Bay seasoning: This classic spice blend gives that signature flavor. You can substitute with a mix of paprika, celery salt, and black pepper if needed. Adjust to taste—it’s the flavor boost of the dish.
Egg: It helps bind the mixture. Use a large egg for reliable results. If you’re allergic or want a vegan version, try a flaxseed or chia seed egg (1 tbsp seeds + 3 tbsp water), let it sit until gel-like.
How do I form and cook the crab cakes without breaking?
To keep crab cakes together, handle the mixture gently and avoid overmixing. Chill the formed patties in the fridge for 20-30 minutes before cooking. Use a non-stick skillet with enough oil and cook over medium heat for a crispy outside and just cooked inside.
- Shape the mixture into evenly sized patties, about 1/4 to 1/3 cup each.
- refrigerate for 20-30 minutes to firm up the patties.
- Use medium heat and enough oil to cover the bottom of the skillet.
- Cook each side for 3-4 minutes until golden brown, flipping carefully.
How to Make Crab Cake Patties?
Ingredients You’ll Need:
Crab Mixture
- 1 pound lump crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 tablespoon chopped fresh parsley
How Much Time Will You Need?
Prep: 15 mins | Cook: 10 mins | Rest: 5 mins | Total: 30 mins
Step-by-Step Instructions:
1. Prepare the mixture
In a large bowl, gently combine crab meat, breadcrumbs, mayonnaise, egg, mustard, Worcestershire, Old Bay, and parsley.
2. Form the patties
Shape the mixture into 4-6 round, flat patties. Keep them about 1 inch thick.
3. Cook the patties
Heat a skillet over medium heat with a little oil. Cook each side for 4-5 minutes until golden brown.
4. Rest and serve
Let the crab cakes rest for 2-3 minutes. Serve with your favorite sauce or lemon wedges.
