crab cake

Crispy Crab Cakes

lump Dungeness crabmeat, drained

bread crumbs, divided

mayonnaise

Dijon mustard

hot sauce

eggs, divided

parsley leaves

lemon, juiced

Salt and black pepper

all-purpose flour

water

canola oil

sweet chili sauce

blood orange juice

salt and black pepper

olive oil

baby arugula

A crispy crab cake topped with a sweet and tangy remoulade sauce is served on a bed of salad greens.

In a medium bowl add the crabmeat, 1 cup of the bread crumbs, mayonnaise, mustard, hot sauce, 1 egg, parsley, lemon juice, and salt and pepper, to taste, and gently combine. Divide the crab mixture into 6 equal patties and arrange on a sheet pan lined with waxed paper.

Set up a breading station using 3 baking dishes or pie plates. In the first dish combine the flour with a healthy pinch of salt and pepper. In the second dish whisk together the remaining 2 eggs with 1/4 cup of water. In the third dish combine the remaining bread crumbs with a healthy pinch of salt and pepper. Dredged the crab cakes in the seasoned flour, then in the egg wash and then coat them thoroughly in the bread crumbs. Arrange on a sheet tray.

Heat the canola oil in a large skillet over medium-high heat. Fry the cakes in batches of 6 until brown and crispy, about 3 minutes per side. Remove to a plate lined with paper towels to drain.

In a small bowl whisk together all of the remoulade ingredients and set aside until ready to use.

In a large bowl whisk together the olive oil, blood orange juice and Dijon mustard. Add the arugula, season with salt and pepper, to taste, and toss to coat.

Divide the salad equally between 6 plates. Top with a crab cake, drizzle with remoulade and serve.

Crazy good. Came out a little weird tasting though. Was a hit in family

Best tasting food ever. Easy and delicious. I will definitely make these again

Thank you!! Excellent recipe.  What I wanted was a crispy, flavorful crab cake and you delivered.  I did add red pepper and celery for the heck of it and I loved them.  

It’s so good... made me feel like I was in a restaurante  

didn't make em.. recipe way overboard....Why the dredge/wash.. proper proportions of crab,condiments and crumb yield a much more delectable bite. Sorry Brian not a good recipe as this is more for the heavier fish croquettes.

I LOVE these crab cakes.  They are honestly probably in my top 5 favorite foods ever.  I've made this recipe several times now and they just keep getting better.  They are much more moist than any other crab cakes I've made.  The remoulade is also quite good and I always make it to go with the crab cakes.  My only recipe tweak is that I think the cakes should be cooked at a lower temp.  The very first time I made them they kept burning, so I adjusted the temperature to medium and it worked much better (of course all stove tops are different.  Truly a great recipe!

I only made the crab cakes, but they were amazing!  Also used panco bread crumbs.  You don't need the full two cups for breading.

I've made several of Brian's recipes now, and each one is a huge hit. He's just incredibly talented. These crab cakes had a wonderful flavor and were light and moist on the inside. I used panko on the outside instead of regular bread crumbs, and I made mine smaller, so I could put them in the deep fryer.  I ended up with 24 crab balls that were perfectly cooked after 4 minutes in the deep fryer. The dipping sauce was very nice, too. I did not make the salad. I think what I liked most about this recipe is that 90% of the flavor is crab. Too many crab cake recipes use other fillers like onions or pepper or too many bread crumbs. This is just all crab, which is held together with condiments and the right amount of bread crumbs. None of the other ingredients overwhelms the delicate flavor of the crab. Excellent recipe.

We just made these and OM to the G Great!

Brian, you sure have a great tasting crab cake here. These were amazing. Loved the crunch on th outside and the tenderness on the inside. The flavors were perfect.  I'll definately make these again.

https://www.foodnetwork.com/videos/crispy-crab-cakes-0138038

Brian uses Dungeness crabmeat in this dish to avoid the "stringy stuff."

Maryland-style crab cakes shouldn't be loaded up with an excess of filler. This recipe keeps the focus squarely on the crab.

Maryland Crab Cakes Recipe

(450 grams) lump blue crabmeat, picked over for shells

(80 milliliters) mayonnaise

panko bread crumbs

egg,

(10 milliliters) Worcestershire sauce

Tabasco

paprika

vegetable oil

Lemon wedges,

Tartar sauce, for serving (optional)

In a large mixing bowl, combine half of crabmeat with mayonnaise, panko, egg, mustard, Worcestershire, Tabasco, and paprika. Season with salt and pepper and stir until thoroughly combined.

Gently fold in remaining half of crabmeat until just combined; try not to break apart the lumps of meat any more than necessary as you stir. 

If pan-frying, form crab mixture into patties and arrange on a parchment-lined baking sheet. In a large cast iron or nonstick skillet, heat oil (and/or butter) over medium-high heat until shimmering. Add patties and cook, rotating and flipping occasionally for even browning, until browned and crispy on both sides, about 10 minutes. Lower heat at any point to prevent burning, and add more oil or butter as needed if pan goes dry.

If broiling, line a rimmed baking sheet with foil and preheat broiler. Form the crab mixture into handball-size balls and mound on the prepared baking sheet. Broil about 5 inches from the broiler element until well browned on top and heated through, about 4 minutes.

Serve right away with lemon wedges and tartar sauce, if desired.

This authentic Crab Cake recipe is packed with flaky fresh crab meat, just a little panko texture, and flavorful citrus, dijon and Old Bay seasoning with a hint of spice. This is the best you will try and it will keep you coming back time and time again! 

Crab Cake Recipe

parsley

tbsp dijon mustard

lemon juice

tsp Old Bay seasoning

tsp cayenne pepper (can go up

lbs fresh crabmeat (drained, flaked and all cartilage removed)

breadcrumbs

tbsp oil (canola, vegetable

butter

In a large bowl, whisk together mayonnaise, egg yolks, parsley, mustard, lemon juice, old bay and cayenne until combined. 

Next fold in crabmeat and breadcrumbs and shape into 6-8 crabcakes. Place in the refrigerator for about 30 minutes.

Add butter and olive oil to the skillet over medium heat.

Cook crab cakes for 4-5 minutes on each side until golden brown.

Drain on paper towels then serve with lemon slices and a side of this remoulade sauce.

Crabcakes with Remoulade Sauce

cayenne pepper

garlic (about 3 cloves)

crabmeat,

Creole mustard

bread crumbs

onion

red bell pepper

capers

mustard

Salt and black pepper,

onions

celery

red bell peppers

salt

For the remoulade: Combine the mayonnaise, chopped onion, chopped red pepper, capers, chopped parsley, mustard, hot sauce, salt, and pepper, to taste in a small mixing bowl. Reserve the mixture as a condiment.

For the crabcakes: Heat half of the olive oil in a medium saute pan over medium heat. Add the onions, celery, and peppers. Season the mixture with salt and cayenne. Saute for 5 minutes. Add the garlic and continue to saute for 2 minutes. Remove the pan from the heat and cool for 5 minutes.

In a medium mixing bowl, combine the crabmeat, mayonnaise, Creole mustard, and hot sauce. Fold the cooled sauteed vegetables, mayonnaise and bread crumbs into the crab mixture. Mix gently, but thoroughly.

Reheat the same pan of the vegetables with butter and remaining olive oil. Portion the filling into 1/3 cup balls. Form the balls into patties, about 1-inch thick. Gently place the patties in the hot pan and saute just until brown on both sides.

Serve 1 cake with a salad of greens, tomatoes and dressed with salt and truffle oil. Serve with the reserved remoulade sauce.

A Crab Cake Recipe that is easy to follow and makes the most amazing crab cakes. Juicy, full of meaty crab chunks and with beautiful fresh flavors.

crab meat

Dijon or Stone Ground mustard

Worcestershire sauce

Old Bay seasoning

hot sauce (or

panko bread crumbs (unflavored)

lemon zest

Kosher salt (or

white ground pepper (or

Lemon wedges (for serving)

Check the meat for any hard and sharp cartilage, remove and discard them.

In a small bowl combine mayonnaise, egg, mustard, Worcestershire sauce, hot sauce and Old Bay seasoning.

Add the crab meat, bread crumbs, chopped parsley, lemon zest, salt, and pepper to the bowl. Gently fold mixture together with your hands until just combined. Take care not to shred the crab meat any more.

Shape into 6-8 crab cakes, about ½ cup each and place on a plate or baking sheet. Cover and refrigerate for at least 1 hour.

Add 2 tablespoons oil to a large nonstick pan and heat over medium heat. Cook crab cakes until lightly browned, about 3-5 minutes. Add more oil if needed and gently over. Cook 3-5 minutes.

Serve immediately with tartar sauce and lemon wedges.

https://www.youtube.com/watch?v=CWiP3Hijo3g

This Easy Crab Cake recipe is not only simple to follow, it makes the most amazing crab cakes. Juicy, full of meaty crab chunks and with beautiful fresh flavors.

https://www.spendwithpennies.com/crab-cake-recipe/

Easy Crab Cakes

Crab Cakes

Nonstick cooking spray

egg, lightly beaten

crab boil seasoning (recommended: Old Bay)

scallion, including green top, finely chopped

crab,

dry bread crumbs

black pepper

Smarter Tartar Sauce, recipe follows

yogurt

scallion, finely chopped

sour pickles

Food Network Kitchen’s Copycat Lofthouse Cookies , as seen on Food Network.

Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.

In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs and salt and pepper to taste. Put the remaining bread rumbs in a shallow dish.

Divide the crab mixture into 8 mounds. Shape 1 mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.

Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.

Spoon yogurt into a small bowl lined with paper towels. Place in the refrigerator for 1/2 hour until some of the liquid from the yogurt is released. Scoop thickend yogurt into a small bowl, add the rest of the ingredients and stir to combine.

They turned out absolutely perfect! Very easy to make and sooo delicious!  I will definatley make again. Best crab cake recipe I have made.

The flavor and crispness of these crab cakes are everything you want in a crab cake. I made one change to the recipe. I added two tablespoons plain Greek yogurt to the egg mixture. That helped the mixture stay together. Then I did let it sit for about five minutes before I shaped the patties put it in the convection oven. We will make this recipe again.

Based upon other reviews, I added an extra egg white.  You can make these cakes well in advance.  I left the crab cakes in the fridge for almost two or more hours and I didn't experience the problem of falling apart in the pan. Great taste - positive compliments from my guests.

These are the best and easiest crab cakes ever.  I have made them several times.

These crab cakes are pretty tasty and relatively easy to make, except for the part where you shape them into cakes and roll them in bread crumbs, which is why I only gave it 4 stars. We have made this recipe twice, and both times, we've found that the mixture falls apart easily and is hard to lump together. Instead of rolling in bread crumbs, I had to settle for sprinkling them on top. That said, the crab cakes still turned out very well (despite not looking very pretty! and did not taste dry at all, so maybe with a few minor alterations this recipe would be a 5 star for us.

This recipe is really great! Instead of coating the pan with cooking spray, I put a light coating of olive oil on the pan; I still thought I was going to have to pan fry them at the end to get a nice crisp coating but mine browned very nicely. I turned the oven up to broil for a few minutes just to ensure crisp-ness. Even thought this recipe has very little fat, it is still super tasty and even my 4 and 7 year olds loved it! Thanks Ellie!

the only thing i did different was to pan fry instead of bake- i was afraid they wouldn't have that nice crusty exterior if i baked. off-the chain fabulicious!

I loved the flavor.  Mine did not come out right in the oven so I put them on the grill.  Just wish there were some nutrition facts

very easy and very good! The family loves them but want the nutritional values. 

https://www.foodnetwork.com/videos/crab-cakes-0155218

The crab cakes are crabby, but you'll be anything but when you taste them.

Mini Crab Cakes with Mustard Creme Fraiche

creme fraiche

whole-grain mustard

Dijon Mustard

seafood seasoning,

white sandwich bread

jumbo lump crabmeat, picked through

lemon zest, plus lemon wedges,

cayenne pepper

scallions, finely chopped

unsalted butter

chives,

Mini Crab Cakes with Mustard Crème Fraiche as seen on Valerie's Home Cooking, Season 9.

For the mustard creme fraiche: Mix together the creme fraiche, whole-grain mustard, Dijon and seafood seasoning in a small bowl and refrigerate until ready to serve.

For the mini crab cakes: Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, lemon zest, Worcestershire, seafood seasoning, cayenne, scallions, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly. Roll the mixture into about 15 golf ball-sized rounds, then arrange them on a foil-lined baking sheet and flatten them slightly. Refrigerate at least 30 minutes to set.

Melt the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, 3 to 4 minutes per side.

Arrange the crab cakes on a serving platter and serve with the mustard creme fraiche dolloped on top or in a small bowl on the side. Sprinkle with the chives and serve with lemon wedges.

OMG, so good! I made it with imitation crab to decrease the cholesterol. I’m taking these to my next girls night party. 

These crab cakes were easy and really tasty, if a little time consuming. Did not care for the mustard so instead I made a chipotle creme fraiche with a touch of jalapeño .  Made them to take to a pot luck so I was happy to find that they reheated well.

Amazing crab Cakes!  The flavor was perfect and so fun as small appetizer bite. Putting this on the must do list for parties. Thanks Valerie for another great recipe. 

They were delicious! Definitely will be making these again. I liked that there was not a lot of filler but big flavor, hum!

These were excellent and just like I like crab cakes, with no filler to minimal filler. I did not care for the mustard creme fraiche sauce so I made a remoulade sauce to serve with the crab cakes. I did double the Old Bay seasoning (used 1teaspoon) because I like spice. I may even add 1 teaspoon Dijon mustard to the crab cakes next time to add just little more flavor. 

I know this is going to epic!! Going to grocery NOW!!!!!

I did not have whole grain mustard on hand but supplemented truffle grain mustard and it was fabulous! A little bit of spice, with a slight tartness of lemon~ we will make this again for sure! 

Made this a couple of times and totally a hit!

The cakes were to die for! Would honey mustard stand up under the creme fresh?

https://www.foodnetwork.com/videos/mini-crab-cakes-7146298

Valerie Bertinelli makes tasty mini crab cakes with mustard sauce.

Mini Crab Cakes

These deliciously crisp cakes are loaded with sweet crab. Not overmixing and allowing the mixture to rest before cooking helped the crab cakes hold their shape better, as did cooking them in an air fryer. Serve these hearty morsels with creamy chipotle sauce and you'll have a decadent dinner in no time.

Air Fryer Crab Cakes with Chipotle Sauce

red bell pepper (about 1 small bell pepper)

chives

lemon lemon juice

panko breadcrumbs

Nonstick cooking spray, for the air-fryer basket and crab cakes

sour cream

chipotle chiles in adobo sauce, finely chopped, plus 2 teaspoons adobo sauce

For the crab cakes: Whisk together the egg, mayonnaise, bell pepper, chives, parsley, lemon zest and juice, mustard, seafood seasoning, 1 teaspoon salt and several grinds of black pepper in a large bowl. With a rubber spatula or large spoon, very gently fold the crab and panko into the mixture. Try to avoid breaking up lumps of crab as much as possible. Cover the crab mixture with plastic wrap and allow to rest in the refrigerator for at least 30 minutes and up to 1 day. This will allow the panko to absorb more liquid and help bind the crab cakes together better.

For the chipotle sauce: While the crab mixture is resting, stir together the mayonnaise, sour cream, chipotles and adobo sauce, chives, parsley and lemon zest and juice in a small bowl until combined. Season with salt and black pepper and set aside. (The sauce can be refrigerated, covered with plastic wrap, up to 1 day.) 

Just before cooking, divide the crab-cake mixture into 4 portions. Lightly compact each portion to form a patty (about 3 1/2 inches in diameter) with your hands to ensure they hold their shape while cooking and place onto a large plate.  

Preheat the air fryer to 375 degrees F and spray the basket with cooking spray. Place the crab cakes into the basket and spray the tops with cooking spray. Cook until deep golden brown and crisp, flipping halfway through and spraying again with cooking spray, about 16 minutes. Serve warm with chipotle sauce and lemon wedges. 

Delicious! Made with cod instead of crab and it was excellent. Will definitely make again!

Very good recipe.  Easy to make and delicious! 

The whole family loved this. The sauce is really good, I used equal parts Mayo and sour cream.

Great recipe! I’ve made this several times &amp; it always turns out well.

Easy, delicious &amp; so much healthier than frying in oil. Loved it!

A meatless &quot;crab cake&quot; recipe made with Lion&#039;s mane mushrooms and topped with a Remoulade Sauce! Simply shred the lion&#039;s mane mushrooms to resemble crabmeat to create the perfect seafood substitute.

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The most viewed crab cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Crab Cakes

Maryland Crab Cakes Recipe

Crab Cake Recipe

Crabcakes with Remoulade Sauce

Crab Cake Recipe

Crab Cakes

Mini Crab Cakes with Mustard Creme ...

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