Name: Crab Cakes Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 large eggs; 2 tablespoons mayonnaise; 2 teaspoons Dijon mustard; 1 teaspoon Worcestershire sauce; 1 teaspoon lemon juice; 1 teaspoon Old Bay seasoning; ¼ teaspoon kosher salt; 1 pound lump crab meat; ½ cup almond flour; ¼ cup finely diced shallot; ¼ cup finely chopped fresh parsley; 2 tablespoons olive oil; 1 recipe tartar sauce (for serving, highly recommended)

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Nothing says celebration quite like a plate of perfectly golden, crispy crab cakes, and this Crab Cakes Recipe is just that — a delicious way to bring a little coastal charm right into your kitchen. I love how these crab cakes manage to be both elegant and approachable, making them perfect for everything from a relaxed family dinner to impressing guests at your next get-together.

What makes this Crab Cakes Recipe especially worth trying is how it balances fresh lump crab meat with just the right blend of seasonings and a light binder like almond flour. It keeps the cakes tender inside and crisp on the outside, which is my favorite texture combo. Plus, it’s surprisingly simple to pull together, even on a weeknight when you want something a bit special without fussing over complicated steps.

Ingredients You’ll Need

These ingredients work together beautifully to highlight the delicate taste of crab without overpowering it. A couple of shopping tips: look for lump crab meat rather than claw or backfin for the best texture and flavor, and fresh parsley makes a noticeable difference over the dried variety.

Large eggs: They act as a light binder, holding the cakes together without making them heavy.
Mayonnaise: Adds creaminess and moisture, helping the crab cake stay juicy inside.
Dijon mustard: Brings a gentle tang that balances the sweetness of the crab meat.
Worcestershire sauce: Adds umami depth to the flavor profile.
Lemon juice: A splash of freshness brightens up the whole dish.
Old Bay seasoning: The quintessential seasoning for seafood—don’t skip this classic touch.
Kosher salt: Enhances all the flavors cleanly.
Lump crab meat: The star of the show—choose the freshest you can find.
Almond flour: A great gluten-free alternative to breadcrumbs that also keeps the texture light.
Finely diced shallot: Offers a mild onion flavor without overwhelming the crab.
Fresh parsley: Brightens the mix with a fresh herbal note.
Olive oil: For pan-frying, giving that perfect golden crust.
Optional tartar sauce: I always serve some on the side—trust me, it’s a game changer!

Variations

I often tweak this Crab Cakes Recipe depending on who’s at the table or what’s in the pantry. Feel free to make it your own — it adapts well!

Spicy twist: Sometimes I add a pinch of cayenne or some finely chopped jalapeño for a mild kick that livens things up.
Gluten-free variation: Stick with almond flour like I do here, and use gluten-free Worcestershire sauce if needed, to keep it safe without sacrificing taste.
Herb swap: Instead of parsley, try fresh dill or chives for a slightly different flavor profile — I love dill especially with seafood.
Make it mini: For parties, I turn these crab cakes into bite-sized appetizers — just shape them smaller and fry the same way.

How to Make Crab Cakes Recipe

Step 1: Mix the Flavorful Base

Start by whisking together the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, and kosher salt in a large bowl. This mix is where the flavor really starts to come alive, so make sure all the ingredients are well combined. Pro tip: use room temperature eggs and mayo so everything emulsifies smoothly and your crab cakes won’t fall apart when cooking.

Step 2: Fold in the Crab and Seasonings

Gently fold in the lump crab meat, almond flour, diced shallot, and chopped fresh parsley. Be gentle here — you want to keep those beautiful crab lumps intact for maximum texture. Overmixing can lead to dense cakes, so use a light hand and just combine until everything is evenly distributed.

Step 3: Shape Your Crab Cakes

Using your hands or a small scooping tool, form the mixture into 6 to 8 patties, depending on your preferred size. I find that slightly larger patties give a more satisfying bite, but mini ones are great for entertaining. If the mixture feels too loose, chill for 15 minutes before forming which helps it hold together better.

Step 4: Pan-Fry to Golden Perfection

Heat the olive oil in a skillet over medium heat. Cook the crab cakes for about 3-4 minutes on each side until golden and crispy. Resist the urge to flip too soon — let that crust form! If your heat is too high, they risk burning outside but staying cold inside, so medium is your sweet spot here.

How to Serve Crab Cakes Recipe

Garnishes

I always reach for fresh lemon wedges to squeeze over the top — it brightens up the flavors like magic. A sprinkle of chopped parsley on each cake adds color and freshness. And, no question, a dollop of homemade tartar sauce alongside seals the deal for me every time.

Side Dishes

My go-to sides are simple and complement, not compete with, the crab cakes. Think lightly dressed greens, a crisp coleslaw, or even some roasted asparagus. For a heartier touch, garlic mashed potatoes or a creamy risotto work beautifully too.

Creative Ways to Present

For a recent dinner party, I served crab cakes atop avocado slices with a drizzle of lemon aioli, which got rave reviews. You can also stack mini crab cakes on skewers with tomatoes and herbs for a fun cocktail presentation. A bed of microgreens or edible flowers can make a simple plate look extraordinary if you want to impress visually.

Make Ahead and Storage

Storing Leftovers

I store leftover crab cakes in an airtight container in the fridge for up to 2 days. To keep that crispiness, I lay them out on a paper towel-lined plate to prevent sogginess. Just reheat carefully (see below) and enjoy like they’re fresh!

Freezing

If you want to freeze, shape your crab cakes but don’t cook them. Place them on a parchment-lined tray and freeze until firm, then transfer to a freezer bag. They’ll keep well for up to 3 months. When you’re ready, cook them straight from frozen, adding a few extra minutes to the cooking time.

Reheating

I find the best way to reheat crab cakes is in a skillet over medium-low heat to retain crispness—just a few minutes on each side until warmed through. Avoid microwaving if you can, as it tends to make the cakes watery and soft.

FAQs

Can I use canned crab meat for this Crab Cakes Recipe?

While fresh or lump crab meat offers the best texture and flavor, canned crab meat can work in a pinch. Just be sure to drain it very well and taste for seasoning, as canned meat can be a bit saltier or more processed. You might want to reduce added salt slightly in the recipe to compensate.
How do I prevent my crab cakes from falling apart?

The key is not to overwork the mixture and to use a gentle folding technique when combining the crab with the other ingredients. Also, chilling the formed patties before cooking helps them set so they hold their shape better. Cooking over medium heat and letting the crust form undisturbed ensures they won’t fall apart while frying.
Can I bake the crab cakes instead of frying?

Absolutely! Baking is a healthier alternative and still yields tasty results. Preheat your oven to 375°F (190°C), place the crab cakes on a greased baking sheet, and bake for about 15-20 minutes, flipping halfway through to brown both sides evenly.
What can I use instead of almond flour?

If you’re not worried about gluten, classic breadcrumbs or panko work perfectly and even add extra crunch. Gluten-free crumbs can substitute if needed, but I prefer almond flour for its subtle nuttiness and how light it keeps the crab cakes.
Is tartar sauce necessary for serving?

While not absolutely necessary, I highly recommend serving your crab cakes with tartar sauce. The tangy, creamy sauce complements the richness of the cakes beautifully and adds that extra layer of flavor that makes the dish feel complete.

Final Thoughts

This Crab Cakes Recipe is truly one of my favorites to make when I want something that tastes fancy but doesn’t take all day in the kitchen. It’s the kind of recipe that welcomes improvisation, yet reliably results in a delicious meal every time. I hope you enjoy making and sharing these crab cakes as much as I do — they’re an easy way to bring a bit of coastal magic to your table, and they’ll definitely earn you some compliments!

Crab Cakes Recipe