Crab cakes are a delicious way to enjoy sweet crab for dinner! These patties are crisp and golden, perfectly tender, and taste even better dipped into my creamy, tangy, homemade tartar sauce.
Why You’ll Love These Crab Cakes
Although crab legs, crab dip, and crab cakes are iconic in places like Maine, Maryland, and Louisiana, they also hold a special place at my family dinners. I’ve been enjoying crab cakes since about the age of 20, when I lived on the east coast for the summer, and ate many Maryland-style crab cakes. I just couldn’t get enough of them! From the crispy edges to the chunks of tender crab meat, and the fresh tartar sauce, it’s a meal that reminds me of everything I love about being a coastal gal. Here’s what else you’ll love about this crab cake recipe:
- They’re the easiest thing to make. Just like my salmon patties, all you need to do is mix the crab cake mixture and fry them in a pan until golden.
- No breadcrumbs are needed. Instead of breadcrumbs, I use a small amount of almond flour to avoid overpowering the crab meat. After all, this is a Maryland-style crab cake that’s meant to showcase the natural, sweet flavor of crab with minimal fillers.
- The homemade tartar sauce is top-notch. This meal is not complete without this creamy, tangy crab cake sauce. And I’ll show you just how easy it is to make from scratch. The flavor is simply unmatched!
Crab Cakes Ingredients
- Crab Meat: You want the best lump crab meat you can find! I linked the one I often buy in the recipe card below. But if you live on the east coast you may be able to find even fresher lump crab meat! Lump meat comes from the crab’s body and has a mildly sweet flavor and tender yet firm texture, which makes it great for a slightly chunky texture. Avoid canned crab meat with preservatives, as it won’t have the same fresh flavor.
- Wet Ingredients: Eggs, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning are whisked together to form a sauce that binds the crab cakes together.
- Dry Ingredients: Almond flour, diced shallots, and fresh parsley add flavor, while still letting the crab shine. If you’re not a fan of almond flour (and not gluten-free like me), you can use panko breadcrumbs as well.
- Homemade Tartar Sauce: Although this is optional, I highly recommend making this with your crab cakes. All you need is a simple mix of mayonnaise, dill relish, shallots, lemon juice, salt, and black pepper!
Find the printable recipe with measurements below.
How To Make Crab Cakes
Whisk the sauce. In a large mixing bowl, whisk the eggs, mayonnaise, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, and salt until smooth and blended.
Mix with the rest of the ingredients. Add the crab meat, almond flour, shallot, and parsley, then stir until well combined.
Fry the crab cakes. Heat the oil in a large non-stick pan over medium heat. Measure ¼ cup of the crab mixture and form it into a patty with your hands, then place it in the pan. Add four more patties and cook on each side for 2 to 3 minutes, until golden. Note: due to the chunky texture, these crab cakes are a bit more fragile when flipping, so do be careful. Remove those to a plate and repeat this process with the remaining mixture. That’s it!
Ways To Serve Crab Cakes
- With a side salad: For a light and refreshing meal, serve them with a fresh green salad tossed with my lemon vinaigrette or a side of creamy coleslaw.
- With french fries: Complete a seafood platter with crispy french fries (like these roasted potato wedges) or sweet potato fries! The kiddos will love this one.
- As an appetizer: Mini crab cake patties dipped with garlic aioli or a lemon remoulade are always a hit for dinner parties. Especially for Christmas dinner! Just make smaller portions of the crab cake mixture! You can also bake them, to get a larger batch done all at once. See my baking tips in the recipe card notes.
Storage Tips
- To store for the week: Leftover crab cakes can be stored in an airtight container in the refrigerator for 3 to 4 days. This makes them perfect for enjoying throughout the week.
- To freeze for later: Allow the crab cakes to cool completely before transferring them to a freezer-safe container. Place a sheet of parchment paper in between each crab cake to prevent sticking, and store them for up to 3 months.
- Tips for reheating: Reheating in a pan with a small amount of oil is the best way to restore their crispy outer layer. If using a microwave, cover them with a damp paper towel or add a splash of water to help retain their moisture.
More Fish Recipes
- Garlic Herb Baked Cod: My favorite way to make cod for busy weeknights.
- Best Baked Salmon: A staple, foolproof salmon recipe!
- Baked Halibut: The herb mayo crust is delicious.
- Air Fryer Salmon: A must-make if you have an air fryer.
- Pan Seared Scallops: You’ll love the citrus ginger sauce.
- For more crab recipes, give my crab stuffed mushrooms or crab salad a try!
If you make this crab cake recipe, I’d love to hear how this turned out in the comment box below. Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.
Best Crab Cakes
Description
Video
Equipment
- Staub Cast Iron Fry Pan My favorite skillet for making seafood cakes!
- Enamelware Roaster Pan The best roaster pan for serving mains with a sauce.
Ingredients
For the crab cakes
- 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
Optional tartar sauce for serving (highly recommended!)
- 1 recipe tartar sauce
Instructions
- Whisk the sauce. To a large mixing bowl, add the eggs, mayonnaise, mustard, Worcestershire sauce, lemon juice, and seasoning, and salt. Whisk together until blended and smooth.
- Mix with crab. Add the crab meat, almond flour, shallot, and parsley on top of the sauce, then stir together until well combined.
- Fry the crab cakes. Heat the oil in a large non-stick pan over medium heat. Measure out ¼ cup of the crab mixture and form it into a patty with your hands, then place it in the pan. Add four more patties and cook on each side for 2 to 3 minutes, until golden. Remove those to a plate and repeat this process with the remaining mixture.
- Serve. Serve the crab cakes with a side of tartar sauce.
Lisa’s Tips
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- To oven bake them: I prefer to pan fry crab cakes for a super golden outer layer. But if you want to bake them, you can bake them at 400°F (200°C) for 10 to 15 minutes, then flip, and cook another 10 to 15 minutes, until they’re cooked through. Make sure to use parchment paper or brush butter or oil on your baking sheet so they don’t stick.
- Old Bay Seasoning substitute: You can swap in my Cajun seasoning, for a similar, yet slightly spicier seasoning. Or you can use a really simple mix of celery salt and paprika.
- To store for the week: Leftover crab cakes can be stored in an airtight container in the refrigerator for 3 to 4 days. This makes them perfect for enjoying throughout the week.
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- To freeze for later: Allow the crab cakes to cool completely before transferring them to a freezer-safe container. Place a sheet of parchment paper between each crab cake to prevent sticking, and store them for up to 3 months.
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- Tips for reheating: Reheating in a pan with a small amount of oil is the best way to restore their crispy outer layer. If using a microwave, cover them with a damp paper towel or add a splash of water to help retain their moisture.
Nutrition
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Behind The Scenes
These warm and crispy crab cakes were the perfect lunch on a cold and windy day. And after I made this batch, I stored the leftovers in the fridge, thinking I’d be able to enjoy them again. But my mom came to visit, found them in my fridge, and proceeded to polish off all my leftovers. Lol! Now that’s what I really should have taken a photo of. 😂
Hi Lisa, I just made this recipe today. It was easy and delicious low carb dish! I didn’t have the ingredients to make the tartar sauce but I didn’t miss it at all.
I’m so glad your crab cakes turned out great, Luciana! Definitely give it a try with tartar sauce next time.
These were delicious! My whole family ate them (3 year old and 8 year old kids, too!) I really enjoyed the tartar sauce recipe as well! Thanks for all you do, you have helped me figure out what’s for dinner multiple times! 🙂
Hi Stephanie – Thrilled to hear the whole family enjoyed these crab cakes!
I made these for my seafood loving husband; I have only ever had crab cakes twice in my life. They were super simple and a big hit with my man. I enjoyed them too! I posted and tagged you in my instagram photo!
Hi Tammie – Happy to hear you both loved these crab cakes! I will be sure to take a peek at your Instagram photo.
These were some of the best crab cakes I have ever had! I prepped the crab cakes a few hours ahead of time and refrigerated until my guests arrived. The accompanying tartar sauce recipe was perfect!
Perfect! Sounds like nailed it with both the crab cakes and tartar sauce. Enjoy!
I made these exactly as written and used the whole foods brand crab as well 1 lb. it made 11!!! i used 1/4 cup for each. not sure why i got so many! fantastic texture which is important to me. made the tarter sauce as well. It was all easy and perfect. thank! wondering if using yogurt for tarter sauce would be good next time.
Hi Andrea – so happy you loved these crab cakes! And if you got one extra just consider yourself lucky, haha. But that was likely just due to how compacted the 1/4 cup was. I’m glad you enjoyed the tartar sauce as well, and you could use yogurt if you’d like, for a creamier flavor.
This inspired me to try to make my own. Recipe was easy and best of all, delicious. Now this Midwest girl can eat her fav crab cakes without heading East. Thank you!!
Yay, there’s nothing like bringing those flavors we know and love into our own kitchens. So glad you enjoyed the recipe, Maureen!
Yummy! We enjoyed this recipe very much. Bought the lump crab meat which made it meatier and flavorful. We made six cakes and paired it with the tartar sauce recipe which was delicious as well. Baked sweet potato as a side with Cabernet Sauvignon wine to drink. I would totally make this again. Thank you.
Hi April – Amazing! I’m glad your crab cakes turned out perfectly with this recipe.
These crab cakes were really good! We eat a lot of seafood so I’m always on the lookout for different ways of preparing it. This batch was baked and I was happy with the way they held together and they crisped up nicely. We had them alongside (partially cooked) roasted potatoes and a massaged kale salad. Yum!
Hi Heidi – Happy to hear you enjoyed these crab cakes! Sounds great served with roasted potatoes and a fresh kale salad.
I loved the crab cakes. I made them smaller for appetizers. The almond flour is a keeper.
There was no need to look at your storage suggestions, as they were GONE. Your tarter sauce is like my tarter sauce so a five-star review on that.
Hi Pat – Thrilled to hear these crab cakes made for the perfect appetizer!
These are great. As you conveyed, they definitely let the flavor of the crab come through. The almond flour works better than bread crumbs. Also made the tartar sauce. Worked great together. A nice alternative from remoulade. Thank you for sharing this.
You’re more than welcome, Larry! I’m glad you enjoyed my spin on these crab cakes.
So delicious and easy to make. It’s a keeper!!!
Hi Charlene – Happy to hear you enjoyed these crab cakes!
Worst tasting crab cake ever. Why would you use almond flour? Terrible idea!!! You want to taste the crab!!!! Why do you think they call it A CRAB CAKE!!!
Hi Michael – Most crab cakes have panko breadcrumbs (even in a small quantity) to bind them together. As I have celiac disease and I’m gluten-free, I swap those with almond flour. You can of course use breadcrumbs if you prefer. And it’s called a crab cake because 1) there’s crab in it, and 2) it’s formed into a patty/small cake shape (and last time I checked, cake has flour in it). But thank you for the kindness you’ve shared on the internet today!
Hi Lisa. I know this will be delicious and will write a proper review after Christmas. In the meantime, what would be a good substitiute for Old Bay Seasoning is there another seasoning blend for seafood you like? Thank Ann
Hi Ann – I just added a few notes in the recipe card. Hope that helps!
Hi Lisa:
Where do you like to buy the crab meat? I’m not seeing that in the notes. Thank you for the great recipes!
Liz
Hi Liz – just click the crab meat link in the ingredient section of the recipe card. Hope you enjoy these crab cakes!
Can you include the recipe for tartar sauce?
Hi Christine – it’s now linked in the recipe card. Hope you enjoy these crab cakes!
Wondering if I could sub pork rind crumbs for the almond flour??
Hi Brandie – yes, you could definitely do that (and yum, btw!).
FYI, the link to the Staib cast iron fry pan brings up canning jars.
Hi Carol – Thanks for catching that! Just updated the link.
Can you use regular flour or does it have to be almond flour? I’ve been dying for a good crab cake recipe so I’m excited to try this one!
Hi Natalie – Regular flour is fine, I’m just using almond flour for a gluten-free option.
Hey Lisa! Happy holidays!
Have you tried air frying them?
Can’t wait to make these! 🤤
Hi Melissa – I haven’t tried air frying these, but will have to test that out!
How many servings per pound of crab?
Hi Marilyn – this recipe makes about 10 crab cakes. And the nutrition info is per crab cake. Enjoy!