Crab Cake Recipe

Golden, crispy on the outside and tender within, this crab cakes recipe brings restaurant-quality flavor straight to your home kitchen. Packed with sweet lump crab and just the right amount of spice, each bite is a coastal dream.

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The beauty of this dish lies in its simplicity—minimal filler, bold flavor, and a luxurious lemon aioli dip to finish it off. Perfect for entertaining or an indulgent dinner at home.

Star Ingredients That Make These Crab Cakes Shine

• Lump crab meat – The heart of the dish; sweet, succulent, and rich in flavor. It brings that signature flaky texture and decadent seafood essence.
• Panko breadcrumbs – Add just enough structure without overpowering the crab, lending a light crunch to every bite.
• Red bell pepper – Adds sweetness and vibrant color, creating visual appeal and subtle contrast in taste.
• Onion – Sauteed until golden, this base ingredient builds a savory foundation that rounds out the flavors.
• Parsley – A pop of freshness that balances the richness of the crab and ties the aromatics together.
• Old Bay seasoning – A classic coastal spice blend that complements the crab perfectly, giving these cakes their iconic flavor.

Step-by-Step: Making These Golden Crab Cakes

Start by sautéing red bell pepper and onion until caramelized and soft, then let them cool. While they’re cooling, whisk eggs, mayonnaise, Worcestershire, and seasoning in a large bowl.

Gently fold in the lump crab meat, followed by the cooled vegetables, panko, and parsley. Chill the mixture for 30 minutes to help it firm up for shaping.

Form into patties and sear them in butter and oil until crisp and golden on both sides. Meanwhile, mix up the lemon aioli dip with zest, juice, garlic, and mayo.

Serve warm with a dollop of dip and lemon wedges on the side for an irresistible finish.

Coastal Cooking Secrets & Tips for the Best Crab Cakes

For the ultimate crab cakes, use fresh lump crab meat whenever possible—it makes all the difference in flavor and texture. If using canned crab, drain thoroughly and go easy on salt.

Letting the mixture rest in the fridge not only firms up the patties for easier shaping but also allows the flavors to meld beautifully.

A mix of butter and oil when pan-frying gives you the golden crust without risking burnt edges. Keep the heat medium to prevent over-browning.

Serve with a fresh green salad, roasted corn, or herbed potatoes for a dreamy seafood spread. You can even shape these into minis for party-perfect crab cake sliders!

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Keeping Crab Cakes Fresh: Storage Tips

To store leftovers, let the crab cakes cool completely before placing them in an airtight container. Refrigerate for up to 3 days. Reheat gently in a skillet to preserve the crispy crust.

For longer storage, freeze uncooked patties on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes per side until heated through and golden.

The lemon aioli can also be made ahead and stored in the fridge for up to 5 days—just give it a stir before serving.

Crab Cakes

These delectable crab cakes boast a generous amount of succulent lump crab meat, delicately seasoned and lightly bound with minimal fillers. Each golden patty is seared to perfection and served alongside a zesty lemon aioli, making them a refined choice for any occasion.

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Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Ingredients

Crab Cakes

• 1/2 cup panko breadcrumbs
• 1/4 cup finely chopped parsley
• 1/2 red bell pepper finely diced
• 2 Tbsp unsalted butter divided
• 1 lb lump crab meat from approximately 2 Dungeness crabs
• 1/2 tsp garlic salt adjust to taste
• 3 Tbsp mayonnaise
• 2 large eggs
• 1 tsp Old Bay seasoning or Cajun seasoning
• 1/2 tsp ground black pepper
• 3 Tbsp olive oil divided
• 1 medium onion approximately 1 cup, finely diced
• 1 tsp Worcestershire sauce

Lemon Aioli Dip

• 2 Tbsp fresh lemon juice
• 1 garlic clove pressed
• 1 tsp finely grated lemon zest
• 1/2 cup mayonnaise

Instructions

• Heat 1 tablespoon of olive oil in a large skillet over medium heat and sauté the red bell pepper and onion until softened and lightly caramelized, about 7–9 minutes. Remove from the heat and allow to cool.
• In a large mixing bowl, beat the eggs and blend in mayonnaise, Worcestershire sauce, Old Bay or Cajun seasoning, garlic salt, and black pepper until smooth.
• Inspect the crab meat carefully, discarding any shell fragments, and gently flake any large chunks before folding into the egg mixture.
• Incorporate the sautéed vegetables, panko breadcrumbs, and chopped parsley into the crab mixture, stirring just until everything is evenly combined and moistened. Cover and refrigerate for 30 minutes to firm.
• Shape the chilled mixture into 15 uniform patties about 1/2 inch thick, dampening hands with water as needed.
• In a non-stick skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Cook crab cakes in batches, 4–5 minutes per side, adjusting heat if they brown too quickly. Transfer to a platter and repeat with remaining cakes, replenishing the butter and oil as necessary.

Lemon Aioli Dip

• In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, and pressed garlic until fully blended. Chill until ready to serve.

Notes

Be mindful of the salt level in your crab meat, especially if using canned or pre-cooked varieties, and adjust seasonings accordingly.