Classic Crab Cakes

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Golden, crispy on the outside and irresistibly tender inside, Classic Crab Cakes are a true celebration of coastal comfort food. Whether you’re hosting a summer cookout or just craving a seafood treat on a weeknight, these crab cakes bring restaurant-quality flavor to your kitchen with minimal fuss. Each bite is packed with juicy lump crab meat, zesty seasoning, and a subtle crunch that makes them unforgettable.

Served hot with a dollop of tangy remoulade or a fresh squeeze of lemon, they make a delightful main course or a gourmet appetizer. You can prepare them ahead of time and pan-fry in minutes, making them ideal for entertaining or even a quick weeknight dinner with flair.

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What Kind of Crab Meat Should I Use?

For truly indulgent crab cakes, opt for lump or jumbo lump crab meat. These larger pieces offer sweet, succulent texture and hold together beautifully without needing too much binder. Fresh refrigerated crab is ideal, but high-quality canned crab meat also works well—just make sure it’s well-drained. Avoid imitation crab if you’re aiming for authentic flavor.

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Ingredients for the Classic Crab Cakes

Lump Crab Meat: The star of the show—sweet, juicy, and flaky, it delivers the iconic crab flavor and texture.

Breadcrumbs (Panko or regular): Acts as a light binder, adding structure without overwhelming the delicate crab.

Egg: Helps hold everything together while keeping the texture moist.

Mayonnaise: Adds creaminess and richness that enhances the overall flavor.

Dijon Mustard: Offers a tangy kick and a hint of sharpness to balance the sweetness of the crab.

Worcestershire Sauce: A dash adds depth and a savory umami note.

Parsley: Fresh herbs brighten the flavor and add color.

Lemon Juice: Enhances the natural sweetness of the crab with acidity.

Old Bay Seasoning: A classic seafood blend that delivers a punch of spice and warmth.

Salt and Pepper: Essential seasonings to bring everything together.

Oil or Butter (for frying): Used for cooking the cakes until golden and crispy.

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How To Make the Classic Crab Cakes

Step 1: Prep the Crab Mixture

In a large bowl, gently combine the crab meat, breadcrumbs, chopped parsley, and a pinch of salt and pepper. Be careful not to break up the crab too much—you want those beautiful chunks to stay intact.

Step 2: Whisk the Binding Ingredients

In a small bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning until smooth.

Step 3: Mix and Chill

Pour the wet mixture into the bowl with the crab. Use a rubber spatula or your hands to gently fold everything together. Form into 6-8 patties and place them on a lined baking sheet. Chill in the refrigerator for at least 30 minutes to help them firm up.

Step 4: Fry Until Golden

Heat oil or butter in a nonstick skillet over medium heat. Once hot, gently place the crab cakes in the pan and cook for 3-4 minutes per side until golden brown and crispy.

Step 5: Serve and Savor

Remove from the skillet and let them rest briefly on paper towels. Serve warm with lemon wedges and your favorite dipping sauce.

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Storing and Serving Classic Crab Cakes

Crab cakes are best enjoyed fresh and hot out of the skillet, but they also make fantastic leftovers. If you have extras, store them in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in a 350°F oven for about 10 minutes until warmed through and crisp again.

For a crowd, you can double the batch and keep them warm in a low oven while finishing the rest. They’re versatile enough for an elegant dinner or casual party fare.

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What to Serve With Crab Cakes?

Fresh Garden Salad

A crisp salad with mixed greens, cucumber, and a lemon vinaigrette keeps things light and complements the richness of the crab cakes.

Roasted Asparagus

Tossed in olive oil and a pinch of sea salt, roasted asparagus adds a lovely green contrast and slight smokiness.

Creamy Coleslaw

This classic side dish brings tang and crunch to balance the soft texture of the crab cakes.

Garlic Mashed Potatoes

For a more comforting touch, creamy mashed potatoes with a hint of garlic make a hearty pairing.

Corn on the Cob

Sweet and buttery corn fresh off the grill brings out the summery vibe of the dish.

Cajun Shrimp with Garlic Butter Sauce

If you’re going all-in on seafood, this spicy and buttery shrimp dish complements crab cakes beautifully. Check out the recipe here.

Dad’s Creamy Cheesy Au Gratin Potatoes

For cheesy indulgence, this is a must-try. These potatoes are baked to bubbly perfection and make a savory match. See the full recipe here.

Southern Deviled Eggs

Looking for finger food or something to start with? These creamy deviled eggs are always a hit. Find them here.

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Want More Seafood Ideas?

If you loved these Classic Crab Cakes, here are some more recipes you’ll want to add to your menu:

• Creamy Crab Pasta Salad – A chilled, creamy side that pairs beautifully with grilled fish or sandwiches.
• The Creamiest Crab Casserole You’ll Ever Try – For a warm, comforting twist on crab.
• Shrimp Butter Spread Recipe – Perfect as a party starter or to serve alongside crackers.
• Cajun Shrimp with Garlic Butter Sauce – Spicy, garlicky, buttery and fast to whip up.
• Baked Stuffed Lobster Tail Delight – When you’re ready to take seafood night up a notch.

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Save this delicious idea to your favorite Pinterest board so it’s easy to find when you’re ready to whip it up again.

Tried it with a twist? Maybe a splash of bourbon or a drizzle of glaze? I’d love to hear how it turned out—drop your tips or questions in the comments below.

Need more inspiration? Explore my daily kitchen creations on SavorQueen Recipes on Pinterest. Your next favorite might be waiting there.

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