These crab cakes are easy to make, loaded with lump crab meat, so tender with a crispy coating, drizzled with homemade creamy crab cake sauce, always a hit. Learn how to make crab cakes.
Crab Cakes Recipe with Creamy Crab Cake Sauce
Who's in the mood for Crab Cakes? Crab cakes are a wonderful recipe item to keep on your menu. They're always a hit, and you can serve them as a dinner or an appetizer. Everybody loves them.
The key to making the best crab cakes is nailing the consistency before cooking them so they don't fall apart. Good crab cakes are light and delicate, not dense.
These are made with a lot of crab, with just enough other ingredients to help hold them together.
The Crab Cake Sauce, which is a creamy Cajun sauce, can be whipped together in no time while the crab cakes are cooking up for you.
Let's talk about how to make crab cakes, shall we?
Crab Cakes Ingredients
- Panko Bread Crumbs. Or use crushed saltine crackers. This is your binder.
- Seasonings. Cajun seasoning or use Old Bay Seasoning, garlic powder, salt and black pepper.
- Eggs.
- Mayo.
- Hot Sauce.
- Mustard.
- Worcestershire Sauce.
- Lemon Juice.
- Vegetables. Celery, shallot, and serrano pepper.
- Parsley.
- Crab. Use jumbo lump crab meat if you can.
- Butter.
Crab Cake Sauce Ingredients
- Mayo.
- Mustard.
- Hot Sauce.
- Vinegar.
- Pickled Jalapenos. You can also use a pickle relish.
- Celery.
- Seasonings. Cajun seasoning (or use Old Bay Seasoning).
- Lemon Juice.
- Garlic.
How to Make Crab Cakes - the Recipe Method
Dry Ingredients. In a large bowl, combine some bread crumbs or cracker crumbs with Cajun seasoning, garlic powder and a bit of salt and pepper.
Wet Ingredients. In a separate small bowl, combine an egg with mayonnaise base, hot sauce, mustard, Worcestershire sauce, lemon juice, celery, shallot, serrano and parsley.
Combine and Mix. Gently fold the wet ingredients into the dry and mix it all up with a fork. Add the crab meat and hand mix.
Form the Cakes. Form them into 6 large crab cakes and set them on a large plate.
Alternatively, form them into smaller patties for appetizer or small plate portions.
If the crab cakes are not holding together, add in a bit more bread crumbs and possibly mayo and mustard to help them bind.
Crab Cake Sauce Recipe
Make the Sauce for the Crab Cakes. Process some mayonnaise, mustard, hot sauce, apple cider vinegar, pickled jalapenos, celery, Cajun seasoning (or Old Bay Seasoning), lemon juice and minced garlic in a food processor until smooth.
Store for Now. Pour into a medium bowl and cover and refrigerate until ready to use.
Cook the Crab Cakes. Heat a large pan to medium heat and add the butter. Add the cakes and cook them for 3 to 4 minutes per side, or until they are nicely browned on both sides.
You can also bake them at 350 degrees F for 20 to 30 minutes on a baking sheet, or until they are cooked through.
I prefer pan frying to get them nicely golden brown.
Serve! Serve with the homemade crab cake sauce and lemon wedges. I love them with extra sauce on mine.
I hope you enjoy my recipe for crab cakes!
Boom! Done! Your crab cakes are ready to serve, with delicious crab cake sauce as a dipping sauce. So creamy with a nice level of spice to it.
Recipe Tips and Notes
- Heat Factor. These cakes are in the mild-medium range of spiciness. You can up the heat a bit with extra serrano peppers and/or Cajun seasonings, or use a spicier Cajun blend. I like to make mine with a pinch of ghost powder. Check out my homemade Cajun seasoning blend recipe.
- Firm Crab Cakes. As mentioned, it's important to get the feel for forming the cakes properly, otherwise they can fall apart. They should be slightly firm, but not too firm, otherwise they can be dense and mushy on the inside. Refrigerate them for 30 minutes to help firm them up before cooking if needed.
- Crab Cake Sauce. My version is a base of mayonnaise with a touch of mustard, hot sauce and other flavor-building ingredients. It's basically a Cajun Remoulade Sauce. They're also good with tartar sauce or cocktail sauce.
Best Crab for Making Crab Cakes
You can use any type of crab to make crab cakes. I enjoy purchasing Alaskan King Crab Legs or Dungeness crabs from our local market, then extracting the meat from the shells for lump crab cakes.
You'll get beautiful huge chunks of crab in every bite this way. It's an expensive option, however.
Crab claw meat is also great for making chunky crab cakes. Using canned crab is the most budget friendly option.
They're still big on flavor.
Try Some of These Other Popular Crab Recipes
Try Some of These Other Popular Seafood Recipes
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Crab Cakes Recipe with Creamy Crab Cake Sauce
Ingredients
- 1 cup panko breadcrumbs divided (or use bread crumbs or crushed saltine crackers)
- 2 teaspoons Cajun seasoning or more to taste
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 eggs beaten
- 1/4 cup mayonnaise (I prefer Duke's)
- 1 tablespoon of your favorite hot sauce
- 1 tablespoon whole grain mustard
- 1 teaspoon Worcestershire sauce
- Juice of a lemon
- 1 stalk celery finely chopped
- 1 shallot chopped (or use leek)
- 1 jalapeno pepper chopped (optional, for spicy)
- 1 tablespoon fresh chopped parsley (or use chives or tarragon)
- 1 pound fresh lump crab meat
- 2 tablespoons butter
FOR THE CRAB CAKE SAUCE
- ½ cup mayonnaise
- 1 tablespoon whole grain spicy mustard
- 1 tablespoon of your favorite hot sauce
- 1 teaspoon apple cider vinegar
- ¼ cup pickled jalapeno peppers
- 1 tablespoon diced celery
- 1 teaspoon Cajun seasoning
- Juice from half a lemon
- 2 cloves garlic minced
Instructions
- In a large bowl, combine 1/2 cup panko bread crumbs, Cajun seasoning, garlic powder, salt and pepper to make the crab cakes. Mix well.
- In a separate bowl, combine the egg, mayonnaise, hot sauce, mustard, Worcestershire sauce, lemon juice, celery, shallot, serrano and parsley.
- Pour the wet ingredients into the dry and mix with a fork. Add the crab meat and hand mix. Very gently form the mixture into 6 crab cakes. A rubber spatula is useful here.
- Roll the crab cakes in the remaining 1/2 cup panko to coat each side and set them onto a large plate. Refrigerate a few minutes to firm them up, if desired.
- Next, make the Cajun Cream Sauce by processing the mayonnaise, mustard, hot sauce, apple cider vinegar, pickled jalapenos, celery, Cajun seasoning, lemon juice and minced garlic in a food processor until smooth. Pour into a bowl and refrigerate until ready to use.
- Heat a large pan to medium heat and add the butter. Add the crab cakes and cook them for 3 to 4 minutes per side, or until they are nicely browned on both sides. Serve with the Cajun Cream Sauce and lemon wedges.
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 12/13/23 to include new photos and information. It was originally published on 12/1/18.
Timothy says
It would be helpful if you included directions for this using an air fryer.
Mike Hultquist says
I'll add it to my list to do an air fryer version, Timothy. Thanks for the note.
Christine says
I made this last night. Followed the recipe exactly except for not having parsley. They came out too wet. Even after squeezing out liquid when forming the patties, they would not form. I ended up with a skillet full of the mixture even after adding more bread crumbs. But, I have to say they tasted awesome! And the sauce!!! 500% fantastic flavor but not the presentation I had been hoping for. Thanks!
Mike H. says
Hi Christine, thank you for writing about the issues you've encountered. Ending up with crab cakes being too wet means one of the following things: 1) different types of crab meat can vary significantly in moisture content. If the crab meat was particularly wet or if it was canned and not sufficiently drained, it could add extra moisture to the mixture. 2) The size and water content of the diced celery, shallot, and serrano pepper could also contribute to the wetness. If they were particularly juicy, they could add excess moisture, too. 3) Panko could have been too coarse or not enough to balance the wet ingredients (but you mentioned you added extra, so probably not). 4) And while leaving out parsley shouldn't make a significant difference in terms of moisture, it does remove a small amount of dry material from the recipe. As you can see, there are quite a few things, so maybe keep an eye on those next time, and adjust accordingly? Hope you will get it right next time!
Paul says
Looking forward to this.
I’m going away on Boxing Day for a week with my partner and my parents. There’s a really good Smokehouse with shop at Glasson Dock near to where we’re staying and I’m sure they sell smoked Crab.
My partner has to leave for business purposes for a couple of days during the holiday so I’ll cook it then. He can’t abide fish. My family and I love it.
Mike Hultquist says
Sounds great, Paul. Smoked crab! That is going to be seriously delicious. Enjoy!
Mamma2004 says
What would you recommend in place of the mayonnaise? In some dishes I use plain Greek yogurt, but I am not sure whether that would work here. Thank you!
Mike Hultquist says
It's hard to replace the thick, creamy combination of mayonnaise, or the flavor. Greek yogurt can work, if it's thick enough, though won't match the richness. Still would be good, though. Or you can use a combination of yogurt with mayo. A mix of yogurt with cream cheese would be interesting, just enough to thicken it up.
Ramya says
Cant wait to make this soon for me can i use tofu and vegan worcestershire sauce i never had crab cakes with creamy crab cake sauce before perfect for my after office snacks love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Thanks, Ramya. Enjoy.
Bella says
One of the best crab cakes, I have had. Mike you have great site and wonderful recipes. Oh, I use corn flour in my crab cakes, the texture is finer.
Mike Hultquist says
Excellent! Glad you enjoyed it, Bella!
Kathy says
Can you freeze uncooked or cooked crab cake mix? I am planning on making tomorrow but not sure if I should 1/2 the recipe or make and freeze?
Michael Hultquist - Chili Pepper Madness says
Kathy, you can freeze the uncooked crab cakes. I would separate them with freezer paper and seal them for freezing. Then, cook as needed. You should be able to cook them from frozen, but be sure to cook all the way through.
Kierra says
Omg! I tried this recipe today! I loved it. Soooo flavorful!!!
Michael Hultquist - Chili Pepper Madness says
Thanks, Kierra! We love these. A favorite for sure!