How To Cook Crab Cakes

Crab cakes are a classic dish that originated in the Chesapeake Bay area. These savory treats are a favorite amongst seafood lovers, and they’re perfect for any occasion, whether it’s a casual get-together or a fancy dinner party. Crab cakes are easy to make, and you can customize them to your liking. In this article, we’ll be guiding you on how to cook crab cakes and answering some commonly asked questions about this popular dish.

Ingredients for Crab Cakes

Here are all the ingredients you’ll need to make crab cakes:

1 pound crabmeat
1⁄2 cup breadcrumbs
1⁄4 cup mayonnaise
1 egg
2 tablespoons chopped parsley
2 tablespoons Dijon mustard
1⁄2 teaspoon Worcestershire sauce
1⁄2 teaspoon Old Bay seasoning
1⁄4 teaspoon salt
1⁄4 teaspoon black pepper
1⁄4 cup oil (vegetable or canola oil)

Instructions for Making Crab Cakes

Here’s how you can prepare and cook delicious crab cakes at home:

Step 1: Preheat Your Oven

Preheat your oven to 375 degrees Fahrenheit.

Step 2: Mix the Ingredients

In a large mixing bowl, combine the crabmeat, breadcrumbs, mayonnaise, egg, parsley, mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Mix all the ingredients well, but be careful not to overmix as the crabmeat can break up.

Step 3: Create the Crab Cake Mixture

Use your hands to shape the mixture into small balls (around two tablespoons each). Flatten the balls gently into patties, making them about one inch thick.

Step 4: Heat the Oil

In a large skillet, heat the oil over medium heat until it shimmers.

Step 5: Cook the Crab Cakes

Gently place the crab cakes in the hot oil, cooking them for around three minutes or until they turn a golden brown color. Carefully flip the crab cakes and cook for another three minutes, or until they’re fully cooked.

Step 6: Bake the Crab Cakes

Once cooked on both sides, transfer the crab cakes to a baking sheet. Bake in the oven for around ten minutes, or until they’re thoroughly heated through.

Step 7: Serve and Enjoy

Serve the crab cakes with a side of lemon wedges or tartar sauce, and enjoy your delicious homemade meal!

FAQs about Cooking Crab Cakes

1. What type of crabmeat should I use to make crab cakes?

You can use any type of crabmeat, but the most common choices include jumbo lump, lump, and claw meat. Jumbo lump crabmeat is more expensive but has large, mouth-watering chunks of crab. Lump crabmeat is also a good choice as it has smaller pieces of crab that are still pretty meaty.

2. Can I use frozen crabmeat to make crab cakes?

Yes, you can use frozen crabmeat as long as you thaw it properly first. Simply place the frozen crabmeat in the fridge overnight to thaw.

3. Can I substitute other types of breadcrumbs for the ones listed in the recipe?

Yes, you can use Panko breadcrumbs, which are lighter and can give your crab cakes a crunchier texture. Alternatively, you can use crushed crackers or matzo meal.

4. Can I make crab cakes ahead of time?

Yes, you can make crab cakes ahead of time and store them in the fridge for up to two days. Alternatively, you can freeze them for up to three months, and reheat them when ready to serve.


Making crab cakes is easy, and with a little practice, you can perfect this tasty dish. The key to making delicious crab cakes is to use fresh ingredients and not overmix the crabmeat. You can experiment with different seasonings and ingredients, and find your own flavor profile. With our recipe and FAQs, you should be able to cook up a storm in the kitchen and enjoy mouth-watering crab cakes in no time. Happy cooking!

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