Crab Cakes Recipe

Golden, crispy on the outside and tender on the inside, these homemade crab cakes are packed with fresh lump crab meat, flavorful seasonings, and a touch of crunch from panko breadcrumbs. Served with a zesty lemon aioli dip, they make a restaurant-quality appetizer or main dish right at home.

---

Ingredients

For the Crab Cakes

• ½ red bell pepper, finely diced
• 1 medium onion (about 1 cup), finely diced
• 3 tablespoons olive oil, divided
• 2 tablespoons unsalted butter, divided
• 2 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning (or Cajun seasoning)
• ½ teaspoon garlic salt (more to taste if needed)
• ½ teaspoon black pepper
• 1 pound lump crab meat (from about 2 Dungeness crabs)
• ½ cup panko breadcrumbs
• ¼ cup fresh parsley, finely chopped

For the Lemon Aioli Dip

• ½ cup mayonnaise
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 garlic clove, pressed

---

Instructions

Make the Crab Cakes

1. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add diced bell pepper and onion and sauté for 7–9 minutes, until softened and golden. Remove from heat and let cool.
2. In a large mixing bowl, whisk together eggs, mayonnaise, Worcestershire sauce, Old Bay (or Cajun) seasoning, garlic salt, and black pepper.
3. Drain the crab meat, checking for any stray shells, and gently break apart larger chunks. Add the crab to the egg mixture.
4. Stir in the cooled bell pepper and onion, panko breadcrumbs, and parsley. Mix until combined and evenly moistened. Cover and refrigerate for 30 minutes to firm up the mixture.
5. With damp hands, form the mixture into about 15 patties, each ½-inch thick.
6. Heat a large nonstick skillet over medium heat with 1 tablespoon olive oil and 1 tablespoon butter. Cook crab cakes in batches, 4–5 minutes per side, until golden brown. Adjust heat as needed to prevent burning. Transfer to a platter and repeat with remaining cakes, adding more oil and butter as needed.

Make the Lemon Aioli Dip

7. In a small bowl, whisk together mayonnaise, lemon zest, lemon juice, and garlic until smooth. Cover and refrigerate until ready to serve.

---

Why You’ll Love This Recipe

• Crispy outside, tender inside with plenty of crab flavor.
• Perfect for entertaining or a weeknight dinner.
• Pairs beautifully with the refreshing lemon aioli.
• Easy to prepare ahead and cook just before serving.

---

Tips

• Use lump crab meat for the best texture and flavor.
• Refrigerate before cooking to help the patties hold their shape.
• Handle gently—overmixing breaks down the crab.
• Cook in batches so cakes crisp evenly without overcrowding the pan.

---

Variations and Substitutions

• Breadcrumb swap: Use crushed saltine crackers instead of panko.
• Spicy kick: Add a pinch of cayenne pepper or chopped jalapeños.
• Dipping sauce options: Swap aioli for tartar sauce or remoulade.
• Gluten-free: Use gluten-free breadcrumbs.

---

FAQs

Can I bake crab cakes instead of pan-frying?
Yes! Place crab cakes on a parchment-lined baking sheet, brush lightly with oil, and bake at 400°F (200°C) for 12–15 minutes, flipping halfway.

Can I use canned crab meat?
Fresh crab is best, but high-quality canned lump crab can be used in a pinch. Drain well before mixing.

How do I store leftovers?
Refrigerate cooked crab cakes in an airtight container for up to 3 days. Reheat in a skillet or oven for best texture.

Can I freeze crab cakes?
Yes—freeze uncooked patties on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes per side.

---

Serving Suggestions

• Serve warm with lemon aioli dip and lemon wedges.
• Pair with a fresh green salad or coleslaw.
• Add roasted vegetables or garlic mashed potatoes for a full meal.
• Perfect as an appetizer, sandwich filling, or even over pasta.