Crab Cakes: A Summer Favorite Recipe to Make at Home
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There’s something about crab cakes that just feels like summer. Fresh, bright, and always a little indulgent. Whether you pan-fry or go with baked crab cakes, they’ve become a permanent fixture on my summer table. Below, I’m sharing my take on the recipe, along with a few updated tricks and favorite side dishes to complete this summer meal.
Why You’ll Love This Easy Crab Cakes Recipe
I first learned to make crab cakes from a tiny, no-frills seafood spot tucked in the heart of South Philly. The owner swore by using only the freshest blue crab meat and keeping things simple.
That first lesson stuck with me, and now, every summer, I find myself making a batch of these golden-brown beauties at home, thinking of that little kitchen and the kindness of a chef who shared his secrets.
How to Make Crab Cakes at Home
Few things are absolutely necessary to make the best tasting crab cakes at home.
First, is good lump crab meat. It’s worth spending the few extra dollars on quality.
Second is using bread and not breadcrumbs for this recipe. This makes the crab cakes tender and light.
The quality of a good crab cake is all about letting the jumbo lump crab meat shine. To make a good crab cake, you have to gently fold the crab mixture so it doesn’t turn into mush, when you add eggs, mayonnaise, a dash of Worcestershire sauce, and a hint of Old Bay.
Next, it’s important to chill the crab cakes before cooking to help everything hold together.
A good crab cake doesn’t need much more than love, patience, and a squeeze of lemon wedges to finish. Though I still love a good tartar sauce served with mine.
What Kind of Crab Meat is Best for Crab Cakes?
I’ve been making this crab cake recipe for about 10 years! The only difficult part about making crab cakes at home when you have this recipe is finding good lump crab meat to use.
Good quality crab meat is pricer, and the key words to look for on the packaging if you can’t find it directly at a seafood shop in your area are jumbo, lump and ideally from Maryland.
and then actually allowing for enough time for the cakes to congeal.
I recommend using slices of white bread for this recipe, but in a pinch you can substitute with 1 cup of breadcrumbs.
Ingredients & Prep
- Crab Cake Mixture
Start with 1 lb of blue crab meat or jumbo lump crab meat, gently fold in panko bread crumbs and seasonings (including Old Bay, Worcestershire sauce, hot sauce, and dijon mustard worcestershire sauce) to avoid breaking up the lumps.
2. Binder Blend
Whisk together eggs mayonnaise and a touch of Worcestershire sauce old bay until creamy and smooth—this acts as your binder for perfect crab cakes.
3. Forming the Cakes
Scoop into rounds on a baking sheet, then chill 15–30 minutes to set before you add the crab cakes and cook—this helps them hold together beautifully.
4. Cooking Directions
You can do baked crab cakes (425°F on a lined baking sheet) or pan-fry in light oil. Cook until golden brown, about 4–5 minutes per side. These turn out crisp on the outside, tender in the center.
What to Serve with Crab Cakes
Looking for a few easy sides served with crab cakes? Try these paired with lemon wedges and tartar sauce:
1. Grilled Asparagus
Toss spears with olive oil, salt, and pepper, then grill until lightly charred—bright and fresh alongside the savory crab.
2. Corn & Avocado Salad
Mix sweet corn, diced avocado, cherry tomatoes, lime juice, cilantro—it’s a creamy, crunchy companion that complements the crab.
3. Herbed Rice Pilaf
A fragrant rice dish with parsley, garlic, and a squeeze of lemon—simple, flavorful, and filling.
4. Simple Garden Salad
Mixed greens, cucumber, red onion, and a light vinaigrette tie in beautifully without overpowering the crab.
5. Shaved Zucchini Salad
Shaved zucchini salad with extra squeeze of lemon and lots of parmesan cheese, paired with my tried and true best crab cake recipe is the most delicious summer meal, possibly ever. I use this spiralizer to achieve the zucchini ribbons.
Classic Crab Cake Recipe with Shaved Zucchini Salad
Ingredients
Method
- In a medium size bowl combine eggs, Worcestershire sauce, lemon juice, Old Bay seasoning, parsley, mayo and mustard. Mix well.
- Place crabmeat in a separate bowl and add your cubed bread, pour the wet mixture over the crabmeat and bread or breadcrumbs and then gently mix until the crabmeat and bread is covered in the egg mixture.
- Work with your hands to create round balls of the mixture, then place in the refrigerator. Wait at least a half hour before frying the crab cakes.
- Pour the oil in your frying pan and wait a few moments for the oil to be hot. Once the oil is ready gently place your crab cakes into the pan. Do not touch for several minutes.
- Then gently flip the cakes over and wait a few minutes, then lower the temperature. Cakes should be cooked through in 4-5 minutes on each side.
- A spiralizer typically comes with another end, which allows you to shave the veggie. If you do not have a spiralizer you can use a vegetable peeler to shave the zucchini super thin. It really makes a difference to have the zucchini slices so thinly, especially since we are eating it raw.
- In a bowl whisk together olive oil, red pepper flakes and lemon juice. Then toss in the zucchini add salt and pepper and top with as much parmesan cheese as you like
- I love the combo of the lemony and crunchy zucchini with these melt in your mouth crab cakes. Hope you give this combo a try on one of these summer nights! Also, pair it with a rose for a fun date night at home 🙂
New Summer Tips for Crab Cake Success
- Fresh wedges: Always serve with lemon—bright acidity balances richness. Add a dash of hot sauce or a swirl of tartar sauce for dipping.
- Use a light hand: Gently fold the crab into the binder to maintain visible lumps—don’t overmix.
- Chill before cooking: Letting them rest on a baking sheet helps them firm up so they don’t fall apart.
- Double-dip for texture: Brush cakes with light mayo before dredging in panko for extra crunch.
- Heat smart: When baking crab cakes, start at high heat (425°F) for steam and then reduce to 375°F to crisp the crust.
- Ask your fishmonger for “Maryland crab cake” style meat—it’s packed with flavor, minimal filler.