These Crispy Crab Cakes are golden and crunchy on the outside, tender, juicy, and packed with flavor on the inside! They taste like a dish straight from a coastal seafood restaurant — but they’re incredibly easy to make at home. Whether you’re hosting a dinner party or just treating yourself, this crab cake recipe delivers every time. Plus, you’ll love the zesty Tomatillo Jalapeño Aioli that takes them over the top!
What Are Crab Cakes?
Crab cakes are savory seafood patties made with lump crab meat, breadcrumbs, eggs, mayonnaise, mustard, and seasonings. They’re lightly formed into patties and then pan-fried, baked, or sautéed until crispy and golden. Inside, you’ll find tender, flavorful crab meat that practically melts in your mouth.
Crab cakes are especially popular in the Mid-Atlantic States, particularly Maryland, where blue crab is the prized ingredient. But thanks to this recipe, you can make your own restaurant-worthy version no matter where you live!
Why You’ll Love This Crab Cake Recipe
- Ultra Crispy Exterior – Thanks to a coating of panko breadcrumbs, every bite has that crave-worthy crunch.
- Flavor-Packed – With lemon juice, Worcestershire sauce, scallions, and handpicked seasonings, these cakes are loaded with bold flavor.
- Make-Ahead Friendly – Prepare in advance and refrigerate or freeze until ready to cook.
- Versatile – Serve as a snack, appetizer, or main course.
- Perfect with Sauce – Especially the Creamy Tomatillo Jalapeño Aioli (recipe included below).
Ingredients for Crab Cakes
- 1 lb fresh lump crab meat (or canned, drained)
- 1/2 cup mayonnaise
- 1 egg
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- 2 green onions, finely sliced
- 3/4 cup panko breadcrumbs, divided (½ cup for inside, ¼ cup for coating)
- Salt & pepper, to taste
- Vegetable or peanut oil, for frying
How to Make Crab Cakes
Step 1: Mix Wet Ingredients
In a large bowl, whisk together mayonnaise, Worcestershire sauce, lemon juice, egg, Dijon mustard, and seasonings.
Step 2: Fold in Crab & Mix-ins
Gently fold in crab meat, ½ cup panko breadcrumbs, and green onions. Be careful not to overmix — this keeps the crab cakes light and tender.
Step 3: Form Patties
Divide the mixture into 8–10 equal portions. Form into patties without pressing too tightly (you want them light, not dense).
Step 4: Chill
Place the patties on a lined tray and refrigerate for 4–24 hours (or freeze for 1 hour). This helps the cakes hold their shape.
Step 5: Coat in Panko
Right before frying, coat each crab cake in the remaining ¼ cup panko breadcrumbs for an ultra-crispy crust.
How to Pan-Fry Crab Cakes
- Heat about ¼ cup of oil in a large nonstick skillet over medium heat.
- Once hot, add crab cakes (in batches) and cook for 3–5 minutes per side, or until deeply golden and crispy.
- Transfer to a wire rack or paper towels to drain excess oil.
- Serve immediately with your favorite sauce — or the Tomatillo Jalapeño Aioli below!
Can I Bake Crab Cakes Instead?
Yes! Baking is a great alternative if you want to cut down on oil, though they won’t be quite as crispy.
- Preheat oven to 375°F (190°C).
- Lightly grease a baking sheet and arrange crab cakes.
- Bake for 15 minutes, flip, and bake another 10–15 minutes until golden.
- For extra crispiness, broil for 1–2 minutes at the end (watch carefully!).
The Best Crab Cake Sauce: Tomatillo Jalapeño Aioli
This creamy, tangy, and slightly spicy aioli is the perfect complement to the rich crab cakes.
Ingredients:
- 1 medium tomatillo, husked and roughly chopped
- 1 small jalapeño, seeded and chopped
- ¾ cup mayonnaise
- ¼ cup sour cream
- 2–3 tbsp fresh lime juice
- ½ tsp salt
- ¼ tsp cumin
- ¼ tsp garlic powder
Instructions:
- Add all ingredients to a blender or food processor.
- Blend until smooth.
- aste and adjust lime juice as needed.
- Refrigerate until ready to serve.
How to Make Ahead & Freeze Crab Cakes
Make Ahead:
- Form crab cakes up to 24 hours in advance and refrigerate.
- Wait to coat in panko until just before cooking for best crispiness.
- You can also prep the aioli ahead — it keeps well in the fridge.
Freeze Before Cooking:
- Form patties (without panko) and place on a tray.
- Freeze until solid, then wrap individually in plastic wrap.
- Store in a freezer bag for 2–3 months.
- Thaw in fridge, coat in panko, and cook as directed.
Freeze After Cooking:
- Cool completely.
- Freeze on a tray, then wrap and store as above.
- Reheat from frozen at 350°F for 25 minutes, flipping once.
Storage & Reheating Tips
- Fridge: Store cooked crab cakes in an airtight container for 3–4 days.
- Reheat in Oven (best): 325°F for 12–15 minutes.
- Microwave: Quick option, but won’t be as crispy.
Final Tips
- Use fresh lump crab meat for best results. Look for labels like “jumbo lump” or “petite jumbo lump.”
- If using canned crab meat, drain well and handle gently.
- Avoid overmixing to keep the texture light.
- Don’t skip chilling the patties — it’s key to them holding together while cooking!
Serve With:
- Fresh corn salsa
- Tomatillo Jalapeño Aioli
- Simple green salad
- Garlic butter potatoes
- Lemon wedges
Now you’re ready to make the BEST crispy crab cakes at home — perfect for appetizers, snacks, or an impressive main course. Once you try these, you may never order them at a restaurant again!
