These Homemade Crab Cakes are everything you love about restaurant-style crab cakes—only better! 🦀 They’re made with sweet lump crab meat, light seasoning, and just enough filler to hold them together, letting the crab shine as the star. Perfectly golden on the outside and tender inside, they’re an impressive appetizer or main dish for any seafood lover.
🦀 Why You’ll Love This Recipe
- Packed with fresh, flaky lump crab meat
- Light on filler for rich, meaty texture
- Simple ingredients and easy prep
- Crispy, golden crust every time
- Delicious served with homemade lemon aioli or tartar sauce
🧂 Ingredients
For the Crab Cakes:
- ½ red bell pepper, finely diced
- 1 medium onion (about 1 cup), finely diced
- 3 Tbsp olive oil, divided
- 2 Tbsp unsalted butter, divided
- 2 large eggs
- 3 Tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning (or Cajun seasoning)
- ½ tsp garlic salt (or to taste)
- ½ tsp black pepper
- 1 lb lump crab meat (from about 2 Dungeness crabs)
- ½ cup panko breadcrumbs
- ¼ cup finely chopped parsley
For the Lemon Aioli Dip:
- ½ cup mayonnaise
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 1 garlic clove, pressed
👩🍳 How to Make Crab Cakes
- Sauté Vegetables:
Heat 1 Tbsp oil in a skillet over medium heat. Add bell pepper and onion, and cook until golden and soft (7–9 minutes). Set aside to cool. - Mix Wet Ingredients:
In a large bowl, whisk together eggs, mayo, Worcestershire sauce, Old Bay, garlic salt, and pepper. - Add Crab and Fillers:
Gently pick through the crab meat to remove any shell bits. Add it to the bowl with the egg mixture. Stir in the cooled vegetables, panko, and parsley until just combined. - Chill the Mixture:
Cover and refrigerate for 30 minutes to firm up the mixture and help the cakes hold their shape. - Form and Cook:
Shape into 15 small patties about ½ inch thick. In a non-stick skillet, heat 1 Tbsp oil and 1 Tbsp butter over medium heat. Cook crab cakes for 4–5 minutes per side until golden brown. Repeat with remaining cakes, adding more oil and butter as needed.
🍋 Make the Lemon Aioli Dip
In a small bowl, whisk together mayo, lemon zest, lemon juice, and garlic. Chill until ready to serve.
🧊 Storage Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet for best texture.
- Freeze: Arrange uncooked patties on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Cook straight from frozen, adding 1–2 minutes to the cooking time.
💡 Recipe Notes
- Use fresh lump crab meat for the best flavor. Avoid canned crab in aluminum tins—it tends to be too salty and fishy.
- Old Bay Seasoning is classic for crab cakes, but Cajun seasoning adds a bolder kick.
- Keep a small bowl of water nearby when forming patties to prevent sticking.
These golden, flavorful Crab Cakes are sure to impress! Serve them warm with a squeeze of lemon and a dollop of lemon aioli for an unforgettable seafood experience.