Drool-Worthy Fried Crab Cakes (Free Recipe Download)

There’s something about seafood that has always captured my heart, and crab cakes are at the top of the list. Growing up, I was lucky enough to have a mom who made the most delicious crab cakes, and I’d eagerly look forward to the familiar scent filling the kitchen. No matter how many times I tried, I just couldn’t replicate that same perfection—but that didn’t stop me from trying!

As much as I adore my mom’s recipe, I wanted to create my own version. Cooking is a passion of mine, and I love experimenting in the kitchen. So, one day, when the craving for crab cakes hit me, I decided to step into the kitchen with my husband and come up with our own recipe. It was the perfect opportunity to blend our love for seafood with a bit of creativity.

These crab cakes are packed with juicy lumps of crab meat, and every bite bursts with flavor. Whether you enjoy them as an appetizer, snack, or even as the star of a meal with a side of fresh veggies, they’re guaranteed to impress. The best part? They’re incredibly easy to make, and the ingredients are simple yet delicious.

Before we get into the recipe, I know you might have some questions about making these crab cakes, so I’ve answered a few of the most common ones to help you out. Let’s take a look at the FAQ section to make sure your crab cakes turn out just right!

Frequently Asked Questions

What kind of crab meat should I use?
I recommend using lump crab meat for the best texture and flavor. You can use either fresh or canned crab meat, but make sure to drain it well.

Can I bake these crab cakes instead of frying them?
Yes, you can! If you prefer a lighter option, you can bake them at 375°F for about 15-20 minutes, flipping them halfway through to ensure they’re golden on both sides.

Can I use a different type of seafood?
While crab is the classic choice for crab cakes, you can substitute with shrimp, scallops, or even a mix of seafood to create your own variation.

What sauce can I serve with these crab cakes?
Aioli, tartar sauce, or remoulade are all great options for dipping. You can even experiment with a squeeze of lemon for some extra zing.

How do I make sure my crab cakes don’t fall apart?
The key to binding the crab cakes together is using just the right amount of breadcrumbs and eggs. If your mixture feels too wet, add more breadcrumbs until it holds together well.

Now that we’ve covered some of the most common questions, let’s dive into the details of making these delicious crab cakes! Here’s how you can whip up a batch that’s perfect for any occasion.

Serving Size:
Makes about 8 crab cakes (serves 4 people)

Ingredients:

• 1 pound lump crab meat (drained)
• 1/4 cup breadcrumbs (preferably panko for extra crunch)
• 2 tablespoons mayonnaise
• 1 egg, beaten
• 1 tablespoon Dijon mustard
• 1 teaspoon Old Bay seasoning (or your favorite seafood seasoning)
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• 2 teaspoons Worcestershire sauce
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil (for frying)

Directions:

1. Prepare the Crab Meat:
   In a large bowl, gently mix the crab meat with the breadcrumbs, mayonnaise, egg, Dijon mustard, Old Bay seasoning, parsley, lemon juice, Worcestershire sauce, salt, and pepper. Be careful not to break up the crab too much—you’re aiming for large chunks to give the crab cakes a nice texture.
2. Form the Crab Cakes:
   Once the mixture is well combined, form the crab mixture into 8 equal-sized patties. If the mixture feels too wet, add a bit more breadcrumbs until it holds together. Place the patties on a plate and refrigerate them for at least 30 minutes to help them firm up.
3. Fry the Crab Cakes:
   Heat the olive oil in a skillet over medium heat. Once the oil is hot, carefully add the crab cakes to the pan. Fry them for about 3-4 minutes per side or until golden brown and crispy. Remove them from the skillet and drain on paper towels.
4. Serve and Enjoy:
   Serve your crab cakes with a side of fresh vegetables, a squeeze of lemon, or your favorite dipping sauce. These crab cakes are perfect on their own or as part of a larger seafood spread!

Don’t forget to download the recipe for easy access when you’re ready to cook up some drool-worthy crab cakes at home!

Nutritional Breakdown (per serving – 2 crab cakes)

• Calories: 268 (approximately)
• Protein: 24.75g
• Carbohydrates: 7.25g
• Fat: 14.5g
• Saturated Fat: 2.4g
• Fiber: 0.5g
• Sugar: 1g
• Sodium: 580.5mg
• Cholesterol: 112.5mg

Ready to Try These Delicious Crab Cakes?

These homemade fried crab cakes are a simple yet flavorful dish that’s perfect for seafood lovers. Have you tried this recipe? I’d love to hear your thoughts! Feel free to share any spice recommendations or recipe alternatives you’ve tried. If you have a crab cake recipe of your own, I’d love for you to share it with me or even post it on your blog for others to enjoy.

And if you’re craving more seafood, be sure to check out my Zoodles with Shrimp and Tomatoes recipe. It’s a light, protein-packed dish that’s bursting with fresh seafood flavor—perfect for anyone looking for a quick, healthy meal!