Easiest Crab Cakes are filled with thick chunks of crab meat mixed together with creamy mayonnaise, sweet red bell pepper and end with a kick of red pepper flakes. The BEST crab cake recipe you will ever have!
These are perfect for a quick dinner, appetizer or snack! If you love seafood as much as I do try this Cajun Popcorn Shrimp, Grilled Lemon Garlic Scallops or Walnut Crusted Maple Salmon.
Easiest Crab Cakes
Since you guys have been loving these Salmon Croquettes so much I decided to make for you the best crab cakes that you will ever eat!
These seriously are SO good and simple to make.
The best part, is my kids eat them not knowing crab is inside them!
They love them and are totally kid friendly and easy to eat.
Crab cakes are great for a dinner party as an appetizer, side dish or served as a quick snack.
Such great flavor and filled with crab meat you can see and taste!
Quick and easy to make with simple ingredients and everything you have in your refrigerator and pantry.
Your family will be raving about these crab cakes every time you make them!
What is a Crab Cake?
A crab cake is a variety of fishcake that is popular in the United States.
It is composed of crab meat and various other ingredients, such as bread crumbs, mayonnaise, mustard, eggs, and seasonings, particularly the cake is then sautéed, baked, grilled, deep fried, or broiled, and then served.
What you need to make Crab Cakes
Combine all the ingredients together for a quick bowlful of flavor and consistency for the crab cakes.
The crabmeat is best if it is bought by the lump.
It is simple and quick to make with minimal effort and time with all the flavor in each crab cake.
You will be surprised all the flavor that is in each crab cake.
- Crabmeat: best if it is lump. Gives it the seafood flavor and texture.
- Mayonnaise: sticks everything together making a creamy and soft texture when eating.
- Panko: a light breaded ingredient that will become crunchy.
- Flour: helps hold everything together and will give it the crispy crunch on the outside.
- Egg: binds all the ingredients together.
- Green onion: sweet crunchy texture and color.
- Red bell pepper: a bit of a crunch.
- Worcestershire sauce: this will help take the fish flavoring away.
- Cajun: brings in a more authentic flavoring from back east.
- Lemon: a tangy and citrus touch to the crab cakes.
- Vegetable oil: this will help cook them to a crisp, golden brown.
How to make Crab Cakes:
- Mixing crab cake filling: In a large bowl add the crabmeat, mayonnaise, Panko, flour, egg, green onion, bell pepper, Worcestershire sauce, cajun, and juice of lemon. Mix together and shape in to patties.
- Cooking crab cakes: In a large saucepan add the oil and heat to medium high. Add the patties and fry until they are brown on each side for 4-5 minutes. Serve with your favorite sauce.
What to serve with Crab Cakes:
- Mashed potatoes
- Baked potatoes
- Best Ever Baked Parmesan Garlic Potato Wedges
- Baked Macaroni and Cheese
- Best Ever Creamy Clam Chowder
- Parmesan Roasted Cauliflower
- Copycat KFC Coleslaw
Tips for making Crab Cakes:
- Which Crab Meat to Use: There are a few types of crab meat that is best to use when cooking or using it for more recipe. I recommend fresh, refrigerator, lump crane meat.
- Smaller Sizes: For smaller crab cakes, divide the mixture into smaller 1 to 2 inch in size circles. For mini crab cakes, divide into even smaller and try it with 1 to 2 tablespoons. Bake at the same oven temperature. The bake time is shorter for these smaller sizes. The crab cakes are done when the tops and edges are lightly browned.
- Cooked Crab Cakes: According to the USDA’s official website, seafood is cooked through and safe to eat when the internal temperature reaches 145 degrees F.
- Baking Crab Cakes: Bake for 10 minutes flipping once until they are cooked throughout and golden brown.
Storing Crab Cakes:
- How to freeze crab cakes: Follow the instructions preparing the crab cakes. Once ready to bake you can freeze the pre-made crab cakes in a ziplock bag. Lay flat in the freezer for up to 1 month. If you are wanting to cook them before freezing, cook them and let cool. Once cooled, freeze them in a ziplock bag and lay flat in the freezer for up to 3 months.
- Storing crab cakes: Crab cakes are best kept in the refrigerator once they have been cooked. It is best to store them in an airtight container in the refrigerator for 3 to 5 days.
- Warming up: When ready to serve the crab cakes use cook over medium-high heat to warm up or use an oven to bake them on a baking sheet at 350*F for 12 to 15 minutes or until warmed through. If they are frozen, add a few extra minutes for frozen meat.
More Delicious Appetizers:
- Honey Garlic Butter Scallops
- Hot Spinach Artichoke Dip
- Cranberry Pecan Cheese Ball
- Jalapeno Poppers Recipe with Bacon
- Insanely Delicious Hot Crab Dip
Easiest Crab Cakes
Easiest Crab Cakes are filled with thick chunks of crab meat mixed together with creamy mayonnaise, sweet red bell pepper and end with a kick of red pepper flakes. The perfect Sweet and Salty crab cake appetizer recipe!
- 1 pound lump crabmeat
- 1/4 cup mayonnaise
- 1/2 cup Panko
- 1/4 cup flour
- 1 egg
- 2 Tablespoons green onion (sliced)
- 1/2 red bell pepper (finely diced)
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon cajun
- juice of half lemon
- 1/4 cup vegetable oil (for frying)
- In a large bowl add the crabmeat, mayonnaise, Panko, flour, egg, green onion, bell pepper, Worcestershire sauce, cajun, and juice of lemon. Mix together and shape in to patties.
- In a large saucepan add the oil and heat to medium high. Add the patties and fry until they are brown on each side for 4-5 minutes. Serve with your favorite sauce.