Crab Cake Recipe - w/ Homemade Creamy Crab Cake Sauce (2024)

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ThisCrab Cake Recipeis light, fresh, crispy, and paired with a creamy crab cake sauce. Ready in under 20 minutes, making it the perfect appetizer for any get-together!

I l.o.v.e. a good crab cake. They’re so crispy, light, and elegant. I always thought they’d be difficult to make, so I was pleasantly surprised to find out that these take just a few minutes (and simple ingredients) to come together!

Ingredients

• Egg Yolk – helps bind all the crab cake ingredients together.
• Mayonnaise– adds an amazing creamy texture and tangy flavor.
• Dijon Mustard, Yellow Mustard, and Worcestershire Sauce– adds moisture, a little spice, and tang.
• Hot Sauce– just a touch to give a little spicy kick.
• Garlic Powder and Salt– adds and enhances flavors.
• Crab– use canned crab to keep these easy and affordable. Make sure to drain the cans really well or the cakes won’t hold their shape.
• Green Onion – adds a sweet, earthy flavor.
• Panko– helps to bind the cakes together and allows the exterior to get extra crispy.
• Olive Oil and Unsalted Butter– for cooking.

How to make

Make these as a quick last minute appetizer or make the filling in advance to save time later on! You can’t go wrong.

1. Mix together mayonnaise, egg yolk, dijon mustard, Worcestershire sauce, yellow mustard, hot sauce, garlic powder, and salt until fully combined.
2. Mix in the crab, onion, and Panko.
3. Use an ice cream scoop or 1/4 cup measuring cup to portion the mixture into 5 rounds then use your hands to press them into patties.
4. Heat oil and butter in a large non-stick pan then cook the patties for 2-4 minutes each side.Drain on paper towels then serve and enjoy!

How long to cook crab cakes

Crab cakes should be fully cooked after frying in a hot skillet for 2-4 minutes on each side. Time may vary if your crab cakes are thinner or thicker.

You’ll be able to tell they’re done when the the middle is hot and the outside is golden-brown and crispy.

Can you use fresh crab?

Although fresh crab is delicious, it’s much more labor intensive, can be difficult to remove from the shell, and is more expensive. I recommend sticking with the canned crab to keep this recipe under 20 minutes and affordable!

Why are my crab cakes crumbly?

If your crab cakes are crumbly, they’re either too dry or there’s too much moisture. Be sure to not over-measure the panko and make sure you drain the canned crab fullybefore using it in the cakes.

What to serve with crab cakes

I love to serve my crab cakes alongside a creamy crab cake sauce. A couple of my favorite crab cake sauces are tartar sauce or remoulade—a tangy and flavorful mayo-based sauce. Feel free to make your own or use your favorite store-bought variety!

If you’re looking for other recipes to serve up with these crab cakes, here are some yummy ideas!

• Potato Salad
• Mediterranean Roasted Cauliflower
• Fruit Salad
• Roasted Vegetables
• Chopped Chickpea Salad

How to store

Leftover crab cakes will last in an airtight container in the fridge for 3-5 days or in the freezer for up to 3 months.

To reheat,thaw in the fridge if frozen then bake to re-warm and re-crisp.

– Jennifer