Crab cakes are a coastal classic—crispy on the outside, tender and flavorful on the inside. Whether you grew up enjoying them at beachside seafood shacks or discovered them later in life, there’s no denying their crowd-pleasing charm.
At NC Seafood Restaurant, we celebrate all things seafood, and crab cakes are no exception. That’s why our Calabash seafood restaurant is sharing our favorite recipes for how to cook crab cakes three different ways.
Table of Contents
What Makes a Great Crab Cake?
A great crab cake recipe should highlight the natural sweetness of the crab while holding together with just the right balance of flavor and texture. Here are the key components that separate decent crab cake from exceptional, delicious crab cakes.
High-Quality Crab Meat
The best crab cakes start with a fresh crab mixture made of jumbo, lump crab meat. This ensures rich flavor, tender texture, and larger, satisfying bites. Avoid overly shredded, imitation crab, or canned crab meat, which can fall apart and lack a depth of flavor.
Minimal Filler
Filler should never overpower the crab. A small amount of breadcrumbs or crushed crackers helps bind the mixture without diluting the star ingredient. The goal is to hold the cake together, not bulk it up.
Balanced Seasoning
Classic seafood seasonings like Old Bay, fresh parsley, Dijon mustard, and lemon zest enhance the flavor without overpowering it. The key is subtlety, not spice overload—just enough to add dimension without distracting from the crab. A light touch lets the seafood shine through.
Moisture and Binding
Egg and a touch of mayo help hold the crab cake together while keeping it moist. The texture should be delicate—not dense or mushy. A well-bound crab cake holds its shape in the pan and on the plate.
Crispy Exterior
Whether pan-fried or baked, a golden-brown crust adds the perfect contrast to the tender inside. A light dusting of breadcrumbs can help achieve that crisp finish. It should be lightly crunchy—not greasy or overcooked.
Recipe #1: Traditional Maryland Crab Cakes
Maryland-style crab cakes are a beloved East Coast staple known for their simplicity, rich flavor, and emphasis on jumbo lump crab meat. With minimal filler and just enough seasoning to bring out the natural sweetness of the crab, these broiled or pan-fried crab cakes are a seafood classic. They’re crisp on the outside, tender in the center, and best served with tartar sauce, lemon wedges, or a simple side salad.
Ingredients for Traditional Crab Cakes
- 1 lb jumbo lump crab meat (picked over for shells)
- 1 large egg
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 tbsp chopped fresh parsley
- 1/2 cup crushed saltine crackers or plain breadcrumbs
- Salt and pepper to taste
- Lemon wedges (for serving)
- Optional: 1 tbsp melted butter (for brushing if broiling)
- Oil or butter (for pan-frying)
Step-by-Step Cooking Instructions
- Prepare the mixture: In a large bowl, gently whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, parsley, and a pinch of salt and pepper.
- Fold in crab and crumbs: Carefully fold in the crab meat and crushed crackers, being cautious not to break up the crab lumps too much.
- Chill the mixture: Cover and refrigerate for 30–60 minutes to help the mixture firm up and hold its shape.
- Form crab cakes: Divide the mixture into 6–8 cakes, shaping them with your hands into thick patties.
- Cook the crab cakes:
– To pan-fry: Heat oil or butter in a skillet over medium heat. Cook cakes for 3–4 minutes per side until golden brown.
– To broil: Place cakes on a greased baking sheet, brush tops with melted butter, and broil 6 inches from heat for 10–12 minutes or until golden. - Serve: Plate with freshly squeezed lemon juice or wedges, tartar sauce, or your favorite side dish.
Recipe #2: Spicy Southern-Style Crab Cakes
If you like your seafood with a little kick, these Spicy Southern-Style Crab Cakes bring bold flavor to the table. Infused with Cajun seasoning, chopped peppers, and hot sauce, this version is pan-seared to golden perfection and served with a creamy remoulade or spicy aioli. It’s a flavor-packed twist that pairs beautifully with Southern sides like dirty rice or coleslaw.
Ingredients for Spicy Crab Cakes
- 1 lb lump crab meat (picked over for shells)
- 1 large egg
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Louisiana hot sauce (or adjust to taste)
- 1 tsp Cajun or Creole seasoning
- 1/4 cup finely diced red bell pepper
- 1 tbsp minced green onion
- 1/2 cup breadcrumbs (panko or plain)
- Salt and black pepper to taste
- Oil for pan-frying
- Optional: chopped parsley (for garnish)
- Remoulade or spicy mayo (for serving)
Step-by-Step Cooking Instructions
- Mix the base: In a large bowl, whisk together the egg, mayonnaise, mustard, hot sauce, and Cajun seasoning.
- Add vegetables and crab: Fold in the red bell pepper, green onion, crab meat, and breadcrumbs. Mix just until combined—don’t overwork the crab.
- Chill the mixture: Refrigerate the mixture for about 30 minutes to help it firm up and make shaping easier.
- Shape the cakes: Form into 6–8 patties, pressing gently to hold them together.
- Pan-fry until golden: Heat oil in a skillet over medium heat. Cook crab cakes for 3–4 minutes per side, or until crisp and browned.
- Serve and garnish: Serve hot with remoulade sauce and sprinkle with chopped parsley if desired.
Recipe #3: Baked Lemon and Herb Crab Cakes
For a lighter take on the traditional crab cake, this baked version uses fresh herb seasonings and lemon zest to brighten the flavor without sacrificing texture. These crab cakes skip the frying pan in favor of the oven, resulting in a crisp exterior and tender center with less oil. It’s a refreshing and elegant option that pairs perfectly with a green salad or roasted vegetables.
Ingredients for Oven Baked Crab Cakes
- 1 lb lump crab meat (picked over for shells)
- 1 large egg
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives or dill
- 1/2 cup plain breadcrumbs or crushed crackers
- Salt and pepper to taste
- Olive oil spray or melted butter (for brushing)
- Lemon wedges (for serving)
Step-by-Step Cooking Instructions
- Combine wet ingredients: In a mixing bowl, whisk together the egg, mayonnaise, mustard, lemon zest, lemon juice, herbs, salt, and pepper.
- Fold in crab and crumbs: Gently add in the crab meat and bread crumbs, mixing until just combined. Be careful not to overmix.
- Chill before baking: Cover and refrigerate the mixture for 30–45 minutes to allow it to firm up.
- Shape and prep: Form into 6–8 patties and place them on a parchment-lined baking sheet. Lightly brush with melted butter or spray with olive oil.
- Bake to perfection: Bake at 400°F for 12–15 minutes, flipping halfway through, until golden brown on both sides.
- Serve fresh: Serve with lemon wedges or a light yogurt-based dipping sauce and enjoy.
Tips for Making and Serving Crab Cakes at Home
Whether you’re making crab cakes for a weeknight dinner or a weekend gathering, these simple tips will help you get the most flavor and presentation from your effort.
Keep the Crab the Star
Use lump or jumbo lump crab meat and handle it gently so the pieces stay intact. The less you mix, the more the crab flavor and texture will shine through.
Chill Before Cooking
Refrigerate your crab cake mixture for at least 30 minutes before shaping and cooking. This helps the cakes hold their form and prevents them from falling apart in the pan or oven.
Choose the Right Cooking Method
Pan-frying gives you a crispy, golden crust, while baking offers a lighter, healthier option. Broiling adds a quick, caramelized finish without extra oil. When frying seafood at home, be sure to use a neutral oil with a high smoke point—like canola or peanut oil—to get the best results without burning.
Pair with the Right Sauces
Whether cooked fresh at home or you are enjoying leftover crab cakes from your favorite restaurant, having a favorite dipping sauce to accompany it can make all the difference. Tartar sauce, remoulade, lemon aioli, or a spicy sriracha mayo are all great compliments to crab cakes. Choose a sauce that enhances your crab cake’s flavor profile.
Serve with Fresh, Light Sides
Balance the richness of crab cakes with crisp or tangy sides—think coleslaw, grilled vegetables, or a citrusy salad.
Don’t Feel Like Cooking? Visit NC Seafood Restaurant in Raleigh
If you’re craving crab cakes but don’t want to deal with the prep, enjoy the benefits of eating seafood at a restaurant instead. At NC Seafood Restaurant, we are open daily for dine-in or take-out. Our Calabash style seafood menu includes varieties of seafood like shrimp, scallops, clams, oysters, crab, and more.
Come visit us today or sign-up for our monthly e-newsletter to be notified of new recipes and updates!