You can make restaurant-style crabcakes in your own home with my World Famous Crabcakes Recipe. Not only will you amaze your friends with this delicious and easy recipe, but you’ll also be able to bring the taste of the Eastern Shore to your table whenever you like.
Wouldn’t you love to sit down to a few of these OMG delicious homemade crabcakes?
What do I need to make Crabcakes?
Let’s start by gathering the ingredients we need to make the crabcakes. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
Do I have to put onions and peppers in my crabcakes?
No you don’t. True Maryland style crabcakes would not contain either. I like added flavor that the onions give, but in all honesty the peppers and parsley are for color.
What Type of Crabmeat Can I Use to make crabcakes?
Over the years I have made more crabcakes than I care to remember, I’ve used claw, special, lump, jumbo lump and a mixture of two or more types of crab meat. It all depends on what I could charge for the crabcakes and what was available in the markets.
At home my crabcake of choice is usually made with claw meat, its got a lot of flavor and is the least expensive type of crab meat to buy. The only problem with claw or any crabmeat for that matter is finding a wild-caught product from U.S. waters or the gulf down to South America. If you buy crabmeat from other any waters, let the buyer beware!!
The source of the crabmeat can be from any part of the world that has crabs and includes varieties such as Blue Swimming, Dungeness, Snow, King and of course my favorite Blue Claw.
- Jumbo Lump
- Lump
- Backfin
- Claw
- Imitation Crabmeat
How do I make Old Bay Seasoning?
If you can’t find Old Bay at your markets it’s easy enough to make at home.
- 1 tablespoon celery salt
- 2 teaspoons ground bay leaves
- 2 teaspoons smoked paprika
- 1 ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon allspice
- 1 teaspoon dry mustard
- 1 pinch nutmeg
- 1 pinch cinnamon
- 1 pinch ginger
If you’d rather not make the seasoning, you can always use the recipe as a guideline and use seasonings that you enjoy eating with seafood.
The first step is mixing the ingredients. Making the imperial sauce that will bind the crabcakes is an important step. And using a good mayonnaise, like Hellmann’s is crucial to the success of the imperial sauce. I don’t work for Helmann’s but as a chef I have found it to be one of the few mayonnaises that holds up to heat.
Add the imperial sauce into the crabmeat mixture.
Gently mix the ingredients together, being careful not to break up the big lumps too much.
Refrigerate the mixture for 30 minutes to give the bread crumbs time to absorb the liquids.
Shape the crabcake mixture into portions. Feel free to make them as big or small as you like. If you’d like to bake the crabcakes, there is no need to coat them in breadcrumbs. Just place the baking dish in the oven for 25-30 minutes or until golden brown with an internal temperature of at least 165 degrees F.
Using a digital insta-read thermometer will help you cook the perfect Crabcakes and be a great help in your kitchen.
We love sauteed crabcakes, so that means a light coating of breadcrumbs on the crabcakes. You can use seasoned breadcrumbs, unseasoned, or panko bread crumbs.
Then the crabcakes are sauteed in a hot pan with a little oil. Be careful when turning them over. Then place the finished crabcakes in a baking dish and bake at 350 degrees for 20 -25 minutes or until an internal temperature of at least 165 degrees is reached.
If they do break apart you can squeeze them back together gently to reform the crabcake
Do I have to fry crabcakes?
No, you don’t. They bake up nicely with or without the final bread crumb coating.
Then it’s just a matter of serving them up with your favorite side dish and enjoying a restaurant-style dinner that would have cost you a lot more if you had gone to eat.
More Crabmeat Recipes You’ll Love!
- Crab Imperial
- Lobster Stuffed with Crab Imperial
- Shrimp and Mushrooms Stuffed with Crab Imperial
- Salmon Stuffed with Crabmeat and Cream Cheese
My Famous Crabcakes
Ingredients
Imperial Sauce
- ½ cup Hellmann's mayonnaise
- 1 large egg
- 1 teaspoon sugar
- 1 teaspoon Old Bay seasoning
- 1 dash Worcestershire sauce
- 1 squeeze fresh lemon juice
Crab cakes
- 1 lb crab meat jumbo lump, lump or claw, wild caught
- 1 tablespoon onions finely chopped (optional)
- 1 tablespoon roasted red peppers or fresh red peppers finely chopped finely chopped (optional)
- 1 tablespoon Italian parsley finely chopped
- ¼ cup seasoned bread crumbs or plain bread crumbs
Instructions
Imperial Sauce
- In small bowl add the mayonnaise, and egg and mix together well. Then add the sugar, Old Bay, Worcestershire and lemon juice, mix well.
Crab cakes
- Mix crab meat, chopped parsley, onion, and peppers together. Gently mix them do not break up lump crabmeat.
- Add the imperial sauce to the crabmeat and mix together gently, add the bread crumbs and work them into the mixture.
- Allow this mixture to sit for about 10 minutes, the bread crumbs will soak up any extra liquid so you can easily form the crab cakes
- Divide the crabmeat mixture into 8 small or 4 large crabcake
- If you are frying the crab cakes, lightly coat the crabcake in panko bread crumbs, and sauté in olive oil until golden brown on both sides. Place in a baking dish and bake at 350 degrees for 15 minutes.If you'd prefer you can also bake them in a 350-degree oven for about 20 minutes. With or without the panko bread crumb exterior.
Notes
Nutrition
Hope
I just have to say I love that you put different variations and ways to make. Every question that I had such as can I do with out peppers and old bay was answered. I have to be careful of what foods I intake due to sensitive stomach issues and this article was just perfect. Even though I love those ingredients my belly doesn’t. Can’t wait to try! Well done!
Jamie
The imperial sauce is so delicious with all the flavorings and spices! It goes perfectly with the crab cakes which are a favorite of ours!
Debbie
I love crab cakes and never really knew how to make them until now. That imperial sauce sounds like a perfect compliment and will make these restaurant quality.
Erin
Thanks for including a recipe for Old Bay! I live in Germany now and have been missing that. And these crab cakes came out looking amazing! It’s time I give them a try.
Amy Liu Dong
Hands up to this recipe. It’s delicious and looks so easy to prepare. Perfect dish for this weekend. Yum!
Aleta
We catch a lot of crab over the summer, well, as soon as the ocean isn’t too treacherous for my husband and our row boat lol… Usually we just crack the crab and dunk it in butter, but these look so incredibly delicious, I’m going to make my family some with the first catch of the year!
Maria
Seems like a very easy and simple recipe! Great job at photographing it as well.
veenaazmanov
This awesome recipe is definitely a treat to my family. Total love and dedication for my loved ones. They to relish every bit of it. yum.
Shelley
Oh thank you for this! I have always felt like crab cakes were such a wonderful indulgence, but to be honest, I often skip them on restaurant menus, since many restaurants these days have way more bread crumbs than actual crab in the crab cakes (so disappointing)! What a treat to be able to make really great ones at home!
Anosa Malanga
This is very new to me and I am not actually sure if I can really do this. I need to ask assistance with my sister. I will try and see if it would be a good try. Thank you for sharing your recipes! So many to try out.
Swathi
I don’t like immitation crab meat. sure I will look for the one you suggested. This looks delicious.
Chef Dennis
I can’t wait to try your famous Crabcakes! It looks really delicious and satisfying!
Beth
These look delicious! Hopefully, I’ll be able to make them for mom this summer when she is back home.
Sharon
I like getting crab cakes in the restaurant but with this recipe, I can make them right at home. Delicious!
Kathy
These look amazing! I’ve never actually tried a crabcake before. Now after seeing this I certainly will have to.
Leslie
Wonderful crab cake recipe!
Nyxie
These sound gorgeous. Definitely, something I’d love to try cooking.
Janeane M Davis
I have never made crab cakes at home. This recipe makes it seem easy.
Natalie
Lovely crabcakes recipe. It looks delicious. I will definitely try this.
Lynndee
I just always buy crab cakes at the store. But homemade is always the best. Going to save your recipe.
Jenn @ EngineerMommy
I just bought crabmeat from the market. Now I know what to make with it! This looks tasty!
Nikki Wayne
Looks so great. I love crab cakes. I love eating them with beers by my side.
Debra
Love that your crab cake recipe is actually loaded with crab meat!!
Jamie H
These crab cakes look so delicious! I wish it was easier to find crab meat in my area, but rural grocery stores have their drawbacks.
Tasheena
My family loves crab cakes. I haven’t made them in so long, Looking forward to trying this recipe.
Heather
Dennis, you are speaking to me with this recipe. It’s been way too long since I’ve had a crabcake. Can’t wait to make these.
MELANIE EDJOURIAN
I do love it when large pieces of crab are used in recipes. They are always so much tastier. These sound wonderful.
Amber Myers
These look like some tasty crab cakes! I know my kids would probably eat so many of these. They love their seafood.
melissa chapman
Those crabcakes look amazing and so full of crab and seafood. There is nothing worse than a crabcake with more breading than crab.
Emily Flint
This sounds amazing!
Courtney
These were so good I can’t wait to make a second batch!
GiGi Eats
Famous huh?! I gotta try them out on my husband! He is a HUGE crab cake fan!
Crystal Carder
This recipe sounds great! I may try substituting the crab with tuna?
Laura
I love crab cakes and these are some of the best I’ve ever made. Thanks for the recipe.
Angela
What a wonderful recipe. Thanks for sharing!
Audrey
These are just perfect!
FOODHEAL
Awesome recipe, sure this crab cake is a better way to introduce seafood to kids and people who don’t like seafood. I particularly love the veggies you served with.
Ji Wyche
I have been an amateur cajun chef for many many years. Your recipes look very easy to make for my friends and family to enjoy. I look forward to following you for seafood recipes as I live in South Louisiana and fresh seafood is readily availabllee.
Chrissy
I just finished making and eating these crabcakes. They couldn’t have been easier and they were delicious!
Chef Dennis Littley
I’m happy to hear you enjoyed them Chrissy!
Jimmy Reeves
As a lover of Crab cakes. I’m using this recipe Tonight!
Donna
Outstanding will be my go to recipe for
Crab cakes.
Lydia
This is the best crab cake recipe I have ever come across, and it’s so easy. I did however up the Old Bay to 2 tsp, and added about 1/4 cup of parsley. I only had claw meat on hand, so i can only imagine how much better they will be with jumbo lump meat.
Chef Dennis Littley
thanks for the great review and comment Lydia. I’m happy to hear you enjoyed the crabcakes and I make them with whatever type of crabmeat I can get. Often I combine lump and claw, my wife actually likes those better.
Robert Butts
I’m going to try your crab cake recipe
Sanna
I’m vegetarian but my son loves crab. He will definitely try this recipe. Thanks
maren
These sound awesome
Magali
I love crab cakes! This recipe sounds yummy!
Amanda
These crab cakes are wonderful! I love how versatile they are in terms of cooking methods, and all your tips were super helpful. Will definitely make these again!
Amy
Oh my…..these look beyond delicious and certainly very doable! It’s Father’s Day in Australia in a couple of weeks and I was looking for something a little different to make and this is awesome. Definitely going to try it and hopefully it looks a perfectly golden brown as yours!
Capri Lilly
These crabcakes tastes phenomenal! Thank you for the easy to follow recipe! My crabcakes turned out delicious!
Andréa Janssen
I don’t know crab cakes very well, because we don’t eat them a lot around here. But these are really delicious. Thank you for sharing this recipe!
Taleen | Just As Tasty
I love crab cakes, and these look like they have such great flavor and texture! Thanks for the recipe!
Doug from Massachusetts
The recipe looks great, and i would definitely give it a try. But what impresses me the most is the ability to print the recipe based on the number of portions you intend to make! Thanks, Chef Dennis for the technique and the technology! BTW, the best crab cake i ever had was at the Madison Hotel in D.C. This reminds me of it! (It was $26 for a lunch order 20+ years ago; but that was almost a half-pound of Extra Jumbo Lump)
Chef Dennis Littley
Thanks Doug, it is a nice feature of the recipe card I use. It also converts to metric for other countries.
Janet Wallace
Hello Dennis,
I have a question about the **Notes part after the instructions..
You said if BROILING, place in a dish with some water and BAKE at 350 for 20 minutes. I’m confused here, can you clarify for me? Thanks
And they look delicious, can’t wait to make them.
Chef Dennis Littley
if you are going to bake the crabcakes place them in a baking pan. Add a little water to the pan and bake at 350 for 20 minutes. Hope that helps
DAVID B RICKLY
Cannot wait to create these crab cakes for my visiting brothers! I’m a really good cook, yet I always trust to a real Chef to put me on the right track! Having a Navy Dad I literally was weaned onto Seafood of all types at a young age even eating mussels well before I was ten years old. Thank you so much for sharing your knowledge and expertise, Chef!
Chef Dennis Littley
It’s a really easy recipe David and can be used as a stuffing mixture for shrimp, lobster or seafood. I hope your brothers enjoy them!
Michele Guindon
Bonjour Chef Dennis
I really need a liquid sauce ( like they would use in NOLA) that i can layer warm crab claws and have them live in the sauce till our Christmas turkey is ready! I am feverishly trying to find more of a liquid floating sauce than a dipping sauce. (Now that I have seen these crab cakes – there are basically zero to bring to the event.) I think I have been able to piece everything together – but all recipes call for red wine. HUH?! Could I not go with a nice white and not worry? Hope to hear from you before this is served lol!!
Chef Dennis Littley
hi Michele
sadly I have never made this type of sauce so I don’t know what to tell you.
Best of luck with your dinner and Merry Christmas
Kristina Savoy
I know it is a year later 😃 but I think a Dijon hollandaise with a hint of honey would be perfect
FoodFlurries.com
Yay! An awesome crabcake recipe!! Thx for sharing.
Chef D
thanks!
George
Yes, these are some really good crab cakes. Cheers
Chef D
Thanks George!
Frank
I can certainly see why they’re famous. They look fabulous!
BigBearswife
they look incredible!!
Maranda
These crabcakes look divine!!! I can't wait to try them!!!
Thanks for the new food porn sites!
German Mama
These crabcakes look gorgeous. I have never had crabcakes but Hubby has been asking for them several times. I have to try to find some fresh crabmeat around here.
afotogirl
OK, I think I'm going to have to try this recipe out and see if I can expand my likes from shrimp and lobster to crab as well. 🙂
And thank you for the foodie links!
The Mom Chef
A few days late, but still glad I joined the party because that crab cake looks delicious. I fell in love with your Imperial sauce too. I wish we had good crab available down here!
Lyndsey
Now this looks like the perfect crabcake! I like the texture because it looks just right…not too big, not too little, just like baby bear like it! Yes I'm with Gina next time they are on the meanu 😀
Gina
How funny Chef, I was just spying this and thinking how in the heck did I miss these. Next I'd like to know how I get an invite next time they are on the menu. Hope you have a great week.
-Gina-
Amy
Wow! Dennis these crabcakes sound amazing and look delicious! Your photos are beautiful as well, I am loving the squash blossom and the delicious salad you also have on the plate! I appriciate that they can be broiled and need not be fried. Hope you had a wonderful weekend :)!
Amy
Erin
Congrats on the Top 9! These crabcakes looks perfect! Who knew there were all those food sites out there. I can't keep up 🙂
Elyse @The Cultural Dish
I've been looking for a great crabcake recipe so this is definitely a keeper. I know it's a bit late, but congrats on the top 9 the other day!
Victoria
I can see why your crab cakes are famous! They are simple and full of crab! I hate crab cakes that use tons of fillers and other veggies. Old Bay is also a great spice in these. Thanks for sharing!
Spicie Foodie
Hi Dennis, Your crabcakes look fantastic! I can see why they are famous. You've got my mouth watering over here. Hope you are well:)
Mother Rimmy
The color of those crab cakes is just amazing, and the flaky tender crab on this inside is perfect. So often you see too much binder in a crab cake to reduce the amount of crab and make them more affordable. Lovely!