Making crabcakes with my recipe is really easy and makes any night into a special occasion. Whether you pan fry them or broil them your family is sure to love them.
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.
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 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 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.
If you enjoyed this recipe you may also like these:
- 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
- 1/2 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
- 1/4 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
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Lydia says
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 says
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 says
I’m going to try your crab cake recipe
Sanna says
I’m vegetarian but my son loves crab. He will definitely try this recipe. Thanks
maren says
These sound awesome
Magali says
I love crab cakes! This recipe sounds yummy!
Amanda says
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 says
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 says
These crabcakes tastes phenomenal! Thank you for the easy to follow recipe! My crabcakes turned out delicious!
Andréa Janssen says
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 says
I love crab cakes, and these look like they have such great flavor and texture! Thanks for the recipe!
Doug from Massachusetts says
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 says
Thanks Doug, it is a nice feature of the recipe card I use. It also converts to metric for other countries.
Janet Wallace says
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 says
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 says
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 says
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 says
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 says
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 says
I know it is a year later 😃 but I think a Dijon hollandaise with a hint of honey would be perfect
FoodFlurries.com says
Yay! An awesome crabcake recipe!! Thx for sharing.
Chef D says
thanks!
George says
Yes, these are some really good crab cakes. Cheers
Chef D says
Thanks George!
Frank says
I can certainly see why they’re famous. They look fabulous!
BigBearswife says
they look incredible!!
Maranda says
These crabcakes look divine!!! I can't wait to try them!!!
Thanks for the new food porn sites!
German Mama says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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!