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.
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, 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!!
Lately, I’ve been able to find pasteurized crabmeat from the Gulf of Mexico in my Sam’s Club store. It’s a lot better alternative to crabmeat from other regions of the world. Not only does this taste like the crabmeat we are used to, it’s also more trustworthy.
My recipe for crab cakes is pretty simple, it uses my standard imperial sauce as the binder with just enough breadcrumbs to bind them. You can also eliminate the breading step and broil these beauties and they are every bit as good, without the added calories of frying them.
If you love crabmeat you might also like my salmon stuffed with crabmeat.
If you’ve tried my crabcakes recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook.
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.
- 1 lb crab meat jumbo lump, lump or claw, wild caught
- 1 tablespoon Italian parsley
- 1 tablespoon roasted red peppers or fresh red peppers finely chopped finely chopped
- 1 tablespoon onions finely chopped
- 1/4 cup seasoned bread crumbs
- 1/2 cup Hellman’s Mayonnaise
- 1 large egg
- 1 tablespoon sugar
- 1 teaspoon Old Bay Seasoning
- 1 dash Worcestershire sauce
- 1 squeeze fresh lemon juice
- Mix crab meat, chopped parsley, onion, and peppers together. Gently mix them do not break up lump crabmeat.
- In another bowl add the mayonnaise, and egg and mix together, then add the sugar, Old Bay, Worcestershire and lemon juice, mix well.
- 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 are broiling the crab cakes, place them directly into a baking dish with a little bit of water in the dish. Bake at 350 degrees for 20 minutes. (when I broiled them at the restaurant they got a little butter on the top of each before baking)
DAVID B RICKLY says
November 17, 2018 at 7:19 amCannot 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
November 17, 2018 at 12:58 pmIt’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
December 19, 2017 at 4:49 pmBonjour 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
December 22, 2017 at 9:37 amhi 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
November 14, 2018 at 9:00 pmI know it is a year later 😃 but I think a Dijon hollandaise with a hint of honey would be perfect
FoodFlurries.com says
May 11, 2012 at 12:39 pmYay! An awesome crabcake recipe!! Thx for sharing.
Chef D says
May 11, 2012 at 1:00 pmthanks!
George says
May 4, 2012 at 6:17 pmYes, these are some really good crab cakes. Cheers
Chef D says
May 4, 2012 at 6:24 pmThanks George!
Frank says
March 16, 2012 at 6:48 amI can certainly see why they’re famous. They look fabulous!
BigBearswife says
July 29, 2011 at 6:28 pmthey look incredible!!
Maranda says
July 26, 2011 at 8:45 pmThese crabcakes look divine!!! I can't wait to try them!!!
Thanks for the new food porn sites!
German Mama says
July 23, 2011 at 9:39 pmThese 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
July 21, 2011 at 7:25 pmOK, 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
July 21, 2011 at 3:56 pmA 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
July 18, 2011 at 4:53 pmNow 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
July 18, 2011 at 3:00 amHow 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
July 18, 2011 at 2:34 amWow! 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
July 18, 2011 at 12:10 amCongrats 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
July 17, 2011 at 11:47 pmI'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
July 17, 2011 at 10:41 pmI 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
July 17, 2011 at 8:55 pmHi 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
July 17, 2011 at 4:23 pmThe 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!