Homemade Crab Cakes Recipe | Perfectly Golden and Flavorful

Homemade Crab Cakes Recipe | Perfectly Golden and Flavorful


For the Crab Cakes:

  • 1 pound lump crab meat, picked over for shells
  • 1/2 cup breadcrumbs (panko or regular)
  • 1/4 cup mayonnaise
  • 1 large egg
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh chives (or green onions)
  • 1/2 teaspoon Old Bay seasoning (adjust to taste)
  • Salt and pepper to taste
  • Olive oil or butter for frying

For the Sauce (Remoulade):

  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped capers
  • 1 tablespoon chopped pickles or relish
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce (adjust to taste)
  • Salt and pepper to taste


  1. Prepare the Crab Mixture:
    • In a large bowl, combine the lump crab meat and breadcrumbs. Gently toss to mix.
  2. Make the Crab Cake Mixture:
    • In a separate bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, parsley, chives (or green onions), Old Bay seasoning, salt, and pepper.
    • Pour the wet mixture over the crab and breadcrumbs.
    • Gently fold the mixture together, being careful not to break up the crab meat too much. The mixture should hold together but remain somewhat chunky.
  3. Shape the Crab Cakes:
    • Divide the mixture into equal portions and shape them into crab cakes, about 2 to 3 inches in diameter.
  4. Chill the Crab Cakes:
    • Place the crab cakes on a baking sheet lined with parchment paper.
    • Refrigerate for about 30 minutes. Chilling helps the crab cakes hold their shape during cooking.
  5. Cook the Crab Cakes:
    • In a skillet, heat a thin layer of olive oil or melt a small amount of butter over medium heat.
    • Carefully place the chilled crab cakes in the skillet and cook for about 3-4 minutes on each side, or until they are golden brown and heated through.
  6. Make the Remoulade Sauce:
    • In a small bowl, mix together all the ingredients for the remoulade sauce: mayonnaise, Dijon mustard, capers, pickles or relish, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper. Adjust the seasoning to taste.
  7. Serve:
    • Serve the crab cakes warm with a dollop of remoulade sauce on top.
  8. Enjoy:
    • Enjoy your delicious homemade crab cakes as an appetizer or main course, accompanied by your favorite sides!


  • For extra flavor, consider adding a squeeze of lemon juice to the crab cake mixture.
  • Be gentle when mixing and shaping the crab cakes to keep the crab meat from breaking apart.
  • Experiment with different types of crab meat, such as lump, jumbo lump, or claw meat, to find your preferred texture and flavor.
  • The remoulade sauce is a versatile accompaniment and can be customized with additional herbs, spices, or ingredients like minced shallots or garlic.

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