Easy Crab Cakes
Any time you go out to eat in Maryland, you’re sure to see crab cakes on the menu. And if you do, you should probably order them. They’re wonderful: beautiful, golden patties made from crabmeat, breadcrumbs, and eggs, all mixed up together with an array of zesty seasonings. They’re crispy on the outside, tender on the inside, and bursting with flavor through and through.
Now, if you had to make these from scratch, starting with whole crabs, they’d be a whole lot of work – not to mention expensive. Which is why I don’t do that. I make my crab cakes the easy way, with canned crabmeat. All I have to do is drain it and mix it up with my other ingredients: breadcrumbs, eggs, onions and celery, Parmesan cheese, a splash of lemon juice, a little mustard, and plenty of spices. Shape that mixture into patties, fry them in a little oil, and boom: perfect, golden-brown crab cakes.
You can serve these up on a bun and eat them like a sandwich, or just arrange them on a plate with a wedge of lemon and your favorite sauce. Tartar sauce, cocktail sauce, ketchup, and mustard all work great. And don’t forget the coleslaw!
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RECIPE TIPS:
I’ve never seen canned crabmeat at my supermarket. Where can I find it?
I’ve definitely seen it at Walmart, Publix, Target and they also have it at Trader Joe’s. Look for it near other canned fish, like tuna.
How long will these keep in the refrigerator?
They should be good for about 2-3 days. You can also freeze them if you want to save the leftovers for later.
Could I make the patties a day or two ahead of time and then cook them?
Sure! Again, you can store them for two days, maybe three. And you can also freeze the patties, ready to fry up for a quick meal later.
How to Make Easy Crab Cakes
- Beat eggs and lemon juice in a bowl. In a separate bowl, combine Parmesan cheese, bread crumbs, Old Bay, crab meat, mustard, onion, celery, black pepper and dill. Pour in egg/lemon mixture.
- Shape crab mixture into about eight 1-inch-thick patties. NOTE: If you have time, it is best to refrigerate patties for at least an hour. This will help them stay together better during frying. However, this is no a required step.
- Heat vegetable oil in a skillet over medium heat. Fry patties until golden brown, about 5 minutes per side.
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TOOLS USED TO MAKE THIS EASY CRAB CAKES
Mixing Bowls: These bowls are pre-heated oven, microwave, fridge and freezer safe, and dishwasher safe.
Frying Pan: All-Clad D3 Stainless is the perfect choice for anyone who loves to cook.
Spatulas: Flexible reinforced high-heat silicone blade makes cooking fun. Ergonomic design for easier flipping.
Easy Crab Cakes
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Ingredients
- 3 eggs
- 1 teaspoons lemon juice
- 3 tablespoons grated Parmesan cheese
- 3/4 cup Italian-seasoned bread crumbs
- 1 teaspoon old bay seasoning
- 4 5oz cans crab meat, drained
- 1 teaspoon dijon mustard
- 1/8 cup finely diced onion
- 1/4 cup finely diced celery
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dill
- 3-4 tablespoons vegetable oil
Instructions
- Beat eggs and lemon juice in a bowl. In a separate bowl, combine Parmesan cheese, bread crumbs, Old Bay, crab meat, mustard, onion, celery, black pepper and dill. Pour in egg/lemon mixture.
- Shape tuna mixture into about eight 1-inch-thick patties. NOTE: If you have time, it is best to refrigerate patties for at least an hour. This will help them stay together better during frying. However, this is no a required step.
- Heat vegetable oil in a skillet over medium heat. Fry patties until golden brown, about 5 minutes per side.
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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