4.9 from 57 votes
Best Crab Cakes
These crab cakes combine lump crab meat with a creamy mixture of mayonnaise, Dijon mustard, Worcestershire sauce, and seasonings, bound with almond flour and fresh herbs. Pan-fried to a golden crisp on each side, they offer a tender, flavorful center paired with a crunchy exterior. Served with tartar sauce, they work well as appetizers or main dishes.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
10
crab cakes
Calories:
116 kcal
Course:
Dinner
Cuisine:
Cajun
Ingredients
For the crab cakes
- 2 egg large
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon kosher salt
- 1 pound crab meat lump
- ½ cup almond flour
- ¼ cup shallot finely diced
- ¼ cup parsley finely chopped, fresh
- 2 tablespoons olive oil
Optional tartar sauce for serving (highly recommended!)
- 1 recipe tartar sauce
Instructions
- Whisk the sauce. To a large mixing bowl, add the eggs, mayonnaise, mustard, Worcestershire sauce, lemon juice, and seasoning, and salt. Whisk together until blended and smooth.
- Mix with crab. Add the crab meat, almond flour, shallot, and parsley on top of the sauce, then stir together until well combined.
- Fry the crab cakes. Heat the oil in a large non-stick pan over medium heat. Measure out ¼ cup of the crab mixture and form it into a patty with your hands, then place it in the pan. Add four more patties and cook on each side for 2 to 3 minutes, until golden. Remove those to a plate and repeat this process with the remaining mixture.
- Serve. Serve the crab cakes with a side of tartar sauce.
Cup of Yum
Notes
- For baking, cook crab cakes at 400°F (200°C) for 10–15 minutes per side with parchment or greased baking sheets to prevent sticking.
- Old Bay seasoning can be replaced with Cajun seasoning or a mix of celery salt and paprika for a spicier or simpler flavor.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days to enjoy throughout the week.
- Freeze fully cooled crab cakes with parchment between layers in a freezer-safe container for up to 3 months.
- Reheat in a pan with a small amount of oil to restore crispiness; microwave reheating should use a damp paper towel or added water to maintain moisture.
Nutrition Information
Calories
116kcal
(6%)
Carbohydrates
3g
(1%)
Protein
11g
(22%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.003g
(0%)
Cholesterol
52mg
(17%)
Sodium
493mg
(21%)
Potassium
142mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
192IU
(4%)
Vitamin C
6mg
(7%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10 crab cakes
Amount Per Serving
Calories 116
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 3g | 1% |
| Protein | 11g | 22% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 52mg | 17% |
| Sodium | 493mg | 21% |
| Potassium | 142mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 192IU | 4% |
| Vitamin C | 6mg | 7% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.