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Easy Crab Cakes

This easy crab cakes recipe uses any kind of crab meat you want - lump, claw, canned or fresh - for a simple seafood recipe you'll love!

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 patties
Calories: 204 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 8 oz. crab meat picked through to remove any shell pieces (see notes)
  • 1 egg
  • 2 green onions thinly sliced (white, green, and light green parts)
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon soy sauce
  • 1/2 teaspoon hot sauce more or less depending on spice level preference
  • 1/3 cup plain breadcrumbs regular or panko is fine
  • canola oil for frying (or another neutral tasting oil)
  • fresh lemon slices, fresh chopped parsley, and tartar sauce or remoulade sauce for serving (optional)

Instructions

    Cup of Yum
  1. Combine all ingredients (except for canola oil) in a medium bowl.
  2. Heat a large heavy skillet, such as cast iron, over medium-high heat. Add 1/4 cup oil to the skillet. (I recommend 12 inch - anything smaller than that and you may need to cook two batches.)
  3. Use a large ice cream scoop / disher scoop to get a portion of the crab cake mix from the bowl (or smaller, cookie scoop to make mini crab cakes). Place directly into the hot oil in the skillet and use the back of a fish spatula to press down on the top. (Alternatively, you can divide into four-six equal portions and form patties with your hands.)
  4. Cook the patties for 3-4 minutes, flip carefully, and cook for another 3-4 minutes (more or less time depending on how big the patties are or how hot your burners are) over medium-high heat, until the outside is golden brown and crispy.
  5. Place cooked crab cakes on a paper towel lined plate. Serve with a squeeze of fresh lemon juice and garnish of fresh parsley, and tartar sauce or remoulade sauce, on their own or in a bun or lettuce wrap as a sandwich.

Notes

  • You can use any kind of crab meat you want in this recipe, such as claw or jumbo lump. Canned or fresh (refrigerated) is fine, but for the best taste I recommend fresh. Fresh claw meat is a bit less expensive than lump, so it's a great budget-friendly option without sacrificing taste.
  • If you like, you can rinse the crab meat before using it. This is a good idea to make it taste fresher if you are using canned crab meat, or if using refrigerated fresh crab meat that has any kind of preservative for freshness. Soak it in ice water for 10 minutes, then drain in a fine mesh sieve before using.
  • If adding Old Bay or another seasoning that contains salt, I recommend omitting the soy sauce.
  • The nutrition information estimate is calculated assuming four total crab cakes are made.

Nutrition Information

Serving 1patty Calories 204kcal (10%) Carbohydrates 7g (2%) Protein 13g (26%) Fat 14g (22%) Saturated Fat 2g (10%) Trans Fat 1g Cholesterol 47mg (16%) Sodium 704mg (29%) Potassium 164mg (5%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 109IU (2%) Vitamin C 5mg (6%) Calcium 52mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4patties

Amount Per Serving

Calories 204

% Daily Value*

Serving 1patty
Calories 204kcal 10%
Carbohydrates 7g 2%
Protein 13g 26%
Fat 14g 22%
Saturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 47mg 16%
Sodium 704mg 29%
Potassium 164mg 3%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 109IU 2%
Vitamin C 5mg 6%
Calcium 52mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.