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5.0 from 9 votes

EASY CRAB CAKES

YOUR PART IS DONE IN LESS THAN 30 MINUTES THEN IT'S ALL JUST RESTING IN THE FRIDGE! This Easy Crab Cakes recipe will be your go-to Crab Cake Recipe from now on! These MOIST, TANGY, SATISFYING and HEARTY crab cakes are gonna win your heart!

Prep Time
10 mins
Cook Time
10 mins
Fridge resting times (2)
2 hrs
Total Time
2 hrs 26 mins
Servings: 3 servings
Calories: 544 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 LB Crab Claw Meat Drained My family prefers the claw meat but regular crab meat is fine too.
  • 20 Saltine Crackers crushed
  • ½ teaspoon hot sauce Texas Pete or Cholula
  • ½ teaspoon fresh ground pepper
  • ½ teaspoon kosher salt
  • 1 Tbs Dijon mustard
  • 1 Tbs Old Bay seasoning
  • 1 Tbs Worcestershire sauce 
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 egg
  • ½ Cup mayonnaise
  • 1 teaspoon lemon juice
  • 3 Tbs Parsley - chopped fine - optional optional
  • 4 Tbs butter - melted.

Instructions

    Cup of Yum
  1. Drain the crab meat well and then evenly spread it across the bottom of a large bowl using care not to break up the crab meat pieces.
  2. Sprinkle the crushed saltines over the top (Do Not mix together yet). Crush with your hands, it is fine if there are some larger pieces.
  3. In a small bowl, mix together the hot sauce, pepper, salt, dijon, old bay, worcestershire, onion powder, garlic powder, egg, mayo, lemon juice and Parsley (optional ). Whisk well.
  4. Pour the wet ingredients over the crab meat and saltines and then VERY GENTLY, using your hands, fold together the ingredients until well mixed. Do your best not to break up the crab meat.
  5. Cover the bowl and refrigerate for at least one hour.
  6. Remove the bowl from the fridge and pat into patties. (This recipe makes about 6 patties). Place the patties on the sheet pan that they will bake on (for easy clean up, put aluminum foil on the pan first).
  7. Place the patties back into the fridge for at least an hour.
  8. When ready to broil - preheat the oven to BROIL HIGH. Allow the oven to come to full temp (it will take about 10- minutes or maybe a little more so be patient. Do NOT plop the crab cakes immediately into the oven as it preheats for the broil).
  9. Brush the tops of the crab cakes with the melted butter and Broil on HIGH for 8 minutes on the first side.
  10. Carefully (very very carefully, they break apart easily) turn the crab cakes over and brush with butter on the other side. Broil for another 6 minutes. Serve Hot.

Notes

  • Crab meat is expensive, so you’ll want to follow the directions exactly to have these come out perfectly.
  • You can make these half size and use as an appetizer, you’ll need to watch them carefully in the oven, when they are browned and sizzly, it’s time to turn them.
  • You’ll want to use a good mayo such as Hellman’s, Dukes, Blue Plate or Aldi brand.
  • The mustard gives a ton of flavor, use a quality DIJON mustard not a yellow mustard.
  • The hot sauce adds flavor, so don’t worry about the heat.
  • Use a quality hot sauce like Cholulas. Texas Pete also works for this recipe. 
  • PRO TIP:  The egg and mayo act as binders. One without the other doesn’t work (I’ve tried it).  The cracker is a little bit of a filler, but not so that you can use less crab. Instead if fills in the spaces between the chunks of meat and you need it as well. Do NOT try to use panko or some other filler, it doesn’t work as well.
  • The egg and mayo act as binders. One without the other doesn’t work (I’ve tried it).  The cracker is a little bit of a filler, but not so that you can use less crab. Instead if fills in the spaces between the chunks of meat and you need it as well. Do NOT try to use panko or some other filler, it doesn’t work as well.
  • SUBSTITUTIONS
  • This is super important. Don’t make any substitutions.  Everything in this recipe is important to the outcome.
  • This is super important. Don’t make any substitutions.  Everything in this recipe is important to the outcome.
  • The one substitution that I’ve been able to make without a decline in the performance of the recipe is to use a pinch of cayenne instead of the hot sauce.  But the hot sauce was better.
  • The one substitution that I’ve been able to make without a decline in the performance of the recipe is to use a pinch of cayenne instead of the hot sauce.  But the hot sauce was better.
  • Crab meat is expensive, so you’ll want to follow the directions exactly to have these come out perfectly.
  • You can make these half size and use as an appetizer, you’ll need to watch them carefully in the oven, when they are browned and sizzly, it’s time to turn them.
  • You’ll want to use a good mayo such as Hellman’s, Dukes, Blue Plate or Aldi brand.
  • The mustard gives a ton of flavor, use a quality DIJON mustard not a yellow mustard.
  • The hot sauce adds flavor, so don’t worry about the heat.
  • Use a quality hot sauce like Cholulas. Texas Pete also works for this recipe. 

Nutrition Information

Serving 2cakes Calories 544kcal (27%) Carbohydrates 18g (6%) Protein 11g (22%) Fat 47g (72%) Saturated Fat 15g (75%) Cholesterol 126mg (42%) Sodium 1437mg (60%) Potassium 195mg (6%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 935IU (19%) Vitamin C 9.7mg (11%) Calcium 60mg (6%) Iron 2.7mg (15%)

Nutrition Facts

Serving: 3servings

Amount Per Serving

Calories 544

% Daily Value*

Serving 2cakes
Calories 544kcal 27%
Carbohydrates 18g 6%
Protein 11g 22%
Fat 47g 72%
Saturated Fat 15g 75%
Cholesterol 126mg 42%
Sodium 1437mg 60%
Potassium 195mg 4%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 935IU 19%
Vitamin C 9.7mg 11%
Calcium 60mg 6%
Iron 2.7mg 15%

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