Easy Crab Cakes

These easy crab cakes made with a simple seasoning blend and lump crab meat are my favorite way to enjoy seafood for dinner.

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If you’re short on time, these cakes are especially amazing because they come together in less time than it takes to set the table!

Every time I see quality crab meat on sale, I grab as much as I can. If you’ve never had homemade crab cakes right out of the pan you are seriously missing out.

I will make some of the crab into cakes for dinner and then I will freeze the rest for later. Read on to see how I do that!

Why You’ll Love This Recipe

These crab cakes hit that sweet spot between simple and impressive. They come together fast, cook quickly, and taste like something you would order at a seaside restaurant.

Big crab flavor: Minimal fillers keep the crab front and center.

Easy prep: One bowl and a few minutes of mixing does the job.

Crispy outside: A quick pan fry gives that perfect golden crust.

Soft inside: The center stays tender and moist.

Versatile: Serve them as a main dish, appetizer, or sandwich filling.

Weeknight friendly: No complicated steps or special tools needed.

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Ingredients

For the Crab Cakes:

• 12 ounce crab meat
• 1 large egg
• ½ cup breadcrumbs
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoon olive oil
• 2 teaspoon lemon juice
• 3 tablespoon mayonnaise
• 1 teaspoon Sriracha sauce
• 2 tablespoon parsley, choppe
• 3 green onions, chopped

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Step by Step Instructions

1. Prep the Crab Meat

Start by gently checking the crab meat for any shell pieces. Place it in a large bowl and try to keep the chunks intact. Big pieces give the best texture and make each bite feel rich and satisfying.

2. Mix the Wet Ingredients

In a small bowl, whisk the egg, mayonnaise, lemon juice, and Sriracha until smooth. This mixture adds moisture, flavor, and just enough heat without overpowering the crab.

3. Combine the Base

Add the wet mixture to the crab meat along with salt, pepper, parsley, and green onions. Use a fork to gently fold everything together so the crab stays chunky.

4. Add Breadcrumbs

Sprinkle the breadcrumbs over the mixture and fold again until just combined. The mixture should hold together when pressed but still feel light.

5. Shape the Crab Cakes

Use your hands to form medium sized patties. Press lightly so they hold their shape without packing them too tight.

6. Heat the Pan

Place a skillet over medium heat and add olive oil. Let the oil heat until it shimmers, which helps create a crisp crust right away.

7. Cook Until Golden

Carefully place the crab cakes in the pan. Cook for about 3 to 4 minutes per side until golden brown and heated through. Flip gently to keep them intact.

8. Rest Before Serving

Transfer the crab cakes to a plate and let them rest for a minute. This helps them set and keeps the texture perfect.

Tips & Variations

• A bit of lemon zest adds freshness, while a pinch of Old Bay brings that classic seafood taste without extra work.
• If the mixture feels loose, chill it for about 15 minutes before cooking so the cakes hold together better.
• Set the cakes on a greased baking sheet and bake at 400°F for 12 to 15 minutes, flipping once for even browning.
• Shape them smaller and serve with a dipping sauce for an easy appetizer when guests stop by.

Serving Suggestions

Easy Crab Cakes pair beautifully with simple sides. Serve them with a fresh green salad, roasted vegetables, or crispy fries for a complete meal. They also work well on a toasted bun with lettuce and a spoon of mayo for a casual crab cake sandwich.

When I host, I set them out with lemon wedges and a light sauce so everyone can build their own plate. They feel special without feeling heavy, which makes them perfect for lunch or dinner.

Frequently Asked Questions

Can I use canned crab meat?

Yes, just drain it well and handle it gently to keep some texture.

How do I keep crab cakes from falling apart?

Chilling the shaped cakes before cooking helps them hold together nicely.

Can I make these ahead of time?

You can mix and shape the cakes a few hours ahead and store them covered in the fridge.

What oil works best for frying?

Olive oil works great, though avocado oil also gives a nice crisp finish.

Can I freeze crab cakes?

Freeze them uncooked on a tray, then store in a freezer bag. Cook straight from frozen with a little extra time.

Final Thoughts

These easy crab cakes bring fresh taste with very little effort. They cook fast, feel light yet filling, and work just as well for a quick dinner as they do for a nicer meal.

This recipe always comes through. It suits busy days but still gives that restaurant style bite at home. After one try, it usually becomes a regular go to for crab cake nights.