Crab Cakes - Best Melt-in-your-Mouth Recipe - Everyday Dishes (2024)

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by Cheryl Najafi on Dec 14, 2014 7 comments »

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If you’re serving crab to your company, we wouldn’t have it any other way than to set you up with a recipe for melt-in-your-mouth crab cakes.

Our recipe uses a minimal amount of ‘binder’ so you get the full savory flavor of the crab. We also pre-mix the ingredients before adding the crab meat—since crab meat can be on the expensive side, we like to have big lumps of crab visible in the cakes.

This dish is absolutely fabulous served with a side of lemon and tartar sauce or on a bed of fresh greens, accompanied by a light vinaigrette dressing.

Crab Cakes Recipe Tips

  • The key to this recipe is to handle the crab meat gently. This will keep the patties light and perfect for frying while keeping the large chunks of meat intact!
  • Want to make this recipe lower carb? Use crushed pork rinds instead of crackers!

Crab Cakes - Best Melt-in-your-Mouth Recipe - Everyday Dishes (1)

Crab Cakes Recipe

Prep Time: 20 minutes mins

Cook Time: 10 minutes mins

Total Time: 30 minutes mins

Melt-in-your-mouth crab cakes are easier to make than you think! This simple recipe makes crab cakes an entertaining staple.


Yield: 8 crab cakes

4.23 from 81 ratings

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  • Transfer crabmeat into a colander then set aside to drain excess liquid. In a medium-sized mixing bowl, stir together egg, mayonnaise, mustard, Worcestershire sauce, hot sauce (optional), garlic powder, paprika and salt until completely combined. Add bell pepper, green onion and parsley then stir to combine.

  • Gently fold in drained crabmeat until well coated. Once the crab is moistened, add cracker crumbs, gently folding until the crumbs are completely mixed in. Try to leave crab chunks as intact as possible. Cover mixture then refrigerate for at least 30 minutes.

  • Form patties using ⅓ cup of the mixture at a time. When forming the patties, compress the mixture well, but don’t mash them together or they will become too dense. The mixture will be moist, but should hold together. If the mixture does not hold together, just add a bit more cracker crumb.

  • Place a large skillet over medium heat then add just enough oil to barely cover the bottom of the pan. Heat oil until it is shimmering, then gently place crab cakes into the pan. Do not overcrowd the pan and work in batches if necessary.

  • Fry crab cakes until dark golden brown, about 3–5 minutes per side. Remove from pan then transfer to a paper towel-lined plate to remove excess oil. Serve piping hot with a wedge of lemon and your favorite tartar sauce. Enjoy!


The key to this recipe is to handle the crab meat gently. This will keep the patties light and perfect for frying while keeping the large chunks of meat intact!

Author: Cheryl Najafi

Course: dinner

Calories: 121kcal, Carbohydrates: 14g, Protein: 6g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Cholesterol: 38mg, Sodium: 672mg, Potassium: 38mg, Fiber: 1g, Sugar: 2g

Crab Cakes - Best Melt-in-your-Mouth Recipe - Everyday Dishes (2)

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originally published on Dec 14, 2014 (last updated Nov 3, 2023)

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7 comments on “Crab Cakes”

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  1. Rachel

    Love this recipe. I’ve been using it for years. And it’s spoiled me so much I can’t eat store bought /restaurant crab cakes anymore!

  2. Lindsay Viker

    Absolutely! I really like to vacuum seal any food I’m freezing if possible to keep it as fresh as possible.

  3. Dave

    Since there are only 2 of us, if I make the whole recipe can I freeze them once made but not cooked? I saw the recipe reduction but I figure I have to use the crab anyway.

  4. Divya s


    I was googling around for the content about the seafood. On this page, I found your fantastic resource. Just wanted to let you know how much your page has helped me.

    We provide fresh fish, blue crab, crab cake, alaskan crab legs, shrimp, shellfish, seafood soup, and more. If you want to check it, you may find it here:

    Please have a look at this. Perhaps we might collaborate to write a blogpost or promote one another through any other referral source.

    In any case, thanks for compiling your resource list and have a great day!

    Talk Soon,


  5. Lindsay Viker

    Oh definitely! You don’t want them to dry out so you’d probably want to use it up within about 2-3 days and store it in an airtight container.

  6. Cindy

    I’m wondering if this can be made ahead of time and stored in the fridge? If so bow soon sho yo ld it be used up? Thank-you!

  7. Deborah Williams

    Made them for the first time came out great thanks

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