excellent crab cakes on a white plate with sliced lemons

Perfect Crab Cake Recipe

  • Author: Dan
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x

This crispy crab cake recipe has been recipe tested tons and tons of times! We found the perfect combination of breadcrumbs to crab ratio for the freshest crab flavor!



  • 1 tablespoon olive oil
  • 1/2 cup diced red pepper
  • 1/2 cup diced onion
  • 1 teaspoon kosher salt
  • Fresh black pepper to taste
  • 1 pound lump crab meat, rinsed and picked through for any shells
  • 2 tablespoons mayonnaise
  • 1 tablespoon dijon mustard or spicy brown mustard
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Old Bay seasoning
  • 1/4 cup Panko bread crumbs
  • Olive oil for frying


  1. Heat the oil in a skillet over medium heat. Add the peppers and onions, cooking until soft, about 5-7 minutes. Season with salt and pepper and remove from the heat.
  2. Add the crab meat, mayonnaise, mustard, Worcestershire sauce, Old Bay and breadcrumbs to a large bowl. Gently fold the ingredients together until combined, being careful not to break up the crab meat too much.
  3. Form the crab mixture into 6 cakes, depending on the size you need for serving. (for appetizers they can be made smaller, for dinner make them larger)
  4. Add olive oil or canola oil to a skillet just to cover the bottom of the pan evenly. Once the oil is hot, carefully add the crab cakes, leaving enough room in between them to get in there and flip them over. These crab cakes don’t have a lot of filler so they will be very delicate. If they do break apart on you in the pan just use a spatula to bring them back together.
  5. Cook the crab cakes for about 3-4 minutes on each side until brown and crispy. Remove to a platter to keep warm until all the crab cakes are cooked.
  6. Serve immediately or keep warm in a 300 degree oven. The crab cakes will be crispiest when served right away, but they will keep pretty well in a low oven for about an hour.

Recipe Notes

To reheat any leftover crab cakes, place them in a 350 degree oven on a baking sheet for about 15 minutes until warmed though. You can also heat them up again in a skillet. Microwaving is also fine but the crust won’t be as crispy.

Try our homemade remoulade sauce recipe to serve with these crab cakes!

  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American