I grew up in the South, and Crab Cakes are a staple. They can, however, be a little pricey, so they were a real treat when my family made them. To keep that tradition alive without spending a fortune, I use canned crab (it gives the flavor I’m looking for without the hefty price tag!) This shelf-stable ingredient is a game changer, and I wouldn’t be surprised if it starts making a regular appearance on your grocery list after trying this recipe. With a few more simple ingredients you probably already have, you can start making crab cakes a weekly indulgence rather than just an occasional treat.
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Easy Recipe for Crab Cakes
These golden crab cakes taste just like the ones I remember from my childhood and couldn’t be easier to make. I mix canned crab with sweet yellow onion, crisp celery, and a bit of garlic for depth. Then it all gets folded together with creamy mayo, lemon juice, Dijon mustard, soy sauce, and a good hit of Old Bay seasoning (because it’s not a crab cake without it, in my opinion!) A little breadcrumb binds it all together, and a quick pan-fry creates a perfect golden crust. They come together fast, taste like a splurge, and honestly? I could eat the whole batch myself. 😉
Budget Saving Tips
- I opted to skip the egg you often see in crab cake recipes to keep the costs down. The mayo does the job just fine on it’s own, so the egg isn’t needed in this easy recipe!
- I also tested this recipe with imitation crab. It did work, but the canned crab had a more authentic flavor. So, if you only have imitation crab on hand, go for it and save yourself a trip to the store. But if you’re looking for the best taste without breaking the bank, canned crab is the way to go.
Crab Cakes Recipe
Servings 4 crab cakesIngredients
- 2 6 oz. canned crab, drained* ($5.88)
- ¼ cup yellow onion, small dice (43g) ($0.25)
- ¼ cup celery, small dice (43g) ($0.19)
- 2 cloves garlic, minced (1 Tbsp) ($0.12)
- ¼ cup mayonnaise ($0.23)
- 2 tsp lemon juice ($0.04)
- 2 tsp soy sauce ($0.04)
- 2 tsp Dijon mustard ($0.04)
- 1 tsp Old Bay seasoning** ($0.22)
- ½ cup plain breadcrumbs ($0.33)
- 2 Tbsp vegetable oil ($0.08)
Instructions
- In a mixing bowl, add the drained crab, diced onion, diced celery, minced garlic, mayonnaise, lemon juice, soy sauce, Dijon mustard, and Old Bay seasoning. Fold to combine well.
- Add the breadcrumbs and gently fold to combine.
- Place 1/4 of the mixture into your hands to form a ball. Then gently flatten it into a patty shape, pressing firmly so it holds together. Place them aside and continue until you form 4 patties.***
- Heat a medium sized sauté pan over medium heat and add 2 tablespoons of oil.
- Once the oil is hot, place the crab cakes in the pan one at a time.**** Fry them undisturbed for 4-5 minutes on each side, or until golden brown. Transfer them to a paper towel-lined plate to absorb excess oil.
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Equipment
- Medium Sauté Pan
- Mixing bowl
Notes
Nutrition
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Gather all of your ingredients.
Mix the ingredients: Add two 6 oz. cans of drained crab, ¼ cup diced yellow onion, ¼ cup diced celery, 2 cloves minced garlic, ¼ cup mayonnaise, 2 tsp lemon juice, 2 tsp soy sauce, 2 tsp Dijon mustard, and 1 tsp Old Bay seasoning to a medium-sized mixing bowl. Fold the ingredients together until well combined.
Now, add in ½ cup plain breadcrumbs and fold again to combine.
Form the crab patties: Use your hands to form 1/4 of the mixture into a ball. Now, flatten it into a patty shape while pressing firmly to ensure it holds together. It’s important that the cakes stay together and don’t fall apart while forming them (otherwise, they’ll fall apart in the pan). You can add more breadcrumbs to help with this if needed. Repeat with the remaining mixture until you have made 4 patties.
Cook: Add 2 Tbsp vegetable oil to a medium-sized sauté pan and heat over medium heat. Once the oil is nice and hot, add your crab cakes. Let them cook, undisturbed, for 4-5 minutes or until golden brown. Then, flip them over and let them cook for a further 4-5 minutes (or until golden) on the other side.
Rest and serve: Once cooked, transfer them to a paper towel-lined plate to absorb any excess oil. Serve, and enjoy!
Recipe Tips & Variations!
- I added celery and onions for crunch and flavor. Be sure to dice them small to avoid the cakes falling apart during cooking. If you have any additional veggies you love, you can add them as well. I think diced bell pepper would be chef’s kiss.
- When you’re forming your homemade crab cakes, make sure they’re all an even thickness to help them cook through at the same rate.
- If your mixture is crumbling as you’re forming the patties, that means they’ll crumble during cooking. I recommend packing them down firmly with your hands, and if needed, add more breadcrumbs to bind the mixture together.
- To avoid sticking, make sure the oil is HOT before adding your crab patties to the skillet. I also don’t touch them for the first 4 minutes of cooking (no nudging, no peeking!) so they can form a golden crust without falling apart.
- Want to use a different seafood? Try our recipes for salmon patties or tuna patties instead!
Serving Suggestions
You’ll get 4 generous crab cakes from this recipe. They’re great as an appetizer, but I also think they’re delicious added to a sandwich for something more filling. Want to serve them as an entrée? Just double the recipe. I love mine with a dollop of tartar sauce and lemon wedges, but the zesty remoulade from our shrimp po’ boys recipe is a fun dipping sauce, too.
Storage & Reheating
Leftover crab cakes can be stored in an airtight container in the fridge for up to 3-4 days. To reheat, place them in a skillet over medium heat for a few minutes on each side until warmed through. You can also reheat them in the oven at 350°F until heated through. To freeze, let them cool completely, then layer them between pieces of parchment paper and place in a freezer-safe bag or container for up to 3 months. Let them thaw in the fridge before reheating for the best results.
