Old fashioned crab cakes are a beloved classic, celebrated for their delicate balance of sweet crab meat, gentle seasoning, and crisp, golden crust. This recipe captures the timeless Maryland-style approach: light on filler, heavy on fresh crab, and brimming with flavor. Whether for a special occasion or a comforting weeknight dinner, these crab cakes deliver both nostalgia and elegance in every bite.
Ingredients
- 1 pound lump crab meat (fresh or pasteurized, picked over for shells)
- 1/3 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon fresh lemon juice
- 2 teaspoons fresh parsley, finely chopped
- 2 teaspoons fresh chives, finely chopped (optional)
- 2/3 cup saltine cracker crumbs (about 18 crackers, crushed)
- 2 tablespoons unsalted butter (for frying)
- 2 tablespoons vegetable oil (for frying)
- Lemon wedges, for serving
Instructions
- Prepare the crab: Gently pick through the crab meat to remove any bits of shell or cartilage, taking care not to break up the lumps. Set aside in a large mixing bowl.
- Mix the wet ingredients: In a separate small bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, lemon juice, parsley, and chives (if using) until smooth and fully combined.
- Combine with crab: Pour the mayonnaise mixture over the crab meat. Use a rubber spatula or clean hands to gently fold the mixture together, being careful not to break up the larger crab lumps.
- Add the cracker crumbs: Sprinkle the crushed saltine crackers evenly over the crab mixture. Gently fold just until the mixture holds together. The mixture should be moist but not wet; avoid overmixing.
- Shape the crab cakes: Divide the mixture into 6-8 even portions, depending on your preferred size. Shape each into a patty about 3/4 inch thick. Place the formed crab cakes on a parchment-lined plate or tray.
- Chill: Cover the crab cakes loosely with plastic wrap and refrigerate for at least 30 minutes (or up to 4 hours). This helps them firm up and hold together during cooking.
- Cook: In a large nonstick skillet, heat the butter and oil over medium heat until shimmering. Add the crab cakes in a single layer, leaving space between them. Cook for 3-4 minutes per side, turning once, until golden brown and heated through. Avoid moving them too much to prevent breaking.
- Drain and serve: Transfer the cooked crab cakes to a plate lined with paper towels to drain briefly. Serve hot with lemon wedges and your favorite accompaniments.
Tips
- Substitutions: If you can’t find lump crab meat, backfin is a good alternative. Panko breadcrumbs can be used instead of saltines, though the flavor will be slightly different.
- Don’t overmix: Gently fold the ingredients together to keep the crab lumps intact. Overmixing can make the crab cakes dense and rubbery.
- Chilling is key: Don’t skip the refrigeration step—chilling helps the crab cakes hold their shape and prevents them from falling apart in the pan.
- Oven option: For a lighter version, bake the crab cakes at 425°F (218°C) on a parchment-lined baking sheet for 12-15 minutes, flipping halfway, until golden.
Serving Suggestions
Classic crab cakes shine when served simply, allowing their flavor to take center stage. Try these serving ideas:
- With a squeeze of fresh lemon and a dollop of homemade tartar sauce or remoulade for dipping.
- Alongside a crisp green salad dressed with lemon vinaigrette.
- With coleslaw and steamed corn on the cob for a traditional East Coast meal.
- On a soft brioche bun with lettuce and tomato for a crab cake sandwich.
- As a starter for a dinner party, paired with sparkling wine or a light white wine.
Variations
- Spicy Crab Cakes: Add 1/4 teaspoon cayenne pepper or a dash of hot sauce to the wet ingredients for extra heat.
- Herbed Crab Cakes: Incorporate 1 tablespoon finely chopped tarragon or dill for a different herbal note.
- Southern-Style: Mix in a tablespoon of minced bell pepper or green onion for color and crunch.
- Gluten-Free: Use gluten-free crackers or panko to make the recipe suitable for gluten sensitivities.
- Baked Mini Crab Cakes: Form into smaller patties and bake for bite-sized appetizers.
Storage and Reheating
Store leftover cooked crab cakes in an airtight container in the refrigerator for up to 2 days. For best results, reheat in a 350°F (177°C) oven for 10-12 minutes, or until heated through and the exterior is crisp. You can also reheat in a skillet over medium heat for 2-3 minutes per side. Avoid microwaving, as it can make the crab cakes soggy and rubbery.
Uncooked, shaped crab cakes can be covered and refrigerated for up to 12 hours before cooking. For longer storage, freeze uncooked crab cakes on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Cook directly from frozen, adding a few extra minutes to the cooking time.
Frequently Asked Questions
- What type of crab meat is best for crab cakes?
- Lump crab meat is preferred for its large, tender pieces and sweet flavor, but backfin or special crab meat can also be used if lump is unavailable. Avoid imitation crab, as it lacks the authentic taste and texture.
- How do I keep crab cakes from falling apart?
- Chilling the formed crab cakes for at least 30 minutes before cooking helps them firm up. Using just enough binder (like egg and mayonnaise) and not overmixing are also key. Handle gently when flipping.
- Can I bake crab cakes instead of frying?
- Yes, crab cakes can be baked at 425°F (218°C) for 12-15 minutes, flipping halfway through. Brush with a little oil or melted butter for a crispier crust. Baking is a convenient and lighter alternative to pan-frying.
- Can I make crab cakes ahead of time?
- Absolutely. Shape the crab cakes and refrigerate, covered, for up to 12 hours before cooking. This makes them perfect for entertaining or meal prep. Cook just before serving for best texture.
- How do I know when crab cakes are done?
- Crab cakes are done when they are golden brown on both sides and heated through. The internal temperature should reach 165°F (74°C) for food safety. Avoid overcooking, which can dry them out.
- Can I freeze crab cakes?
- Yes, uncooked crab cakes freeze well. Place them on a baking sheet to freeze individually, then transfer to a freezer bag for up to 2 months. Cook from frozen, adding a few extra minutes to the cooking time. Cooked crab cakes can also be frozen, but their texture may be softer after thawing and reheating.
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Old Fashioned Crab Cake Recipe: Classic Flavor, Simple Steps