How Do You Make Crab Cakes

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How to make Maryland Style Crab Cakes

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Can I Use Canned Crab Meat

Its best to use crab meat that is as fresh from the crab as possible and lump crab meat is important. If the crab meat is pre-packaged, it should come from the refrigerated section of the store. I have tried with crab meat from an aluminum can which resulted in overly salty, fishy-smelling crab meat and was a major disappointment.

Can Crab Cakes Be Made Ahead Of Time

Yes, you can form the cakes and keep them in the refrigerator up to a day ahead of time. Although, wait to coat them with the panko until right before frying so they do not get soggy.

Once cooked, crab cakes will last up to 2 days in the refrigerator. I like to reheat them in the microwave or bake them at 350ºF until warmed through, and then broil for a few minutes to get the coating crisp again.

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What To Serve With Crab Cakes

Keep it simple and serve with a squeeze of lemon. These Maryland crab cakes are so juicy and flavorful that they dont need tartar sauce or cocktail sauce, but both are popular finishing touches. If youre making crab cakes for a big family meal, heres what I recommend serving with your crab cake dinner:

  • cornbread and/or corn on the cob
  • caesar salad
  • baked potatoes or roasted potatoes
  • steamed vegetables
  • Yield:6 large crab cakes
  • Category:Dinner

Easy Crab Cakes Recipe

How do you make crab cakes ONETTECHNOLOGIESINDIA.COM

This easy crab cakes recipe has just 7 simple ingredients. Its packed with lumps of juicy crab meat, savory seasonings, and flaky breadcrumbs. And the recipe is so easy to make!

Crab cakes started as a staple dish in Maryland and Virginia but have become famous all over the United States.

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This family favorite is loaded with sweet and tender crab meat, Old Bay Seasoning, and breadcrumbs.

Whether theyre fried, baked, broiled, or grilled, the end product is a soft and flaky cake that is absolutely to die for.

I used to think crab cakes were super fancy and hard to make. But theyre surprisingly simple!

Want to try your hand at making these easy crab cakes yourself? Well, youve come to the right place.

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Overview: How To Make Maryland Crab Cakes

Crab cakes make a wonderful main dish or even as sandwich on a toasted bun. If shaped smaller, mini crab cakes are an awesome finger food. With this recipe, you can be confident that you ALWAYS have a quick dinner recipe in your back pocket, as well as an impressive crowd-pleasing appetizer. They make great leftovers, too.

The full written recipe is below, but heres an overview.

  • Whisk the flavors and binders together.
  • Add the crab meat & filler.
  • Very gently mix together: Fold the ingredients together slowly and carefully. If over-mixed, the lump crab meat will break apart.
  • Refrigerate for 30 minutes: This is a key step in the recipe. Make sure the crab cake mixture is cold before you shape it into individual cakes. There is little filler in this recipe, so the cakes will fall apart if the mixture is not refrigerated before cooking.
  • Grease baking pan & preheat oven. The oven gets pretty hot, so I dont recommend using parchment paper. Grease the pan or use a silicone baking mat.
  • Portion into cakes: Use a 1/2 cup measuring cup to scoop and portion out the mixture. Form into individual cakes. Place on the greased baking sheet.
  • Bake: Bake the cakes on very high heat for about 12-14 minutes.
  • Classic Maryland Crab Cakes Recipe

    Servings: four.

    This crab cake is the real dealno fussy stuff, no flavor disguises. Just pure, sweet crab meat, and lots of it. You add in just enough egg and fresh bread crumbs to bind the crabmeat together. White sandwich bread yields the absolute best cakessoft and flaky at the same time. Use just enough Old Bay seasoning to give a hint of its presence or it will overpower the crab.

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    What Is The Best Type Of Crab Meat For Crab Cakes

    For the absolute best crab cake, I recommend using lump crab meat. Using the lump crab meat to make your crab cake guarantees that you will get big bites of crab.

    Lump crab meat is expensive, so I have a money-saving tip for making crab cakes. You can combine lump crab meat and backfin meat for making crab cakes. That way you still get some lumps of crab meat in your crab cakes.

    If fresh lump crab meat is not available, the second-best option is refrigerated crab meat which is readily available year-round at the grocery store.

    I do not recommend shelf-stable canned crab meat. It has a different taste and texture compared to refrigerated crab meat.

    Tips & Tricks For Easy Crab Cakes

    Crab Cakes Recipe : How to Make Crab Cakes
    • Do not over-mix the ingredients, or the crab meat will break apart. Gently and slowly fold the ingredients together to keep all the yummy lumps intact.
    • Before forming your crab cake patties, refrigerate the mixture for about 30 minutes. This will make them a lot easier to form and will also prevent them from falling apart.
    • For the best crab cakes, use fresh lump crab meat and Old Bay Seasoning. The right ingredients can make all the difference. And these two are the secret when it comes to making truly great crab cakes!

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    Best Crab Meat For Crab Cakes

    The Chesapeake Bay is home to Marylands famous blue crabs. Opinions vary on what the best crab variety is and its usually determined by where you live. Maryland crabs are known for their unique buttery flavor and Dungeness crabs, found on the west coast, are known for their impressive size. If you arent steaming your own crabs for crab meat, let me help you navigate which crab meat is best for crab cakes.

    Whichever crab variety you use, make sure you purchase crab meat labeled hand-picked or fresh-picked which means that the crab meat has been picked through for shells and cartilage.

    Crab meat sold out of the shell has been cooked and can be consumed. Its very rare to find raw crab meat sold out of the shell its almost always cooked before its picked out of the shell. At the market, you can find canned, frozen, or fresh crab meat. Unrefrigerated canned crab meat doesnt have an ideal flavor for crab cakes. If you need to use canned, look for canned crab meat in the refrigerated section of your market. The fresher the crab meat, the better the crab cake will taste. Ask your grocer where to find the freshest crab meat in the store. I purchase fresh crab meat sold in a 1 lb plastic tub from the seafood counter in my grocery store. Sometimes the tubs are behind the glass or found on ice next to the seafood counter.

    How To Make It

    Follow along with these easy to prepare instructions with images to make this amazing crab cakes recipe:

    In a large bowl gently combine together all of the ingredients until they are thoroughly mixed together.

    Next, form the crab cakes into balls and then gently press them down.

    Coat the crab cakes on each side with leftover buttered crackers and set them aside.

    Fry the crab cakes in oil for 3-4 minutes per side or until golden brown and cooked through.

    Serve by itself or with your favorite crab cake sauce.

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    Ingredients In Maryland Crab Cakes

    Lets walk through each ingredient so you understand its importance. While there are a few flavorful and binding ingredients, the real star of this crab cake is the crab itself. These flavors and binders simply enhance the true taste of crab.

  • Egg: Egg is the main binding ingredient in crab cakes.
  • Mayonnaise: Mayonnaise is another binding ingredient. I dont like mayonnaise and I LOVE these crab cakes, so if you arent a mayo person, dont worry. You cant taste it.
  • Fresh Parsley: Fresh herbs are a MUST in crab cakes. Sometimes recipes or restaurants use dill, but fresh parsley is most common. If needed, you can use dried parsley.
  • Dijon Mustard: Dijon mustard is another must-have ingredient in crab cakes. I dont recommend any other type of mustard just dijon.
  • Worcestershire Sauce: This adds so much flavor. You dont need a lot just 2 teaspoons.
  • Old Bay Seasoning: What is crab without Old Bay Seasoning???
  • Lemon Juice & Salt: Fresh, balancing flavors.
  • Crab Meat: The leading role in the whole recipe.
  • Cracker Crumbs: Drumroll please the filler in this crab cake recipe is cracker crumbs. There is so much debate on what the best filler is and trust me, some of the best crab cakes are made with CRACKERS! See more below.
  • Homemade Maryland Crab Cakes Recipe

    How Long Do You Cook Crab Cakes In Oven

    Posted on

    This delicious classic recipe for homemade Maryland-style crab cakes is the perfect appetizer to serve up to your guests.

    I am a seafood lover like no other. I want to eat it every single day, especially if Im on vacation somewhere near an ocean. If you want to try a few new seafood recipes then definitely make my Gravlax Recipe or Grilled Scallops.

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    How Do You Make Crab Cakes With Canned Crab

    Canned crab is an excellent choice when you dont have fresh crab available, or are short on time. For this recipe, I used fresh pasteurized canned crab meat. I found it in the refrigerated section at my local Asian market, however, its sold at most large grocery stores.

    Since large lump pieces or claws are not needed, the canned product works out well because its a mix of meat from different parts of the crab and still has a tender texture and sweet taste. Its much more affordable too, it cost about $14 for a pound. Make sure to drain the crab meat before using, and lightly chop it into smaller pieces if needed. I found that I did not need to break down the crab any further.

    What Youll Need To Make Maryland Crab Cakes

    Its very important to use fresh, good-quality lump crab meat. Look for fresh-off-the-boat crab meat, which is sold in a clear plastic container, usually resting on ice in the seafood department. Its expensive, but one pound is enough to make six generous crab cakes , which feeds my family of four easily.

    If fresh lump crab meat is not available, the second-best option is refrigerated crab meat, such as Phillips, which is readily available year-round. Avoid shelf-stable canned crab meat, which contains additives that affect the taste and texture of the meat.

    Note that celery is not traditional in Maryland crab cakes, but I love the little crunch it adds feel free to leave it out if youre a purist.

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    How Do You Cook Frozen Crab Cakes From Whole Foods

    Bake the Cakes Place the frozen or thawed crabcakes on the baking sheet and brush the tops lightly with melted butter. Place in the oven on the middle rack to cook. For thawed crabcakes, cook for 16 to 18 minutes. For frozen crabcakes, cook for 15 minutes, then flip over and flatten gently with the spatula.

    What Are Crab Cakes

    How to Make Maryland Crab Cakes | MyRecipes

    Crab cakes are a variety of fishcakes popular in the United States. They are composed of crab meat and various other ingredients, such as bread crumbs, mayonnaise, mustard eggs, and seasonings, particularly the cake is then sautéed, baked, grilled, deep fried, or broiled, and then served.

    I love to add a little hot sauce to mine for a bit of spice in them, lots of green onions, an egg and some breadcrumbs to hold them together, some parsley and mayo. Thats pretty much it to the recipe. Easy peasy! Just be gentle with the crab as you mix it all together and form it into patties.

    I chose to fry mine here, but you know what? Ive baked these before and still just as yummy.

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    How To Bake Crab Cakes

    When cooking crab cakes that have already been prepared, the best method is the one recommended on the box or recipe. When it comes to healthier cooking options, baking makes the better choice.

    Things You’ll Need

    Here’s how to cook pre-made crab cakes in the oven:

  • Preheat your oven to 350 degrees F.
  • Coat your baking sheet with spray-on oil and place your cakes on the sheet.
  • For thawed crab cakes, bake for 15 minutes, turning them halfway through to make sure each side is golden brown. If you’re cooking crab cakes that are frozen, bake for 25 minutes, flipping halfway through.
  • What We Love About This Recipe:

  • Oh so easy. Super quick to prep and cook, and you can make them ahead of time and pan fry just before serving!
  • That crab cake sauce! A simple 6-ingredient sauce that takes this crab cakes recipe to the next level.
  • Minimal fillers: Most crab cake recipes have a lot of fillers inside, like crushed crackers, chopped veggies, and tons of herbs and seasonings. They may taste fine, but you can barely taste any crab! This crab cakes recipe has minimal fillers so that the crab is really the star of the patty.
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    Best Type Of Crab Meat To Use For Crab Cakes

    Did you know there is more than just one type of crab meat? Like any recipe, the key to a great meal starts with the best ingredients.

    Here are the 4 different types of crab meat and which ones you should choose to make the very best crab cakes!

    • First up is jumbo lump crab meat. It has an off-white shade and is harvested from the crabs swimmer fin muscles. Since crabs only have two fin muscles, it requires a LOT of crabs to form one serving of this crab meat. So, dont be surprised when you see how expensive this meat is! Theyre astoundingly delicious, though, and may be eaten on their own or as a salad topping.
    • Next is lump crab meat. It has the same shade as jumbo lump, albeit a tad bit smaller. Its packed with flavor, comes from the body of a crab, and makes for an excellent crab cake! This is one of the most popular options.
    • Third on the list is backfin, or flake crab meat. Its also harvested from the crabs body, but also includes some shreds of lump meat. As for its consistency, its a bit flakier than jumbo lump. Combine a few portions of backfin with lump meat, and youll have the best combination of crab meat for your crab cake.
    • Last is claw meat. It has a darker shade than the rest on the list. The claw isnt as sweet, but definitely more flavorful. Its the most affordable out of all the crab meats and is perfect for stews and soups.

    So, always ask your grocer where you can find the freshest crab meat in their store.

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