These classic Crab Cakes are tender, flavorful, and packed with sweet lump crabmeat. Perfect as an appetizer or main dish, they’re quick to prepare and always a hit. Whether you’re serving them at a fancy dinner or a casual get-together, they deliver that coastal charm every time.
What Are Crab Cakes?
Crab cakes are savory seafood patties made with fresh crabmeat, breadcrumbs, herbs, and seasoning. They’re pan-fried or baked until golden brown on the outside and moist on the inside. Originating from the East Coast, they’ve become a beloved dish across the U.S.—and for good reason.
Why You’ll Love This Recipe
- Full of flavor: With Old Bay seasoning, lemon juice, and Worcestershire sauce.
- No fillers: Ritz crackers add just enough texture without overpowering the crab.
- Oven-baked: A lighter method that’s still crispy and delicious.
If you liked our Salmon Patties, you’re going to fall for these crab cakes too!
Ingredients
- 1 lb. back fin crabmeat
- 1 egg, beaten
- 1 cup Ritz crackers, crushed
- 1 tsp. yellow mustard
- 2 tbsp. fresh lemon juice
- 2 tbsp. fresh parsley, chopped
- 1 tsp. Old Bay seasoning
- 1 tbsp. Worcestershire sauce
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, gently pick through the crabmeat to remove any shell fragments.
- Add crushed Ritz crackers, Old Bay seasoning, and chopped parsley.
- In a separate bowl, whisk together the egg, mustard, lemon juice, and Worcestershire sauce.
- Pour the egg mixture over the crab mixture. Gently fold to combine, being careful not to break up the crab lumps.
- Form the mixture into golf ball-sized portions and place on a baking sheet.
- Bake for 30 minutes, or until golden and cooked through.
- Drizzle with melted butter before serving. Pair with saltine crackers or your favorite dipping sauce.
Serving and Storage Tips
- Serve warm with lemon wedges, tartar sauce, or remoulade.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in a 350°F oven for 10–15 minutes.
FAQs
Can I pan-fry instead of baking? Yes! Simply fry in a skillet with oil over medium heat for 3–4 minutes per side.
Can I freeze crab cakes? Absolutely. Freeze uncooked crab cakes and bake straight from frozen, adding 5–10 extra minutes to the cooking time.
What can I use instead of Ritz crackers? Panko breadcrumbs or saltines work well too.
Conclusion
These Crab Cakes are simple, savory, and utterly satisfying. With just the right blend of seasoning and minimal fillers, they let the fresh crab shine. Whether you bake or fry them, they’re sure to be a standout dish at your next meal.
Classic Crab Cakes
Equipment
- Mixing Bowl
- Baking Sheet
Ingredients
Crab Cake Ingredients
- 1 lb back fin crabmeat
- 1 large egg, beaten
- 1 cup Ritz crackers, crushed
- 1 tsp yellow mustard
- 2 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped
- 1 tsp Old Bay seasoning
- 1 tbsp Worcestershire sauce
Instructions
- Preheat oven to 350°F (175°C).
- Gently pick through crabmeat to remove shell fragments.
- In a bowl, combine crabmeat, crushed Ritz crackers, Old Bay seasoning, and parsley.
- In a separate bowl, whisk together egg, mustard, lemon juice, and Worcestershire sauce.
- Pour egg mixture over crab mixture and gently fold to combine, keeping crab lumps intact.
- Form into golf ball-sized portions and place on a baking sheet.
- Bake for 30 minutes or until golden and cooked through.
- Drizzle with melted butter before serving. Serve with dipping sauce or saltines.