Appetizer

Crab Cakes

Golden, crispy pan-fried patties made from lump crab meat, breadcrumbs, and a light binder—tender inside, crunchy outside. The classic Chesapeake Bay appetizer that needs nothing but a squeeze of lemon and a dollop of tartar sauce.

281calper serving 24gprotein 7gcarbs 17gfat 20min prep 12min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Crab Cakes — common questions

Can I make crab cakes ahead of time?

Yes, shape the patties and refrigerate for up to 8 hours, or freeze them on a baking sheet for up to 2 months. Cook from refrigerated or frozen without thawing—add 1–2 extra minutes per side if cooking from frozen.

What's the most common mistake?

Overmixing the batter and breaking up the crab meat into shreds. Fold gently, handle minimally, and you'll get cakes with large, tender lumps of sweet crab rather than a dense, pasty texture.

Can I use canned crab instead of fresh or pasteurized?

Lump pasteurized or fresh crab meat is best, but canned works if it's the lump variety. Drain canned crab thoroughly and pick through it carefully for shell fragments.

What should I serve with crab cakes?

Tartar sauce and lemon wedges are classic. They're also excellent over mixed greens as a salad, or on a bun with remoulade as a sandwich.

Can I bake them instead of pan-frying?

Yes, bake on a lightly oiled baking sheet at 400°F for 12–15 minutes until golden, but they won't achieve the same crispy crust as pan-frying. For best results, pan-fry.

How do I store and reheat leftovers?

Refrigerate cooked crab cakes in an airtight container for up to 2 days. Reheat in a 350°F oven for 8 minutes on a baking sheet until warmed through and crispy again; do not microwave, as it will make them rubbery.