Crispy Crab Cakes

Posted: April 18

Time: 25 minutes

Yield: 4 servings

recipe image

Crispy Crab Cakes take a classic favorite and add a little crunch! The interior of each cake is still the savory-sweet crab filling everyone loves, with plenty of spicy, tangy, creamy flavor, while the exterior is a golden-brown crust that lets you hear how delicious they are. Crispy Crab Cakes are incredibly easy to make, so they can provide a welcome weeknight appetizer or a speedy and special snack when you need an oceanic treat. These are best served with lobster dinners or clam chowder, or you can even serve them on a bun like a crunchy seafood sandwich!


• 20 saltine crackers, finely crushed • 1 pound lump crabmeat, jumbo lump crab meat preferred • 1/2 cup mayonnaise • 1 large egg • 1 tablespoon Worcestershire sauce • 1 tablespoon baking powder • 1/2 teaspoon hot sauce or 1 teaspoon Old Bay Seasoning • 1 tablespoon fresh parsley, optional, minced • oil, for frying • fresh dill, optional, for garnish • lemon wedge, optional, for garnish • tartar sauce, optional, to taste, for serving


Step 1

In a medium mixing bowl, gently combine the crushed crackers with the crabmeat.

Step 2

In a small mixing bowl, whisk together the mayonnaise, egg, Worcestershire sauce, baking powder, hot sauce, and parsley until smooth.

Step 3

Gently fold the mayonnaise mixture into the crabmeat mixture.

Step 4

Cover and refrigerate until ready to cook and for up to 1 hour.

Step 5

Divide the crab meat into 8 equal parts.

Step 6

Gently pat each of the individual parts into 1-1/2-inch patties, careful not to overwork the meat.

Step 7

Place a large skillet over medium heat.

Step 8

Add the oil and heat until the oil shimmers.

Step 9

Place the crab cakes in the oil and cook until heated through and golden brown on both sides, about 3 minutes. Do not crowd the skillet, and cook in batches if necessary.

Step 10

Transfer the crab cakes to a paper-towel-lined plate to drain.

Step 11

Transfer the cakes to a serving platter.

Step 12

Garnish with the dill and lemon wedge.

Step 13

Serve with tartar sauce.

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