Classic Crab Cake Recipe keeps it simple, which lets the crab be the focus. It’s crispy on the outside and full of tender crab meat inside. This classic recipe is a solid choice for dinner or a weekend lunch when you want something special but easy to pull together.

Serve crab cakes with slaw, potato salad, asparagus, or salad. You’ll also love Crab Cake Eggs Benedict.

Two golden-brown crab cakes with chopped herbs and red pepper are stacked on a plate, with a lemon, red bell pepper, and salt shaker in the background.

Table of Contents

Classic Crab Cake Recipe History

Crab cakes have roots in the Chesapeake Bay area, where blue crab is abundant. Early versions date back to Native American cooking, and the recipe grew through regional seafood traditions. By the early 1900s, crab cakes appeared in printed cookbooks and became a standard in coastal kitchens.

A close-up of two golden-brown crab cakes with visible herbs and red pepper pieces, served on a white plate.

What’s the difference in Maryland Crab Cakes and other crab cakes?

Maryland crab cakes are renowned for their emphasis on the crab meat itself, featuring large chunks of blue crab, typically lump or jumbo lump, with minimal filler ingredients like breadcrumbs or crackers. Other “regular” crab cakes, especially those outside of Maryland, often include more fillers like celery, onions, peppers, and may even incorporate different types of crab meat, like the “special” mix that comes from the legs and forward compartments of the crab. (source)

Top-down view of ingredients on a white surface, including red bell pepper, egg, herbs, spices, mayonnaise, oil, bread crumbs, parsley, and chopped white seafood.

A white bowl containing chopped red pepper, egg, mayonnaise, crab meat, parsley, spices, and seasonings sits on a white surface with fresh parsley and a red bell pepper nearby.

Nutritional Value

Crab is a lean protein that also gives you B12 and omega-3s. Crabcakes usually have a small amount of binder and fat, which you can adjust. You cut down on extra oil if you bake instead of frying them. Nutrition can change based on the size and ingredients used, but it’s generally a good mix of protein and healthy fats.

A stack of four Classic Crab Cakes with visible red peppers and herbs on a white plate, garnished with chopped chives.

Classic Crab Cake Recipe Tips and Substitutions

Use fresh lump crab meat if possible. It has the best texture and flavor. If using canned crab, drain it well and pat it dry. Too much moisture will make the cakes fall apart.

Use just enough binder to hold them together. Too much can make them heavy.

Let the crab cakes chill in the fridge for at least 30 minutes before cooking. It helps everything hold its shape while cooking.

You can pan-fry, bake, or air-fry depending on what you like. For a lighter option, baking or air frying works well.

If you need a substitute for breadcrumbs, try crushed crackers or panko.

A bowl of mixed ingredients with chopped parsley and red bell pepper, stirred with a wooden spoon, sits on a white surface alongside fresh parsley and a red bell pepper.

Classic Crab Cake Recipe Frequently Asked Questions

Can I freeze crab cakes?
Yes. Freeze them after forming but before cooking. Thaw in the fridge before using.

Can I use imitation crab?
You can, but it won’t have the same flavor or texture as real crab.

Why do my crab cakes fall apart?
Too much moisture or not enough chilling time. Make sure your mix isn’t too wet and always chill before cooking.

Is it better to pan-fry or bake crab cakes?
Nutritionally, it’s better to bake crab cakes. Baking is easier also since you don’t have to stand over them and flip.

What holds crab cakes together?
Binders like egg and mayonnaise help keep crab cakes from falling apart. Fillers like breadcrumbs absorb moisture, preventing the cakes from falling apart. Also, refrigerating crab cakes for at least 30 minutes helps them solidify and hold them together.

A stack of four Classic Crab Cakes with visible red and green peppers, served on a white plate with chopped herbs sprinkled around.

Conclusion

Classic crab cakes don’t need a lot to be good. Keep it simple, use quality crab, and handle the mix gently. It’s a reliable recipe that works for both casual dinners and special meals.

Classic Crab Cake Recipe (little filler)

Classic Maryland Crab Cakes are made with lump crab meat and very little filler is the authentic Chesapeake crab cake recipe. They are perfect for any meal.

Author: Paula

No ratings yet

Print Rate

Save To Your Recipe Box

Prep Time: 5

Cook Time: 8

Servings: 4 servings

Ingredients

6 ounce lump crabmeat fresh or canned
⅛ cup red bell pepper finely chopped
⅛ cup mayonnaise
1 large eggs
1 tablespoon parsley chopped
1 teaspoon Dijon mustard
1 teaspoon chives dried
½ teaspoon Old Bay Seasoning
½ teaspoon garlic powder
⅛ teaspoon coarse salt
⅛ teaspoon black pepper
½ cup panko breadcrumbs
1 tablespoons avocado oil

Instructions

In a bowl add the crabmeat, bell pepper, mayonnaise, egg, parsley, Dijon mustard, dried chives, Old Bay Seasoning, garlic powder, coarse kosher salt, and black pepper. Mix until combined.
To the bowl add the panko breadcrumbs. Mix until combined.
Pack the crab mixture into 4 crab cakes.
To a saute pan over medium-low heat add the avocado oil.
Place the crab cakes into the saute pan.
Cook for 4 minutes. Flip over and cook for an additional 4 minutes.
Remove the crabcakes from the saute pan and set aside.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

Want to save your favorite recipes?Create an account or login & ‘Save Recipe’ to your Recipe Box. You can access your saved recipes on any device & generate a shopping list for recipes in your collections. For more info visit Recipe Box FAQ!

Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!