These crab cakes are a solid choice for holiday entertaining. Serve them as an appetizer or make them the main dish. I like using fresh Florida stone crab or Maryland lump or claw meat for that sweet, clean flavor. They're finished with a creamy cocktail sauce that pairs well with every bite.
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Crab cakes are easy to prepare with most ingredients that are already in your pantry.
You can use fresh or canned crab meat, Maryland crab meat, or Florida stone crabs claws. These crab cakes are perfectly seasoned with Old Bay and made irresistibly crunchy with flaky panko breadcrumbs.
They're perfect for lunch or dinner and make an impressive appetizer for dinner parties. Make them bite-sized, and they're perfect for passing around at gatherings.
What Kind of Crab Meat Is Best?
You can make crab cakes with a few different types of crab, and they all work.
- Lump crab meat - the best choice if you want bigger pieces and a cleaner look
- Claw meat - more affordable, slightly darker, with a stronger flavor
- Florida stone crab claws - sweet and rich, but seasonal and expensive
Stone crab runs from mid-May through mid-October, so it's not always easy to find. It's great when you have it, but not practical year-round.
Most of the time, Maryland blue crab is the way to go. It's easy to find at the grocery store or fish market and gives you a solid result without the high price.
For this recipe, I used blue crab claw meat. It costs less than lump crab and still makes a great crab cake.
Delaware Crab Cakes
This recipe was shared with me years ago by Governor Ruth Ann Minner of Delaware in 2008. Minner, who was the state's first and only female governor, served from 2001 to 2008. She had a passion for local cuisine, and this recipe reflects her deep-rooted appreciation for regional flavors
With access to fresh blue crabs from the Delaware Bay, the state has some of the finest, sweetest crab meat on the East Coast.
What You Need To Make Crab Cakes
- Crabmeat (use Maryland lump crab or crab claws or Florida stone crabs)
- Mustard (yellow, Dijon, or spicy brown)
- Old Bay Seasoning
- Egg
- Mayonnaise
- Red Bell Pepper
- Green Bell Pepper
- Panko Breadcrumbs (regular or gluten-free)
- Pinch of kosher salt
- Lemon wedges for serving
Add-ins: Try adding chopped parsley, scallions, cilantro, or chives for a fresh touch. Grated lemon zest, hot sauce, minced garlic, and sweet paprika are great options too.
How To Make Crab Claw Cakes
- Rinse the crab meat under cold running water.
- Mix mayo and cocktail sauce in a small bowl until combined. Chill the sauce until ready to serve.
- In a large mixing bowl, combine the mayonnaise, Old Bay, mustard, Worcestershire, egg, breadcrumbs, bell peppers, and a pinch of kosher salt.
- Gently fold in the crab meat with a rubber spatula.
- Scoop 12 (¼ cup) portions and shape them into equal-sized patties.
- Heat ½ cup of oil in a large skillet over medium heat. When the oil is hot, add 6 patties and fry for about 3 minutes per side or until golden brown.
- Remove from the pan and place on a plate lined with paper towels to drain.
- Repeat with the remaining crab patties.
- Serve hot with dipping sauce and lemon wedges.
Dipping Sauce for Crab Cakes
Creamy cocktail sauce makes a great crab cake dip. Combine a cup of mayo with ⅓ cup of cocktail sauce and stir until smooth. Adjust the ratio to taste if you want it tangier or creamier.
Additional dips:
- Tartar Sauce
- Mustard Sauce
- Spicy Mayo
- Melted Butter
- Remoulade Sauce
- Lemon Aioli
- Sweet Chili Sauce
Serving Suggestions
If serving crab cakes as a main course, pair them with roasted vegetables, garlic mashed potatoes, lemon asparagus rice, oven-roasted potatoes or fries, salad, coleslaw, or corn on the cob.
As an appetizer, serve with spicy mayo sauce.
For more crab meat recipes, check out 17 easy crab recipes.
Storage and Reheating
Place cooked crab cakes in an airtight container and store them in the refrigerator for up to 2 days.
Reheat cooked crab cakes in a 350°F oven for 10-15 minutes until warmed through and crisp. Or you can heat in a hot skillet for a few minutes with a bit of oil.
To make ahead of serving, prepare the crab cakes and freeze on a sheet pan. Place the frozen cakes in an airtight container for up to 2 months. Thaw in the fridge overnight before cooking.
Summary
Crab cakes are an easy appetizer or main dish that works well for holidays or casual dinners. You can make them with Maryland lump or claw meat, or Florida stone crab claws.
This batch uses Maryland claw meat. It costs less than lump or stone crab and still delivers great flavor. Stone crab claws are sweet and rich, but they're seasonal and can run $30 to $90 per pound.
Maryland crab meat is easier to find and more practical for everyday cooking. It's a solid choice when you want good crab cakes without the high price.
Store leftovers in the fridge or freeze for later.
This recipe was inspired by Governor Ruth Ann Minner of Delaware, known for her support of local food and regional cooking.
FAQ
Lump and claw meat differ in taste, texture, and appearance. Lump meat comes from the body of the crab. It has a delicate, sweet flavor and firm, white chunks that hold their shape well, making it ideal for dishes where the crab's appearance is important, like in salads or higher-end crab cakes. Claw meat comes from the crab's claws. Claw meat comes from the crab's claws. It has a darker color and a richer, more intense flavor than lump meat.
Absolutely! Claw meat makes great crab cakes. It is a lower priced alternative to lump crab meat. Taken from the claws instead of the body, claw meat has a richer flavor.
Stone crab claws are significantly more expensive, ranging from $30 to $90 per pound depending on size and source. In contrast, lump crab meat typically costs around $30 per pound, making it a more affordable option for crab cake recipes.
Panko Crab Cakes With Crab Claw Meat and Creamy Cocktail Sauce
Ingredients
- 1 pound real crabmeat, claw or lump, or a mixture of the 2
- ¼ cup mayonnaise
- 2 teaspoons Old Bay seasoning
- 1 teaspoon mustard
- 1 teaspoon Worcestershire sauce
- 1 egg
- ½ cup plain breadcrumbs or panko
- ½ cup chopped red bell pepper
- ½ cup chopped green bell pepper
- salt to taste
- avocado oil or vegetable oil for frying
- 2-3 lemons, cut into wedges for serving
Instructions
FOR THE DIPPING SAUCE
- Combine mayo and cocktail sauce in a small bowl until combined. Chill until ready to serve.
FOR THE CRAB CAKES
- In a large bowl, combine the mayonnaise, Old Bay, mustard, Worcestershire, egg, breadcrumbs, bell peppers, and a pinch of kosher salt.
- Gently fold in the crab meat with a rubber spatula.
- Scoop 12 (¼ cup) portions and shape them into equal-sized patties.
- Heat ½ cup of oil in a large skillet over medium heat. When the oil is hot, add 6 patties and fry for about 3 minutes per side or until golden brown.
- Remove from the pan and place on a plate lined with paper towels to drain excess oil. Repeat with the remaining patties.
- Plate the crab cakes and serve hot with dipping sauce and lemon wedges.
Dina B says
Thank you for sharing!