These homemade crab cakes bring restaurant-quality flavor right to your kitchen in just 25 minutes of hands-on time. With their golden-crispy exterior and tender, flaky interior, these delectable bites strike the perfect balance of textures.
At only 204 calories per serving, they’re a protein-packed option that doesn’t sacrifice taste. Plus, the simple 15-minute prep and make-ahead option make them ideal for both weeknight dinners and elegant entertaining.
Ingredients for Homemade Crab Cakes
- Lump Crab Meat (1 pound): Fresh or high-quality canned crab meat works perfectly
- Bell Peppers (1/2 cup): Mix of red and yellow adds beautiful color and crunch
- Eggs (2 large): Separated, helps bind the cakes together
- Old Bay Seasoning (2 tsp): Adds classic seafood flavor
- Mayonnaise (2 tbsp): Keeps the cakes moist
- Garlic (1 clove): Minced fresh for best flavor
- Fresh Cilantro (1 tbsp): Adds bright, fresh notes
- Cornstarch (1/4 cup): Helps create a crispy exterior
- Olive Oil (1 tbsp): For pan-frying to golden perfection
- Panko Breadcrumbs: Creates a light, crispy coating
For the Chipotle Mayo Sauce
- Mayonnaise (1 cup): Base for the creamy sauce
- Fresh Chives (2 tbsp): Finely chopped for subtle onion flavor
- Garlic (2 cloves): Minced for extra punch
- Lime Juice (2 tsp): Adds brightness
- Chipotle Chili Powder (1 tsp): For smoky heat
Step-by-Step Instructions
- Prepare the Sauce: Mix all sauce ingredients until smooth, then refrigerate to let flavors meld
- Mix Crab Mixture: Gently combine crab, vegetables, and seasonings – careful not to break up the lumps!
- Chill: Refrigerate mixture for 1-5 hours to help flavors develop
- Form Patties: Shape into 3-inch diameter cakes using about 1/3 cup mixture each
- Coating: Dust with cornstarch, dip in egg, then lightly coat with panko
- Cook to Perfection: Pan-fry 3-4 minutes per side until golden brown
- Serve: Enjoy warm with the prepared chipotle mayo sauce
Cooking Techniques
The secret to amazing crab cakes is gentle handling! When mixing your ingredients, use a light touch to keep those beautiful lumps of crab meat intact. The quick pan-frying method here gives you a perfectly crispy outside while keeping the inside moist and tender.
Keep your heat at medium – too hot and the outside will brown before the inside is heated through. You’ll know you’ve got it right when the cakes are golden brown after about 3-4 minutes per side.
Make-Ahead Tips
Good news – you can prep these crab cakes ahead of time! The crab mixture can rest in your fridge for up to 5 hours before cooking, which makes this perfect for entertaining. The sauce can be made several days ahead and stored in an airtight container in the fridge.
Just give it a quick stir before serving. If you want to make the formed patties ahead, place them on a parchment-lined baking sheet with space between each cake, cover with plastic wrap, and refrigerate for up to 4 hours before cooking.
Serving Suggestions
These crab cakes shine as both a main dish or appetizer! For a main course, serve two cakes per person alongside a crisp green salad or roasted vegetables. As an appetizer, make smaller cakes (about 2 inches wide) and serve one per guest.
The chipotle mayo sauce adds a perfect kick, but you can also offer lemon wedges on the side. A cold glass of crisp white wine or a light beer makes these crab cakes even more special!
Storage and Reheating
Store any leftover cooked crab cakes in the fridge for up to 2 days. To reheat, place them on a baking sheet in a 350°F oven for about 10 minutes until heated through. Try to avoid microwaving, as this can make them soggy. The sauce will keep well in the fridge for up to 5 days in an airtight container.
Easy Homemade Crab Cakes
Equipment
- Large skillet
Ingredients
Crab Cake Ingredients
- 1 pound lump crab meat
- 1/2 cup bell pepper yellow, red, or a little of both, diced
- 2 large eggs separated
Crab Cakes Sauce
- 1 cup mayonnaise
- 2 tablespoons chives finely chopped
Instructions
- Make the sauce by combining the ingredients until smooth. Refrigerate, covered, until ready to serve. (Can be made several days in advance).
- Mix crab and seasonings: In a mixing bowl add the crab meat, bell peppers, one beaten egg, Old Bay seasoning, mayo, garlic, cilantro and salt and pepper. Gently stir just until blended. Refrigerate for at least one hour, or up to 5 hours.
- Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 3-4 minutes on one side, until golden brown on bottom. Gently flip to the other side and cook for another 3 minutes, or until golden. Remove to a plate. Serve warm with chipotle mayo sauce for dipping.
