If you enjoyed our Salmon Cakes or our popular Shrimp Cakes, you will love these!
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Crab Cakes Recipe Video:
Learn how to make the best crab cakes! They are easier than you think, especially if you buy already hand-picked or fresh picked crab meat. If you pick the meat yourself, it takes a little more time but it’s well worth the effort. Watch the video tutorial and read all of our tips below then try this crab cake recipe fo yourself.
The Best Crabs for Crab Cakes:
As we shared with our Crab Legs Tutorial, crabs must be sold live or pre-cooked and will be either frozen or thawed from frozen. Since the meat is already cooked, all you need to do is remove it with a crab cracker then cooking crab cakes is quick and easy. I use the meat from the legs, claws, and even the loaded pockets of crabmeat in the body of the crab. As long as you can get lump crab meat out of them, a variety of crabs would work.
Blue Crab – from the Atlantic and Gulf Coasts. The famous Maryland Crab Cakes are often made with Blue Crab Meat. Stone Crab – from Florida and are common in that area for crab cakes. Snow Crab – from the North Atlantic and North Pacific and are typically sold in clusters of legs and can be more expensive. King Crab – from North Pacific waters – the most expensive crab meat, although it is easier to remove from the crab leg. Dungeness Crabs – (from the Pacific Coast). These are the most readily available inland and tend to be the least expensive per pound so it is what I use. Per my request, the fish counter is always kind enough to clean the crab for me, which makes the process easier.
Can I Use Canned Crab Meat?
It’s best to use crab meat that is as fresh from the crab as possible and lump crab meat is important. If the crab meat is pre-packaged, it should come from the refrigerated section of the store. I have tried with crab meat from an aluminum can which resulted in overly salty, fishy-smelling crab meat and was a major disappointment.
Tips for Making Crab Cakes:
Check for Shell Pieces – before adding the crab meat, I like to pick it apart to check for any stray shell fragments. Refrigerate – chill the mixture for 30 minutes before forming your patties and they will hold together better. It also gives a chance for the flavors to meld. Ice Cream Scoop – a trigger release scoop makes it easier to portion even crab cakes. Wet hands – Keep a bowl of water for dipping while forming patties. Crab cake mixture won’t stick to your hands. Non-Stick Pan – a good nonstick pan will keep the cakes from sticking to the pan and breaking apart. It also requires less oil and butter to sautee.
Can I Substitute Old Bay Seasoning?
Old Bay Seasoning is classic with crab and seafood. It can be found in the spice section of the grocery store (and may also be near the seafood department). If you aren’t able to find it locally, you can also get old bay seasoning online. Cajun Seasoning is the best substitute I have found which compliments crab and seafood well, just like our Cajun Shrimp Skewers. Cajun seasoning can be spicier depending on the type you get so I recommend using 1 tsp of cajun seasoning or add to taste.
The Best Dip for Crab Cakes:
Lemon Aioli – the simple combination of 1/2 cup mayo, 1 tsp lemon zest, 2 Tbsp lemon, and 1 pressed garlic clove is simple and excellent! It’s the same one we love with Shrimp Cakes. Tartar Sauce – you’ll love our homemade Tartar Sauce Recipe on all of your seafood. We use it on our Salmon Cakes. Cocktail Sauce – this red sauce is popularly used on a Shrimp Cocktail Ring but also pairs well with Crab Cakes if you love those subtle spicy flavors.
More Seafood Appetizer Recipes:
If you love these crab cakes, don’t miss these seafood appetizers. You are sure to find new favorites in this list.
Ceviche – the appetizer we make most often Cucumber Shrimp Bites – juicy shrimp and guacamole on a cucumber Shrimp Scampi – excellent served as a main course or appetizer Coconut Shrimp – you’ll love the 2-ingredient dip Hot Shrimp Dip – creamy, cheesy and irresistible
