Crab cakes are filled with sweet lumps of crab., with a crispy panko crust. Dipped in a lemon dill sauce.
Most people see crab cakes on restaurant menus and feel like they are impossible to make at home but the good news, they are super easy. These crisp and delicious crab cakes are a guaranteed hit for your family and are a perfect option for your next game night or family gathering.
What is a crab cake?
Crab cakes are composed of sweet crab meat, eggs breadcrumbs, and seasonings formed into a patty and fried to perfection.
Can I freeze Crab Cakes?
You can freeze them either raw or cooked. Here are the two approaches based on your preference.
- Use a baking sheet with parchment paper
- Lay the cakes out flat on the baking sheet in a single row
- Freeze for 2 hours uncovered.
- Remove from the freezer then wrap each cake individually in plastic wrap.
- You can then place individually wrapped crab cakes into a heavy-duty freezer bag or an airtight container. Use whatever you have on hand
- Store in the freezer for up to 3 months like this. I recommend labeling your bag or container so it is easier to keep track of how long your crab cakes have been stored.
- When ready to use, defrost the crab cakes overnight in the refrigerator
- Cook and enjoy 🙂
- Allow crab cakes to cool to room temperature. THIS IS IMPORTANT. I do not recommend them sitting out for more than 1 hour.
- Wrap crab cakes individually in either plastic wrap or foil.
- Place crab cakes into a heavy-duty freezer bag or an airtight container
- You can freeze the cooked crab cakes for up to 3 months. I recommend you label the crab cakes before putting them in the freezer to help remember how long they have been in there.
- When you are ready to use, you can take them out from the freezer and put in the oven or you can defrost them overnight in the fridge.
What's the best crab meat?
The best meat for crab cakes is lump crab meat, it's in the seafood department of your grocery store. There are a few different brands I use Waterfront Bistro. If you happen to have leftover king crab meat you could definitely use that.
Can I make them ahead of time?
Yes, you can make them up to a day ahead of time. Store them in the refrigerator and coat them with the panko crumbs right before frying.
Tips for making crab cakes
- Make sure your using lump crab meat the bigger the chunks the better.
- Gently fold your crab meat into the mixture, you don't want the chunks to break up too much.
- Create uniform crab cakes by using an ice cream scoop.
- Chilling the mixture in the fridge before frying helps keep them together.
Looking for more seafood recipes?
- Honey Garlic Butter Shrimp
- Creamy Lemon Garlic Shrimp
- Cajun Shrimp Fajitas
- Broiled Lobster Tail
- Lobster Mac and Cheese
- New England Clam Chowder
Crab Cakes with Lemon Dill Sauce
- 2 eggs
- ¼ cup mayonnaise
- 2 teaspoons Worcestershire sauce
- 1 teaspoon old bay seasoning
- ¼ teaspoon dry mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1 1/2 cup panko bread crumbs divided
- 1 pound crab meat
- ¼ cup red bell pepper finely diced
- Oil for frying *see notes
- Lemon dill sauce
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 2 teaspoons lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoon fresh dill
- Salt and pepper to taste
- In a medium bowl add eggs, mayonnaise, Worcestershire sauce, old bay, mustard, salt pepper, and cayenne. And mix until combined.
- Fold in 1 cup of the panko bread crumbs and crab meat, followed by the red bell pepper.
- Form into 8 patties and place on a baking sheet and chill for 2 hours.
Remove crab cakes from the refrigerator and add the remaining panko bread crumbs and gently pat on both sides.
- Heat a skillet on medium-high heat and add oil to about ½ inch deep. Once the oil is hot reduce heat to medium-low and place crab cakes in and fry for 3-4 minutes flip and fry another 3 -4 minutes.
- Remove crab cakes and drain on a paper towel or wire baking rack.
- Serve with dill sauce and fresh lemon wedges.
For the lemon dill sauce
- In a small bowl mix the mayonnaise, sour cream, lemon juice, mustard, dill and mix until combined. Add salt and pepper to taste.