Delicious Crab Cakes recipe coated in light, crispy panko breadcrumbs. Perfectly seasoned with herbs and spices, these baked crab cakes make for a great appetizer or dinner.
This delicious recipe has been generously shared by one of our Lovefoodie supporters, Meg Rutter.
Meg's a wonderful cook and she sure knows how to put smiles on her family's faces when she rustles up her tasty Crab Cakes.
For this recipe, we have used lump crab meat. It is a little more expensive than other crab meat, however, it has a much sweeter flesh and the texture is better.
These crab cakes are filled with a variety of seasonings and compliment the crab really well.
This site contains affiliate links. I may receive a commission for purchases made through these links. As an Amazon Associate I earn from qualifying purchases. For more information, check Privacy Policy.
We've also got a great tasting bacon and crab mac n cheese recipe for you to try!
So let's see how Meg makes her delicious crab cakes.
Recipe by Meg Rutter
Prep Time
5 minutes plus ½ hr chill time
Cook Time
5 - 10 minutes
Yield
15 large crab cakes or 30 appetizer size crab cakes. The smaller ones stay together a little easier.
Ingredients
2 x 1 lb Cans of Lump Crab Meat (I like the Super lump crab they sell at Sam's or Costco) but any lump crab meat will work.
2 -Large Eggs
4 Tablespoons Panko Bread Crumbs (with additional for dusting later)
⅔ Cup / 160 g Mayonnaise
2 teaspoons Grainy Mustard
2 Pinches of Pepper
2 Pinches of Cayenne Pepper
2 Pinches of Old Bay Seasoning
2 teaspoons Worcestershire
4 Tablespoons Chopped Parsley
1 Red Bell Pepper, finely chopped
Pinch of Kosher Salt
Olive oil
Instructions
1. Make sure crab meat is free of shells (the cans seldom have any shells, but check it out)
2. Mix the mustard, pepper, Old Bay seasoning and salt in the Worcestershire.
3. Add the spice mixture, chopped red pepper and parsley to the mayonnaise and mix well.
4. Beat egg and add to the above mixture.
5. Add Panko breadcrumbs to mixture and incorporate.
6. Gently fold in the lump crab meat. The mixture should be pretty moist but not so much that it won't hold its shape when formed into the desired size. If it falls apart completely, add a bit more Panko. The mixture will still be fairly loose when formed.
Once you shape the crab cakes, they need to be refrigerated for at least ½ hour, or longer if that works best with your timetable.
Note – because you are using lump meat, which is larger chunks of crab meat, it doesn’t really form cakes as easily as cheaper crab meat.
7. When ready to prepare, take the crab cakes from the refrigerator and cover both sides with Panko crumbs. This will be the final step to helping them hold their shape.
Sauté the crab cakes in olive oil until lightly browned on each side.
Finish in a 350 F / 180 C / Gas 4 oven for about 5 minutes (oil will be sizzling around the cakes).
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Delicious Crab Cakes
Delicious Crab Cakes recipe coated in light, crispy panko breadcrumbs. Perfectly seasoned with herbs and spices, these baked crab cakes make for a great appetizer or dinner.
Ingredients
- 2 lb x 1 Cans of Lump Crab Meat but any lump crab meat will work., I like the Super lump crab they sell at Sam's or Costco
- 2 - Large Eggs
- 4 Tablespoons Panko Bread Crumbs, with additional for dusting later
- ⅔ Cup / 160 g Mayonnaise
- 2 teaspoons Grainy Mustard
- 2 Pinches of Pepper
- 2 Pinches of Cayenne Pepper
- 2 Pinches of Old Bay Seasoning
- 2 teaspoons Worcestershire
- 4 Tablespoons Chopped Parsley
- 1 Red Bell Pepper, finely chopped
- Pinch of Kosher Salt
- Olive oil
Instructions
- Make sure crab meat is free of shells (the cans seldom have any shells, but check it out)
- Mix the mustard, pepper, Old Bay seasoning and salt in the Worcestershire.
- Add the spice mixture, chopped red pepper and parsley to the mayonnaise and mix well.
- Beat egg and add to the above mixture.
- Add Panko breadcrumbs to mixture and incorporate.
- Gently fold in the lump crab meat. The mixture should be pretty moist but not so much that it won't hold its shape when formed into the desired size. If it falls apart completely, add a bit more Panko. The mixture will still be fairly loose when formed.
- Once you shape the crab cakes, they need to be refrigerated for at least ½ hour, or longer. (Note - because you are using lump meat, which is larger chunks of crab meat, it doesn't really form cakes as easily as cheaper crab meat. –It tastes much better, however.
- When ready to prepare, take the crab cakes from the refrigerator and cover both sides with Panko crumbs. This will be the final step to helping them hold their shape.
- Sauté the crab cakes in olive oil until lightly browned on each side.
- Finish in a 350 F / 180 C / Gas 4 oven for about 5 minutes (oil will be sizzling around the cakes).
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 120Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 52mgSodium: 210mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 6g
Nutrition information isn’t always accurate
Delicious Shrimp and Seafood Recipes
Here's a selection of delicious Shrimp and Seafood recipes for you to enjoy
Classic Spanish Seafood Paella.
In this version of the classic Spanish dish, chicken, chorizo sausage, and shrimp combine with rice simmered in broth and flavored with saffron threads, garlic
Chinese Garlic Shrimp is a wonderful quick and easy recipe with terrific flavors! Serve as an appetizer, main dish with Jasmine rice or add to a stir-fry.
A quick and easy oven-baked dinner, giving you juicy, perfectly cooked shrimp, infused with garlic and lemon. Recipe options to add tender baked asparagus making a delicious meal.
Delicious Shrimp or Salmon Vol Au Vents, Mini Puff Pastry Cups are very easy to make and great for parties as canapes, appetizers, and snacks. Perfect to make ahead too!
Classic Seafood Cocktail Sauce.
A delicious seafood cocktail sauce, mild yet tangy, the perfect accompaniment to prawns, lobster, and ideal for serving as a dipping sauce or to add to a prawn cocktail.
Sesame Shrimp or Prawn Toasts. These are a very popular little Asian appetizer, great for parties, or to have as a side with a nice soup. Easy recipe and budget friendly too!
Garlic Shrimp Fried Rice! It's quick, easy and of course super tasty Asian starter or main dish!
Refreshing Shrimp Salad is a lovely salad which you can make ahead. There's also a great dressing recipe too!
Crispy Breaded Shrimp. An incredible easy and quick recipe, serve as a starter or as party food. Oh so good! No frying either!
Shrimp Dianne. A wonderful flavored dish, great served as a main on a bed of Angel Hair pasta or as a side with some warm crusty bread!
Light and crispy batter around delicious juicy shrimp, add your favorite dip and these are a perfect starter or party food.
Creamy Garlic Seafood Pasta, a delicious quick and easy meal, with a delicious creamy white wine sauce.
Easy instructions for how to pan fry cod. Simple recipe for a great tasting fish supper. Plus quick recipe for bacon pasta dish to accompany. Great family dinner
The BEST EVER Beer Battered Fish and Chips! Great flavours and don't forget your shake of vinegar and sprinkle of salt!
Cajun Crabmeat Au Gratin. A truly delicious recipe full of fantastic flavors. Options to add shrimp or crawfish too! Delicious served as an appetizer or main meal.
Chinese Crab with Scallions and Ginger! A great tasting seafood dish full of flavor and easy to make
Bacon and Crab Mac n Cheese is a delicious side or main dish, with a rich creamy cheese sauce and amazing flavors from smokey bacon and crabmeat. Really tasty!
Creamy Shrimp and Corn Soup, a full flavored soup using delicious ingredients. Serve with some warm crusty bread!
Ada Roberts Briem
says:Didn’t have crab and our Canadian weather is so bad today, did not feel like facing the elements to go shopping, but I did have some canned frozen lobster and used that instead. Absolutely delish. Thank you.
lovefoodies
says:oh gosh, I had heard the weather is not so good your neck of the woods, stay warm and safe Ada!
and what a brilliant idea to use the lobster! Now you have me drooling at the thought. So glad you enjoyed them and thank you for the feed back too!
Ada Roberts Briem
says:Please advise how many ounces are in each can of crab meat. Thank you.
lovefoodies
says:Hi Ada, the size is 1 pound per container. Meg used the Phillips brand which she bought from Costco.
I’ve amended the recipe to read correct, for some reason the ‘pound’ didn’t show correctly on the web page. Thank you for pointing it out and asking!
Ada Roberts Briem
says:Thank you so kindly.
gervais veilleux
says:LES RECETTES EN ANGLAIS SONT BON MES LES RECETTES EN FRANCAIS AUSSI MERCI S.V.P.
lovefoodies
says:I’m afraid I don’t speak French :(