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These easy to make Homemade Crab Cakes are made with real crab meat, Old Bay Seasoning and mayo with a few other ingredients tossed in! These Crab cakes have more crab and less filler than other crab cakes!
RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ
Seafood is great but sometimes, if you don’t live near the coast, getting fresh/tasty seafood at a restaurant is pretty difficult. Most of the time, seafood at restaurants is deep fried and things like deviled crabs and crab cakes are mostly flavored breadcrumbs with tiny pieces of crab meat in there (if you’re lucky!)
That is why I love making things like homemade crab cakes! I can put as much crab in them as I want and they don’t have to be deep fried and full of dry bread crumbs!
Why You Should Make these Crab Cakes…
- Easy to make
- Full of crab meat
- Great reheated as well
- More Crab meat in these crab cakes than filler
QUICK GLANCE AT INGREDIENTS FOR Homemade Crab Cakes:
- crab meat
- ground yellow mustard
- Old Bay Seasoning
- fresh lemon juice
- chopped fresh parsley
- saltine crackers, crushed
(AMOUNTS IN RECIPE CARD BELOW)
Don’t forget to check for crab shells in crab meat EVEN if the package says no shells
Even if the crab meat you buy says that it has already been checked for shells, it’s always a good idea to dump out the crab meat into a bowl and gently run your fingers through it to check for any hard pieces of shell. Most of the time I don’t find any but I have found some before. No one wants to eat hard crab shell that accidently ends up in crab cakes.
How to make Homemade Crab Cakes:
Time needed: 1 hour and 30 minutes.
- Check Meat for Crab shells
Pour crab meat into a bowl. Run hands through crab meat and over crab meat gently to make sure there are no hard crab shells in the meat.
- Make crab cake mixture.
In a large bowl, combine the eggs, mayo, parsley, dry mustard, Old Bay seasoning and lemon juice.
Whisk together until smooth.
- Add in crab and crackers – chill
Gently fold in crab meat and cracker crumbs.
Place mixture into fridge for 1 hour.
- Shape ’em up
When ready to bake, preheat oven to 450F.
Line a baking sheet with foil or a silicon baking mat.
Gently scoop out about 1/2 a cup of crab mixture and gently form it into a crab cake with your hands.
Place it onto the baking sheet and lightly press down onto the top with your hand but don’t flatten.
- Bake ’em up
Once oven is preheated, bake crab cakes for 12-15 minutes until golden brown.
Sprinkle with parsley to serve!
Frequently Asked Questions
These are pretty close to Maryland Style Crab Cakes. Which means there is a ton a crab meat and little filler in these crab cakes.
I bake my crab cakes in the oven. I think that it cooks them more evenly. Plus since these crab cakes don’t have a lot of filler to hold them together they are quite delicate and would fall apart with too much moving and flipping.
Yes! This mixture needs to chill in the fridge before being shaped into crab cakes so that the mixture will hold its shape.
It depends on how they are made. These crab cakes have about 8 carbs each.
These crab cakes are baked at 450F for about 12-15 minutes.
You sure can! Place crab cakes on a plate in a single layer and pop them into the freezer. Once frozen, wrap them in plastic wrap and then pop them into a freeze safe Ziploc bag. They should last in the freezer for about 2 months.
Crab Cakes will be good stored in the fridge for about 3 days.
More Crab Recipes
Homemade Crab Cakes
- 8 ounces crab meat
- 1 egg
- 1/4 cup mayonnaise
- 1/2 teaspoon ground yellow mustard
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon fresh lemon juice
- 2 tablespoon chopped fresh parsley
- 20 saltine crackers, crushed
- Pour crab meat into a bowl. Run hands through crab meat and over crab meat gently to make sure there are no hard crab shells in the meat.
- In a large bowl, combine the eggs, mayo, parsley, dry mustard, Old Bay seasoning and lemon juice.
- Whisk together until smooth.
- Gently fold in crab meat and cracker crumbs.
- Place mixture into fridge for 1 hour.
- When ready to bake, preheat oven to 450F.
- Line a baking sheet with foil or a silicon baking mat.
- Gently scoop out about 1/2 a cup of crab mixture and gently form it into a crab cake with your hands.
- Place it onto the baking sheet and lightly press down onto the top with your hand but don't flatten.
- Once oven is preheated, bake crab cakes for 12-15 minutes until golden brown.
When crab cakes come out of the oven I love to sprinkle them with salt and a squeeze of fresh lemon juice.
Great served with ketchup or cocktail sauce.
Nutrition Information:Yield: 6 Serving Size: 1 crab cake
Amount Per Serving: Calories: 149Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 72mgSodium: 421mgCarbohydrates: 8gFiber: 0gSugar: 0gProtein: 9g
This data was provided and calculated by Nutritionix on 6/19/2021 Number may vary depending on brands and amounts
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