Easy lump crab cake recipe

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
lump crab cake

I usually have crab meat cakes with a light salad or eat as a snack. I also love sandwiches, and my children enjoy sliders. You can double the ingredients and meal prep the cakes, they can sit in a freezer for a month. You can also change the size of the cakes. I like smaller portions, so my cakes are small. If you make bigger portions, make sure to bake them longer.

Crab meat is the most important part of the recipe. You should go to the local fish market and ask for fresh cram beat. It shouldn’t smell fishy: fresh crab meat doesn’t have any strong fragrance. You can find quality meat at Whole Food. It can be a bit expensive, but you only need a pound to feed the entire family. Or maybe you live in a region where crab meat is easy to find, then you’re lucky!

Easy lump crab cake recipe

Crab cakes are traditional food of Maryland but you don't have to go there to enjoy this delicious treat. Half of the success depends on the crab meat, we recommend buying quality lamb meat. Everything else takes a little effort and time. The cakes are so good they don't need a sauce, but I love topping them with homemade sour sauce just to add even more flavor to these delicious cakes.

Course Lunch & dinner
Cuisine American, Maryland
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4
Calories 300 kcal


For the cakes:

  • 2 eggs
  • 35 g Dijon mustard
  • 50 g mayonnaise
  • 30 g Worcestershire sauce
  • 30 g Old Bay seasoning
  • 30 g celery, diced
  • 8 g salt
  • 20 g parsley, chopped
  • 1 pound crab meat
  • 30 ml vegetable oil
  • 80 g panko

For the sauce:

  • 25 g pickle relish
  • 130 g mayonnaise
  • 30 ml lemon juice
  • 30 g Dijon mustard
  • 10 g salt
  • 10 g black pepper
  • 15 g minced red onion


  1. Line a medium baking sheet with aluminum foil. Take a medium bowl and mix together mustard, sauce, Old Bay, mayonnaise, eggs, celery, salt and parsley. Add crab meat (if it has cartilage, remove it carefully) and panko. If meat pieces are too big, divide them in halves, otherwise your cakes won't hold shape. Make 6 portions, cover with foil and put in a fridge for an hour.

  2. Put a pan on a medium heat and add oil. When oil is hot, add cakes and cook for 4 minutes (2 minutes on one side). They should become brown. Be careful because oil can splatter. The cakes get cooked very quickly, so stay near the oven and make sure they're set but not dry.

  3. Finally, mix all ingredients for the sauce in a separate bowl, cover them with foil and put in a fridge for the half an hour. The sauce can stay in a fridge for 5 days, it will get more flavorful with time. I also like using spicy sauces because they go well with crab meat.

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