Quick and easy crab cake

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

I love having these quick and easy cakes for lunch with healthy salad. I also make sandwiches and sliders, which my children really love. You can double the ingredients and make cakes in advance. You can also get ready-to-go crabmeat to cook this even faster and easier. You can also make thicker cakes, but I love small portions, so my cakes are small. Anyway, size doesn’t change the taste and they’re extremely delicious.

The most important part of this recipe is crab meat. It should be fresh and very high quality, or the cakes will taste like chemicals. You can get the meat at Whole Food. Even though it’s a bit pricey, one pound is more than enough to make many cakes and feed a big family. You probably have a fish market in your area, so go there for quality crab meat without added preservatives.

Quick and easy crab cake

Crab cake is a delicious treat made with quality crab meat with little filler as you can find. They're actually very easy to make and they're always very flavorful and colorful. The cake features chunks of crabmeat with delicious seasonings. The cakes are so good that they don't even need an additional sauce, but I love serving them with tartar sauce that we will also make today.

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

For the sauce:

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


  1. Take a baking sheet and line it with foil. Take a bowl and combine mustard, sauce, Old Bat, mayonnaise, eggs, celery, salt and parsley and mix together. Add the meat (make sure it doesn't have sharp cartilage) and panko. Be careful with crab meat, fold the mixture together. Make 6 small cakes, place them on the sheet. Cover with foil and refrigerate for 60 minutes.

  2. Preheat a pan to medium heat and coat with oil. When oil is ready, add cakes and cook for 4 minutes or until the cakes become brown. The oil can splatter, so be careful and don't stand close to the pan. Serve hot with homemade sauce and lemon juice.

  3. To make homemade sauce, mix everything in a bowl, cover it with a foil and chill in a fridge for 30 minutes. If you can't find fresh crab meat anywhere, you should make sure you don't have big pieces in your cakes. If crab pieces are too large, the cakes won't hold the shape.

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