crab cake recipe easy
The Best crab cake recipe easy
What I love most is how versatile they are. You can serve them at a casual potluck or as a quick bite for the family. They’re also a healthier option than fried finger foods—less oil, more flavor, and still packed with protein. My husband and I have even made them during the week when we’re craving something fresh but don’t want to spend hours in the kitchen. The kids love them too, especially when we pair them with a side of pickles or a crisp green salad. It’s a recipe that feels like a treat but doesn’t take forever to prepare, making it a go-to for both weeknight dinners and special occasions.
Easy Crab Cakes with Lemon-Dill Sauce
A simple, flavorful crab cake recipe that’s perfect for seafood lovers. These tender patties pair beautifully with a bright lemon-dill sauce.
🥘Ingredients
- 1 lb lump crab meat (cold, flaked)
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 1 egg
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
- 1 tbsp chopped fresh dill
- 1 tsp Dijon mustard
- 1/2 tsp salt
👨🍳Directions
-
1
Preheat oven to 400°F. Line a baking sheet with parchment paper. -
2
In a large bowl, gently mix the crab meat, breadcrumbs, mayo, celery, red onion, egg, Dijon mustard, salt, pepper, and paprika until just combined. Do not overmix. -
3
Scoop 2 tablespoons of mixture per crab cake and shape into patties. Place on the baking sheet. -
4
Bake for 12–15 minutes, or until golden brown and crispy on the edges. -
5
While crab cakes bake, whisk together the mayo, lemon juice, dill, mustard, and salt for the sauce. -
6
Serve warm crab cakes with the lemon-dill sauce drizzled over the top.
🔧Equipment
- Mixing bowls
- Measuring cups
- Non-stick skillet
- Paper towels
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Crab Cakes with Lemon-Dill Sauce Works
❓ Frequently Asked Questions About Crab Cakes with Lemon-Dill Sauce
Will these crab cakes hold together without breadcrumbs?
Yes, you can skip the breadcrumbs entirely. For a lighter texture, mix the crab meat with just 1–2 tablespoons of breadcrumbs or crumbled crackers instead. The crab’s natural moisture helps bind the mixture, so they’ll still hold together well.
Can I use frozen crab meat for this recipe?
Absolutely. Thaw the frozen crab meat overnight in the fridge or use it straight from frozen if you’re short on time. Pat it dry thoroughly before combining to avoid excess moisture in the cakes. Frozen crab works just as well as fresh.
How do I know when the crab cakes are cooked through?
The crab cakes are done when they reach an internal temperature of 145°F (63°C)—use a meat thermometer for accuracy. They’ll also look golden brown and crispy on top, with edges that pull away slightly from the pan. Avoid overcooking, as the crab can dry out quickly.
What if my crab cakes stick to the pan?
Preheat your skillet over medium heat and lightly grease it with oil or butter before adding the cakes. For extra insurance, place a small piece of parchment paper in the pan first, then flip the cakes onto it if needed. A splash of water in the pan can also help prevent sticking.
