Most of us love old-school comfort food, and most of us enjoy the special treat of fancy food, but sometimes there are dishes that have a foot equally in both camps. Homemade crab cakes are a perfect example of that kind of crossover food. Luxe in terms of main ingredient (though how luxe is up to you) but so satisfying in texture and substance, plus you even get to pick a favorite sauce if you like!

And if you’re looking for other lush crab recipe options, try Best Easy Hot Crab Dip or Hot Corn and Crab Dip.

Crab Cakes: Crispy on the outside, tender on the inside, these indulgent patties can be made with any type of crab meat you like.

Crab Cake Ingredients

• Crabmeat – Lump, special, or claw meat crab is best for crab cakes (see below for details).
• Eggs – A binder that helps hold the cakes together.
• Saltine crackers – Add a great saltiness; used for both binding the crab cakes and the outer breading.
• Mayonnaise – For a creamy touch that brings everything together.
• Red onion – You can use any type of onion, though the red variety is perfectly subtle in flavor for this use.
• Fresh parsley – An herbal touch is always welcome, and fresh is best in this recipe.
• Dijon mustard – Adds a nice zesty tang to the crab cakes.
• Worcestershire sauce – For a savory touch.
• Cayenne pepper – Just a bit gives the crab cakes a nice spice, though you can add more if you like.
• Lemon wedges, tartar, or remoulade sauce – Crab cakes deserve to be dressed up, and these are great options for serving.

What Kind of Crab to Use in Crab Cakes

You can use any kind of crab successfully in these crab cakes. They work beautifully with almost whatever crab your budget allows for — if you choose between the lump level and the claw meat level, you’ll get great crab cakes. The only reason jumbo lump doesn’t work is that they are a bit big for the crabcakes. Save this grade for pasta dishes, seafood stews, and so on, where they can be enjoyed as the generous chunk that they are.

Types of Crab Meat

Here are the commercially sold types of crab meat, from the most prized and most expensive to the least expensive.

• Jumbo Lump Crabmeat has gorgeous, fat, big, tender white chunks and is the most expensive.
• Lump Crabmeat is a mix of Jumbo Lump Crab and Special Grade Crab. This is the ideal crabmeat for crab cakes and will give you crabcakes that feel super indulgent.
• Special Crabmeat is smaller pieces of white meat from the body of the crabs. It is used in a wide range of crab dishes. It’s delicious, just without as many meaty chunks.
• Claw Meat is brownish in color, quite flaky, and the least pricey. It’s kind of like the dark meat of the crab, and when you are looking for a more pronounced flavor, this is the way to go.

Mini Crab Cakes

This recipe makes 6 dinner-size patties. You can make little 1 1/2-inch patties for appetizers, too; you will get about 12 to 14 mini crab cakes. Cook them for 3 to 4 minutes per side.

How to Make Crab Cakes

1. Prepare the crabmeat: Pick over the crabmeat, removing any stray shell pieces or bits of cartilage. Pat dry with paper towels and let drain on the towels for a few minutes.
2. Mix the ingredients: Beat the eggs in a medium-sized bowl and add 1/2 cup of the saltine crumbs, the mayonnaise, onion, parsley, mustard, Worcestershire, cayenne, and black pepper, and stir to blend well. Add the crabmeat and stir to combine.

3. Form the patties: Divide the mixture into 6 portions and shape each into a patty 3/4-inch thick, using your hand to make the rounds nice and neat. 

4. Bread the crab cakes: Place the remaining saltine crumbs on a plate. Dredge the patties in the crumbs to cover completely. 

5. Cook the crab cakes: Line a clean plate with paper towels. Heat half of the oil in a large skillet over medium-high heat. Sauté 3 of the patties until golden brown on both sides, 4 to 5 minutes per side. Drain briefly on the paper towel–lined plate. Repeat with the remaining patties.

6. Serve: Serve the crab cakes with lemon wedges and tartar, remoulade, or your favorite sauce.

Make Ahead Crab Cakes

All ingredients can be prepped a day or two ahead, and you can also form the patties a day ahead. Don’t dredge them in the remaining crumbs until just before sautéing so that they get that nice outer crust.

Crushing Saltines

You can crush saltines in a food processor or, more satisfyingly, do it yourself: Place them in a sturdy zipper-top bag, press out the air, seal the bag, and smash the crackers with a rolling pin or meat mallet or a can of beans or anything that won’t break and that you can use to beat the stuffing out of those saltines. Don’t pulverize them into dust; you still want a little texture. 

This recipe doesn’t call for salt because the finely crushed saltines have salt in them. If you happen to use unsalted saltines (which, to me, defeats the purpose and the name), then you may want to add a 1/2 teaspoon kosher or coarse salt.

What the Kids Can Do

The crushing of the saltines is total fun (see above), and there is plenty of measuring and stirring to do for both the crab cake mixture and the optional sauce. And, let them form the mixture into cakes and dredge them in the crushed saltines. Irregular crab cake shapes? Part of their charm.

What to Serve With Crab Cakes

Serve with lemon wedges and Tartar or Rémoulade Sauce if desired.

Spinach Orzo Salad

Classic Greek Salad

Creamy Cucumber Salad

More Seafood Appetizer Recipes

• Easy Hot Crab Dip
• Hot Crab and Corn Dip
• Fried Calamari
• Hot Cheesy Clam Dip
• Scallop Ceviche