My Jersey Shore Famous Crab Cakes Recipe is made with very little filler and lightly seasoned with old bay, cooked to a golden brown. Every bite is packed with crab meat, and the best part is these delicious crab cakes can be on your dinner table in about 30 minutes.
Whether you serve them at your next date night or dinner party these crab cakes are guaranteed to be the hit of the night!
Ingredients to make Crab Cakes
Let’s start by gathering the ingredients we need for my crabcakes. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
How to Make the Best Crab Cakes
- Mix all the ingredients for the crabcakes together, being careful not to break up the lumps of crab meat.
- Mix the ingredients for the imperial sauce together in another bowl
Some recipes call for a little Dijon mustard in the imperial sauce, feel free to add a teaspoon to the recipe, I sometimes do.
- Add the imperial sauce to the mixture.
If you like this recipe, you will absolutely love my Crab Imperial Recipe.
- Gently mix the ingredients together, being careful not to break up the big lumps too much.
Refrigerate the mixture for 30 minutes to give the bread crumbs time to absorb the liquids.
- Shape the mixture into portions (feel free to make them as big or small as you like)
- Dust the crabcakes with a light coating of breadcrumbs. You can use seasoned breadcrumbs, unseasoned bread crumbs, panko bread crumbs, or cracker crumbs for this crab cake recipe.
*You can even skip the breadcrumbs if you’re cutting back on carbs and simply broil the crab cakes.
- Add the crabcakes to a hot pan with a little cooking oil to saute the crab cakes.
- Gently turn them over and saute the other side.
- Place the finished crab cakes on a baking sheet and bake at 350 degrees for 20 -25 minutes or until an internal temperature of at least 165 degrees is reached.
If they do break apart, you can squeeze them back together gently to reform them. This recipe can also be used for crabcake sliders.
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Using a digital instant-read thermometer will help you cook the perfect crab cakes and check the temperatures of everything you cook.
Do I have to put onions and peppers in my crab cakes?
No, you don’t. True Maryland-style crab cakes would not contain either. I like added flavor that the onions give, but in all honesty, the peppers and fresh parsley are just for color.
What type of crab meat can I use to make crab cakes?
Be aware of what part of the world the crab meat is coming from, crabs from the east coast of the US and Gulf of Mexico produce the best crab meat. Crabs from other parts of the world have a different flavor and may come from questionable waters.
The source of crab meat can be from any part of the world that has crabs and includes varieties such as Blue Swimming, Dungeness, Snow, King, and of course, my favorite, Blue Claw (blue swimming is not the same as blue claw).
- Jumbo lump
- Lump
- Backfin
- Claw
- Imitation crab meat
How do I make Old Bay Seasoning?
If you can’t find Old Bay at your local grocery store, it’s easy enough to make at home.
- 1 tablespoon celery salt
- 2 teaspoons ground bay leaves
- 2 teaspoons smoked paprika
- 1 ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon allspice
- 1 teaspoon dry mustard
- 1 pinch nutmeg
- 1 pinch cinnamon
- 1 pinch ginger
If you’d rather not make the seasoning, you can always use the recipe as a guideline and use seasonings that you enjoy eating with seafood.
Do I have to fry the crab cakes?
No, you don’t. They bake up nicely with or without the final bread crumb coating and will cook nicely in an Air-Fryer.
Then it’s just a matter of serving them up with your favorite side dish and enjoying a restaurant-style dinner that would have cost you a lot more if you had gone to eat. Serve with lemon wedges, tartar sauce, or hot sauce, and enjoy the Best Crab Cakes you’ll ever make at home!
Quick tarter sauce recipe
You can whip together a delicious homemade tartar sauce in a matter of minutes. Simply blend 1 cup mayonnaise, 1 tablespoon sweet pickle relish, 1 teaspoon prepared yellow mustard, and 1 teaspoon lemon juice. If you’re feeling fancy, add 1 teaspoon of chopped capers and any of your favorite herbs. With these additions, you’ve made a basic remoulade.
Recipe FAQ’s
You can either bake or fry these crabcakes. My personal preference is to saute them because I can cook them long enough to get a good color and freeze them for later dinners when I don’t feel like cooking. But if you’re trying to save calories, baking them is a good option.
Refrigerating the crabcakes before cooking is the secret to keeping them from falling apart while they’re cooking. Make sure to cover the uncooked crabcakes with plastic wrap and chill them for one to three hours before cooking.
Too much filler will result in mush crabcakes. You should only use just enough bread crumbs to help hold the crab cakes together.
Crab cake filler is generally bread crumbs but can also be made with saltine cracker crumbs and unsalted cracker crumbs.
More Crabmeat Recipes You’ll Love!
Jumbo Lump Crab Cakes
Ingredients
Imperial Sauce
- ½ cup Hellmann's mayonnaise
- 1 large egg
- 1 teaspoon sugar
- 1 teaspoon Old Bay seasoning
- 1 dash Worcestershire sauce
- 1 squeeze fresh lemon juice
Crab cakes
- 1 lb crab meat jumbo lump, lump or claw, wild caught
- 1 tablespoon onions finely chopped (optional)
- 1 tablespoon roasted red peppers or fresh red peppers finely chopped finely chopped (optional)
- 1 tablespoon Italian parsley finely chopped
- ¼ cup seasoned bread crumbs or plain bread crumbs
Instructions
Imperial Sauce
- In small bowl add the mayonnaise, and egg and mix together well. Then add the sugar, Old Bay, Worcestershire and lemon juice, mix well.
Crab cakes
- Mix crab meat, chopped parsley, onion, and peppers together. Gently mix them do not break up lump crab meat.
- Add the imperial sauce to the crab meat and mix together gently, add the bread crumbs and work them into the mixture.
- Allow this mixture to sit for about 10 minutes, the bread crumbs will soak up any extra liquid so you can easily form the crab cakes
- Divide the crab meat mixture into 8 small or 4 large crabcake
- If you are frying the crab cakes, lightly coat the crab cake in panko bread crumbs, and sauté in olive oil until golden brown on both sides. Place in a baking dish and bake at 350 degrees for 15 minutes.If you'd prefer you can also bake them in a 350-degree oven for about 20 minutes. With or without the panko bread crumb exterior.
Susie Bee on Maui
Excellent recipe! Thanks for the broiling option too 😉 I'll be checking out the sites you listed. Here is another one I just found this week: verygoodrecipes.com
Lilly
OH wow what a great crabcake recipe. My hubby loves crabcake and I never got to make it for him. Will try your recipe next time I'm in the States. He will be so impressed!
Gloria
MOG Dennis!! I love crabcakes! and these look delicious, huggs, gloria
BonnieBanters
Love this classic recipe for crabcakes and that your recipe is all about the crab! The sauce sounds like a delicious classic also. Hellman's is my mayo of choice…I use light…would that be good in this recipe?
Unless I missed something, how much onion (and would green onion be good)
do you use in the crabcakes?
Thanks! Bonnie
Hester Casey - Alchemy
Dennis, this is just what I want when I order crabcakes from a menu, and it is so rarely delivered. Do you do takeout? 🙂
Michael Toa
That crabcakes looks superb chef. I haven't had crabcakes in a long time and now craving for it.
mom in rome
this looks awesome!!!!!!!!!!!!
Roxana GreenGirl
Hello Chef,
the crab cakes look fantastic.love that zucchini flowers and the salad too!
thanks for sharing your knowledge with us.
Carolyn
The crabcakes look fantastic, but I would expect nothing less of you! But do I spy your love, your precious zucchini blossoms in the background? I have a TON growing in my garden and I always think of you when I see them. I keep planning on picking some and frying them up.
There are now so many foodie sites, I can barely keep up. I have to pick and choose what I submit to, because I only have so much time in the day!
mangiabella
LOL that's right, a happy wife=a happy wife…so they say….these crab cakes look flawless! I haven't had crab cakes in soooooo long, and my husband would love this, I truly MUST make this for him soon…and those are some lovely squash blossoms in that photo, brought a smile to my face, have a wonderful rest of the week friend
Pacheco Patty
Hi Chef Dennis,
I should make my husband a happy guy and make him crab cakes for dinner! Thanks for the food site info, there sure are a lot of creative sites out there in cyber land.
Hey, did I see a few zucchini blossoms on the side of those crab cakes? Hope you're enjoying/relaxing this summer;-)
Rachel @ My Naturally Frugal Family
Those look wonderful. It can be difficult to find a good crab cake, so making it at home is a wonderful solution.
Thanks for putting the information out there about where to purchase seafood…I don't think enough people know about the dangers.
I have to line up babysitting for my 2 year old, but I think I will be at the Asheville Food and Wine Festival, hope to see you there.
Parsley Sage
I'm forwarding this hot recipe to my crab-fiend Pennsylvania friends who will knock an old lady over for a good crab cake. Awesome dish. Thanks for the foodie site info too 🙂 Gonna go investigate!
Big Dude
They sound awesome and will be tried here soon.
Adora's Box
I always leave More than a Mountfull both hungry and full: hungry for the food on the recipe feature and full with extra knowledge. I can't tell you enough how much I love crab and all those crab parts and descriptions made my heart ache because there are not enough good quality crabs around here. Thanks for sharing those new sites. My photos usually get rejected by the popular ones. Never mind.