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Easy Crab Cakes

Ready-to-go crabmeat makes these delicate patties easier than other crab cake recipes. You can also form the crab mixture into four thick patties instead of eight crab cakes. —Charlene Spelock, Apollo, Pennsylvania
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 1 cup seasoned bread crumbs, divided
  • 2 green onions, finely chopped
  • 1/4 cup finely chopped sweet red pepper
  • 1 large egg, lightly beaten
  • 1/4 cup reduced-fat mayonnaise
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 1 tablespoon butter


  • In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne; fold in crab.
  • Place remaining bread crumbs in a shallow bowl. Divide mixture into eight portions; shape into 2-in. balls. Gently coat in bread crumbs and shape into 1/2-in.-thick patties.
  • In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook until golden brown, 3-4 minutes on each side.

Crab Cake Recipe Tips

Is it better to broil or fry crab cakes?

Broiling crab cakes can burn them quickly on the outside while leaving them cold on the inside. We recommend frying crab cakes to give them a crisp outer layer while gradually warming the inside. If you’re looking to reduce the fat content, baking (rather than broiling) will still create a nice crunchy crab cake that’s heated all the way through. To bake, coat a sheet pan with a light layer of cooking spray. Then add the crab cakes and give them a light coating of cooking spray as well. Bake at 350 degrees for about 20 minutes on the middle oven shelf.

Why do my crab cakes fall apart?

To help prevent crumbling, handle crab cakes with care while you're shaping and frying them. Also, be sure to measure the ingredients accurately to ensure that you’re not skimping on the mayo or being too generous with the veggies—these things can also create a broken crab cake. If you're still having trouble, pop the crab mixture in the fridge for 20 minutes to let it set before shaping the crab cakes.

What kind of crab meat is best for crab cakes?

Crab cakes are very adaptable to whatever type of crab meat is available in your area. Whether you choose canned or frozen, jumbo lump, claw meat or white crab meat, the end result will be a dish that brings everyone back for seconds. (If you can't get enough of this seafood, try some of our other favorite crab recipes.)

How do you tell if crab cakes are done?

When your crab cakes are light golden brown on the outside, it’s time to ring the dinner bell. Try serving them with this Nutty Green Salad for a flavorful side dish that’s healthy, light and crisp. Creamy remoulade is also a perfect complement to a crisp crab cake.

Research contributed by Catherine Ward, Taste of Home Prep Kitchen Manager
Nutrition Facts
2 crab cakes: 239 calories, 11g fat (3g saturated fat), 141mg cholesterol, 657mg sodium, 13g carbohydrate (2g sugars, 1g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch.
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Average Rating:
  • Plewispa
    Jan 5, 2021

    I added some garlic & onion powder, and a tad of oregano.

  • Robert
    Dec 2, 2020

    This is really nice and best of all extremely simple.

  • Terry
    Sep 15, 2020

    Recipe was easy to put together and i did ad just a little extra mayo which I felt made them a little more moist. They were awesome fried in my iron skillet with the butter until golden brown. Never made them before and they were outstanding..

  • AMHeijnen
    Aug 14, 2020

    Highly enjoyed. Just went lighter on the outside bread crumbs, watching my carbs! Will definitely make again and share with others. Thank you

  • Donna
    Jun 19, 2020

    What pork?

  • Kamie
    May 25, 2020

    Best crab cakes, better than any restaurant. I sprayed mine with Pam and baked for 25 minutes, so delicious!

  • Betty
    Apr 6, 2020

    My family and I loved the crab cakes made using this recipe. They were comparable with any I’ve had in a restaurant.

  • Amanda
    Feb 18, 2020

    I likes these a lot. I did use some Cajun seasoning just cause I'm from the south and that's how we roll. I did make some without the seasoning it difficulty needs something there to add a little flavor. I also strongly suggest using the package crab meat found in the refrigerated fish select of your location store. It's very good and a lot fresher then what's in those cans plus you can see what your buying. And I guess if your from Maryland just add old bay, lol.

  • sueshaw
    Jul 15, 2019

    they may be easy- but they are not Maryland crabcakes- I should know- I am from MD! Old Bay sells a packaged crab cake mix that is better then this recipe- just need to add mayonnaise!

  • lena0220
    Jun 22, 2019

    Being as I am a Maryland girl, nothing beats the crab cake recipe on the Old Bay can.