Old Fashioned Lump Crab Cake Recipe

A tasty old fashioned recipe with simple ingredients this Crab Cake Recipe takes minimal prep and time to whip together for the perfect appetizer or side.

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Being a southern girl, I’m in love with anything that is seafood and that absolutely includes this Crab Cake Recipe! One recipe that we make over and over and never get sick of.

Crab Cakes have been a huge part of my life for the longest time and this is the recipe that I learned from the beginning and have not strayed from it!

I’m a huge fan of seafood. Truly these are some of the best crab cakes ever. Maybe it’s because they’re homemade crab cakes?

Seriously, though. You know that once you find that one recipe that you absolutely love and you just don’t to make them any other way, well this recipe is that way.

Fresh crab meat is one of my favorite things to work with and this recipe uses lump crab so it is easily available in pretty much any major grocery store! No need for a seafood market.

These things put me in pure, unadulterated crab cake heaven. Ha! The only thing that could make them better would be homemade tartar sauce.

This Crab Cake Recipe makes the perfect appetizer or side dish for any of your favorite cookout or seafood dinners, and they are the first to disappear.

Some of my other favorite seafood recipes we have on our site include: Lobster Rolls, Blackened Shrimp and Salt and Pepper Shrimp.

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE CRAB CAKE RECIPE:
• FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• WHAT IS THE BEST CRAB MEAT TO USE FOR THESE?
• WHAT DOES THE FLOUR DO TO THE OUTSIDE?
• DO I HAVE TO USE TARTAR SAUCE FOR DIPPING?
• HOW LONG SHOULD THESE CHILL?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Crab Cake Recipe

1. With minimal and easy-to-find ingredients these come together quickly.
2. You can easily double this recipe to serve more people.
3. These easy crab cakes are simple to build off of and create your own favorite flavors.

• Lump crab meat
• Egg
• All-purpose flour
• Fine sea salt
• Paprika
• Pepper
• Butter
• Parsley for garnish, optional
• Lemon wedges for serving
• Tartar sauce for serving

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1. Pick through the crab meat checking for shells, try to not break up any lumps as best you can. 
2. Add the crab meat to a medium-sized bowl. Add the beaten egg, 1 tablespoon of flour, salt, paprika, and black pepper. 
3. Stir gently until combined, again we want to try and not break up the crab lumps.
4. Form the mixture into 8 even-sized patties, packing them firmly. Place on a plate or sheet tray. Place into the fridge to set for 30 minutes, this helps the crab cakes keep their shape while cooking.
5. Add the remaining ¼ cup flour on a plate. Very carefully place the crab cakes one at a  time onto the flour and lightly dust them on both sides. Place them back onto the plate or sheet tray.
6. Place a skillet over medium heat. Once hot, melt the butter. Fry and crab cakes in two batches for 3-4 minutes per side until lightly golden brown. 
7. Serve with parsley garnish, optional, lemon wedges, and tartar sauce.

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WHAT IS THE BEST CRAB MEAT TO USE FOR THESE?

We usually go with lump crab or jumbo lump crab but you can also use claw crab meat for these.

One meat I do NOT suggest that you use is imitation crab.

If you use imitation crab, the texture will not be right, and you will not have that true crab flavor, hence the “imitation” name.

WHAT DOES THE FLOUR DO TO THE OUTSIDE?

The flour on the outside of the crab cakes makes a lovely crust.

Lightly seasoned, tender, crab cakes, what’s not to love!

DO I HAVE TO USE TARTAR SAUCE FOR DIPPING?

Some of our other favorites include: cocktail sauce, remoulade, or garlic aioli.

No, this is just a traditional seafood dipping sauce and we love it with this best Crab Cake Recipe but others can be used as well.

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HOW LONG SHOULD THESE CHILL?

You’ll want to make sure that these chill for at least 30 minutes.

This helps the Crab Cakes keep their texture when you are frying them up.

ANY ADDITIONS?

I’m a fan of jumbo lump crab meat. Entirely up to you though.

• Dijon mustard: Enhance the crab cake mixture with a sharp tangy flavor that pairs well with the sweetness of the crab.
• Cajun seasoning: Sprinkle into the mixture for a spicy, Southern twist that gives the crab cakes a delightful kick.
• Panko breadcrumbs: Use these instead of all-purpose flour for a crunchier, golden perfection on the exterior of the cakes.
• Chopped bell pepper: Adds a crisp, colorful element to the authentic crab cake recipe, bringing a fresh texture contrast.
• Minced garlic: Incorporate for a deeper flavor that complements the fresh lump crabmeat.
• Green onions: Chop and add for a subtle onion flavor and additional green specks in the mix.
• Capers: Mix into the crab cakes for a salty, briny note that enhances the overall seafood flavor.
• Worcestershire sauce: A few dashes can deepen the umami taste of the cakes, making them more savory.
• Lemon zest: Grate into the mixture for a zesty, citrus undertone that brightens the crab flavor.
• Old Bay seasoning: A classic addition that infuses Maryland-style flavor into each bite.

ANY SUBSTITUTIONS?

Leftover crab cakes are great too! I like to heat them up in the air fryer or on a hot skillet.

• Gluten-free flour or almond flour: A great alternative for those on a medically restrictive diet or those who prefer gluten-free options.
• Olive oil: Use this healthier fat option for frying the cakes, adding a subtle flavor and golden crust.
• Egg substitute: Ideal for those avoiding eggs, whether for allergy reasons or personal preference.
• Greek yogurt: Swap tartar sauce for Greek yogurt to serve as a tangy, lower-calorie dipping sauce.
• Dungeness or blue crab meat: These can be used instead of traditional lump crabmeat for a different regional take on crab cakes.
• Hot sauce or lemon juice: These ingredients can be used to add more zest or heat without increasing sodium content, perfect for enhancing the crab cakes while keeping them diet-friendly.

These can be stored in an airtight container in the refrigerator where they will keep for up to 2 days.

They can also be frozen, to do that place them individually wrapped in plastic wrap and then placed in a freezer bag or container and they will keep frozen for up to 3 months.

Let defrost in the refrigerator overnight and then I suggest reheating in a skillet with a little more butter over medium-low until warmed through.

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Are you a lover of seafood, appetizers, and easy recipes?

If you answered yes to those then you have to make this Crab Cake Recipe!

If you’ve tried this CRAB CAKE RECIPE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!