Easy Crab Cakes Recipe

Name: Easy Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the aioli; 1 cup mayonnaise; 1 finely grated medium lemon, zest of (or 1 teaspoon packed); 1 tablespoon fresh lemon juice; 1 tablespoon finely chopped cilantro; 1 medium garlic clove, minced; 1/8 teaspoon cayenne pepper; kosher salt; fresh ground black pepper; For the crab cakes; 1/3 cup finely diced celery; 1 tablespoon minced fresh chives; 1 tablespoon finely chopped cilantro; 1 lb lump crabmeat, picked over for shells, pulled into bite-size pieces, excess water squeezed out (do not rinse); kosher salt; fresh ground black pepper; 1/2 cup all-purpose flour; 3 large eggs, lightly beaten; 2 cups panko breadcrumbs; vegetable oil, for frying; 1 medium lemon, cut into wedges, for serving

Servings: persons

For the aioli
1 cup mayonnaise
1 finely grated medium lemon, zest of (or 1 teaspoon packed)
1 tablespoon fresh lemon juice
1 tablespoon finely chopped cilantro
1 medium garlic clove, minced
1/8 teaspoon cayenne pepper
kosher salt
fresh ground black pepper
For the crab cakes
1/3 cup finely diced celery
1 tablespoon minced fresh chives
1 tablespoon finely chopped cilantro
1 lb lump crabmeat, picked over for shells, pulled into bite-size pieces, excess water squeezed out (do not rinse)
kosher salt
fresh ground black pepper
1/2 cup all-purpose flour
3 large eggs, lightly beaten
2 cups panko breadcrumbs
vegetable oil, for frying
1 medium lemon, cut into wedges, for serving

1
For the aioli:
2
Mix all the measured ingredients in a small bowl until combined. Season to taste with salt and pepper; set aside.
3
For the crab cakes:
4
Place 1/4 cup of the aioli, the celery, chives, and cilantro in a medium bowl and stir to combine. Fold in the crabmeat and season with salt and pepper as desired.
5
Using a 1/4-cup measuring cup, scoop 10 portions of the crabmeat mixture and place on a large plate or baking sheet. Wet your hands with warm water and gently pack each portion into 3/4-inch-thick disks (about 2 1/2 inches in diameter).
6
Place the flour, eggs, and panko in 3 separate shallow bowls for dredging the cakes. (Keep in mind that without a binder, the cakes will fall apart as you work with them. But don't worry; do your best to re-form them as you go.) First coat the cakes in flour, shaking off any excess. Next coat them with egg, and finally coat them with panko, placing each back on the baking sheet as it is dredged.
7
Line a plate with paper towels; set aside. Heat a large frying pan over medium-high heat. Add enough oil to just coat the bottom of the pan. Place half of the cakes in the pan and cook until golden brown and crisp, about 2 to 3 minutes per side. Transfer to the prepared plate. Repeat with the remaining cakes, adding more oil to the pan as needed.
8
Place 1 or 2 cakes on a plate and top with a spoonful of the remaining aioli. Serve immediately with a lemon wedge.

797

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: For the aioli, 1 cup mayonnaise, 1 finely grated medium lemon, zest of (or 1 teaspoon packed), 1 tablespoon fresh lemon juice, and more.

Yes, Easy Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Easy Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions