The Ultimate Crab Cakes Recipe

Name: The Ultimate Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Extra-virgin olive oil; 1 onion, finely minced; 4 garlic cloves, finely minced; 1 1/2 pounds jumbo lump crabmeat; 1 1/2 cups fresh bread crumbs (made from 4 or 5 slices white bread with the crusts removed and processed in food processor); 2 tablespoons mayonnaise, plus more if needed; 1 large egg white; 1/2 lime, juiced; 1/4 cup freshly chopped cilantro leaves, plus whole leaves, for garnish; Kosher salt and freshly cracked black pepper; 1 recipe Garlic Aioli with Celery Root, for serving, recipe follows; Lemon wedges, for garnish; 2 cloves garlic; 1/2 cup sour cream; 1 cup mayonnaise; 1 tablespoon celery seed; 1 lemon, juiced; 1/4 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper; 2 tablespoons freshly chopped chives

Servings: persons

Extra-virgin olive oil
1 onion, finely minced
4 garlic cloves, finely minced
1 1/2 pounds jumbo lump crabmeat
1 1/2 cups fresh bread crumbs (made from 4 or 5 slices white bread with the crusts removed and processed in food processor)
2 tablespoons mayonnaise, plus more if needed
1 large egg white
1/2 lime, juiced
1/4 cup freshly chopped cilantro leaves, plus whole leaves, for garnish
Kosher salt and freshly cracked black pepper
1 recipe Garlic Aioli with Celery Root, for serving, recipe follows
Lemon wedges, for garnish
2 cloves garlic
1/2 cup sour cream
1 cup mayonnaise
1 tablespoon celery seed
1 lemon, juiced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons freshly chopped chives

1
Make the crab cakes first so they have time to firm up in the refrigerator before you cook them.
2
Heat a 2-count of olive oil in a frying pan over medium heat.
3
Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized.
4
Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended.
5
Season with salt and pepper.
6
Shape the mixture into 6 fat crab cakes.
7
Put them on a plate, cover, and stick them in the refrigerator to chill.
8
To serve, heat a 3-count of olive oil in a large saute pan over medium heat.
9
Add the crab cakes and cook for about 4 minutes each side until nice and crisp.
10
Serve on torn butcher paper with fresh lemon wedges and Garlic Aioli with Celery Root.
11
About 2 cups shredded celery root, shredded using the grater attachment of a food processor or a mandoline
12
Mince garlic and make into paste using the side of your knife.
13
Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife.
14
Place the paste a large bowl and add: the sour cream, mayonnaise, celery seed, lemon juice, and oil.
15
Season well with salt and freshly ground black pepper.
16
Fold in the shredded celery root and chives.
17
Give it a final taste and adjust seasoning, if necessary.

899

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: Extra-virgin olive oil, 1 onion, finely minced, 4 garlic cloves, finely minced, 1 1/2 pounds jumbo lump crabmeat, and more.

Yes, The Ultimate 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!

The Ultimate Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions