Crab cakes are a delicious and popular seafood dish, but eating them properly requires some knowledge. As a crab cake connoisseur, I’m here to share my tips on how to fully enjoy these tasty treats.
Pick the Right Crab Cake
Not all crab cakes are created equal. Here’s what to look for:
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Fresh crab meat The cakes should be made with fresh, not canned crab meat. Lump crab meat provides the best texture.
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Binding ingredients A good crab cake should be mostly crab with some breadcrumbs or cracker crumbs as a binder Avoid fillers like excessive mayo
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Seasoning: Old Bay, lemon, parsley, Worcestershire sauce, and Dijon mustard are classic crab cake seasonings. Avoid heavily breaded or overly spicy cakes.
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Shape and size: Traditional crab cakes are formed into rounds or patties. Mini crab cakes or crab balls offer built-in portion control.
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Cook method Pan-frying is traditional but broiling, grilling and baking work too. The coating should be crispy, not greasy.
My personal favorite crab cakes are from Baltimore, which has mastered the art of the crab cake. But you can find great versions across the country if you know what to look for.
Choose the Right Side Dishes
Crab cakes deserve side dishes that complement but don’t overwhelm their delicate seafood flavor. Here are some of my favorites:
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Tartar sauce: The tangy creaminess of tartar sauce is a classic pairing.
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Cole slaw: Crisp, vinegary slaw cuts the richness. Try quick pickled slaw.
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Corn on the cob: Sweet grilled corn is a summery side.
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Potato salad: Tangy potato salad is nice counterpoint.
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Asparagus: Quick sautéed or grilled asparagus spears make an elegant side.
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Wedge salad: Cool iceberg lettuce wedges with creamy blue cheese dressing work well.
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Garlic bread: Buttery, garlicky bread mops up any juices.
Mix up your sides to keep things interesting. Salads, roasted veggies, and grilled bread balance indulgent crab cakes.
Use Proper Utensils
Crab cakes fall apart easily, so utensil choice matters:
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Fork and knife: A fork to hold the crab cake in place and a serrated knife to cut through the crisp coating work best.
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Metal spatula: Use a thin, flexible metal spatula to transfer cakes from pan to plate.
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Slotted spoon: If served over dressed greens, lift cakes out with a slotted spoon to drain excess liquid.
Avoid puncturing hot crab cakes with toothpicks or skewers as this releases juices and causes them to dry out. Let them set up before moving.
Employ Good Crab Cake Etiquette
Eating crab cakes properly optimizes the experience:
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Cut in half: Cut each cake in half first to expose the interior. This prevents the topping from sliding off.
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Eat from the center out: Take bites from the center outward to ensure the inclusion of both topping and interior in each bite.
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Don’t squeeze: Pressing or squeezing releases juices and causes the crab cake to crumble.
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Use restraint with sauce: Good crab cakes don’t need much sauce. Dip a corner lightly in tartar or cocktail sauce.
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Watch temperatures: Allow thick crab cakes to rest a few minutes so the interior finishes cooking without drying out.
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Savor every bite: Appreciate the texture contrasts and flavor nuances in each forkful.
With the right approach, you can fully savor the deliciousness of a well-made crab cake.
Try New and Fun Ways to Enjoy Crab Cakes
While traditional platter presentations remain classic, don’t be afraid to enjoy crab cakes in creative new ways:
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Make crab cake sliders on mini buns for bite-sized indulgence.
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Serve crab cake bites as passed appetizers at your next cocktail party.
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Top a crisp salad with a warm crab cake for a satisfying lunch.
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Stuff crab cakes into tacos or sandwiches for a decadent twist.
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Present individual crab cakes on dressed salad greens for an elegant starter.
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Pair crab cake eggs benedict with hollandaise sauce for a luxe weekend brunch.
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Top crab cake bites with fun garnishes like mango salsa and chipotle mayo.
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Float mini crab cakes in roasted corn chowder for textural contrast.
Crab cakes can be dressed up or down to suit any menu. Let creativity guide you!
As you can see, proper preparation, cooking methods, and eating etiquette elevate the delicious crab cake experience. Respect this special seafood delicacy by choosing your ingredients wisely and savoring each bite. With my tips, you can become a crab cake connoisseur.
Crab cake Recipe Video Tutorital
A Maryland favorite made easy—these crab cakes are packed with fresh lump crab meat and pan-fried to perfection.
- 2 large eggs
- 2½ tablespoons mayonnaise, best quality such as Hellmanns or Dukes
- 1½ teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon salt
- ¼ cup finely diced celery, from one stalk
- 2 tablespoons finely chopped fresh parsley
- 1 pound lump crab meat (see note below)
- ½ cup panko
- Vegetable or canola oil, for cooking
- 1 cup mayonnaise, best quality such as Hellmanns or Dukes
- 1½ tablespoons sweet pickle relish
- 1 teaspoon Dijon mustard
- 1 tablespoon minced red onion
- 1-2 tablespoons lemon juice, to taste
- Salt and freshly ground black pepper, to taste
- Line a baking sheet with aluminum foil for easy clean-up.
- Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
- Preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter. Serve the crab cakes warm with the tartar sauce.
- In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice. Season with salt and pepper, to taste. Cover and chill until ready to serve.
- Make-Ahead Instructions: The crab cakes can be formed, covered, and refrigerated a day ahead of time before cooking. The tartar sauce can be made and refrigerated up to 2 days in advance.
- Note: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes wont hold together well.
- Note: The nutritional information does not include the tartar sauce.
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- Serving size: 2 crab cakes
- Calories: 299
- Fat: 14 g
- Saturated fat: 3 g
- Carbohydrates: 9 g
- Sugar: 1 g
- Fiber: 1 g
- Protein: 32 g
- Sodium: 1141 mg
- Cholesterol: 275 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
What You’ll Need To Make Maryland Crab Cakes
- Eggs: Help bind the crab cakes so they hold together when cooked.
- Mayonnaise: Adds moisture and richness to the crab cakes and serves as the creamy base of the tartar sauce. Use a good-quality brand like Hellmann’s or Duke’s for the best flavor.
- Flavorings: A mix of Dijon mustard, Worcestershire sauce, Old Bay seasoning, and fresh parsley gives the crab cakes classic Maryland flavor with a touch of tang, savoriness, and freshness. (The mustard also adds a little zip to the tartar sauce.)
- Celery (optional): Adds a bit of crunch to the crab mixture—nontraditional but a nice touch. Skip it if you’re a purist.
- Lump Crab Meat: The star of the recipe. Fresh, high-quality lump crab meat is best—look for it in the seafood section in clear plastic containers resting on ice. If that’s not available, go for refrigerated crab meat like Phillips. Avoid canned shelf-stable varieties.
- Panko: Light, flaky Japanese breadcrumbs that help the crab cakes hold together without weighing them down.
- Vegetable Oil: Used for pan-frying the crab cakes until golden and crisp.
- Tartar Sauce Add-ins: Sweet pickle relish, red onion, lemon juice, and black pepper give the sauce classic flavor with the right balance of sweetness, acidity, and bite. Adjust to taste.
- Jump to the printable recipe for precise measurements
Step 1: Mix the base. To start, whisk together the eggs, mayonnaise, mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl until well combined.
Step 2: Mix in the crab and panko. Add the crab meat (double-checking for any bits of shell or cartilage) and the panko. Gently fold the mixture together until just combined. Be careful not to break up the delicate crab meat too much—the lumps are the best part!
Step 3: Shape and chill. Form the mixture into 6 cakes, using about ½ cup for each. Place them on a foil-lined baking sheet, cover, and refrigerate for at least an hour to help them firm up. Don’t skip this step—it makes a big difference in helping the crab cakes hold their shape when cooking.
Step 4: Cook the crab cakes. Preheat a large nonstick pan over medium heat and add a thin layer of oil. Once hot, add the crab cakes and cook for 3 to 5 minutes on the first side, until golden brown.
Carefully flip the crab cakes and cook for another 3 to 5 minutes until both sides are golden and the centers are hot. Watch out for oil splatter!
Step 5: Make the tartar sauce. In a small bowl, mix together the mayonnaise, mustard, sweet relish, onion, lemon juice, salt, and pepper. Whisk until smooth, then cover and chill until ready to serve.
Step 6: Serve. Serve the crab cakes on a platter with the tartar sauce on the side. Enjoy!
Guy Fieri’s Baked Crabcakes with Old Bay Remoulade | Guy’s Big Bite | Food Network
FAQ
How are you supposed to eat crab cakes?
I love crab cakes with homemade tartar sauce, but you can also serve them simply with lemon wedges or even cocktail sauce. Don’t forget the peel-and-eat shrimp, hush puppies, and cornbread on the side.
What is normally served with crab cakes?
Probably THE most common, most traditional accompaniment for crab cakes is creamy cole slaw salad or a vinegar-based cole slaw. Try the creamy slaw with lots of medium-coarse ground black pepper, or add some Old BayTM paprika and chili pepper seasoning.
Should crab cakes be eaten hot or cold?
Crab cakes are a versatile recipe – you can serve them hot or cold; they are suited for an elegant brunch, a delicious appetizer (when made a little smaller) or a hearty dinner with a side salad; and you can serve them simply with some lemon wedges or dress them up with a sauce.
Do you eat crab cakes on a bun?
Crab cakes are good served with a dollop of mayonnaise or tartar sauce, or even cocktail sauce or other spicy mayonnaise. Place them on a bed of salad greens, on a bun, or serve them with the traditional coleslaw side dish. A cold beer or Spicy Bloody Maria wouldn’t be out of order, either!
What to eat with crab cake?
While a bite of crab cake will undoubtedly delight the taste buds, it’s far from being a full meal. You’ll need a few side dishes to transform this tasty treat into a satisfying meal. Typically, restaurants serve crab cakes with a lemon wedge and some crackers, potato salad, or fries.
What side dishes go with crab cakes?
And now… the best side dishes for crab cakes! Here’s one that’s on our new favorite back pocket concept that’s the perfect side to serve with crab cakes: the Goat Cheese Salad with Arugula! It’s simple and comes together quickly, but my does it deliver on flavor!
Are crab cakes a good appetizer?
Crab cakes have to be one of the all-time greatest seafood dishes. Chunks of delicious crab meat, coated in crispy breadcrumbs, can serve as the perfect introduction to seafood for someone who’s unsure and what’s more, it’s incredibly adaptable.
How many amazing crab cake side dishes are there?
Let us show you 19 amazing crab cake side dishes in this article. Hi, my name is Jenna and I have been a professional chef for almost the entirety of my adult life. What started as a hobby in college quickly turned into a passion with which I surrounded my life. Cooking is great for your mental, physical, and emotional health.
Do crab cakes have a sweet side?
We’ve already seen with the chili jam that crab cakes love a little sweetness on the side, and this dish follows that principle perfectly. It’s not all about the sweetness here, though. There’s that rich butteriness too, along with a bit of dry mustard for a deeper flavor.
What are crab cakes?
Crab cakes are often associated with fine dining, often with a price tag to match. But what are crab cakes but shreds of tender crab meat mixed with bread crumbs and fried to crispy, seafood perfection? Lucky for you and your wallet, these coastal delicacies can be easily made at home.